Osso buco — a dish of Italian cuisine. It is cooked from veal shank, not the softest meat. But in the course of long suppression it turns out very tasty and gentle, and it is impossible to come off it.
It is required to you
- - 4 shanks of veal,
- - 1 carrots,
- - 1 stalk of a celery,
- - 100 ml of dry white wine,
- - salt and pepper to taste.
- - 1 bulb,
- - 300 ml of meat soup.
- For a gremolata:
- - 1 garlic glove,
- - parsley greens,
- - 1 tsps of a lemon dried peel.
Instruction
1. In a frying pan on strong fire warm 2 tablespoons of sunflower oil. Fry meat on both sides to a ruddy crust, 1-3 minutes on each party. Then shift it to a plate.
2. Small cut onions, a celery and carrots.
3. Lower fire under a frying pan to an average. Add onions there and fry, stirring slowly, 4-5 minutes. Pour wine and prepare until liquid almost completely evaporates.
4. Return pieces of shank in a frying pan and add so much water that it almost completely covered meat. Add salt to taste, bring to the boil and you extinguish a baking plate a cover on weak fire to softness of meat, about 1.5-2 hours. After the first hour add the carrots and a celery fried within 5 minutes.
5. For a gremolata mix small cut garlic, lemon zest and parsley. Strew with them ready osso buco and let's infuse switched off under a cover of minutes 10.
6. We serve the dish with rice or mashed potatoes.