Osso Buco Recipe
Ossobuco has a yummy taste. Ossobuco gets its taste from veal meat mixed with broth and carrots, flavored with white wine. Ossobuco is inspired by many food joints around the world.
Ingredients
1 veal knuckle
Flour
1/2 cup olive oil
Salt
Pepper
1/2 cup broth or bouillon
1 onion, chopped
1 garlic clove, crushed
1 carrot, sliced
1 piece leek
1 slice celery root or celeriac
2 whole cloves
1 bay leaf
Pinch sage, thyme, rosemary
1/2 cup white wine
1 can peeled whole tomatoes
Grated lemon peel
Directions
Have your butcher saw the veal knuckle into 4 or 5 slices.
Dredge slices with flour.
Heat several tablespoons oil in a skillet; add veal knuckle and brown well.
Season with salt and pepper.
Transfer meat to heatproof casserole or saucepot.
Handle gently so the marrow remains in the cavity.
Add the broth.
Add more oil to skillet, if needed; add onion, garlic, carrot, leek and celery.
Cook and stir over medium heat about 5 minutes.
Add the cloves, bay leaf and herbs.
Pour in the wine and continue cooking until wine is almost evaporated.
Stir in canned tomatoes and grated lemon.
Cook several minutes.
Turn mixture into casserole with the meat.
Cover tightly and simmer until meat is tender.
Remove knuckle slices to serving dish and keep hot.
Force vegetables in casserole through a sieve or food mill.
If the resulting sauce is too thin, cook to reduce liquid.
Add more seasoning, if needed.
Pour over meat or serve sauce separately.
Accompany with rice or spaghetti tossed with melted butter and topped with grated Parmesan or Romano cheese.
Dredge slices with flour.
Heat several tablespoons oil in a skillet; add veal knuckle and brown well.
Season with salt and pepper.
Transfer meat to heatproof casserole or saucepot.
Handle gently so the marrow remains in the cavity.
Add the broth.
Add more oil to skillet, if needed; add onion, garlic, carrot, leek and celery.
Cook and stir over medium heat about 5 minutes.
Add the cloves, bay leaf and herbs.
Pour in the wine and continue cooking until wine is almost evaporated.
Stir in canned tomatoes and grated lemon.
Cook several minutes.
Turn mixture into casserole with the meat.
Cover tightly and simmer until meat is tender.
Remove knuckle slices to serving dish and keep hot.
Force vegetables in casserole through a sieve or food mill.
If the resulting sauce is too thin, cook to reduce liquid.
Add more seasoning, if needed.
Pour over meat or serve sauce separately.
Accompany with rice or spaghetti tossed with melted butter and topped with grated Parmesan or Romano cheese.
