Ossobuco. Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network. Ossobuco, if you are not familiar with it, is a Northern Italian classic: Braised shank with a tomato sauce, usually served with risotto Milanese.
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Ingredients of Ossobuco
- You need 1/2 kg of beef /veal.
- It’s 2 tbs of flour.
- It’s 1 tsp of garam masala.
- Prepare 1 tsp of black pepper.
- You need 1/4 tsp of cayene pepper.
- You need of Milk.
- It’s of Onions.
- It’s of Tomato paste.
Ossobuco Veal shank Ossobuco (pronounced [ˌɔsːoˈbuːko]) is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese. Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with.
- Mix all the spices in the flour.
- Dust the beef and shallow fry, till golden brown.
- Her a little oil in a pan, add onions, paste and milk.
- Place the chunks of beef and cook for a few minutes.
- Remove and place in oven to bake for 1hr.
- Serve with mashed potatoes.
Ossobuco: Ossobuco is a cut from the cow from the top part of the leg. Is one of the typical dishes in Milano and is usually accompanied with saffron risotto or polenta. The bone marrow is very tasty. Solitamente proposto come piatto unico insieme all'immancabile risotto giallo, l'ossobuco alla milanese può essere servito anche come gustoso secondo di carne, magari nella versione con i piselli o. Ossobuco is a classic Milanese dish that pairs perfectly with another specialty from the Lombardy region, saffron infused Risotto alla Milanese.