Photograph of the finished Ossobuco

Italy · Bắp bê hầm Ossobuco

Ossobuco

2 hr 30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Veal Veal 1.2 kg
  • Photograph of White wine White wine 400 ml
  • Photograph of Carrot Carrot 2
  • Photograph of Celery Celery 200 g
  • Photograph of Onion Onion 2
  • Photograph of Parsley Parsley 60 g
  • Photograph of Lime Lime 2
  • Photograph of Flour Flour 100 g

Method

  1. 1 Make incisions in the membrane surrounding the veal shank to prevent the meat from curling up during stewing.
  2. 2 Roll them in flour, then pan-fry until golden brown on both sides.
  3. 3 Sauté diced onions, carrots, and celery until tender and sweet.
  4. 4 Pour in some white wine, let it evaporate, then add enough broth to cover the ingredients and simmer for 2 hours.
  5. 5 Make gremolata with grated lemon zest, minced garlic, and chopped parsley, and sprinkle it on top when serving to reduce the richness of the dish.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 4: simmer the veal shank with wine and broth under high pressure for 35 minutes, then release the pressure naturally for 15 minutes; the gremolata from step 5 is still sprinkled on top when serving to retain the fresh lemon and garlic aroma.

Start cooking