All About Osso Buco

[salutistagolosa]

Hi all,

I think the best ossobuco recipe is the one from here, which is as close as the real thing as you'll ever get (as you know, the traditional way to have ossobuco is on top of saffron risotto). Unfortunately it is in Italian, but the pictures are self explanatory. The first thing I would add to what was written above is that tomato is very rarely found. In In Italy we generally cook it in an alluminium pan. The "standard" way to prepare it is to flour the shanks lighlty, put onions and carrots in a mixture of both oil and butter to soften, then remove them and add the veal, browing it on both side. Then add the white wine, salt, white pepper, a tad of tomato concentrated paste, then the carrots and onions. Turn the heat to minimum, cover, and let cook: they are ready when the meat falls off the bone. Check regularly to make sure it does not stick to the pan, addina a spoon or two of stock if needed. Three minutes before serving add the gremolada (crucial), as indicated above, cover, and serve on top of risotto. We fight over the marrow of the bone