Slow Oven-Braised Veal Ossobuco
I really like ossobuco, too bad that it is not always found and too bad that you need a long cooking to ensure that the meat is so tender to come off the bone without almost touching it. Believe me it is a cut of meat absolutely to try, with the meat that melts in the mouth and the tasty sauce!
The ossobuco is a cut that lends itself to be flavored with many ingredients giving you a tasty dish with tender and succulent meats every time new. In this version the ossobuco is flavored with red wine and two spices that make the dish nothing short of unique: clovesor bay leaf. However, you can customize it with rosemary, thyme, marjoram or with the aromas that you like. The best ossobuco is the posterior one, because it is less nervous and therefore more tender.
Red wine is a super ingredient that can be used in the kitchen to enrich dishes and dishes, not only for... drink. In medieval cuisine, for example, red wine was used for a particular type of marinade: salmì. That of salmì is a special preparation that is used for red meat and game, the so-called black meat. The meat cooked in salmì, normally, is accompanied by polenta and a good glass of red wine, perhaps the same with which the meat was marinated. Today, however, the wine will not be needed during marinating, but during the actual cooking.
A trick for cooking with wine? Evaporate the wine first in a separate pan and then add it to the meat: you will avoid adding the alcoholic and persistent part to the dish. In this version the ossobuco is flavored with red wine and two spices that make the dish nothing short of unique: cloves and bay leaf. However, you can customize it with rosemary, thyme, marjoram or with the aromas that you like.
INGREDIENTS
4 Veal shanks2 Glasses red wineflour to taste1 nut butter1 segment of garlic1 clove1 bay leaf salt and pepper to taste
GUIDELINES
Engrave the film that covers the ossibuchi in 2-3 points. In this way the meat will not curl during cooking. Brown the clove of garlic with a knob of butter and then pass the ossibuchi in the flour. Add to the pot and brown on both sides. At this point pour the red wine and let the alcohol evaporate. Add the bay leaf and cloves, season with salt and pepper and cook over low heat for about an hour and a half until the meat becomes tender and a creamy cooking stock has formed.You can serve ossibuchi with polenta, mashed potatoes or baked potatoes.
NoteSalmì : A special way of cooking game which, cut into small pieces and soaked in wine, is then cooked in a spicy sauce made with oil, vegetables and various herbs.
I really like ossobuco, too bad that it is not always found and too bad that you need a long cooking to ensure that the meat is so tender to come off the bone without almost touching it. Believe me it is a cut of meat absolutely to try, with the meat that melts in the mouth and the tasty sauce!
The ossobuco is a cut that lends itself to be flavored with many ingredients giving you a tasty dish with tender and succulent meats every time new. In this version the ossobuco is flavored with red wine and two spices that make the dish nothing short of unique: clovesor bay leaf. However, you can customize it with rosemary, thyme, marjoram or with the aromas that you like. The best ossobuco is the posterior one, because it is less nervous and therefore more tender.
Red wine is a super ingredient that can be used in the kitchen to enrich dishes and dishes, not only for... drink. In medieval cuisine, for example, red wine was used for a particular type of marinade: salmì. That of salmì is a special preparation that is used for red meat and game, the so-called black meat. The meat cooked in salmì, normally, is accompanied by polenta and a good glass of red wine, perhaps the same with which the meat was marinated. Today, however, the wine will not be needed during marinating, but during the actual cooking.
A trick for cooking with wine? Evaporate the wine first in a separate pan and then add it to the meat: you will avoid adding the alcoholic and persistent part to the dish. In this version the ossobuco is flavored with red wine and two spices that make the dish nothing short of unique: cloves and bay leaf. However, you can customize it with rosemary, thyme, marjoram or with the aromas that you like.
INGREDIENTS
4 Veal shanks
2 Glasses red wine
flour to taste
1 nut butter
1 segment of garlic
1 clove
1 bay leaf
salt and pepper to taste
GUIDELINES
Engrave the film that covers the ossibuchi in 2-3 points. In this way the meat will not curl during cooking. Brown the clove of garlic with a knob of butter and then pass the ossibuchi in the flour. Add to the pot and brown on both sides. At this point pour the red wine and let the alcohol evaporate. Add the bay leaf and cloves, season with salt and pepper and cook over low heat for about an hour and a half until the meat becomes tender and a creamy cooking stock has formed.
You can serve ossibuchi with polenta, mashed potatoes or baked potatoes.
Note
Salmì : A special way of cooking game which, cut into small pieces and soaked in wine, is then cooked in a spicy sauce made with oil, vegetables and various herbs.
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