How to Cook Appetizing Osso Buco

Without fail making ultimate Osso Buco easy, yummy, practical.

Good Evening every body, at this time you get present recipe Osso Buco with 14 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 10 stages of easy cooking Osso Buco.

Ingredients all Osso Buco

1. Prepare 1 : salt.

2. Needed 3 lb : veal shank.

3. Needed 1 : ground black pepper.

4. Needed 3 tbsp : olive oil, extra virgin.

5. Needed 1 stick : carrot.

6. Prepare 1 stick : celery.

7. Prepare 1 small : chopped onion.

8. Needed 1 : sprig fresh thyme.

9. Needed 1 : sprig fresh rosemary.

10. Prepare 1 clove : garlic.

11. Prepare 1 bunch : Italian parsley.

12. Prepare 1 cup : dry white wine.

13. Prepare 1 can : tomato paste.

14. Prepare 1 can : chicken broth.

If all ingredients Osso Buco it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Osso Buco

1. Using kitchen twine, tie around each shank to keep tight against bone while cooking, and season with salt and pepper..

2. Heat oil in pot, until hot. Carefully add shanks (pat them dry to lessen chance of hot oil spitting) and sear on both sides until brown..

3. Remove from pan and reserve..

4. Sautee carrots, celery, onion and parsley in same pot, adding more oil, if necessary. Cool until onions are translucent and fragrant..

5. Add tomato paste and mix well, heating thoroughly..

6. Add wine and broth, stirring to ensure that the tomato paste dissolves completely..

7. Tie thyme, rosemary, and garlic in cheesecloth and add to broth. Bring broth to a boil..

8. Reduce to a simmer and place shanks, with juices, in broth. Cover and simmer for at least an hour and a half to two hours, or until meat is tender..

9. Continue to add more broth throughout cooking to ensure shanks are covered 3/4 of the way. Continue testing to ensure good flavor of broth. Add additional seasoning when necessary..

10. When done, remove from pot and serve with broth. Garnish with orange zest and parsley..

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