Osso Buco with Vegetables in White Wine
Pane-bistecca
I hadn’t made osso buco in a long time, so it was about time I did again. This time, it was osso buco with vegetables in white wine.
I am always amazed at how cheap osso buco is in the Philippines. It costs only a fraction of what it costs in Switzerland, and it tastes just as good!
This time, I cooked the osso buco with vegetables again, but instead of beer, I deglazed it with some leftover white wine! After a good three hours, the meat was cooked through perfectly. I turned the liquid into a sauce and then simply served everything together. There’s no need for pasta or rice, as there are already potatoes in the baking dish.
I am always amazed at how cheap osso buco is in the Philippines. It costs only a fraction of what it costs in Switzerland, and it tastes just as good!
This time, I cooked the osso buco with vegetables again, but instead of beer, I deglazed it with some leftover white wine! After a good three hours, the meat was cooked through perfectly. I turned the liquid into a sauce and then simply served everything together. There’s no need for pasta or rice, as there are already potatoes in the baking dish.
Ingredients
2 Veal or Beef Shank slices with Marrow Bones *
4 Potatoes, cut into cubes
3 Carrots, cut into cubes
2 red Onions, quartered
6 Garlic cloves, peeled
1 Leek Onion, cut into pieces
Olive Oil
2 tbsp Rice Flour
Salt and Pepper
Paprika
Chili
Rosemary
400 g Pelati, (canned Tomatoes) chopped
200 ml White Wine
1 Broth Cube
Cream
some Cornstarch
Instructions
1
Step 1
* Make sure that the leg slices are all the same thickness, otherwise one will not be cooked through. Cut into the layer of fat around the meat several times so that the meat remains flat! The vegetables should be roughly the same size so that everything is cooked through.
2
Step 2
Season the leg slices well on both sides, then roll them in rice flour.
3
Step 3
Heat some olive oil in a large pan and fry the leg slices well on both sides, then set aside.
4
Step 4
Add the chopped vegetables and garlic cloves to the same pan, season and fry, then transfer to a greased, heavy ovenproof dish. Add the meat and press it lightly into the vegetables.
5
Step 5
Add the peeled tomatoes and deglaze with the white wine. Season to taste.
6
Step 6
Cook in the oven at 180°C for 3 hours, turning the meat several times.
7
Step 7
Remove the dish from the oven and skim off the gravy. Bring the gravy to a boil in a small saucepan, season to taste, add a little cream, and thicken with cornstarch if necessary.
Notes
Serve the meat with the vegetables and sauce! Here are more Osso Buchi Recipes!
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