Making Osso Buco is like... Love... It is such a fantastic dish - and surprisingly simple once you've bought all your groceries.
I usually make it for my birthday, 'cause it's such a nice combination of something festive and something comforting.
See recipe below.
INGREDIENTS
- Veal shanks 9 thick pieces
- Onion 3 big ones
- Garlic 6 cloves
- Carrots 4
- Celery root 1 small
- Celeriac 3 stalks
- Peeled tomatoes 2 cans
- Tomato purée 100 g
- Dry white wine 3 dl tør
- Stock cubes (beef) 5 pieces with water
- A lot of olie oil
- Glutenfree flour 4-5 tablespoons
- Plant-based butter
- Salt
- Pepper
And for the Gremolata
- Garlic 1 clove
- Broadleaf parsley 1 bundle
- Lemon (organic) - The peel of 1
- Plant-based parmesan
HOW TO
Begin by cutting the pieces of meat and roll it in a lot of glutenfree flour (mixed with salt and pepper).
Heat up a huge pan and put the meat in a fair share of olive oil and sautée it with salt and pepper. Put aside the beef.
Chop 3 large onions, 4 large carrots, 1/2 a celery root (in small pieces), 2 large cloves of garlic and sauté them in olive oil, a large dollop of plant based butter and some glutenfree flour.
Add 1,5 dl pureed tomatoes, and burn it slightly in the bottom of the casserole.
Add 1 can of peeled tomatoes, 1 dl white wine and 1 dl red wine.
Add water (mixed with 2 stock cubes) until it coveres the veggies and “dunk” the pieces of beef under the water.
Add water if it doesn’t cover everything. Let is simmer for 3 hours at-least, preferably much longer.
Remember to add salt and pepper.
While the stew is simmering you can chop the garlic clove, the bundle of broadleaved parsley, the peal of 1 organic lemon and plant based parmesan (as much as you like) with a bit of salt and pepper, so that your gremolata will be ready to be put on top of the osso buco.
