Recipe: Delicious Ossobocco

Recipe: Delicious Ossobocco Delicious, fresh and tasty.

Ossobocco. Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.

A marrow spoon, one of those long skinny spoons found in old sterling silverware.

Osso buco, as Elizabeth David tartly observes, means "bones with holes, or hollow bones" - which is probably why it is never translated on menus.

The term Osso Bucco means "hollowed bone" in reference to the marrow-filled shin bone that its made from.

You can cook Ossobocco using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Ossobocco

1. It’s 12 of Pork shanks.

2. Prepare of Olive oil.

3. You need of Salt and pepper.

4. You need 1 1/2 cup of white wine.

5. You need 2 cup of chicken broth.

6. Prepare 2 of bay leaves.

7. Prepare 2 of medium Onion.

8. It’s 4 of small peace of Garlic.

9. It’s 5 of carrots diced.

10. Prepare 2 of stack dice celery.

11. Prepare of Seasoning gremolata.

12. Prepare of Grated zest of 1 Orange.

13. You need 30 ml of chopped leaf parsley.

14. It’s 30 ml of grated parmigiano regianno cheese.

The traditional version Italian favourite is. · Osso Bucco, in Italian means"Bone with a Hole".

Veal shanks, or Oxtail is seared and then braised in a sauce with red wine, herbs and beef stock.

I recently served this Osso Bucco, aka Braised Beef Shanks, to my daughter and son-in-law when they came for a visit with my precious new baby grand-daughter.

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Ossobocco instructions

1. Roast 12 porks shanks in olive oil. Add salt. Dont need to be cook. Transferring them in pan.

2. Fry Dice onions and smashed garlic, add pepper. Dont overcook onion..

3. Add white wine. Let it deglaze with wine for 5 min, add broth and bay leaves.

4. Transfer all in the pan then add 1 dice tomato can.

5. Add cover with aluminium and cook it in oven for 1:30 hours.

6. 1:30 hour later, add carrot and celery. Then back in they oven it go for 1h..

7. Make seasonings using zest of orange, Parsley and cheese. Dont forget to do it. This make all the difference..

8. Olso (pasta) but i prefer rice.

9. When done.

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Osso Buco is traditionally served with risotto, polenta or mashed potatoes.

We served our Beef Osso Buco with polenta, seasoned only with a little salt and Parmesan cheese.

Osso bucco is a delectable Italian dish of veal shanks simmered in a tomato sauce.

It is usually topped with gremolata, which is parsley, lemon zest and garlic.