“Wie du das zarteste Ossobuco kochst” ist das ultimative Geheimnis für ein perfektes italienisches Gericht. Das Ossobuco, das aus der Kalbshaxe zubereitet wird, ist ein wahrer Leckerbissen für gehobene Ansprüche. In diesem Rezept werden wir Schritt für Schritt erklären, wie man das Fleisch richtig zubereitet, um es weich und aromatisch zu machen. Also, schnapp dir deine Kochutensilien und lass uns loslegen!

Wie du das zarteste Ossobuco kochst 😏

Today we are making a phenomenal osso buco! First things first, we have obtained some veal shanks and lightly cleaned them to remove any bone fragments. Then we let them sit for a bit to prevent them from shrinking too much during braising.

A little tip when purchasing the shanks - make sure they are evenly sliced! Now Chris is taking care of the vegetables. He starts by cutting the onions into large pieces, and we’re adding some parsnips, which are delicious in this dish.

We’re also using carrots and only lightly pressing the garlic to release its flavor. Lastly, we’re cutting the celery into bite-sized pieces. Moving on to the shanks - we’re salting them generously on both sides and heating up the butter in our trusty Dutch oven.

Once the butter is hot, we quickly sear the shanks until they release easily from the pan. They should have a beautiful deep brown color when done. We remove them and repeat with the remaining shanks.

Next, we add a bit more butter to the pan and toss in the vegetables. We stir them around until they start to brown, and then add tomato paste to give the dish a lovely tomato flavor. After it has cooked for a bit, we deglaze the pan with a good-quality white wine.

Christian reminds us that white meat pairs perfectly with white wine. We also add some tomatoes and more wine before pouring in some chicken broth to keep the meat moist and tender.

Finally, we add some herbs (bay leaves, thyme, oregano, rosemary), a chili pepper, and put the shanks back into the Dutch oven. The lid goes on, and the dish is placed in the oven at 180 degrees Celsius for about 1.5 to 2 hours.

While the osso buco is cooking, we prepare a delicious gremolata with parsley, garlic, lemon zest, and a pinch of sea salt. For the second variation, we add in some finely chopped anchovies and celery leaves.

After the shanks have cooked to perfection, we remove them from the oven and let them rest in the sauce. We reduce the sauce on the stove if needed and taste it for seasoning. Finally, we serve the osso buco alongside creamy risotto and the flavorful gremolata.

This dish is perfect for a cozy and flavorful weeknight meal but can also be prepared ahead of time and reheated for an even more intense flavor.
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