Ossobuco

De laatste keer dat ik deze klassieke Milanese stoofpot maakte, schrok ik een beetje dat kalfsschenkels zo prijzig zijn. Dit gerecht past daarentegen wel bij een feestelijke gelegenheid waarbij er al eens wat meer mag worden uitgegeven.

Het vlees wordt op een heel laag vuurtje langzaam gaar. Terwijl je tijd hebt om de tafel te dekken, dessert te maken of alvast met het aperitief te beginnen, vult de keuken zich met heerlijke geuren.

Ossobuco (letterlijk uit het Italiaans vertaald als “bot met een gat”) wordt, afhankelijk van de regionale variëteit, meestal geserveerd met polenta, aardappelpuree of risotto alla milanese (een risotto gemaakt met beenmerg en saffraan). Ik ben een echte sucker for pasta, dus geef de voorkeur aan het gezelschap van een lange, platte pasta die goed gaat bij ragù, bijvoorbeeld tagliatelle of pappardelle.

Buon appetito!

HOOFDGERECHT

vlees

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Ossobuco

The last time I made this classic Milanese stew, I was a little surprised by how expensive veal shanks are. That said, it is exactly the kind of dish suited to a festive occasion when spending a little extra feels justified. The meat is slowly braised over very low heat until meltingly tender. While you have time to set the table, prepare dessert, or start on the aperitif, the kitchen gradually fills with wonderful aromas.

Ossobuco — literally translated from Italian as “bone with a hole” — is traditionally served, depending on the regional variation, with polenta, mashed potatoes, or risotto alla Milanese (a saffron risotto enriched with bone marrow). I’m a complete sucker for pasta, so I prefer to serve it with a long, flat shape that pairs beautifully with ragù-style sauces, such as tagliatelle or pappardelle.

4 pieces of veal shanks (2 to 3 inches thick)
3 diced carrots
4 diced celery
2 large onions
1 tbsp chopped garlic (about 2 cloves)
8 sprigs fresh thyme
4 bay leaves
1 bunch of curly parsley
1 cup dry white wine
4 cups (1 liter) tomato passata or crushed tomato pulp
2 tbsp all purpose flour
1 lemon
Parmsan cheese, for serving
Olive oil
Salt and pepper

1. Season the veal shanks generously on both sides with salt and black pepper. Lightly dredge them in flour, shaking off any excess so only a thin coating remains. Heat a generous drizzle of olive oil in a large heavy-based braising pot over medium-high heat. Sear the shanks on both sides until deeply golden brown. Remove from the pot and set the meat aside on a plate.

2. Finely dice all vegetables (brunoise). Add the vegetables to the same pot and cook gently for several minutes over medium heat, stirring occasionally, until softened and fragrant.

3. Return the veal shanks to the pot, nestling them into the vegetables. Pour in any juices collected on the plate. Add the white wine and let it reduce for 2–3 minutes.

4. Make a bouquet garni using the bay leaves, thyme sprigs, and parsley stems. Tie together with kitchen twine and add to the pot.

5. Pour in the tomato passata until the meat is mostly submerged. Bring to a gentle simmer, then cover and cook over very low heat for 2 to 3 hours, until the meat is fork-tender and nearly falling from the bone.

6. In the meanwhile, make the gremolata: peel the garlic and crush it into a paste. Finely grate some lemon zest. Chop the parsley leaves and mix everything together with the lemon juice.

7. Serve the ossobuco hot with Parmesan cheese and a generous spoonful of gremolata over the top.