Osso buco is a cross cut veal shank. Although originally from Milan, Italy, this dish is very popular in Spanish cuisine. While in Italy it is served with risotto or gremolata, in Spain it is served with rice or mashed potatoes. Osso Buco means "a hole in the bone" because the bone has bone marrow, which is delicious, delicate also eaten. The Spanish spelling is Osobuco.
The original recipe is made with white wine. However, many people prefer to use red wine and enrich the flavor with beef stock. In my hometown, the restaurant "El Cojo" used to make amazing osobuco.
Ingredients:
2 veal cross cut shanks or 1 per person
2 large carrots, sliced
1 large leek, sliced
1 red onion, finely chopped
1/2 pound ripe tomatoes, cut in cubes
2 glasses white wine
2 cups brandy
2 cups water, chicken stock or beef stock (I use chicken stock)
olive oil
flour
salt
thyme
Dust the meat in flour, add to a sauté pan with hot olive oil and brown the meat. Remove the meat from the pan and place in a pot. In the same pan where you cooked the meat, add the carrots, leeks and onions. Sauté just to get the juices of the meat and then add the vegetables to the pot. When hot, add the brandy and let it burn. Then add the wine and cook for a few minutes to burn the alcohol. Next add the tomatoes and the thyme. Finally add 2 cups of water, chicken stock or beef stock. Reduce the burner to low and let it simmer for two hours or until the meat is tender and falling from the bones. Remove the meat from the pot and let the sauce simmer longer to reduce. Then take the sauce out of the pot and strain it with a chinoise and pestle or a strainer and spoon. Return the meat and sauce to the pot and simmer for another 20 to 30 minutes.
This type of dish it is always better when made in advance. Serve the meat on a platter with fried cubed potatoes and pour the sauce over the meat.
The original recipe is made with white wine. However, many people prefer to use red wine and enrich the flavor with beef stock. In my hometown, the restaurant "El Cojo" used to make amazing osobuco.
Ingredients:
2 veal cross cut shanks or 1 per person
2 large carrots, sliced
1 large leek, sliced
1 red onion, finely chopped
1/2 pound ripe tomatoes, cut in cubes
2 glasses white wine
2 cups brandy
2 cups water, chicken stock or beef stock (I use chicken stock)
olive oil
flour
salt
thyme
Dust the meat in flour, add to a sauté pan with hot olive oil and brown the meat. Remove the meat from the pan and place in a pot. In the same pan where you cooked the meat, add the carrots, leeks and onions. Sauté just to get the juices of the meat and then add the vegetables to the pot. When hot, add the brandy and let it burn. Then add the wine and cook for a few minutes to burn the alcohol. Next add the tomatoes and the thyme. Finally add 2 cups of water, chicken stock or beef stock. Reduce the burner to low and let it simmer for two hours or until the meat is tender and falling from the bones. Remove the meat from the pot and let the sauce simmer longer to reduce. Then take the sauce out of the pot and strain it with a chinoise and pestle or a strainer and spoon. Return the meat and sauce to the pot and simmer for another 20 to 30 minutes.
This type of dish it is always better when made in advance. Serve the meat on a platter with fried cubed potatoes and pour the sauce over the meat.
The bone marrow ready to go over a crostini.
Oh my heavens. It has been way too long since I've made Osobuco. I've used both white and red wines and I must say, I prefer the richness red wine imparts.
ReplyDeleteThank you so much for sharing, Nuria...I'm off to bed now and will probably dream of Osobuco tonight!
I have to agree with you. I was trying to cook the traditional all a milanese. ;-)
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