Ossobuco. 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. The only problem is that it isn't actually a "Traditional" ossobuco. The Italians weren't introduced to tomatoes until after this recipe had been invented.
Osso Buco is an Italian dish made with veal shanks, browned and simmered with tomatoes and vegetables. Traditionally garnished with a mix of chopped raw garlic, parsley, and lemon zest. Ossobuco or osso buco (pronounced [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔzˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. You can cook Ossobuco using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Ossobuco
- It’s 1/2 kg of beef /veal.
- Prepare 2 tbs of flour.
- It’s 1 tsp of garam masala.
- It’s 1 tsp of black pepper.
- You need 1/4 tsp of cayene pepper.
- It’s of Milk.
- You need of Onions.
- You need of Tomato paste.
It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is. Osso buco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. The marrow in the shank bones bathes everything in its rich flavor as it renders during the braise, while a bright mixture of parsley, lemon zest, and garlic (known as gremolada in Italian) finishes the dish off.
Ossobuco step by step
- 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.
A beef ossobuco recipe is a classic Italian recipe you can find on the menu of any reputable Italian restaurant. I am pretty sure that you've even tried an original beef ossobuco recipe, but you just didn't realise it was ossobuco. In essence, ossobuco (or osso buco) is a specialty meat casserole dish from the Lombardy region of Italy. This classic braised veal from northern Italy is the world's best make-ahead dish—it tastes amazing on the second day. The classic accompaniment is saffron-scented Risotto alla Milanese.