Osso Buco in Sauce

Osso buco, or thick slices of veal/beef shank, slowly cooked or braised in a sauce, is a delicacy like no other. However, you should know that this dish cannot be rushed, as the meat needs time to tenderize and become very soft and juicy. The sauce is the cherry on top, so delicious that you’ll regret every drop left on the plate. This dish can be served with various sides, but the most popular are polenta, mashed potatoes, and homemade pasta or gnocchi.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 210 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Oil, olive

  • 1.2 kg Meat, beef, side

  • 2 piece Onion, raw

  • 2 piece Carrot, fresh

  • 1 piece Parsley, fresh

  • 2 pod Garlic, fresh

  • 1 spoon Tomato, concentrate

  • 800 g Tomato, red

  • 2 piece Spices, bay (leaves)

  • 0.5 spoons Rosemary, fresh

  • 1.5 dl Alcohol, Wine, Red

  • pieces Salt, table

Steps

  1. Clean and wash the vegetables. Peel the onion and garlic, then finely chop them separately. Grate the carrot and parsley root finely. If using fresh tomatoes, remove the stem and cut them into chunks.

  2. Place a pot on the stove and heat it well, then add oil. Add the meat pieces and sear them well on all sides. Season the meat with pepper and salt while cooking.

  3. Remove the seared meat pieces from the pot and set them aside on a plate. Add the onion to the pot and sauté it, stirring until it becomes translucent and soft. Add the garlic, grated carrot, and parsley root. Sauté the vegetables for about 5 minutes, stirring constantly, until they soften slightly. Add more oil if needed.

  4. Stir the tomato paste into the sautéed vegetables, then add the chopped tomatoes (canned tomatoes). Use a wooden spoon to scrape the bottom of the pot to release all the caramelized bits from cooking the vegetables and meat. Add the bay leaf and rosemary. Season the sauce with salt and ground pepper to taste.

  5. Pour in the wine and place the seared meat pieces into the sauce. Add enough water if needed to almost cover the meat with liquid. Wait for the sauce to come to a boil, then cover the pot and place it in the oven preheated to 170°C for 2-3 hours. If you don’t have an oven-safe pot, continue cooking on the stove. It’s important that the sauce simmers gently, and the meat is turned several times during cooking.

  6. The dish is ready when the meat is completely tender and falls off the bone, and the sauce has thickened appropriately. If desired, you can blend the sauce with an immersion blender at the end.

  7. Serve the meat with the sauce on plates and accompany the dish with your chosen side.

Nutrition Information (Per 100g)

  • Calories: 78.74 kcal
  • Fat: 1.51 g
    • Saturated Fat: 0.5 g
  • Carbohydrates: 2.72 g
    • Sugars: 1.26 g
  • Protein: 10.68 g
  • Fiber: 0.54 g