Ossobuko: recipe with photo

Ossobuko, the recipe of which we will consider in this article, is a native Italian dish. This beautiful overseas word is translated as "a hole in the bone". Traditionally, ossobuko is prepared from beef shank, which is divided into several equal parts. According to the idea of Italian chefs who invented this dish, oszobuko is better served with risotto. Our culinary experts believe that it is perfectly combined with vegetables. However, about all the details in our article.

Ossobuko

The recipe for this dish is absolutely simple. The main thing is to do everything as indicated in it. So, what products do we need for ossobuko?

Ingredients

It is necessary to take:

• Beef shank - 1500-2000.
• Large onions - 2 pcs.
• Red ripe tomatoes - 3 pcs.
• A big ripe lemon.
• Garlic slices - 3-4 pcs.
• Cream and olive oil - for 80 g.
• Celery.
• Parsley.
• White wine and beef broth - 300 ml.

Step-by-step cooking

Beef shank with a bone is divided into 4 equal parts. Bone must necessarily remain. Take the frying pan, pour olive oil there, melt the cream and place our beef pieces. Fire is included as much as possible so that the meat is covered with an appetizing crust. Fry from two sides, about 5 minutes each.

The next step is wine. It should be poured into a frying pan with meat, reduce the heat and wait until it evaporates by half. Next, the recipe for cooking ossobuko recommends taking up onions and celery. We cut our vegetables into medium pieces and send them to the pan. Prepare them until soft. After that, we throw vegetables to our beef with wine.

Tomatoes cut into half rings and add to ossobuko. The recipe assumes the advance preparation of beef broth. But if there is not one, then you can add ordinary water. Solim to taste and pepper (in general, in the traditional recipe, there is no need for these ingredients, but as a rule, our people are used to salted foods, so in this recipe we will not lose sight of this option). So, reduce the fire to a minimum, cover the dish with a lid and leave to stew for about 1.5-2 hours. Be sure to monitor the process and, if necessary, add broth or water.

Next, proceed to cutting the lemon. But first, it should be placed in a mug of boiling water for 30 seconds. Then remove and grate with a grater.

The next step is parsley and garlic. All finely chopped, placed in a mortar and rubbed with a pistil. To them we add lemon zest. Mix well. The resulting mixture is called gremolate. This is a traditional seasoning for ossobuko from beef. It is very fragrant and unusual in taste. Without gremolata our dish will not have the very Italian raisins.

After that, open the lid and look at our meat. It should easily lag behind the bone. Once this happened, you can call everyone to the table. Serve the dish with the resulting tomato sauce, sprinkling on top of the gremolata. Everything, our ossobuko from beef, the recipe of which is quite simple, ready. Bon Appetit!

Tip

When frying the beef shank, you should first place the pieces with a large hole in the bone upwards so that the bone marrow does not fall out during cooking - the main highlight of the dish. It would be nice to serve red wine with ossobuko. Enjoy the amazing taste of this gentle dish!

Ossobuko from turkey in oven

This dish is simply terrific to taste, and its fragrance can not be expressed in words. By preparing ossobuko (the recipe below), you can not resist his tenderness and sophistication. Discover a piece of mysterious Italy!

Ingredients

You will need:

• Steaks from the calf shank - 1 kg.
• Large bulb - 2 pcs.
• Large size carrots - 2 pcs.
• Garlic slices - 5 pcs.
• Red wine - for each steak of 50 ml.
• Broth chicken or water - 150 ml.
• Tomatoes in their own juice.
• Red bell pepper - 1 pc.
• Large size lemon.
• Flour for stealing steaks.
• Cream and olive oil for lubricating the frying pan.
• Parsley.
• Thyme is a few twigs.
• Razmarin.
• Bay leaf.
• Salt.

Step-by-step cooking

First, take our pieces and wash them under running water. Dry the turkey with paper towels. Frying pan set on the stove, turn on the big fire, add olive oil and butter. We are waiting for the last to melt. As soon as this happened, lay out our steaks. But before that you should roll them in flour (the traditional recipe for cooking osobuko does not involve the use of flour, but some cooks still advise using it to achieve a beautiful crust during frying). So, fry the meat from two sides to a beautiful brownish-golden color. This should take no more than 10 minutes.

After the meat is fried, transfer it into a baking sheet covered with foil.

In a frying pan, separately fry finely chopped onions, then cut carrots, followed by the garlic passed through the crush. Mix everything, fry for a few more minutes and add it to the pan to the meat.

Pepper is cleaned and cut into small strips. In a frying pan, greased with olive oil, lay out our red vegetable and pat it for a few minutes. Pepper should become soft.

It should be noted that Ossobuko in Milan, the recipe of which we examined in detail in our article, does not involve the use of pepper, but, in the opinion of some cooks, this red vegetable will add to our sweetness delicacy, which is sometimes so lacking in meat dishes. However, if you do not really like pepper, then there is no need to add it.

For each piece pour 50 ml of wine. After this, poured into the baking tray the indicated amount of broth or ordinary salted water. A broth should be so much that the meat is covered by 1 finger above its level. Top spread tomatoes and peppers. Sprinkle with thyme, rosemary, bay leaf and salt.

Put the baking tray in the oven for 1.5 hours at a temperature of no higher than 160-170 degrees.

In the meantime, our ossobuko (the recipe with the photo is described in detail in our article) is being prepared, you can begin to prepare the gremolata. To do this, chop parsley and garlic. Lemon soak in boiling water. With the help of a fine grater we "extract" the zest. Mix it with parsley and garlic. When the meat is cooked (it should easily separate from the bone), it must be sprinkled with gremolata.

It should be remembered that all the liquid during cooking in the oven should be evaporated, so that additional time may be required.

That's it, our Ossobuko is ready in Milan. The recipe for cooking, as you can see, is quite simple. Bon Appetit!

Conclusion

Serve this dish with Italian risotto, spaghetti or vegetables. Both of these will only complement this amazing dish. Enjoy!