Famous peasant dishes

Arroz Con Pollo  Spain
Cassoulet  France
Cha Chiang Mein  China
Couscous  Morocco
Houskove Knedliky  Czech Republic
Huevos Rancheros  Mexico
Nasi Goreng  Indonesia
Osso Buco  Italy
Oyako Donburi  Japan
Roghan Josh  India
Tom Yam Kung  Thailand
Vatapa  Brazil
Yalanci Dolma  Turkey

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Osso Buco
recipe
peasant dish of France

 

Osso Buco
ingredients

Servings: 4


Veal shanks
4 pieces 6 centimeters
or 2 1/2 inches long
Flour
30 milliliters or 2 tablespoons
Unsalted butter
50 milliliters or 3 tablespoons
Olive oil
15 milliliters or 1 tablespoon
Chopped white onions
20 centiliters or 3/4 cup
Minced carrots
6 centiliters or 1/4 cup
Chopped celery
6 centiliters or 1/4 cup
Dry white wine
12 centiliters or 1/2 cup
Unseasoned veal stock
12 centiliters or 1/2 cup
Chopped peeled tomatoes
12 centiliters or 1/2 cup
Bay leaf
1 medium-sized
Rosemary
5 milliliters or 1 teaspoon
Marjoram
2 milliliters or 1/2 teaspoon
Salt
2 milliliters or 1/2 teaspoon
Ground black pepper
1 milliliter or 1/4 teaspoon
Grated lemon rind
15 milliliters or 1 tablespoon
Finely minced garlic
5 milliliters or 1 teaspoon
Chopped fresh parsley
30 milliliters or 2 tablespoons

Osso Buco
cooking steps


Bring the veal shanks to room temperature. Preheat oven to 150°C or 300°F.

Dredge the veal shanks lightly in the flour.

Heat the butter and olive oil in a wide-bottomed 5 to 6 liter (5 to 6 quart) casserole over moderate heat.

Brown the veal shanks on all sides in the casserole. Transfer the shanks to a warm plate and partially cover them with aluminum foil.

Reduce the heat to low and sauté the onions for 2 minutes, stirring frequently. Add the carrots and sauté for 2 minutes, stirring frequently. Add the celery and sauté for 30 seconds, stirring frequently.

Stir in the wine, stock, tomatoes, bay leaf, rosemary, marjoram, salt, and pepper. Raise the heat and bring the preparation to a simmer. Continue simmering it for 10 minutes.

Return the veal shanks to the casserole. Arrange them upright (ideally, the surface of the bone that contains the largest cross section of marrow should face upward). Spoon the sauce over the shanks. Cover the pot, place it in the middle of the oven, and cook the preparation for 1 1/2 to 2 hours, depending on the thickness of the veal flesh.

Mix the lemon rind, garlic, and parsley. This mixture is called gremolata.

Transfer the cooked veal shanks to a warm serving platter. Spoon the sauce over the shanks. Sprinkle the preparation with the gremolata. Serve promptly.



Also learn my recipes,
tips & insights of these
famous peasant dishes

Brazil - Vatapa
France - Cassoulet
China - Cha Chiang Mein
Czech Republic - Houskove Knedliky
Indonesia - Nasi Goreng
India - Roghan Josh
Italy - Osso Buco
Japan - Oyako Donburi
Mexico - Huevos Rancheros
Morocco - Couscous
Spain - Arroz Con Pollo
Thailand - Tom Yam Kung
Turkey - Yalanci Dolma


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