Everything I love: simple and very impressive taste.
Osso Bucco is an Italian dish, and in Russian – just beef shank, the shank is the lower part of the leg of a cow.
In restaurants ossobuco is often presented as something exclusive, but it is cheap meat. I usually make this soup, because the soup is very rich due to the large amount of connective tissue.
In any case, the shank with skillful cooking turns into magic, as in this case, for example.
1. 4-6 steaks for Osso Bucco (they must fit in 1 layer in the pan), rinse in clean water, carefully blot with paper towel and fry both sides on high heat until brown. Try to get meat that is fried, not stewed.
Important. If you want to keep the shape of the steak, then it’s a must in a circle to wrap thermo cooking string and cook in it. Connective tissue in the cooking process will boil soft, and steaks can fall apart. The taste is not affected.
2. While meat roasts, prepare sauce. 800g tomato concasse/polpe (this is chopped tomatoes without skin and seeds) or tomato passata combine with the juice of 3-4 oranges, finely grated zest of 1 orange 2 sprigs of rosemary. Stir, add salt/pepper to taste.
3. After roasting meat add to the pan with the sauce, povoroshit pieces so the sauce is evenly distributed (ideally it should close the pieces completely). Bring roast to a boil, minimize the flame, close the lid and cook for 1.5-2H. The meat should be very tender and soft. The sauce should thicken and evaporate. If not, then open the lid and increase the heat in the last 30min of cooking.