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Savoury



Osso Buco

2/2/2019

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Traditional Italian recipe. 
 
  • 1 large veal shanks, cut into short lengths
  •  1/4 cup all-purpose flour
  •  Butter
  •  2 cloves garlic, crushed
  •  1 large onion, chopped
  •  1 large carrot, chopped
  •  Celery and Parsley root (pieces big as carrot) chopped
  •  2/3 cup water with 1 tbs spoon of apple vinegar (substitute for dry white wine
·               2/3 cup beef stock
·               1 can diced tomatoes, or blend fresh tomato's 
·               Salt and pepper to taste
·               lemon zest, and fresh herbs and Bey leaf (tide toghether)
 
·                Gremolata: (optional)
·                1/2 cup chopped fresh flat leaf parsley
·                1 clove garlic, minced
·                olive oil 
 
 
  1. Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm.
     
  2. Add chopped onion and stir until tender, then add other vegetables: chopped carrot, celery and parsley and stir for couple of minutes before adding garlic.

  3. Just after you put garlic inside mixture, poor in water with vinegar and let it simmer for 5 – 7 minutes.
     
  4. Then go with tomatoes and beef stock. Season with salt and pepper. Cover, and simmer over medium heat for 10 minutes
     
  5. In the meantime place veal shanks pieces in a baking pot. Poor over prepared vegetable, and place lemon zest and fresh herb inside the pot as well.
     
  6. Cover and bake in oven for 2 and half hours until meat is tender. 

  7. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Osso Buco

Ovaj talijanski klasik je odlicno jelo za porodicna okupljanja. U principu, u svim receptima Osso Buca stoji da je vino neizostavno. Ne znam kakav je s vinom, ali I na ovaj moj nacin je prste da polizes!  
 
Potrebno vam je 
 
1 veća koljenica ( izaberite onu s više mesa, i treba biti isječena na komade)
1/4 šolje brašna 
puter 
2 čehne bijelog luka (protisnite)
1 veća glavica crvenog luka (usitnite)
1 veća mrkva (usitnite)
komad velicine mrkve korjena persuna I celera (usitnite)
2/3 solje vode pomiješane s jednom kašikom jabukovog sirćeta (zamjena za vino)
 
2/3 šolje govedjeg temeljca 
1 konzerva paradajza (ili izblendajte 3-4 paradajza, mnogo je zdravije) 
so I biber 
korica polovine limuna sa svježim začinskim biljem po želji I jednim lovorovim listom (svežite zajedno u buketić)
 
Gremolata: (optional)
½ šolje peršuna (usitnite) 
1 čehna bijelog luka (protisnite)
olive oil 
 
Priprema:

Komade koljenice uvaljajte u brasno I preprzite na puteru.  Potrudite se da komade koljenice preprzite sa svih strana, ali ne przite predugo. Tek da meso dobije lijepu rumenu boju. Odlozite meso sa strane I u tu istu tavu, dodajte jos jednu kockicu putera pa predinstajte crveni luk. 
 
Kada luk dobije staklastu boju, dodajte povrce (mrkvu, celer, pesun) sve predinstajte, pa prelijte vodom u koju ste stavili kasiku sirceta. Ostavite da lagano vri 5 – 7 minuta. 
 
Dodajte paradjz (iz konzerve ili onaj koji ste sami izblendali. Ako koristite svjezi, blendani, dodajte mu kasičicu secera), odmah naspite I temeljac, zatim posolite, pobiberite, pokrijte I ostavite neka krčka na laganoj vatri desetak minuta. 
 
Za to vrijeme poredajte komade prepržene koljenice u tepsiju s poklopcem. Kada je povrće spremno izlijte ga oko mesa. Dodajte I svezicu s limunovom koricom, lovorom i zacinskim biljem. 
 
Poklopite i pecite na 180 stepeni 2 i pol sata. Meso treba da je mekano I da se lagano odvaja od kostiju. 
 
U Italiji se Osso buco nece posluziti bez svjeze gremolate (usitnjenog persuna s bijelim lukom I maslinovim uljem) 

Stavlja se preko mesa, pred samo serviranje. 

Moram priznati da ja ovaj posljednji korak cesto izbjegavam.
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