Roasted Osso Bucchi

Roasted Osso Bucchi

Pane-Bistecca

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!

Prep time

20 min

Cooking time

4 h 15 min

Portions

Total time

4 h 35 min

Ingredients

2 large Osso Bucchi
Salt and Pepper
Paprika
Rosemary
Oregano
1 tbsp Flour
2 Carrots, diced
1/3 Celery, diced with leaves
2 red Onion chopped
8 Garlic cloves
4 tbsp Olive Oil
1 can Beer
1 tsp Gravy Powder
100 ml Cream
2 tbsp Sour Cream
Zest of 2 Lemon
Juice of 2 Lemon
some Cornstarch

Corn-Rice Risotto

1 ½ cup Corn Rice
3 cups Water
½ tsp Salt
½ tsp Pepper
2 tbsp grated Parmesan

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Notes

Serve the Osso Bucchi with the Corn Rice and vegetables and the lemony sauce!

Roasted Osso Bucchi