{"id":14984,"date":"2021-12-14T10:45:39","date_gmt":"2021-12-14T10:45:39","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/12\/14\/osso-buco-di-manzo-con-risotto-al-prezzemolo\/"},"modified":"2025-07-16T12:24:57","modified_gmt":"2025-07-16T04:24:57","slug":"osso-buco-di-manzo-con-risotto-al-prezzemolo","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/12\/14\/osso-buco-di-manzo-con-risotto-al-prezzemolo\/","title":{"rendered":"Osso Buco di Manzo con Risotto al Prezzemolo \u2013 Beef Shanks with Parsley Risotto"},"content":{"rendered":"<p style=\"text-align: center;\">\u00a0Osso Buco di Manzo con Risotto al Prezzemolo, welch sch\u00f6ner Titel! Osso Buco oder auch Ossobuco sind geschnittene Beinscheiben, eine Spezialit\u00e4t der Lombardischen K\u00fcche. Der Name Osso Buco heisst \u201eLoch im Knochen\u201c und darin liegt das, was die meisten am liebsten essen, das Knochenmark! \u00dcbrigens hatte die originale Version von Osso Buco keine Tomaten in der Sauce. Meine feinen Osso Buchi habe ich mit Bier gekocht und mit einem Risotto mit Petersilie serviert.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>Osso Buco are slices of veal shanks, a specialty from the Lombardian region of Italy. Osso Buco means \u201eBone with a hole\u201c and in it lies the delicacy most people like to eat; the bone marrow. Btw, the original version of Osso Buco is not cooked with tomatoes. I cooked my Osso Buchi in beer and served them with a risotto with parsley. <\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso19-1024x683.jpg\" alt=\"Osso Buco di Manzo con Risotto al Prezzemolo\" class=\"wp-image-12212\"\/><\/figure>\n\n\n<p style=\"text-align: center;\"><strong>F\u00fcr 6 Personen:<\/strong><br>6-8 Kalbs Beinscheiben (Osso Buchi)<br>Salz und Pfeffer<br>Paprika<br>Oregano<br>Thymian<br>1 rote Chili, gehackt<br>4 Karotten, klein gew\u00fcrfelt<br>3 Sellerie Stangen mit Kraut, klein gew\u00fcrfelt<br>1 Zwiebel, gehackt<br>6 Knoblauchzehen, halbiert<br>1 Dose Bier<br>50 ml Sahne<br>Etwas Maisst\u00e4rke<br>Oliven\u00f6l<\/p>\n<p style=\"text-align: center;\"><strong>F\u00fcr das Risotto:<\/strong><br>400 g Risottoreis<br>Oliven\u00f6l<br>20 g Butter<br>Salz und Pfeffer<br>Paprika<br>Chili<br>2 Knoblauchzehen, gehackt<br>1 L Br\u00fche<br>1 Bund Petersilie, gehackt<br>20 g Butter<br>Geriebener Parmesan<\/p>\n<p style=\"text-align: center;\">Die Fleischscheiben gut w\u00fcrzen und in heissem Oel beidseitig gut anbraten. Dann in eine gefettete Auflaufform geben. Die halbierten Knoblauchzehen dazu geben. In der selben Pfanne die gew\u00fcrfelten Gem\u00fcse kurz anbraten, dann mit dem Bier abl\u00f6schen. W\u00fcrzen und \u00fcber die Beinscheiben geben. Evt etwas Br\u00fche dazu geben, falls die Scheiben nicht genug in der Fl\u00fcssigkeit stehen. Im Ofen bei 150 C Grad 4 Stunden k\u00f6cheln lassen. Evt mit etwas Aluminiumfolie abdecken die letzte Stunde, um zu verhindern, dass die Scheiben zu dunkel werden. Ich habe sie 2-mal gewendet. Dann die Fl\u00fcssigkeit mit dem Gem\u00fcse absch\u00f6pfen, p\u00fcrieren und mit Sahne und Gew\u00fcrzen abschmecken. Evt. Etwas eindicken mit Speisest\u00e4rke. <br>Unterdessen f\u00fcr das Risotto 20 g Butter und etwas Oel erhitzen. Die Knoblauchzehen und den Reis dazu geben und alles unter r\u00fchren anbraten, der Reis wird glasig. Die Petersilie dazu geben und gut w\u00fcrzen. Nun L\u00f6ffelweise Br\u00fche zugeben und gut r\u00fchren, je mehr man r\u00fchrt und die Br\u00fche einlochen l\u00e4sst, desto cremiger wird das Risotto. Am Ende der Kochzeit die \u00fcbrige Butter und etwas Parmesan dazu mischen. Alles sofort servieren.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em><strong>For 6 Persons:<\/strong><\/em><br><em>6-8 Veal Shanks (Osso Buchi)<\/em><br><em>Salt and Pepper<\/em><br><em>Paprika<\/em><br><em>Oregano<\/em><br><em>Thyme<\/em><br><em>1 red Chili, chopped<\/em><br><em>4 Carrots, diced<\/em><br><em>3 sticks of Celery, diced<\/em><br><em>1 Onion, chopped<\/em><br><em>6 cloves of Garlic, halved<\/em><br><em>1 Can of Beer<\/em><br><em>50 ml Whipping Cream<\/em><br><em>Some Cornstarch<\/em><br><em>Olive Oil<\/em><\/p>\n<p style=\"text-align: center;\"><em><strong>For the Risotto:<\/strong><\/em><br><em>400 g Risotto Rice<\/em><br><em>Olive Oil<\/em><br><em>20 g Butter<\/em><br><em>Salt and Pepper<\/em><br><em>Paprika<\/em><br><em>Chili<\/em><br><em>2 cloves