Sometimes, I write you a recipe, and my mouth is watering. This is how it should be: after all, ossobuco is one of the five most popular dishes in Italian cuisine. It is ideal if your goal is to eat nourishing and tasty food or feed a hungry man, for example 🙂 Ossobuco alla Milanese is an excellent dish of second day; after a night in the refrigerator, the taste of meat becomes richer and more aromatic. It was originally a seasonal, wintertime dish. It was cooked in a wood-burning or charcoal oven, while the oven was also heating the room. Today, this dish has made more than one Italian restaurant successful. I love ossobuco with Milanese risotto, polenta, pasta or mashed potatoes. It is made from veal shin with the bone (hence the name – “empty bone”), but if you have not found a suitable piece, make ossobuco from a boneless shin, as in my recipe. And yes, you will be pleased with the simplicity and cheapness of ossobuco.
Sometimes, I write you a recipe, and my mouth is watering. This is how it should be: after all, ossobuco is one of the five most popular dishes in Italian cuisine. It is ideal if your goal is to eat nourishing and tasty food or feed a hungry man, for example 🙂 Ossobuco alla Milanese is an excellent dish of second day; after a night in the refrigerator, the taste of meat becomes richer and more aromatic. It was originally a seasonal, wintertime dish. It was cooked in a wood-burning or charcoal oven, while the oven was also heating the room. Today, this dish has made more than one Italian restaurant successful. I love ossobuco with - Prep time: 15 minutes
- Cook time: 2 hours
- Serves: 4-6
- Difficulty: easy
- Course: main course
- Cookware: cast iron casserole dish or thick bottom pot
- Cuisine: Italian
Ingredients
⠀- 2 kg boneless beef shin
- 2 carrots, peeled and coarsely chopped
- 1 large onion, peeled and coarsely chopped
- 2 large celery sticks, peeled and coarsely chopped
- 2 sprigs of rosemary, leaves removed from stems
- 100 ml olive oil
- 400 ml dry red wine
- 4-5 cloves of garlic, peeled
- 1-1.5 litre water
- freshly ground black pepper
- salt to taste
Cooking method
Step 1
Cut the meat into large pieces, leaving the silver skin, they will help the meat not “fall apart” and become soft and tasty during cooking. Season with salt and pepper.
Step 2
Heat olive oil in a casserole dish. Fry the meat until nicely brown from all sides. Add celery, carrots, onions, and garlic to the meat and fry for 3 minutes. Pour in wine and leave to simmer over medium heat for about 5 minutes.
Step 3
Add rosemary, salt, and pepper. Pour in warm water so that it slightly covers the meat. Leave to simmer over low heat for 1.5-2 hours. Ready meat should be soft, but not fall apart. If the water starts to boil, add boiling water so that it lightly covers the meat again. At the very end, you may add fresh basil to the ossobuco for flavour and aroma.
My tips and tricks:
I really love the rich, “caramelized” taste of meat. This is usually accomplished by pre-frying the meat, so the crust appears and all the pores are closed. And to enhance this effect, do not forget to pre-dry the meat with kitchen paper. Do you want the dish to be even more authentic? Find a shin with the bone. Ask the butcher to chop it into large pieces with the bone. Cook the meat whole. And then the delicious bone marrow, which is considered a delicacy among Italians, will become your reward at the end of the feast. And you can also prepare a special powder – gremolata. To do this, mix finely chopped parsley, garlic, and lemon zest in equal proportions. Sprinkle ossobuco alla Milanese with the mixture just before serving.
Konstantin Vidoborenko’s wine recommendations:
The best choice would be Barbera d`Asti, dry red wine from Piedmont. It is a well-balanced, velvety, aromatic wine. Due to its balanced acidity and low tannin content, it can be paired with a fairly wide range of dishes. Barbera d’Asti will be a great addition to a rich and nourishing ossobuco.
- 2 kg boneless beef shin
- 2 carrots, peeled and coarsely chopped
- 1 large onion, peeled and coarsely chopped
- 2 large celery sticks, peeled and coarsely chopped
- 2 sprigs of rosemary, leaves removed from stems
- 100 ml olive oil
- 400 ml dry red wine
- 4-5 cloves of garlic, peeled
- 1-1.5 litre water
- freshly ground black pepper
- salt to taste
- Cut the meat into large pieces, leaving the silver skin, they will help the meat not "fall apart" and become soft and tasty during cooking. Season with salt and pepper.
- Heat olive oil in a casserole dish. Fry the meat until nicely brown from all sides. Add celery, carrots, onions, and garlic to the meat and fry for 3 minutes. Pour in wine and leave to simmer over medium heat for about 5 minutes.
- Add rosemary, salt, and pepper. Pour in warm water so that it slightly covers the meat. Leave to simmer over low heat for 1.5-2 hours. Ready meat should be soft, but not fall apart. If the water starts to boil, add boiling water so that it lightly covers the meat again. At the very end, you may add fresh basil to the ossobuco for flavour and aroma.