Ingredients
- 4 slices beef ossobuco (shank)
- 1 onion
- 1 carrot
- 1 celery stalk
- 2 garlic cloves
- 200 ml white wine
- 300 g crushed tomato
- 300 ml beef broth
- 40 g flour, for dredging
- 40 ml olive oil
- Zest of 1 lemon and parsley for the gremolata
- Salt and pepper
Step-by-step
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- Dredge the ossobuco slices in flour and brown them in a pan with oil, then set aside.
- Chop the onion, carrot, celery and garlic in the mixing bowl 6 sec/speed 5 and scrape down the sides.
- Add the oil and sauté 8 min/120°C/speed 1.
- Pour in the wine and cook 4 min/Varoma/speed 1 without the measuring cup to evaporate the alcohol.
- Fit the butterfly whisk, add the ossobuco, tomato, broth, salt and pepper and cook 70 min/100°C/reverse/spoon speed.
- Mix the lemon zest, chopped garlic and parsley for the gremolata and sprinkle on top when serving.
Tips
- The gremolata adds freshness that cuts through the richness of the stew.
- Traditionally served over risotto Milanese.
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