Ossobuco with gremolata

Name: Ossobuco with gremolata
Ingredients: 4 veal osso buco (from Cora) 2 onions; chopped 1 small celery; chopped 3 carrots; chopped 6 garlic cloves; chopped 3 slices of bacon; diced a little flour 6 tablespoons olive oil 25 g butter 1 l clear beef broth; homemade 1 glass of white wine 2 bay leaves and a little thyme 1 jar of tomatoes in puree; diced salt; pepper to taste For gremolata 1 bunch of finely chopped parsley. the zest of one lemon 3 garlic cloves; finely chopped

Meat - Ossobuco with gremolata by Suzana P. - Recipia

Ossobuco with gremolata: An Italian Delicacy with an Unforgettable Flavor Ossobuco, or osso bucco as it is also known, is a traditional recipe that emanates elegance and refinement. This dish made from veal, with a rich history and unmistakable taste, is often associated with festive meals. With a name that translates to "bone with a hole", ossobuco promises not just a meal, but an unforgettable culinary experience. If you're ready to be carried away by its rich flavors, this recipe is perfect for you. Preparation time: 30 minutes Cooking time: 2 hours Total time: 2 hours and 30 minutes Servings: 4 Ingredients: - 4 veal osso buco (preferably from a trusted source) - 2 large onions, finely chopped - 1 small celery stalk, chopped - 3 carrots, chopped - 6 garlic cloves, minced - 3 slices of bacon, diced - Flour, to coat the meat - 6 tablespoons of extra virgin olive oil - 25 g butter - 1 liter of clear beef broth, homemade (or store-bought if you're in a hurry) - 1 glass of dry white wine - 2 bay leaves and a few sprigs of fresh thyme - 1 jar of diced tomatoes in juice - Salt and pepper, to taste For the gremolata: - 1 bunch of fresh parsley, finely chopped - Zest of one lemon (preferably organic for a more intense flavor) - 3 garlic cloves, minced Step by Step: Step 1: Preparing the meat Start by coating the osso buco in flour, ensuring each piece is well covered. This step will not only help in browning the meat evenly but also contribute to creating a delicious and rich sauce. Once you’ve coated the meat in flour, shake off the excess. Step 2: Browning the meat In a pot or Dutch oven, heat the olive oil and butter over high heat. Once the oil is hot, add the osso buco and brown it on all sides until golden. This sealing process helps retain the juices and flavors in the meat. Remove the meat from the pot and set it aside. Step 3: Preparing the vegetables In the same pot, add the diced bacon and let it brown, releasing its fat. Then, add the onion, celery, carrots, and garlic. Stir the ingredients for about a minute, allowing the flavors to meld. Step 4: Deglazing the pot Pour the white wine into the pot and let it boil for a few moments to evaporate the alcohol and concentrate the flavors. This is an essential technique in cooking with wine, adding an extra layer of flavor. Step 5: Slow cooking Return the osso buco to the pot and add the diced tomatoes, beef broth, bay leaves, and thyme. Bring everything to a boil, then reduce the heat to low, cover with a lid, and let it simmer for about 2 hours, or until the meat is extremely tender. If you notice that the dish is boiling too quickly, move the pot to a preheated oven at 150°C. Step 6: Preparing the gremolata While the ossobuco is cooking, prepare the gremolata by mixing the parsley, lemon zest, and garlic in a small bowl. This fresh and aromatic mixture will add a delicious contrast and brighten the final dish. Step 7: Serving After two hours, check the meat; it should be extremely tender. Remove the osso buco from the pot and let it rest for a few minutes. In the meantime, you can prepare your favorite side dish. Traditionally, ossobuco is served with saffron risotto, polenta, or mashed potatoes. Sprinkle the gremolata over the meat and enjoy every bite. Practical Tips: - Make sure you have all the ingredients prepared and at hand before you start cooking. This will help you work more efficiently. - The beef can be chosen from different parts of the animal, but veal osso buco is ideal for a tender texture. - Experiment with side dishes! Instead of risotto, try a potato salad or grilled vegetables for a lighter meal. - If you want to add an extra layer of flavor, you can include some olives or capers in the cooking sauce. Nutritional Benefits: Ossobuco is an excellent source of protein, iron, and B vitamins, thanks to the beef and vegetables. The gremolata adds a boost of vitamin C from the lemon and antioxidants from the parsley, contributing to a balanced and healthy meal. Calories: A serving of ossobuco with gremolata (without side dish) contains approximately 400-500 calories, depending on the amount of oil and bacon used. Frequently Asked Questions: 1. Can I use pork instead of beef? - Although the traditional recipe uses beef, you can experiment with pork, but the flavor will be different, and the cooking time may vary. 2. How can I make the sauce thicker? - If you want a thicker sauce, after cooking, you can remove the meat and let the sauce simmer on low heat for a few extra minutes until it reduces. 3. Is this recipe suitable for special occasions? - Absolutely! Ossobuco is an excellent choice for festive meals due to its impressive appearance and extraordinary taste. Cooking is an art, and every recipe is an opportunity to explore new flavors and traditions. I hope you try this delicious ossobuco with gremolata recipe and that it becomes a favorite in your kitchen! Don’t forget to share the result with loved ones, as meals are more enjoyable when shared. Bon appétit!

Ossobuco with gremolata

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