Hi dear foodies,
Now I will show you how to cook Osso Bucco with gremolata. I like Italian food so much. And that’s because the Italian cuisine is known throughout the world for it is good, simple, highly digestible. One more thing is in most cases the food is light and healthy. Because of these properties it is a recommended diet by physicians (the Mediterranean diet).
The Italian cuisine is the master of simplicity,pure flavours and mostly few ingredients. For example many dishes have only two to four main ingredients. Even so, Italian cuisine delivers high flavours and is often easy to cook.
I love OSSO BUCCO, the classic Italian dish from northern Italy.
Osso Bucco takes some time to cook, but the result is worth waiting for. Slow cooking gets a deep flavour from the bones, vegetables and the white wine. While it’s simmering, it almost takes care of itself. So in conclusion you only have to check the level of the liquid from time to time. The Osso Bucco will take care of itselfs in the pot. Ok, let’s start cooking. Here is my recipe on Osso Bucco.
How to do it
Rinse and peel the vegetables.
Watch your fingers as you cut, chop the vegetables into 1 cm pieces.
Take a pinch of salt and pepper with the grinder freshly ground black pepper
Powder both sides of the meat with flour
Brown the meat on a pan in plenty of butter until it’s golden brown on both sides. Then put the meat in a pot or saucepan.
Add vegetables and tomato puree to the pot and allow it to brown for 3-4 minutes.
Chop the tomatoes and add them.
Pour in the broth, white wine and place a lid on the pot. Let it simmer for at least 2 hours. Today I let mine cook for 3 hours. The meat is ready when it releases easily from the bone. Just make sure that the liquid in the pan does not reduce too much. A good idea is to check every now and then and fill with water if necessary.
While the OSSO BUCCO simmers, you can start preparing the GREMOLATA. Chop the parsley, grate the lemon peel and garlic (have a look at my video to see how I did it). Then sit back and relax while the pot sizzles in the background.
The one who waits for something good – can never wait too long. Let’s enjoy the Osso Bucco, drink good wine and chat all night long. // Cheers.
Yummy, the OSSO BUCCO is ready, and topped with the gremolata. This time i served this with polenta which is a boiled cornmeal dish, kind of a hot porridge flavoured with a lot of parmesan cheese.
Good luck in the kitchen and happy cooking / Chef Martino.
Hey, have a look at the video including recipes also on watch the instructions on how I do my OSSO BUCCO with GREMOLATA & POLENTA.
2 Responses
Great content! Super high-quality! Keep it up! 🙂
Thanks so much for liking my blog post, it makes me happy. Keep following 🙂 there will be more. Best regards / Chef Martino