OSSOBUKO - A TASTY DISH FOR THE HOLIDAY AND EVERY DAY

This is a traditional Italian meat dish. The sauce that gives the dish a special flavor tastes the most.

Ingredients

• 6pcs. veal legs 2.5–2 cm thick.
• salt and freshly ground black pepper
• 1/2 cup flour for dusting dishes
• 1/4 cup extra-virgin olive oil
• 1 tablespoon butter
• 3 cups finely chopped yellow onions (about 2 medium onions)
• 1 cup finely chopped celery (about 2 stalks)
• 3/4 cup finely chopped carrots (about 2 small carrots)
• 1 teaspoon of dried oregano
• 3/4 glasses of dry white wine
• 2 tablespoons tomato paste
• 800 g of canned chopped tomatoes
• 1 cup chicken broth
• 1pc. large sprig of thyme
• 1pc. Bay leaf
• 3 tablespoons finely chopped fresh parsley
• 2 large cloves of chopped garlic
• 1 table l. finely grated lemon zest
• 2pcs. chopped anchovy fillets

Directions

1. Preheat the oven to 170 ° C. Tie each leg with string and season with salt and pepper. Spread the flour in a deep bowl, carefully shake each leg with flour, shaking the remnants.
2. Prepare a baking dish large enough to put the shins in one layer. In a separate pan, heat 3 tbsp. l. oil over medium heat. Put three shins and bake until browned - 2-3 minutes on each side. Repeat with the rest. Transfer 6 pieces of meat to a baking dish.
3. Drain the used oil from the pan, add the butter, and 1 tbsp. oil and heat over medium heat, add onions, celery, carrots, oregano, and 1 tsp. salt. Simmer the vegetables until soft, stirring occasionally for 15-20 minutes. Add the wine and continue cooking, grinding the pieces with a wooden spoon, until the wine evaporates to about 1/4 cup - another 3 minutes.
4. Mix with tomato paste - add chopped tomatoes with juice, broth, thyme, bay leaf, and 1/2 tsp. salt and freshly ground black pepper. Bring to a boil and pour the contents into the legs. Cover tightly with aluminum foil.
5. Stew in the oven - up to 120 minutes, periodically checking readiness. Add enough
6. broth to keep the fluid level about half the thickness of the shins. To check the readiness, pierce the meat with a fork - it should come off easily. Do not overheat, otherwise the meat will fall apart.
7. Carefully remove the vegetable pieces from the legs. Carefully transfer the meat to the dishes with a wide flat metal spatula. Strain the juices from the pan through a sieve of medium mesh into a separate pan - bring to a boil and cook until thickened.
8. Make gremolata:
9. Shortly before the sauce is ready and served, combine the parsley, garlic, lemon zest, and anchovies. Add 2 tbsp. l. toss to the sauce. Remove the sutures if you have not already done so. Serve osobuko with sauce and sprinkle the meat on top with the rest of the gremolata.