Good Evening Ladies & Gentlemen,
Hope everybody is having a lovely wkend.
Ossibucchi is translated to Ossobucco which means Bone with a Hole.
With this in mind, this well known veal shin dish originated in Tuscany, Italy. Here is our family version.
ossibucchi alla tuscana for 4
4 Thick slices of veal ( or beef ) shin - 250 grams each
1 1/2 tblsp flour
3 tblsps Evoo
1 onion chopped finely
2 celery stalks diced finely
2 dried bay leaves
S & P
1 glass of Tuscan Red Wine
1 carrot diced
200g Marinara Sauce Home Made
Beef Stock Home Made
1. dredge the veal ( or beef if veal is unavailable in your vicinity )
in flour and shake off excess
2. sauté in the butter and evoo until uniformly golden
3. drain from the oil / butter however, do not discard from sauté pan and put on a plate and keep warm by tenting
4. finely mince the onion, dice celery and dice carrot and sauté in same skillet
5. add the wine and the tomato sauce
6. simmer and stir often combining in 1 direction
7. add the 4 shins and cover, simmering 1 hour on slow cooking mode
8. in one half hour: season with salt and pepper freshly grounded and add: a pinch of oregano, parsley, basil and lemon & orange zest bits and sprinkle on the meat.
9. add a few tblsps of beef stock
10. reduce sauce a bit for thickness
11. simmer another 5 mins. uncovered
Serve with crusty bread, a light ribbon pasta, Tuscan Red Wine and a arugula or green salad