Osso Bucco

Inspiring recipes

 

Osso Bucco

Osso Bucco

Ingredients

  • 4 calf shanks
  • 1 cup + 2/3 cup + 1 Tsp of onions
  • 1 + 3/4 lbs. of soup tomatoes
  • 1/8 cup + 2 Tsp of butter
  • 1 cup + 1/4 cup + 1 Tsp of demi-glace sauce mixed with tomato paste (demi-glace sauce is a classic French sauce, which is used a lot as base for other sauces. It is available in the supermarket)
  • Salt and Pepper
  • Parsley
  • Bouquet garni
  • 2 sprigs of basel
  • 1 clove of garlic, flattened

Directions

  • Clean the onions and chop them into small pieces
  • Peal the tomatoes and cut them in large parts
  • Wash and chop the parsley
  • Season the shanks and fry them in the butter until they turn brown
  • Fry the onions slightly in the same grease
  • Put the shanks on top of the onions
  • Moisturize with the demi-glace sauce and add the bouquet garni and the garlic 
  • Let everything cook under a closed lid for about 30min on a low temperature
  • Add the tomatoes and let it simmer for another 30min
  • Take the shanks out of the skillet, let the broth cook further until it thickens
  • Season the sauce with salt and pepper
  • Pour some sauce over the shanks
  • Finish with a lot of chopped parsley and basel