1. Veal shank (Osobuko) with pilaf
- beef shank - 500-600 g.
- basmati rice - 1 tsp
- Red onion - 1 chapter
- Brown sugar - 2 tbsp.
- pistachios - 50 g (raw)
- beef tallow - 20 gr.
- turmeric
- pepper
- paprika
- smoked red pepper
We pre-boil the shank. It's easiest using a slow cooker.
Roll the shank in a mixture of salt, black and red pepper and a little smoked paprika and grill until lightly browned.
Caramelize the onion cut into half moons together with the brown sugar. Add the nuts to it, leave for a few more seconds and remove from the heat.
Boil the rice according to the instructions on the package. After it is ready and drained from the water, we add oil, a little salt, turmeric and add the caramelized onions with the nuts to the pilaf.
Place the rice in a container with a lid, placing a towel between the lid and the container to steam it well, and leave it like that for 10 minutes.
After that, the dish is ready for consumption.
2. Veal shank (Osobuko) in sauce
NECESSARY PRODUCTS
- veal shank - 4 pucks with bone, about 300 g each
- onion - 2 heads
- carrots - 3 pcs.
- celery - 2 stalks
- garlic - 3 cloves
- tomatoes - 200 g ground
- wine - 200 ml. dry (white or red)
- pepper
- salt
- Bay leaf - 2 pcs.
- thyme
- flour
- beef tallow - 4-5 tbsp.
METHOD OF PREPARATION
Season the meat with black pepper and salt. Heat oil in a pan. Roll out the shins in the flour and fry them on both sides for 3-4 minutes.
Remove and transfer to a tray. In the same fat, fry the onion, carrots, celery, garlic, all of which you have roughly chopped.
Season with salt, bay leaf and thyme. Extinguish with 200 ml. wine and add 300 ml. water. Add the ground tomatoes, mix and transfer the mixture to the meat.
Close the pan tightly with aluminum foil. Bake for one hour at 200 degrees and another three hours at 180 degrees. Five minutes before you take it out of the oven, remove the foil and let it brown.
Remove the dish and separate most of the vegetables with some of the broth.
Mash and return to the pan.
Stir the sauce and serve beef shank with your favorite garnish!
3. Beef shank (Osobuko) in casserole
- beef shank osso buco - 1.5 kg. shank
- carrots - 4 - 5 pcs.
- celery - 1 chapter
- onion - 400 g. small
- Red wine - 300 ml.
- flour - 2 tbsp.
- garlic - 10 - 12 pcs. cloves
- Bay leaf - 2 pcs.
- tomato paste - 1 tbsp.
- water - 1 tsp
- spice - 5 - 6 grains
- salt
Arrange the shank in a suitable clay pot. Place the coarsely chopped carrots and celery on top. Add the whole onion heads, the peeled garlic cloves.
Pour over the products with the flour that you mixed with a little lukewarm water and the tomato puree. Put the bay leaves and peppercorns. Add salt to taste and pour over the red wine wine and the water.
Seal the lid of the casserole with plain dough and bake for about 4 hours at a moderate temperature of 180 degrees oven.
4. Veal shank (Osobuko) with white wine
- veal shank on washers - 1.2 kg.
- beef tallow - 5-6 tbsp.
- flour - 3 tbsp.
- onion - 3 heads
- garlic - 3 cloves
- water - 1 tsp
- tomato paste - 2 tbsp.
- tomatoes - 4 pcs.
- basil - to taste
- parsley - 1/2 connection
- pepper - to taste
- White wine - 1 tsp
- salt - to taste
- paprika - 1/2 tsp
We roll the beef shank cut into pieces in flour and fry in the hot lard. Add the cleaned and chopped onion and garlic.
When the vegetables are fried, add a spoonful of flour, stir and top up the water, with the previously diluted tomato puree and the peeled and chopped tomatoes. Mix well and simmer for 1 hour.
Add the chopped parsley, basil, black pepper, red pepper and salt to taste. Pour the wine and cook for another 10 minutes. Serve with potatoes.
5. Veal shank oso buco with carrots and garlic
- beef shank osso buco - about 1 - 1.5 kg
- olive oil - 0.5 tsp extra virgin
- celery - 2 stalks /or 1/4 head/ coarsely chopped
- carrots - 3 coarsely chopped
- White wine - 1 tsp
- butter - 30 grams
- garlic - 5 cloves
- cognac - 1/2 tsp.
- rosemary - 2 stalks
- salt
Make slits in several places with a sharp knife and put rosemary leaves and garlic cloves inside.
Pour in the wine and olive oil and turn the shank so that it gets wet all over.
Cover with plastic wrap and refrigerate for 6 hours, turning occasionally.
After this time, transfer the liquid to a saucepan or deep baking dish.
