Frying pan / stew pan
Classic slow cooked Osso buco
Main course, 4 persons, 1 to 2 hours
4 veal shanks (about 3 cm thick)
coarsely ground black pepper and salt
2 tbsp flour
olive oil for frying
1 tbsp butter
1 large onion
1 stalk of celery
1 small carrot
2 tsp dried oregano
3 sprigs of thyme
2 bay leaves
1 tbsp tomato puree
1 can of tomato pulp (400 ml)
1/2 glass of white wine
1 jar of veal stock (250 ml)
1 bunch of flat-leaf parsley
2 cloves of garlic
2 anchovy filets (can)
Chop the onion, cut the celery stalks into small pieces and the carrot into small cubes. Heat some oil in the casserole and fry the vegetables until sautéed. Add the oregano, thyme and bay leaf and continue to heat.
Season the shanks with (a little) salt and pepper. Roll them in the flour and tap off the excess flour. Fry the shanks in the frying pan in hot olive oil with a spoonful of butter until they are nicely brown.
Add the tomato puree to the vegetables and fry for a while. Deglaze the mixture with the wine, bring to the boil, allow it to reduce briefly and add the tomato pulp and stock.
Move the veal shanks (including the cooking liquid, if desired) from the frying pan into the sauce in the casserole and bring to a light boil. Lower the heat and let it simmer for approx. 1 to 2 hours with the lid on the pan at an angle. Every now and then check whether there is still enough sauce around the shanks. About half of the shanks should be in sauce. If not, add some extra stock. The meat can cook until it's fall-off-the-bone tender.
Prepare the 'gremoulata' by finely chopping the flat parsley, about 3 tbsp. Scrub the lemon and finely zest the rind. Finely chop the anchovies. Peel the garlic and chop it as finely as possible. Mix the ingredients together and serve with the osso buco
* especially delicious with spaghetti or polenta
If you want to keep the shanks nicely shaped once they are cooked, tie a butcher's twine around them before cooking.
Experience Boretti's 'passione in cucina'.