Ossobuco is an Italian dish. It is prepared from veal shank, not the softest meat. But in the process of long stewing, it turns out to be very tasty and tender, and it is impossible to tear yourself away from it.
It is necessary
- - 4 shanks of veal,
- - 1 carrot,
- - 1 stalk of celery,
- - 100 ml of dry white wine,
- - salt and pepper to taste.
- - 1 onion,
- - 300 ml of meat broth.
- For gremolata:
- - 1 clove of garlic,
- - parsley,
- - 1 tsp lemon peel.
Instructions
Step 1
Heat 2 tablespoons in a skillet over high heat. sunflower oil. Fry the meat on both sides until golden brown, 1-3 minutes on each side. Then transfer it to a plate.
Step 2
Finely chop the onion, celery and carrots.
Step 3
Reduce the heat under the skillet to medium. Add the onion and fry, stirring occasionally, for 4-5 minutes. Pour in the wine and cook until the liquid is almost completely evaporated.
Step 4
Return the shanks to the pan and add enough water to cover the meat almost completely. Add salt to taste, bring to a boil and simmer covered over low heat until the meat is tender, about 1.5-2 hours. After the first hour, add the carrots and celery, sautéed for 5 minutes.
Step 5
For the gremolata, combine finely chopped garlic, lemon zest, and parsley. Sprinkle them on the finished ossobuco and let it brew, turned off, under the lid for 10 minutes.
Step 6
Serve the dish with rice or mashed potatoes.
