OSSO BUCCO GRANDMOTHER

THEOsso Buco (literally “perforated bone” in French) is a traditional Milanese dish, very fragrant, consisting of a stew of rounds of veal shank, braised in dry white wine, accompanied by vegetables (carrots, tomatoes and leeks).
Known since the XNUMXth century as one of the typical Lombard dishes, it has been documented in France since the XNUMXth century.
A traditional variant known as with gremolata is embellished with minced garlic, lemon zest, grated nutmeg usually served with pasta.

Difficulty level: low
Preparation time : 30 min
Rest time : -
Cooking time : 2 hours 15 min
Total time : 2 45 h min
Ingredients: 4 people
4 slices of veal shank (200 g each), cut 5 to 6 cm thick
2 carrots
1 celery branch
1 red onion
2 c. to s. olive oil
2 c. to s. of flour
1/2 glass of dry white wine
60 g butter
1 can of peeled tomatoes
1 glass of vegetable broth

Preparation:

  • Flour the rounds on both sides.
  • Cut the vegetables (celery, carrots and onions) into cubes.
  • In a pan, heat a little olive oil, add the vegetables and brown for 5 to 6 minutes.
  • Then add the tomatoes, salt and pepper and cook for 5 min.
  • In a large skillet, heat the butter.
  • Over medium heat, brown both sides of the rounds well, then add the white wine and let evaporate.
  • Also add the tomato sauce, so as to completely cover the osso bucco. Add the hot vegetable broth.
  • Lower the heat, cover the pan with the lid and cook on both sides for 2 hours.
  • Check from time to time to prevent them from snagging.
  • Serve hot and enjoy!