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Osso Buco

Osso Buco - en italiensk simreret

Laus Sørensen
Osso Buco er en italiensk klassiker med masser af smag - og egentlig et minimum af arbejde. Den skal stå og passe sig selv længe, så måske den er bedst egnet til en fridag.
It's often served with risotto Milanese, a classic risotto with saffron, chicken stock, butter and parmesan.
This time I chose to serve with mashed potatoes flavoured with truffle oil.
If you want to go all-in on ingredients, use a Homemade veal stock in the recipe. But if you don't have time for that, you can also use a pre-purchased one. If you use concentrate, I prefer the small "jellies" you can buy rather than a cube. But there are plenty of other flavours in the dish, so your stock alone will not determine the quality.
Traditionelt serveres Osso Buco med Gremolata, som består af 1 bundt finthakket persille, 2 fed finthakket eller revet (ikke knust!) hvidløg og reven skal af en usprøjtet citron - blandet og lagt ovenpå.
Jeg kan ikke lide Gremolata, og derfor lavede jeg det ikke. Men nu ved du, hvordan man gør :-)
Udskriv Pin Opskrift
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Main course
Cuisine Italian food
Servings 4

Ingredients
  

  • 1-1½ kg veal shank in slices Beef shank is also OK
  • 50 g wheat flour
  • 1 tsp salt
  • freshly ground pepper
  • 3-4 pcs medium-sized carrots
  • 2 pcs medium-sized onions
  • 3 stalks celery
  • 4-5 cloves of garlic
  • 3 tbsp oil
  • 50 g concentrated tomato paste (3 level tablespoons)
  • 2 cans of chopped, peeled tomatoes
  • 2½ dl white wine
  • 4 dl veal or beef stock
  • 3-4 bay leaves
  • salt
  • freshly ground pepper

Method
 

  • If there are tendons around the edge of the meat, cut through them in some places. Otherwise it will bulge a lot during browning
  • Peel the onion and chop it finely
  • Peel the garlic and chop it finely
  • Rinse the celery stalks, split them lengthways and chop them finely
  • Peel carrots and cut them into small cubes
  • Place flour in a plate and season it with salt and pepper
  • Toss the meat pieces in flour
  • Heat the oil in a large, thick-bottomed pan over medium heat
  • Fry the meat pieces 3-4 minutes on each side until golden. If necessary, do this in two batches to avoid them being too close together and boiling instead of frying
  • Remove the meat and add the onions and garlic and sauté until the onions are translucent
  • Add carrots and celery and sauté for 3-4 minutes
  • Add tomato paste and let it sweat for 1-2 minutes
  • Add white wine and simmer for a few minutes before adding tomatoes, bay leaves and beef stock/broth
  • Season with salt and pepper to taste
  • Læg kødet over i gryden - det skal være dækket af saucen
  • Lad det hele simre ved svag varme 2½ timer under låg - rør forsigtigt engang imellem for at undgå, at det brænder på
    You can also put it in the oven at 160° if the pan has no parts that can be damaged by oven heat.
  • Smag til igen - og server med kartoffelmos, risotto eller safranris og evt. et gavmildt drys gremolata ovenpå.