Osso Buco Recipe
Osso buco means perforated bone in Italian, and the beef shank is called osso buco. Since this meat is tough, it needs to be cooked slowly over a long period of time.
Preparation Time: 10 minutes
Cooking Time: 2 hours 20 minutes
How Many Persons: 4 Persons
For Osso Buco Materials
4-5 pieces of veal shank cut in 3 cm thickness
1 handful of white flour
Olive oil and ghee
canned diced tomatoes
2 sliced carrots
2 onions (added whole and bought later)
6-8 cloves of garlic
3-4 celery leaves
1 bay leaf
1 glass of broth (optional)
10-12 black peppercorns
1 bunch of parsley
Osso Buco How To
Dip the beef shank pieces in flour. Fry the shank slices that you have oiled and floured until they turn dark, rest the meat that has been processed.
In the same pan, first turn the onions. Add 5-6 of the garlic to the onions and cook until you smell it.
Add the carrots and celery, cover and cook for another 5-6 minutes.
Add the celery leaves, laurel and black peppercorns. Lay your onion mixture over the meat.
Pour the tomatoes, add the broth, salt according to your desire.
Close the lid of the pot and cook it on low heat for 2.5-3 hours. Make the vegetables in the pot with a blender. You can use it as a sauce on it. Add the orange peels, parsley and the remaining garlic finely while serving.