Osso Bucchi con Verdura e Birra
Pane-Bistecca
These are my Osso Bucchi con Verdura e Birra! Osso Bucchi, one more childhood memory. My mother cooked the best osso bucchi in the world! It was a real feast every time she cooked these delicious veal shanks. Unfortunately, she didn’t leave behind a recipe, so I made one up myself.
As always, it’s important to me that you don’t have to spend hours in the kitchen, but that you can make a delicious dish easily and simply. So, this dish is also relatively simple and if you have patience, you (and your guests) will enjoy it the most!
Ossobuco or osso buco is a specialty of Lombardy cuisine made from cross-cut veal shanks braised with vegetables, white wine (beer in my case) and stock. It is often garnished with gremolata and traditionally served with risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole of the bone, a prized delicacy, is the defining characteristic of the dish.
There are two types of ossobuco: a modern version with tomatoes and the original version without tomatoes. The older version, ossobuco in bianco, is flavored with cinnamon, bay leaf and gremolata. The modern and more popular recipe contains tomatoes, carrots, celery and onions; gremolata is optional.
As always, it’s important to me that you don’t have to spend hours in the kitchen, but that you can make a delicious dish easily and simply. So, this dish is also relatively simple and if you have patience, you (and your guests) will enjoy it the most!
Ossobuco or osso buco is a specialty of Lombardy cuisine made from cross-cut veal shanks braised with vegetables, white wine (beer in my case) and stock. It is often garnished with gremolata and traditionally served with risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole of the bone, a prized delicacy, is the defining characteristic of the dish.
There are two types of ossobuco: a modern version with tomatoes and the original version without tomatoes. The older version, ossobuco in bianco, is flavored with cinnamon, bay leaf and gremolata. The modern and more popular recipe contains tomatoes, carrots, celery and onions; gremolata is optional.
Ingredients
4 grosse Kalbshaxen mit Knochen4 big Veal Shanks bone in
Salt and Pepper
Paprika
Rosemary
2 tbsp Flour
some Olive Oil
3 Stalks of Celery
1 Fennel
4 Carrots
1 Onion
2 Garlic cloves
1 small Leek
1 Lemon
2 cans of Beer (each 330 ml)
Instructions
1
Step 1
Season the veal shanks on both sides, sprinkle with flour and fry well in the hot oil. Set aside. Tip: Make several incisions in the fatty skin around the veal shanks to prevent it from pulling together and causing the osso buco to bulge!
2
Step 2
Wash all the vegetables, peel if necessary and then cut into small pieces. Fry the vegetables well in the same oil as the meat. Season well.
3
Step 3
Then place the vegetables in a greased casserole dish or roasting tin, place the veal shanks on top, slice 1 lemon and spread over the meat and pour one can of beer over it.
4
Step 4
Leave to braise in the oven at 140 C for approx. 4 hours, adding a little beer from time to time. The meat must be very soft!
5
Step 5
Remove the cooking stock with approx. 3-4 tbsp of the vegetables and puree in a blender. Bring this mixture to the boil with approx. 100 ml cream and add a little gravy powder if necessary, season to taste, add chopped parsley if desired and serve as a sauce with the osso bucchi.
Notes
We usually serve it with risotto, but fine pasta goes just as well! More Osso Bucchi Recipes!
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