Ossobuco with Porcini Mushrooms.
This ultimate Italian dish for 4 persons is fantastic! Ossobuco
in Italian means bone with the hole. This is the beef shank cut cross wise. Basically it is actually the muscle. It is a very difficult cut of meat to cook because it is very hard and needs a long time to cook. So you might call it a stew type of meat. When it is cooked properly it melts in the mouth. So the Ossobuce is the with the bone cut in slices. The bone with the marrow in the middle surrounded by the meat. Wow!! My mouth is already watering. So the idea is to cook it in such a way that the meat stays on the bone, and the marrow stays in place, while at the same time the meat is very tender and the marrow can be sucked out of the bone.
in Italian means bone with the hole. This is the beef shank cut cross wise. Basically it is actually the muscle. It is a very difficult cut of meat to cook because it is very hard and needs a long time to cook. So you might call it a stew type of meat. When it is cooked properly it melts in the mouth. So the Ossobuce is the with the bone cut in slices. The bone with the marrow in the middle surrounded by the meat. Wow!! My mouth is already watering. So the idea is to cook it in such a way that the meat stays on the bone, and the marrow stays in place, while at the same time the meat is very tender and the marrow can be sucked out of the bone.
You will need:
Serves 4 one slice of shank per peron.
- 4 Slices of shank of veal or very young beef cut 3 - 4 cms thick. You should be able to see the bone marrow from both sides of the slice. (Butchers sometimes try to offload his less nice pieces so make sure you can see the marrow on both sides of the slice).
- A hand full of dried porcini mushrooms added to simmering water to soften.
- 1 kg of sliced common mushrooms sautéd in Olive oil .
- Olive oil (prefer Greek extra virgin Kalamata oil)
- Flour to coat the veal shank slices.
- 4 cloves of garlic crushed and cut very small.
- 1/4 cup dry red wine.
- 1/2 liter of boiling water.
- 1/2 bunch of parsley very thinly cut.
- salt and freshly ground pepper to taste.
Method:
- In a large skillet with a lid add enough oil to just cover the bottom.
- Coat both sides of the veal shanks with flour and add to the hot oil.
- Sear the pieces of meat till a dark caramelized color appears on both sides of the slices. Add the garlic, work it a bit, then add the red wine, stir till the wine odor is gone, add the porcini mushrooms with their liquid, and the common mushrooms, Bring to a boil, then simmer till meat is cooked, and the marrow is still there.
- If during cooking you see the sauce is dangerously decreasing, add half a cup of boiling water. Keep doing that until the meat is cooked and there is enough sauce for the meat and to use with pasta, rice or mashed potatoes if desired.
- when ready, turn off heat. Sprinkle some parsley and grate some lemon peel on the surface and cover till it is time to serve.
Serve with pasta, rice or mashed potatoes
Bon Appétit
Stelio
- Sear the pieces of meat till a dark caramelized color appears on both sides of the slices. Add the garlic, work it a bit, then add the red wine, stir till the wine odor is gone, add the porcini mushrooms with their liquid, and the common mushrooms, Bring to a boil, then simmer till meat is cooked, and the marrow is still there.
- If during cooking you see the sauce is dangerously decreasing, add half a cup of boiling water. Keep doing that until the meat is cooked and there is enough sauce for the meat and to use with pasta, rice or mashed potatoes if desired.
- when ready, turn off heat. Sprinkle some parsley and grate some lemon peel on the surface and cover till it is time to serve.
Serve with pasta, rice or mashed potatoes
Bon Appétit
Stelio
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