In "Historically yours", our columnist Olivier Poels gave the recipe for cooking a delicious Osso bucco, this veal-based dish from Italy.
He recommends adding a little tomato paste to make the dish smoother.
It is one of the most famous dishes in Italian cuisine.
Osso bucco belongs to the tradition of the gastronomy of the north of the country, which, unlike that of the south rather consisting of vegetables and olive oil, is prepared mainly with meat and butter.
Osso bucco uses veal, one of the great specialties of Piedmontese cuisine, from Milan.
Italian cuisine was codified very late, around the 19th and 20th century.
So there are not many writings and each recipe has known many interpretations.
Also, for Osso bucco, there is not one, but plenty of recipes.
However, they all have one thing in common: the piece of veal shank, sliced into thick slices.
Tomato puree for a smooth dish
For this recipe, you need broth, white wine, and some vegetables.
You can also, why not, put a little tomato paste.
The original recipe probably did not incorporate it, because 200 years ago tomatoes were not yet widely known and used in cooking in northern Italy.
But, I advise you to add a little, it adds a little smoothness and roundness to the dish.
The recipe for traditional Osso bucco
Ingredients for 4 persons
- 4 pieces of veal for ossobucco
- 1 sliced onion
- 1 bouquet garni
- 2 sliced carrots
- 50 gr of butter
- 30 gr of flour
- 10 cl of tomato
paste
(not required)
- 25 cl of meat broth
- 25 cl dry white wine
- 1 lemon zest
- 1 garlic clove
- parsley
The steps of the recipe:
1.
Brown the shanks in butter then flour them
2.
Brown the onions and carrot
3. Add
the wine and let the alcohol evaporate
4.
Add the broth, the marrow bones, the garlic and the bouquet garni, the tomato paste, cover and cook for 1h30 in an oven at 160 °
5.
Finely chop the parsley and lemon zest and add at the last moment.