Ossobuco ist ein klassisches Gericht der italienischen Küche und ein echter Gaumenschmaus. Wörtlich übersetzt bedeutet es “Knochen mit Loch”. In der Regel wird das Gericht aus Kalbshaxenscheiben, Gemüse und Wein zubereitet. Dieses Rezept kommt von Chefkoch.de und ist einfach zuzubereiten. Es ist perfekt für ein Abendessen mit Freunden oder Familie und lässt sich wunderbar mit Polenta oder Gnocchi servieren.
Ossobuco | Chefkoch.de
“Aus öko” - one of my all-time favorite dishes
As a young boy, I used to cook “Aus öko” with my father. Although, to be honest, I spent more time cooking and cleaning up than actually eating the dish. To start, we need some beef slices from the camp, which we season with salt and pepper and coat with flour. Next, we need some leftover vegetables, such as carrots, onions, leeks, garlic, and celery. I also like to use tomato paste and fresh tomatoes to give the dish a bolder flavor.
We heat up some rapeseed oil in a pan, add the beef slices and fry them for three to four minutes on each side. Then, we remove them from the pan and add the vegetables. After a while, we add the tomatoes and tomato paste, scraping the bottom of the pan with a spatula to loosen all the bits stuck to the bottom. We let it all come together with a splash of water or broth and a good amount of red wine (optional).
Now, we can place the beef slices back in the pan with some sauce and vegetables, cover it, and let it cook in the oven at 160 degrees Celsius for an hour. While the beef is cooking, we can prepare the “Cremona,” a delicious condiment that goes well with Aus öko.
To make Cremona, we need some lemon, flat-leaf parsley, coarse salt, and garlic. We chop the parsley finely and mix it with grated lemon zest, minced garlic, and some salt. This mixture adds a fresh flavor and aroma to the dish.
For a perfect meal, I also like to make Risotto Milanese with saffron and enjoy a glass of red wine alongside Aus öko. Now, you have the recipe for Aus öko, and Cremona, which will make your dish stand out.
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