Osso buco

OSSOBUKO - delicious Italian-style stewed beef in a thick sauce, with white wine and vegetables. This magnificent beef roast will leave no one indifferent! The beef turns out to be simply divine, and literally melts in your mouth! Not every restaurant prepares such meat, but we will learn how to cook it at home. Ossobuco literally means "hollow bone". The main ingredient in ossobuco is a shank of veal, sawn into thick 4 cm thick pieces along with the marrow. Beef (or veal) is stewed in the oven for 3 hours along with vegetables and white wine ... be sure to try it! The roast turns out to be just great!

Ingredients

• beef shank (steaks with marrow, 3-4 cm thick) 4 pieces
• flour 2-3 tbsp.
• onion 1 pc
• carrots 1 pc (large)
• stalked celery 2-3 stalks
• garlic 2-3 cloves
• tomatoes in their own juice 250 g (or seasonal tomatoes)
• dry white wine 200 ml
• broth (beef or chicken) 500 ml
• olive oil 3 tablespoons
• butter 100 g
• salt to taste
• freshly ground black pepper to taste
• garni bouquet (sprig of parsley, sprig of thyme, bay leaf)
• Seasoning GREMOLAT
• zest of 1 lemon
• garlic 2-3 cloves
• parsley 3-4 sprigs

Directions

1. To prepare ossobuco, we need a beef shank, sawn into pieces with a marrow, about 3-4 centimeters thick.
2. Rinse the meat with cool water and dry well with paper towels.
3. Salt and pepper the steaks well on both sides.
4. Advice. If desired, you can make cuts in 2-3 places, on the sides of the steak, so that the meat does not deform.
5. Dip the steaks in flour.
6. Shake off the excess flour so that the flour does not burn when frying.
7. Heat olive oil and a piece of butter (ghee can be used) in a frying pan.
8. Put the steaks and fry over high heat until golden brown, about 4-5 minutes.
9. Turn over and fry on the other side for another 4-5 minutes.
10. You can also fry the sides of the steak, but this is not necessary.
11. We transfer the meat to a deep saucepan, I have a large cast-iron saucepan. If a saucepan is not available, a deep ceramic baking dish will do.
12. We cut vegetables.
13. Chop the onion, you don't have to try to cut it into small pieces. the onions will practically dissolve in the sauce while stewing.
14. Cut the carrots into cubes, you can use circles or semicircles.
15. We also chop the celery stalks.
16. And chop the garlic.
17. In a deep frying pan or saucepan, heat the olive oil along with the butter.
18. We put:
19. Onion
20. Carrot
21. Celery
22. And fry vegetables for 3-4 minutes until light golden brown.
23. Add garlic and fry for another 1-2 minutes.
24. We shift the fried vegetables to the meat.
25. Add tomatoes in their own juice.
26. And pour in white dry wine.
27. Let it boil and cook for about 5 minutes.
28. Pour in the broth and bring to a boil again.
29. Salt and pepper to taste
30. And for the scent, you can add a bouquet of garni - this is a couple of parsley sprigs, a sprig of thyme and a bay leaf, I tied them into a bunch with culinary thread, so that later it would be easier to extract from the roast.
31. Cover the pan with a lid or tighten it tightly with foil.
32. Preheat the oven to 160 degrees.
33. We put the pot of ossobuco in the oven and simmer for about 2.5-3 hours. You can also stew beef on the stove, over low heat. On the stove, the beef will be ready in about 1.5-2 hours.
34. While the roast is stewing, prepare the fragrant Gremolata seasoning.
35. Our Ossobuco is ready!
36. Look what a beauty! Bright rich color of the sauce and simply divine taste!
37. The sauce is thick, tasty and aromatic, and the beef just breaks down into fibers and just melts in your mouth.
38. And the most delicious thing is what is inside the marrow!
39. Traditionally, the Italians serve risotto melaniese with saffron to ossobuco, but we can prepare a more affordable side dish, for example, rice or pasta - whatever you like. And of course, a glass of wine will be a great addition to such a dish))
40. Friends, be sure to cook this roast for a festive table or for Sunday lunch.