Stewed ossobuchi

Stewed ossobuchi

Stewed ossibuchi with red wine and vegetables: a classic also suitable for beginners in the kitchen. With mashed potatoes, they are the end of the world! try also this skyr cake with blueberries recipe too. try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

4 veal shanks of approx. 260 g each

salt

pepper from the pepper mill

flour

3 tablespoons of olive oil

2 small onions

4 carrots

1 small celeriac of approx. 250 g

2 cloves of garlic

2 tablespoons of tomato paste

2 dl of red wine

1 l of brown stock

1 bay leaf

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 20 minutes

Brazing:

ca. 1 hour

Total time:

1 h 50 min

Season the meat with salt and pepper and flour it. Heat the oil in a Bratt pan and brown the ossobuchi for approx. 3 minutes. Remove them from the Bratt pan and in the same brown onions, carrots and celery cut into cubes. Add the crushed garlic, tomato paste and brown everything. Add the ossobuchi and blend everything with the wine. Let the liquid evaporate almost completely. Add the stock and the bay leaf, cover the ossibuchi and let them simmer over medium heat for approx. 1.5 hours. From time to time wet the meat with the bottom. Serve with mashed potatoes. You may be interested to read puff pastry peach pie recipe/ melon milkshake with noni.

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