Veal shank Osso bucco
Veal shank Osso bucco
Veal shank is a beautiful piece of meat that is cut from the lower leg of the calf, including the bone with marrow. This piece of meat is famous from the Italian kitchen under the name ossobucco. During slow cooking, the soft marrow is released and gives a deep, full flavor to the sauce. The meat itself is firm but changes when slowly stewed into buttery soft slices that almost fall apart.
Per piece +/- 340 grams
Ingrediënten
Ingrediënten
100% veal with bone
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing
Let the meat come to room temperature. Sprinkle both sides with salt, pepper and lightly dust with flour for a nice binding of the sauce. Heat olive oil and butter in a frying pan and fry the shanks until golden brown all around. Remove from the pan and set aside. Then fry a mixture of finely chopped onion, carrot, celery and garlic in the same pan.
2. Yarn
Deglaze with white wine or dry vermouth and scrape up any residue. Add diced tomatoes, lemon zest, bay leaf and veal stock or broth. Return the meat to the pan and make sure it is largely covered. Let it simmer gently for 2.5 to 3 hours with the lid tilted on the pan, until the meat is tender and the marrow slowly comes out of the bone. You can also cook it in the oven at 150 °C.
3. Serving
Serve the osso bucco with risotto alla Milanese, creamy polenta or a smooth mashed potato. Finish with gremolata (a mix of finely chopped parsley, garlic and lemon zest) for freshness and contrast. Serve a spoonful of bone marrow on the plate if desired.
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