Osso buco: The heart-warming stew
Ossobuco" literally means "bone with a hole in it". But in this recipe, it's the meat around the bone that makes all the difference. Slowly simmered, it melts like butter and retains an irresistible juiciness.
Ingredients for 6 people :
- 6 beef shanks (250 g each)
- 500 g tomatoes
- 2 onions
- 1 garlic clove
- 1 celery stalk
- 5 tablespoons olive oil
- 1 tablespoon flour
- 1 bay leaf
- 20 cl dry white wine
- 1.5 l vegetable or poultry stock
- 1/2 bunch parsley
- 1 sprig rosemary
- Salt and pepper
Geneva beef shank (organic)
CHF 25.00 / kg
1
500g
Preparation (15 min) and cooking (1 h 20) :
- Prepare the tomatoes:
Plunge them into boiling water for a few seconds, then peel, seed and crush them. - Sauté ingredients:
Peel and chop onions and garlic. Finely chop the celery. In a casserole dish, brown all the ingredients in olive oil. Lightly flour the shank slices, brown them on both sides, then add the bay leaf and wine. Reduce by a third over low heat. - Bake:
Preheat oven to 200°C. Add the tomatoes to the casserole, cook for a few minutes, then pour in the stock. Once boiling, place the casserole in the oven for 1 hour. - Prepare the herbs:
Chop half the parsley and mix with the rosemary leaves. - Strain the cooking stock:
Remove the shank slices and keep them warm. Strain the stock and return it to the pot. Add the herb mixture and reduce by half. - Finalize and serve:
Return the meat to the casserole, adjust the seasoning and sprinkle with chopped parsley. Serve with fresh pasta, risotto or polenta.
Bon Appétit!
