์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Ossobuco
Tender, slow-braised veal shanks, rich with the flavors of white wine, tomatoes, and aromatic vegetables, finished with a vibrant gremolata. The succulent marrow within the bone is a delicacy to be savored.
๐ง ์ฌ๋ฃ
- 4 Veal shanks(About 3-4 cm (1.5 inches) thick, tied with kitchen twine around the circumference to help them hold their shape during cooking.)
- 0.5 cup All-purpose flour(For dredging the veal shanks.)
- 2 tbsp Olive oil(For searing the veal.)
- 1 tbsp Butter(For sautรฉing vegetables.)
- 1 Yellow onion(Finely chopped.)
- 2 Carrots(Finely chopped.)
- 2 stalks Celery(Finely chopped.)
- 2 cloves Garlic(Minced.)
- 250 ml Dry white wine(Such as Pinot Grigio or Sauvignon Blanc.)
- 400 g Crushed tomatoes(Good quality canned crushed tomatoes.)
- 250 ml Beef stock(Low sodium preferred.)
- 1 Bay leaf
- 2 Fresh thyme sprigs
- to taste Salt
- to taste Black pepper(Freshly ground.)
- For the Gremolata:
- 0.25 cup Fresh parsley(Finely chopped.)
- 1 lemon Lemon zest(Finely grated.)
- 1 clove Garlic(Finely minced (optional, for a stronger gremolata).)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the veal shanks: Pat the veal shanks completely dry with paper towels. Season generously with salt and freshly ground black pepper. Place the flour in a shallow dish and dredge each shank, shaking off any excess flour. This coating helps create a beautiful crust and thickens the sauce.
โฑ๏ธ 10 minutes - 2
Sear the veal: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully place the floured veal shanks in the hot oil, ensuring not to overcrowd the pot (sear in batches if necessary). Brown the shanks deeply on all sides until a rich, golden-brown crust forms, about 3-4 minutes per side. Remove the seared shanks and set aside on a plate.
โฑ๏ธ 15 minutes - 3
Sautรฉ the aromatics: Reduce the heat to medium. Add the butter to the same pot. Add the chopped onion, carrots, and celery (the mirepoix). Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
โฑ๏ธ 15 minutes - 4
Deglaze and build the sauce: Pour in the white wine. Increase the heat to medium-high and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond) โ this adds immense flavor. Let the wine simmer and reduce by about half, about 5 minutes. Stir in the crushed tomatoes and beef stock. Add the bay leaf and thyme sprigs. Bring the mixture to a gentle simmer.
โฑ๏ธ 10 minutes - 5
Braise the ossobuco: Return the seared veal shanks to the pot, nestling them into the sauce. Ensure the liquid comes at least halfway up the sides of the shanks. If needed, add a little more stock or water. Bring the liquid back to a gentle simmer, then cover the pot tightly with a lid.
โฑ๏ธ 5 minutes - 6
Cook until tender: Transfer the covered pot to a preheated oven at 160ยฐC (320ยฐF). Braise for 2 to 2.5 hours, or until the veal is exceptionally tender and the meat is easily pierced with a fork and starting to pull away from the bone. Check periodically and add a splash more liquid if the sauce seems too dry.
โฑ๏ธ 2 hours 30 minutes - 7
Prepare the gremolata: While the ossobuco is braising, prepare the gremolata. In a small bowl, combine the finely chopped parsley, finely grated lemon zest, and minced garlic (if using). Mix well. This bright, fresh topping is added just before serving to cut through the richness of the dish.
โฑ๏ธ 5 minutes - 8
Finish and serve: Once the veal is tender, carefully remove the shanks from the pot. If the sauce is too thin, you can simmer it uncovered over medium heat for a few minutes to reduce and thicken slightly. Remove and discard the bay leaf and thyme sprigs. Taste the sauce and adjust seasoning with salt and pepper if necessary. Serve the ossobuco hot, spooning the rich sauce over the meat. Sprinkle generously with the fresh gremolata. Don't forget to provide small spoons for scooping out the delicious marrow.
โฑ๏ธ 10 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โTying the veal shanks with kitchen twine helps them maintain their shape and prevents the meat from falling off the bone during the long braising process.
- โThe marrow within the bone is considered a delicacy. Serve with small spoons specifically for extracting and enjoying it.
- โThe gremolata is crucial for balancing the richness of the ossobuco. Make it fresh just before serving for the brightest flavor and aroma.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Ossobuco in Bianco: Omit the tomatoes and use only white wine and stock for a lighter, brighter sauce.
- Serve with Saffron Risotto: A classic pairing, the creamy risotto provides a perfect bed for the rich ossobuco.
- Add Mushrooms: Sautรฉ sliced mushrooms with the mirepoix for an earthy depth of flavor.