Ossobuco even in April

Ossobuco is a very warming wintry dish … but that is not to say one can’t enjoy it at other times of the year, if the weather is cold enough.  With the temperature for Easter Sunday being forecast as cold and frosty … ossobuco might not be such a bad idea.  Here is a fairly easy version, that requires no oven.

Dust the slices of ossobuco with flour on both sides and brown in plenty of butter.

Turn the meat over once only.

Chop up some onion and some cloves of garlic.

When the ossubuco has browned, remove from the pan momentarily.  Add some olive oil and a little more butter …

And gently cook the onion and garlic.  This can take up to 10 minutes, depending on the amount.  You don’t want to brown the onions and garlic.

Then add a good splash of passato di pomodoro, i.e. tomato sauce.

A glass of wine …

Add salt and pepper and mix everything well.

Now add the browned ossobuco.  Sprinkle salt and pepper over the ossobuco too.

This is some vetegable stock mixed with chicken stock that I took out of the freezer.

I added a ladle to the ossobuco casserole.  If you haven’t got stock, use hot water instead.

Cover the ossobuco and simmer for at least 50 minutes.  Take a peep now and then to make sure it’s not drying out too much and add some more stock.

In the meantime:

Get hold of some lemon zest, some parsley and a clove of garlic.  Chop it very very finely.  This is called ‘gremolata’ and is typically added to braised veal shanks, i.e. ossobuco, in Milan.  (In Rome, we tend to make ossobuco without tomato or the gremolata, adding peas instead.)

Here is the gremolata.

Remove the cooked ossobuco from the pan onto a hot serving plate.

Add the gremolata to the pan and  mix it in with the still-hot sauce.

Pour the sauce over the meat.

Smells heavenly … especially if it’s cold outside and you are hungry!

Ossobuco can be served with polenta or with mashed potatoes.

Tuck in!

About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in italian home food, Secondi (main course, usually meat based), Uncategorized and tagged , , , . Bookmark the permalink.

5 Responses to Ossobuco even in April

  1. It’s definitely cold enough for ossobucco in London! Yum 🙂

  2. OK so the difference is in the peas and the gremolata. Also in Milano, the original version does not include tomatoes.

    • You’re right about the original recipe doing without tomatoes “L’originale ricetta prevede la cottura in “bianco”, ossia senza pomodoro. Questo ortaggio, che nel 1700 era già diffuso in molte regioni italiane (soprattutto nel sud d’Italia), è stato a lungo ignorato dalla cucina meneghina. La pianta, ritenuta al tempo da alcuni perfino velenosa, aveva una funzione esclusivamente ornamentale. Solo alla fine del secolo successivo compariranno preparazioni che includono l’uso del pomodoro.” However, a little bit of tomato paste or 1 small tomato tends to be included nowadays (maybe for it’s acidic factor which is so good for enhancing taste). http://www.ossobucoallamilanese.it/

  3. You’re absolutely right …

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