Ossobuco with gremolata
Time
Preparation time: 1 hr.
Cooking or baking time: 1 hour 15 minutes
Total preparation time: 2 hours 15 minutes
Ossobuco ... even the name of this dish lets holiday dreams arise from sun, sea, vino and many happy people, just Bella Italia!
I have eaten the dish a few times on vacation and also at home with my favorite Italian, but now I have managed to prepare the Ossobuco once myself. An Italian friend had left the recipe to her mom and so I immediately made the preparation.
Sure, it does a little bit of work to cut the ingredients and prepare everything else to make the ossobuco as tasty as it gets in Italy. But this work is worthwhile Allemale, if you have the result after the cooking time on the plate and finally feast. I can only recommend to cook the dish and to enjoy with the whole family after completion.
Ingredients for 2 persons
- 2 veal shank slices of 250 to 300 g each
- 170 g peeled tomatoes (tin)
- 2 medium sized carrots
- 2 bars of celery with greenery
- 1 onion
- 3 - 4 garlic cloves
- 2 tablespoons tomato paste
- Salt, pepper, a little flour
- 2 tbsp olive oil
- 1 tsp thyme and oregano dried (or one fresh each)
- 1 bay leaf
- 1/4 L white or rosé wine
- 1/4 L vegetable or roast stock
- 1/2 organic lemon
- 1/2 bunch of plain parsley
As a supplement:
For example, noodles in various forms, like a saffron risotto or just baguette
preparation
- Peel and dice the carrots, also clean the celery with greenery, wash both and cut into small cubes, chop the celery leaves roughly. Also dice the onion and peel 2 of the garlic cloves and dice very small.
- Slightly cut in the leg slices to avoid bending, salting, peppering and turning into flour. Tap off excess flour and in a saucepan heat clarified butter together with the olive oil and add the leg slices and fry vigorously all around. Now the oven can be heated up to 200 degrees Celsius.
- When the leg slices are seared, they are removed from the pot and set aside for a short time. Now come the small diced vegetables as well as onion and garlic in the hot fat and are also fried. Next you add oregano, thyme, bay leaf and the tomato paste for a short roast in the pot. Furthermore, the coarsely chopped tomatoes come with the juice in the pot. Canceled is now with the wine and the roast or vegetable stock, if necessary. If necessary, a little water can be refilled.
- Once everything has opened up, the leg slices are placed on the vegetable bed, the pot is covered and now comes for a good hour with down 170 degrees / convection in the oven.
- Now the gremolata can be prepared. For this, half a bunch of smooth parsley is minced, 2 cloves of garlic are also chopped as small as possible and in addition there is the abrasion of the shell of half an organic lemon and pepper and salt. A little olive oil makes the Gremolata something creamy. This mixture can now pull through, it is sprinkled over the finished Ossobuco and underlines the fresh and spicy overall taste.
- 10 minutes before the end of the braising time you put the water for the side dish - in my case it was pappardelle noodles - on the stove and the noodles are cooked al dente in about 10 minutes. After pouring, melt a little butter in the noodles, stir in a pinch of nutmeg and add the noodles with stirring.
The selection of side dishes depends on the particular taste and the possible supplies in the kitchen.
Now everything is ready, the plates can be prepared and it can be eaten. I wish everyone a good appetite and have fun cooking.
