OSSO Buco is a delicious meal specific to Italian cuisine and is typically prepared by slowly steaming of beef (usually beef) and vegetables.
The name “Osso Buco” means “hole bone” and takes its name from the bones full of marrows on the plate
In the recipe most often; Beef shank, soy sauce, white wine, tomato, gramolate (lemon peel grated, garlic and parsley mixture), garlic, carrot, onion, celery, broth and various fresh herbs (thyme, rosemary and bay leaves) are used.
OSSO Buco is typically cooked at least a few hours slowly, at low temperature.
Generally, the food obtained with a mixture of broth, wine and tomato is slowly drawn with heat. Food is usually served by sprinkling gramolata on top.
Where is Osso Buco animal? Typically, beef or other meat animal is used. The shank comes from the leg of the animal.

Is OSSO Buco be made in a pressure cooker? Yes, Osso Buco can be made in the pressure cooker. The pressure cooker can accelerate the slow cooking process and provides a closed environment that protects the flavor and texture of the food.
When cooked in a pressure cooker, it can help cook meat and vegetables in a delicious way and hold the water. At the same time, the pressure cooker makes the preparation of the food easier and less time consuming.
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Osso Buco Recipe Ingredients
4 large pieces of beef shin
1 medium onion
50 g butter
50 g flour
Half a glass of Sek White Wine
2 cups of broth
1 tablespoon of tomato paste
2 tablespoons extra virgin olive oil
a pinch of thin salt
fresh black pepper
For Gremolata
Half Bunch of Parsley
Half lemon peel grater
1 clove of garlic
Preparation of
Cut the white connective tissue surrounding the handle parts to prepare the shins from a few places using kitchen scissors. This will prevent the meat from curling and shape changing during cooking. Then flour both sides of the beef shin and set aside.
Put butter and oil in a large pan and add the finely chopped onion and fry over low heat for 3 minutes until the onions are pink.
Now put the floured shin in the pan with onions. Cook both sides over medium heat for 5 minutes. Add salt and pepper.
Add the white wine and let it evaporate. Then add the broth to the pan.
Following the meat, add the tomato paste, mix and let them cook over low heat for about 2 hours with the lid closed.
Approximately every 30 minutes, gently turn the beef shin and make sure they do not stick to the pan.
Add some broth only if necessary during cooking. The sauce should be thick and creamy, not too liquid.
Add Gremolata a few minutes before cooking. And serve Rosso Buco hot.
Enjoy your meal!
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