Discover the recipe for Grandma’s Osso Bucco, a traditional dish from Italian cuisine that tastes even better when reheated. Osso Bucco is a veal shank with a hole slow-cooked in white wine with mushrooms, onions, tomatoes, olives, and bay leaf.<\/p>\n
Easy<\/p>\n
Approximately 250<\/p>\n
6 people<\/p>\n
45 minutes<\/p>\n
1 hour<\/p>\n
1 hour 45 minutes<\/p>\n
For 6 people:<\/p>\n
– Osso Bucco: 1.5 kg
\n– Onion: 1
\n– Tomatoes: 5
\n– Tomato Paste: 1 can
\n– Mushrooms: 200 g
\n– Green Olives: 1 can
\n– Black Olives: 1 can
\n– Bay Leaf: 1
\n– White Wine: \u00bd glass
\n– Olive Oil: as needed
\n– Salt: to taste
\n– Pepper: to taste
\n– Flour: for dusting
\n– Butter: a knob<\/p>\n
Start by boiling water in a pot and blanch each tomato for 1 minute to peel them easily. Repeat this process for all tomatoes.<\/p>\n
Clean and slice the button mushrooms into halves or quarters depending on their size. In another pot, boil water and cook the mushrooms for 10 minutes, then drain and set them aside.<\/p>\n
Heat oil and a knob of butter in a large pot. Dredge the pieces of Osso Bucco in flour and brown them in the oil and butter mixture. Season with salt and pepper, turn the meat to brown on all sides, then remove from the pot and set aside.<\/p>\n
In the same pot, saut\u00e9 the chopped onion until golden. Add the quartered tomatoes and cover the pot to let them melt down. If the tomatoes don’t release enough juice, add in the can of tomato paste. Feel free to add some water to prevent the onions from sticking to the bottom of the pot.<\/p>\n
Once the tomatoes have melted down, remove the lid and pour in half a glass of white wine. Season again with salt and pepper. Add the bay leaf and mix in both green and black olives.<\/p>\n
Incorporate the pre-cooked mushrooms.<\/p>\n
Return the browned Osso Bucco pieces to the pot, cover, and simmer over medium heat for 1 hour.<\/p>\n\n\n