Heat the oil in the pan and seal the shank on all sides. Add the roughly chopped celery and carrots, mix.
Pour in the cognac and when the alcohol evaporates, reduce the heat and add a sprig of rosemary. Pour in the white wine and transfer everything to the baking dish.
Put in an oven heated to 220 degrees and bake for about 80 minutes (no fan). At the 20th minute of baking, turn the shank over.
Serve the shank, drizzled with the roasting juices and garnish of your choice.
6. Stew of beef shank osso buco with mushrooms
- beef shank osso buco - 750 g.
- leek - 1 stalk
- onion - 1 chapter
- mushrooms - 5 - 6 pcs. (mushrooms)
- peppers - 1 - 2 pcs. (red)
- tomatoes - 1 - 2 pcs.
- beef tallow - 30 gr.
- flour - 1 tbsp.
- paprika - 1 tsp
- pepper - to taste
- parsley - to taste
- salt - to taste
Boil the fillet in salted water until the meat softens, then add finely chopped mushrooms and leeks. Let it boil for 30 minutes.
The washed and cleaned tomatoes and peppers are finely chopped and added to the broth.
The cooked shank is removed, deboned and the meat returned to the pot.
Finely chop the onion and sauté it in fat for 6-7 minutes, finally adding the flour and red pepper with stirring and adding to the soup. Leave on fire for another 10 minutes.
After removing the pot from the heat, sprinkle with black pepper and parsley.
7. Stewed beef shank osso buco in the oven
- beef shank osso buco - 1 kg
- tomato sauce - 300 gr.
- green beans - 50 gr.
- peas - 50 gr.
- potatoes - 400 gr.
- mushrooms - 200 gr.
- onion - 1 chapter
- beef tallow - 40 gr.
- walnuts - 80 gr.
- salt
Boil the shank in salted water, remove it from the broth, debone it and cut it into small pieces.
Sauté the finely chopped onions, mushrooms and peas in the heated lard and a little stock.
Green beans are added to the middle of the stew.
Boil the potatoes and mash them.
Add the meat to the stewed green onion mixture. Sprinkle with the ground walnuts and mix.
Serve the shank with the puree, drizzled with the tomato sauce
8. Veal shank osso buco with risotto
- beef shank osso buco - 4 washers
- beef tallow - 8 tbsp.
- onion - 1 head red
- White wine - 150 ml.
- beef bone broth - 200 - 250 ml.
- tomatoes - 200 g of canned
- pepper
- salt
- flour - for breading
ABOUT THE RISO
- onion - 1 chapter
- rice - 300 gr.
- beef tallow - 4 tbsp.
- broth - 1 liter of beef bone broth
- saffron - 1 pinch
- butter - 25 - 30 gr.
- cheese - Parmesan
FOR TOPPING
- garlic - 2 - 3 cloves
- parsley - 2 - 3 stalks
- beef tallow - 1 tbsp.
- lemons - 1 piece. juice and peel
- salt - 1 pinch
Season the shanks with salt and pepper. We roll them in flour, tapping lightly to remove the excess amount. Jolani are fried on both sides in hot fat.
The meat is removed and kept warm, and the finely chopped onion is fried in the heated fat. Pour in the white wine and boil until the liquid is reduced by half.
Beef bone broth and pureed tomatoes are added to the thickened broth. Return the meat and cook the dish for about 30 minutes in a pressure cooker.
While the meat is cooking, prepare the risotto. Heat the oil and fry the finely chopped onion. Add the rice and fry until it becomes transparent. Gradually pour in the broth ladle by ladle, waiting for the rice to absorb the liquid before adding more broth.
In the last ladleful of broth, add a pinch of saffron and the butter, cut into pieces. Garlic cloves are chopped and stewed in beef tallow. Add 2-3 tbsp. lemon juice and the zest of half a lemon. The sauce is stirred. The shins are filled with it. The meat is served on a canapé of risotto and sprinkled with grated parmesan.
9. Veal shank osso buco with oven-baked vegetables
- beef shank osso buco - 4 pcs.
- broccoli - 200 gr.
- potatoes - 300 gr.
- babe and carrots - 200 gr.
- onion - 300 gr.
- beef bone broth
- beef tallow
- rosemary
- savory
- paprika
- forest - 1 tsp
- salt
Remove the meat to rest at room temperature. Rub it with the mustard and spices. Leave it for 1 hour until it absorbs from them and then fry it on all sides until golden.
At the bottom of a greased pot, arrange canapés of broccoli, potatoes, onions, and carrots. Place the meat and cover with the broth dissolved in water. The goal is to cover the couch.
Seal the food with foil and place it in the oven heated to 180 degrees, pouring the sauce over the meat from time to time.
Cook the dish between 2 and 3 hours depending on whether you like your meat more overcooked or not. Just before removing the food from the oven, remove the foil and toast.
