Italian
Rosemary and Lemon Osso Buco
by Casa Pappagallo · 705K subscribers on YouTube
A simple yet incredibly flavorful second course of braised veal shanks with rosemary, garlic, white wine, and a final touch of fresh lemon zest. The meat becomes tender in a rich sauce, requiring patience but rewarding with a spectacular result.
- Difficulty
- easy
Ingredients
8 items- Ossibuchi (di scottone o manzo)Veal or beef shanks, preferably veal (scottone) for shorter cooking time
- FlourFor dredging
- Olive OilFor sautéing
- White WineFor deglazing
- 1 pcsRosemaryFresh sprig
- 1 pcsGarlicWhole clove
- Meat BrothBeef broth, enough to cover the ossobuchi
- 1 pcsLemonZest only, added at the end
Method
- Make several shallow cuts on the side of each ossobuco to prevent them from curling during cooking.
- Dredge the ossobuchi in flour, shaking off any excess.
- Heat a drizzle of olive oil in a casserole dish over medium heat (not too hot).
- Place the floured ossobuchi in the oil and brown them well on all sides.
- Deglaze the pan with a splash of white wine, letting the alcohol evaporate.
- Add a sprig of rosemary and a whole clove of garlic to the pan.
- Cover the ossobuchi completely with beef broth.
- Bring to a simmer, then reduce the heat to low and cook covered for at least 1½ hours (or 2 hours if using beef ossobuco). Add more broth if the liquid reduces too much.
- Towards the end, uncover the casserole and let the sauce thicken slightly.
- Turn off the heat. Grate fresh lemon zest generously over the ossobuchi.
- Serve immediately with the sauce spooned over the meat.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
