Recipe Ossobuco – an Italian Classic in my Way

Name: Recipe Ossobuco Top 3*** | Thomas Sixt Foodblog
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Ingredients: calf leg slices 4 slices; onion 1/2 pc; carrot 1 pc; cellery 1 pc; clarified butter or butter 2 tbs; dry white wine 200 ml; veal stock 500 ml; Salt some; Pepper some; tomato puree 2 tbs; butter 2 tbs; Lemon 1 pc; smooth parsley 4 stems

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I present you my Ossobuco Recipe.

The braised veal slices with vegetables are a classic Italian dish of the Milanese region, Lombardy.

Gremolata, a mixture of lemon peel and parsley, is an important component of the finely braised Ossobuco dish.

Well, let yourself be seduced in Italian and this time NOT with pizza and amore.

Have fun braising and good luck! If you like, you can write me a comment at end of this page.

Table of Contents

1. Recipe Ossobuco
2. Nutritional Values
3. Shopping List Ossobuco
4. Stew Ossobuco Properly
5. Preparation of the Gremolata
6. More Ideas for Veal

1. Recipe Ossobuco

Ossobuco

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4

Calories 403

Preparation Time 20 Min.

Cook Time 120 Min.

Total Time 140 Min.

Simple guide to prepare slices of veal leg Italian style.

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Ingredients

Braise meat
4	slices	calf leg slices
1/2	pc	onion
1	pc	carrot
1	pc	cellery (celery sticks or celeriac tubers)
2	tbs	clarified butter or butter
200	ml	dry white wine
500	ml	veal stock (optional beef broth)
some		Salt
some		Pepper
2	tbs	tomato puree
2	tbs	butter
Gremolata
1	pc	Lemon
4	stems	smooth parsley

Instruction

Preparation step 1

Prepare meat

Have the veal shank slices prepared by the butcher.

Wash and dry the meat slices and dust with flour. Cut the peeled onions into fine cubes.

Wash the vegetables, peel the celery and root and chop into small pieces. Preheat the oven to 200° C.

Preparation step 2

Veal stock recipe image — Veal stock is passed through a sieve. I rarely use the strainer. Step just before boiling down the veal jus.

Roasting batch

Season the veal shank slices with salt and pepper and sear them directly in the roaster with the clarified butter and let them take on color.

Remove the slices of meat briefly from the roaster and place on a plate.

Sauté the onion cubes in the roaster with a little butter and lightly sugared.

At the same time, mix the tomato paste with a tablespoon of hot water, add it.

Add the prepared diced vegetables, sauté lightly and deglaze with the white wine and reduce.

Then fill up with the veal stock or the meat stock.

Preparation step 3

Deglaze sauce with red wine and veal stock. — Sauce with red wine and veal stock, butter and potato finely grated to thicken.

Braise osso buco

Bring the sauce to a boil, season with salt and pepper.

Mix the slices of veal shank with the vegetable ragout and braise in a roasting pan with a lid in the oven at medium heat for 100-120 minutes.

Check the degree of cooking of the veal shank slices, if necessary continue to braise until tender-soft.

Preparation step 4

Prepare gremolata

Prepare gremolata: Mix lemon zest grated and finely chopped parsley.

Add gremolata to the ossobuco in the oven for the last 5 minutes of cooking.

Preparation step 5

Serve

Arrange the veal shanks on preheated plates, season the sauce again with salt, pepper and butter and add to the veal shank slices.

Various vegetables such as zucchini and pasta are suitable as a side dish.

2. Nutritional Values

3. Shopping List Ossobuco

A tender and original Ossubuco with Gremolata needs these ingredients from the butcher (preferably organic) and the supermarket:

4 thick slices of veal leg
1 stick of celery perennials
1 medium carrot
1 onion (you only need half an onion in the dish)
tomato puree
butter
dry white wine
flour (you may have flour in your house anyway)
sugar, pepper and salt (that too, right?)
1 organic lemon
smooth fresh parsley
veal stock – my great recipe for you to make your own with veal bones, onions, red wine and spices

Well, let yourself be Italian seduced and for once NOT with pizza and amore.
Tipp from Chef Thomas Sixt

Roast shank of veal raw — Raw veal shank before roasting with vegetables in a large roasting pan.

4. Stew Ossobuco Properly

The meat: Wash and dry the calf leg slices, season with salt and pepper and dust with flour.

Tender veal slices for the Ossobuco, ready for preparation

You can now fry the flour-stained leg slices vigorously on both sides in a roaster for a short time. Remove the leg slices from the roaster and sauté the onion in melted butter until translucent.

A hint of brown sugar caramelises the onion and is a great antagonist of the acidity of wine and tomato paste.

Now cut the celery and carrot into small cubes. Add these to the onion cubes.

Thin the tomato puree with a tablespoon of hot water. Add the dry white wine to the vegetables. When the wine is almost overcooked, you can add the broth or veal stock and the diluted tomato paste.

For braising, marry the meat with the vegetables in the roaster.

Use a closed roaster that immediately goes into the oven. There our Ossobuco stews nearly 2 hours with closed cover with middle heat around 200° C.