Osso bucco
#1, #2
meat
main course
difficult
Stevan Paul
Ingredients for 4 persons
For the Osso Buco
4 beef shanks approx. 400 g each
1 carrot
1 stick of celery
1 onion
olive oil
20 g butter
200 ml white wine
100 ml TOMAMI #1 or #2
1 clove of garlic
6 sprigs of parsley
1 tsp. freshly grated organic lemon peel
Salt
For the polenta
1 tablespoon TOMAMI #1 or #2
200 ml milk
Salt
60 g polenta (corn semolina)
50 g Parmesan
20 g butter
Instructions
1. Salt the beef shanks. Peel the carrot and chop finely together with the celery. Peel the onion and finely dice. Place the shank slices in a roasting tin in 4 tbsp. oil and fry until golden brown, then remove from the roasting tin.
2. Add the butter and diced vegetables to the frying fat, salt and roast until light brown, stirring occasionally. Deglaze with white wine and cook in the open tin for 3 minutes. Add Tomami and 400 ml of water. Bring to the boil, add the shanks, cover and braise for approx. 90 minutes.
3. For the polenta boil 200 ml of water with Tomami and milk; add a pinch of salt and stir in the polenta. Stir for 8 minutes on a mild heat and allow to thicken. Grate the Parmesan finely and stir in together with the butter. Season the polenta with salt to taste.
4. For the gremolata, peel the garlic and finely dice; stir in 1 tsp. of olive oil. Finely chop the parsley and add. Grate the lemon peel and add. Add salt to the Osso Buco sauce. Serve the shanks with the sauce and sprinkle with the gremolata. Serve with the polenta.
Preparation time 30 minutes (+ 90 minutes cooking time)
A recipe by Stevan Paul.
