Classic Osso Buco with Red Wine
Main Dishes • Italian
Description
Before frying, the meat can be dusted with flour. Instead of red wine, white wine can be used (1 cup). In that case, it is added to the vegetables about 5 minutes after starting to fry.
Ingredients
- Beef Shank 4 pieces
- Carrot 2 pieces
- Onion 1 head
- Garlic 5 cloves
- Celery stalk 4 stalks
- Marinated cherries 10 pieces
- Rosé Dry Wine 5 oz
- Thyme to taste
- Rosemary to taste
- Ocean salt to taste
- Ground Black Pepper to taste
- Olive Oil to taste
- Butter to taste
Step-by-Step Guide
Step 1
The meat — cut into 'rounds' beef shank: with meat around it, and a marrow bone in the center. Season the meat with salt and pepper. Sear the meat in a pan on both sides in a mixture of butter and olive oil.
Step 2
In another pan, sauté the grated carrot, onion, and 4–5 stalks of celery. Wait until the vegetables release their juices, then add about 10–12 halved cherry tomatoes.
Step 3
Then, in this pan (which should be large), place the meat. According to the classic recipe, it should now be placed in the oven and kept there at a temperature of 355°F.
Step 4
However, you can leave it on the stove and simmer over low heat. Occasionally add dry red wine. At the end, add a little thyme and rosemary, just a pinch. Two hours — and it's ready.
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