of Garlic, chopped<\/em><br><em>1 L Broth<\/em><br><em>1 Bunch Parsley, chopped<\/em><br><em>20 g Butter<\/em><br><em>Grated Parmesan<\/em><\/p>\n<p style=\"text-align: center;\"><em>Season the veal shanks very well and fry them in hot oil on both sides. Put them into a greased oven-proof dish. Add the halved garlic cloves. In the same pan fry the vegetables, then pour the beer into them and season well. Add to the veal shanks. You might add some broth if the meat is not in enough liquid. Let roast in the oven at 150 C for 4 hours, you might need to cover them with some aluminium foil to keep them light colored. I turned them over twice. Then ladle&nbsp;the liquid and vegetable out into a pot and puree, add some cream and cornstarch to thicken if needed. <\/em><br><em>Meanwhile for the risotto melt the 20 g butter and some olive oil and fry the garlic and rice. Mix well, then add the parsley and season. Then add ladle by ladle of the broth, mix well and let reduce, add some more broth and so on. The more you mix and let reduce the creamier the risotto will be. At the end add the butter and some grated parmesan. Serve immediately.<\/em> <\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso1-1024x774.jpg\" alt=\"\" class=\"wp-image-12213\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso3-1024x683.jpg\" alt=\"\" class=\"wp-image-12214\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso2-1024x683.jpg\" alt=\"Osso Buco di Manzo con Risotto al Prezzemolo\" class=\"wp-image-12215\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso5-683x1024.jpg\" alt=\"Osso Buco di Manzo con Risotto al Prezzemolo\" class=\"wp-image-12216\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso4-1024x683.jpg\" alt=\"\" class=\"wp-image-12217\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso7-1024x683.jpg\" alt=\"\" class=\"wp-image-12219\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso8-1024x683.jpg\" alt=\"\" class=\"wp-image-12218\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso13-1024x683.jpg\" alt=\"Osso Buco di Manzo con Risotto al Prezzemolo\" class=\"wp-image-12220\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso14-683x1024.jpg\" alt=\"Osso Buco di Manzo con Risotto al Prezzemolo\" class=\"wp-image-12221\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso15-683x1024.jpg\" alt=\"\" class=\"wp-image-12222\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso10-1024x683.jpg\" alt=\"\" class=\"wp-image-12226\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso11-1024x683.jpg\" alt=\"Osso Buco di Manzo con Risotto al Prezzemolo\" class=\"wp-image-12227\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso16-683x1024.jpg\" alt=\"Osso Buco di Manzo con Risotto al Prezzemolo\" class=\"wp-image-12223\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso17-1024x683.jpg\" alt=\"Osso Buco di Manzo con Risotto al Prezzemolo\" class=\"wp-image-12224\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/oso20-1024x683.jpg\" alt=\"Osso Buco di Manzo con Risotto al Prezzemolo\" class=\"wp-image-12225\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>\u00a0Osso Buco di Manzo con Risotto al Prezzemolo, welch sch\u00f6ner Titel! Osso Buco oder auch Ossobuco sind geschnittene Beinscheiben, eine Spezialit\u00e4t der&#8230;<\/p>\n","protected":false},"author":5,"featured_media":165474,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[97,639,139,1280,124,22,44,54,21,101,98,140,99,163,164,62,541,100],"tags":[127,26,50,58,25,106],"class_list":{"0":"post-14984","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-alcohol","8":"category-from-around-the-world","9":"category-chili","10":"category-europa","11":"category-meat","12":"category-vegetables","13":"category-main-dishes","14":"category-italien","15":"category-cheese","16":"category-kalb","17":"category-karotten","18":"category-garlic","19":"category-herbs","20":"category-rice","21":"category-risotto","22":"category-sauce","23":"category-sellerie","24":"category-onion","25":"tag-meat","26":"tag-gemuse","27":"tag-main-dish","28":"tag-italien","29":"tag-kaese","30":"tag-veal","31":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Osso Buco di Manzo con Risotto al Prezzemolo<\/title>\n<meta name=\"description\" content=\"Osso Buco di Manzo con Risotto al Prezzemolo, ein Sonntagsgericht! 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