Das beste Ossobuco Rezept wird in Episode 0054 vorgestellt und ist ein wahrer Gaumenschmaus. Mit zarten, in Rotwein und Gemüse geschmorten Beinscheiben vom Rind, saftigen Tomaten und aromatischen Kräutern, entsteht ein unvergleichliches Geschmackserlebnis. Dieses traditionelle italienische Gericht ist nicht nur lecker, sondern auch einfach nachzukochen und somit perfekt für ein gemütliches Abendessen mit Freunden oder Familie.

Das beste Ossobuco, Rezept | Episode 0054

Today, I’m going to show you how to prepare a classic Italian dish called Osso Buco, which is made from slow-cooked veal shanks. Welcome to the kitchen, and let’s get started.

For this recipe, we’ll need two veal shanks, weighing approximately 1.5-1.6 kilos each. You may need to order them in advance from your local butcher. Cut them into 4-5cm thick slices. We’ll also need some pork lard, a large plate of regular flour, a large can of chopped tomatoes, one-third of a celery root (380g), two large leeks (300g), four tablespoons of tomato paste, one liter of strong beef broth, 900g of onions, 300-350ml of dry white wine, eight cloves of garlic, one heaped teaspoon of dried thyme, and six bay leaves.

Before we begin cooking, let’s prepare the gremolata. Finely chop the zest of two organic lemons, six cloves of garlic, and a handful of parsley. Mix them together and set aside.

Next, we need to prepare the shanks. Rinse them well under cold running water, pat dry with paper towels and coat them generously with flour. Heat some pork lard in a large Dutch oven over high heat and brown the shanks on all sides. Once browned, remove them from the pan and set aside.

In the same pan, add the onions and a little more lard if needed. Cook the onions over high heat until they are caramelized and golden-brown. This may take about 5 minutes. Add the garlic, thyme, and bay leaves to the pan and cook for another minute.

Add the white wine and deglaze the pan, scraping up any brown bits at the bottom. Once the wine has reduced by one-third, add the tomato paste and cook for another minute. Then add the chopped tomatoes and beef broth, mixing everything well. Add the celery root, leeks, and carrots to the pot and mix well.

Finally, add the browned veal shanks back to the pan, making sure that they are submerged in the sauce. Bring the sauce to a simmer, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for about 2.5 - 3 hours, or until the meat is fork-tender.

Once the Osso Buco is ready, remove the shanks from the pan and place them on a serving platter. Spoon the sauce and vegetables over the meat and sprinkle with gremolata. Serve this dish with risotto alla Milanese, mashed potatoes or polenta.

In conclusion, Osso Buco is a classic Italian dish that takes time and effort to cook, but the results are worth it. The veal shanks are tender and fork-tender, and the sauce is rich and flavorful, making it the perfect dish for a Sunday family dinner, a special occasion or just a hearty meal on a cold winter night. Give this recipe a try, and I’m sure you won’t be disappointed.
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