Geschmorte Osso Bucchi – Roasted Osso Bucchi

Valentinstag ist gekommen und gegangen, für uns war’s kein Tag zum Feiern. Eigentlich schon, denn vor genau 15 Jahren haben wir die Schlüssel unseres Eigenheims vom Anwalt erhalten. Unsere erste eigene Wohnung in Hong Kong, eine Leistung!
Aber diesmal war uns nicht nach Feiern. Ein guter Freund meines Liebsten ist nach langem Leiden erloest worden und so war an Valentinstag die Messe. Ein trauriger Anlass….
Es wurde aber danach sehr spaet, bis man dann zuhause war, so dass wir erst um halb 10 essen konnten. Der Verkehr in Manila ist grausam, so “schnell” irgendwohin geht gar nicht.

​ Ich habe trotzdem ein Festessen aufgetischt, schliesslich geht die Liebe durch den Magen. Wir lieben Osso Bucchi! Und hier in den Philippinen gibts die fast in allen Metzgereinen! Dazu habe ich einen neuen Reis gefunden, Maisreis. Er ist knallgelb und schmeckt leicht nach Mais. Ich dachte, ich versuch den mal!

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Valentine’s day came and went… for us it was not a day to celebrate. Actually, it would have been, as exactly 15 years ago we got handed our keys to our first own home. Our first home that belonged to us, a wonderful achievement in Hong Kong!
But this time we didn’t feel like celebrating. A good friend of my hubby had just died after a long fight against cancer. And on Valentine’s day evening was the Mass. A sad day…
It was late until we were home, so we could only eat at 9:30 pm. Traffic in Manila is terrible! You don’t get “quickly” anywhere… Still I served a nice dinner! We say, love goes through the stomach!
We love Osso Bucchi! And here in the Philippines you get very nice ones almost in every butchery in the supermarkets! I served Corn Rice, a new style of rice from the Philippines. I thought I give it a try and we liked it!

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For 2 Persons:
2 big Osso Bucchi (Veal Shanks)
Salt and Pepper
Paprika
Rosemary
Basil
Oregano
1 tbsp Flour
2 Carrots, diced
1/3 Celery, chopped the same size as the carrots, also use the leaves!
2 red Onions, chopped
8 cloves of Garlic, leave them whole
4 tbsp Olive Oil
1 Can of Beer
1 tsp Seasoning Powder for Roasts
100 ml Whipping Cream
2 tbsp Sour Cream
Zest from 2 Lemons
Juice of 2 Lemons
Some Cornstarch for thickening
1 ½ cup Corn Rice
3 cups Water
½ tsp Salt
½ tsp Pepper
2 tbsp grated Parmesan
 
Prepare and cut the vegetables and chop the onion.
Season the veal shanks on both sides and sprinkle them with the flour.
Heat 2 tbsp olive oil in a wide pan and fry the veal shanks on both sides very well.
Meanwhile in a deep heavy pot heat the remaining oil. Fry the onion and garlic in it, then add the vegetables. Season well and fry for a while.
As soon as the meat is nicely browned add it to the heavy pan. Pour the beer over it! It should cover the meat more or less; if it’s not enough add some water. Add the lemon zest, put the lid on and let simmer for (depending on the size of the meat) 2 ½ – 3 ½ hours. I turned them over 2-3 times.
Meanwhile for the corn rice bring the water and the seasoning to a boil. Add the rice and let simmer for approx 15 minutes. Mix in the grated Parmesan.
Take the liquid out of the heavy pot into a small pot. Bring it to a boil; add the seasoning for roasts and the lemon juice. Mix well and let reduce a little. Add whipping cream and sour cream and mix well. If the sauce is too thin add some cornstarch.
Serve the Osso Bucchi with the Corn Rice and vegetables and the lemony sauce!