Osso buco is a regional dish from Piedmont in Italy. Osso buco translates literaly to "bone hole", a reference to the marrow which gives the dish its distinctive flavour and body. Traditionally, a veal shank is used in this dish. Other staples include white wine, broth or stock, and aromatics. Veal is the meat of young calves, specifically the male offspring of dairy cattle, and is appreciated by people with an appreciation for its delicate taste, tender texture and nutritious qualities. ...
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Osso buco is a very tasty recipe, as said from meat lovers, and also a nutritious one. This is one version of osso buco:
1. Piece of the leg of the cow, vertically cut so the bone remains inside.
2. Fresh tomatoes, peeled and chopped, according to the quantity of the meat. Consider 2 medium tomatoes for about every 1/2 kg of meat. It will be helpful if the tomatoes are well ripe so they will cook better and will be softer. Don't take tomatoes directly from the vine, but leave them to ripe for two or so days.
3. Seasoning to your taste. Use oregano, laurel, onion, garlic, herbes de provence (if available or substitute with oregano), parsley and whatever seasonings you like most. Use plent of parsley and rosemary, but sparingly because rosemary flavor is strong. A small portion of saffron can be used in addition to plenty of nutmeg. Remember you are dealing with red meat and this dish is a quite difficult one. You will not make it everyday so try to balance the flavorings together.
4. Olive oil
5. A little butter
How to make it.
1. Melt the butter in a medium hot pan and brown the piece of meat.
2. Place a casserole dish filled 3/4 with water over medium heat and bring to a boil with all of the seasonings.
3. Take care that after the first signs of boiling begin to appear to lower the heat so that the flavorings will flavor, not burn, in the almost boiling water.
4. Immerse the browned piece of meat into the flavored water. Add the chopped tomatoes and boil for 30 minutes.