Osso Buco

Osso Buco is a dish made using shank from the hind leg of a cow. The pieces should be cut as suggested to guarantee tenderness. Savor the bone marrow, supposedly the best part of this dish.

The shank is high in collagen content that creates moist and juicy meat. The way this meat is cooked slowly makes it release micronutrients which include calcium, phosphorus, sodium and magnesium. Also read the following How to Make Garlic Juice

Ingredients

5 veal shank cross cuts about 1 1/2 inches thick (osso buco)

3 tbsp. unsalted butter

all purpose flour, seasoned with salt and pepper

olive oil

2 carrots, washed and sliced into 1/2 mm

2 stalks celery, sliced

2 onions, sliced

5 clove garlic, minced

6 large tomatoes, washed and blended into a paste

1 cup white wine

500 ml beef stock

3 tbsp. chopped fresh parsley

Salt to taste

Ground black pepper

1/2 orange, rind grated

1/2 lemon, rind grated

How to prepare Osso Buco

1. Preheat the oven to 350 degrees.
2. Lightly coat the meat with the seasoned flour and put aside.
3. Heat a little oil in a small nonstick pan and brown the meat on both sides, in batches if required and set aside.
4. Melt the butter in a flameproof casserole and cook the carrots, celery and onions over medium heat for 4 minutes.
5. Add the garlic and mix well, then add the chopped tomatoes and cook for 6 minutes, then add the stock and the browned meat. Bring to a simmer, season, cover and put into the oven and bake for 1 hour, or until the meat is tender.
6. Transfer the meat to a serving plate and cover. Heat the cooking liquid and vegetables and bring to the boil. Skim off any fat or foam that rises to the top and cook for 25 minute, or until the sauce has thickened and coats the back of a spoon. Stir in the parsley, orange and lemon rind and season to taste. Simmer for another 5 minutes, then pour over the meat and serve while still hot.