The expression ossobuco is Italian and means " bone with a hole ' because of the appearance of the spinal center hocks calves. The meat is simmered in a broth flavored with herbs and white wine. The veal is particularly appreciated for its tenderness. The sauce after cooking is full of ingredients rich in proteins coming from the bone marrow. Note that the bone marrow account particularly nourishing ingredients, including stem cells. The recipe is easy to make and take about 2 hours cooking.
There are two types of ossobuco . The first is cooked with tomatoes. The second, a variant without the traditional tomato, is served with gremolata , consisting of chopped garlic, orange or lemon zest , nutmeg. The gremolata can be sprinkled on ossobuco when serving. The ossobuco may be accompanied with pasta or risotto.
For four people
Preparation 30 minutes Cooking 1:30
2 tablespoons tablespoons flour
3 tablespoons tablespoons olive oil
4 slices of veal shanks
25 cl of white wine
20 cl tomato coulis
40 cl veal ( beef broth can be used)
1 bouquet garni
Salt and pepper
1- Peel the carrots and onions and cut into small cubes. Flour the veal slices and tap to remove excess flour ;
2 - In a large saucepan, heat the olive oil and melt the vegetables about 5 minutes. Remove vegetables and the brown the meat slices in the pan, about 5 minutes per side ;
3 - Put the vegetables in the pan and add the white wine. Boil 5 minutes. Add the tomato sauce , the veal , the bouquet garni. Salt and pepper. Cover the pot and bring to a boil and skim the surface. Simmer over medium heat about 1:30 .
4 - Before serving sprinkle the ossobuco with gremolata .
2 tablespoons chopped fresh parsley , finely chopped ;
1 or 2 cloves garlic, grated
Zest of two lemons or
1 tablespoon tablespoon olive oil
a pinch of nutmeg to taste
Salt and pepper
Mix everything in a bowl and refrigerate for one hour