Recipe of Any-night-of-the-week Ossobuco (fast) classico

Ossobuco (fast) classico. I even used the wrong cut of meat (could only find boneless veal meant for stew) but it did not affect how fast this meal was devoured. Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.

Osso Buco is one of the Italian greats - slow cooked veal in a white wine tomato sauce. "You never have Osso Buco for me!!", I pouted at my butcher. ("Never" being a bit of an exaggeration, but embellishment sometimes just pours out of me during desperate times.) OSSOBUCO ALLA MILANESE CON RISOTTO GIALLO di Alessandro Negrini. Receitas do chef humberto - ossobuco europeu. Italian osso buco, made with veal shanks, carrots, onion, celery, garlic, pancetta, and gremolata with parsley, lemon zest, and garlic.

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, ossobuco (fast) classico. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Ossobuco (fast) classico is one of the most favored of current trending foods in the world. It is easy, it's quick, it tastes delicious. It is enjoyed by millions every day. Ossobuco (fast) classico is something that I've loved my entire life. They are nice and they look wonderful.

I even used the wrong cut of meat (could only find boneless veal meant for stew) but it did not affect how fast this meal was devoured. Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.

To begin with this recipe, we must first prepare a few components. You can have ossobuco (fast) classico using 20 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Ossobuco (fast) classico:

1. {Get 2 of Rinderbeinscheiben.
2. {Prepare etwas of Mehl.
3. {Make ready 2 Stangen of Staudensellerie.
4. {Make ready 2 of Karotten.
5. {Prepare 200 g of Zuckerschoten.
6. {Make ready 1 of Zwiebel.
7. {Take 2 of Knoblauchzehen.
8. {Prepare of Butterschmalz.
9. {Take 2 Zweige of Rosmarin.
10. {Make ready 2 Zweige of Thymian.
11. {Prepare 200 ml of Rotwein.
12. {Get 150 ml of Rinderbrühe.
13. {Prepare 1 TL of getrockneter Salbei.
14. {Get 2 of Lorbeerblätter.
15. {Get 1 TL of Oregano getrocknet.
16. {Make ready 500 g of gehackte Tomaten.
17. {Get 1 EL of Tomatenmark.
18. {Get 1/2 Bund of glatte Petersilie.
19. {Get of Schale einer unbehandeltem Zitrone.
20. {Prepare 1 of Knoblauchzehe.

I've made osso buco, an Italian dish of braised veal shanks, several times. Osso Buco Wine Pairings: I paired this Osso Bucco with a delicious Syrah. This would also pair wonderfully with a rich Italian wine such as a Chianti Classico, Barbaresco This Slow Cooker Osso Buco is super flavorful and tender. Serve it over noodles or mashed.

Steps to make Ossobuco (fast) classico:

1. Die Rinderbeinscheiben waschen, trocken tupfen, salzen, pfeffern und sachte an den Außenseiten einschneiden, damit sich das Fleisch beim Anbraten nicht wellt. Danach das Fleisch leicht in Mehl wenden..
2. Karotten, Staudensellerie und Zuckerschoten waschen, putzen bzw. schälen und in Stücke schneiden..
3. Die Zwiebel und Knoblauchzehen schälen und fein würfeln..
4. Die gewaschenen und trocken geschüttelten frischen Kräuter, Rosmarin und Thymian, zusammen mit der Zwiebel und dem Knoblauch und mit dem Gemüse kräftig im Butterschmalz anrösten..
5. Die Beinscheiben wieder in den Topf zurückgeben, mit Rotwein ablöschen, aufkochen und um die Flüssigkeit zur Hälfte verdampfen lassen..
6. Die Brühe, Tomaten, Salbei, Lorbeer, Oregano und Tomatenmark dazugeben, verrühren und erneut aufkochen lassen..
7. Das Ossobuco bei schwacher Hitze und geschlossenem Deckel im Schmortopf noch etwa 2 - 2 ½ Stunden weiter schmoren lassen..
8. Für die Gremolata die Petersilie waschen, trocken schütteln, fein schneiden, die Zitronenschale fein abreiben und die Knoblauchzehe schälen und fein schneiden. Die drei Zutaten miteinander vermengen..
9. Die Beilage hier: Tagliatelle zubereiten..
10. Die Gremolata nach dem Anrichten auf den Tellern über das Ossobuco (fast) classico streuen..

Osso buco is a great example of a long braising process that showcases three great flavors and textures - flavorful beef, unctuous gelatin, and savory marrow. While the osso buco is braising, prepare the gremolata. Osso buco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. The marrow in the shank bones bathes everything in its rich flavor as it renders during the braise, while a bright mixture of parsley, lemon zest, and garlic. This Osso Buco from Chef Ludo Lefebvre is meltingly tender and full of flavor from Chianti and fresh herbs.

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