Jamie Oliver Beef Ossobuco

Step-by-step cooking

1. Step 1:

   

   How to choose the right beef for ossobuco? Choose a beef shank cut into steaks 3-4 cm thick. Beef should not be too young, bright red in color and preferably fresh, not frozen. If the steaks are still frozen, defrost them on the bottom shelf of the refrigerator. Then rinse and dry with paper towels.

2. Step 2:

   

   Sprinkle the steaks on both sides with salt, pepper, nutmeg and flour. Nutmeg can be ground, but for a brighter rich flavor, it is better to rub the peel of a real nutmeg on a fine grater.

3. Step 3:

   

   Pour olive oil with a high smoking temperature into the pan. Add the butter, heat it up.

4. Step 4:

   

   When the butter has melted, put the beef in the pan. Fry it on both sides over high heat until a dense caramel crust forms.

5. Step 5:

   

   Transfer the fried meat to a plate. Pour the fat from the frying pan into a separate container.

6. Step 6:

   

   Prepare the sauce. Prepare the products listed in the recipe. You will need carrots and medium-sized onions, celery stalk, garlic, tomato paste and spices.

7. Step 7:

   

   Thoroughly rinse the carrots, peel and cut into circles. Cut the peeled celery stalk into the same circles. Rinse the peeled onion and knife in cold water so that the onion juice does not irritate the mucous membrane of the eyes so much. Cut the onion into small cubes. Garlic clove - thin plates.

8. Step 8:

   

   Fry the prepared vegetables (carrots, celery, onion, garlic) in a frying pan, add a sprig of fresh rosemary. Pour in the fat saved from roasting the meat. Fry everything over low heat until soft.

10. Step 9:

    

    Pour in dry white wine. Simmer over low heat, stirring, until the wine evaporates.

11. Step 10:

    

    Add tomato paste to the pan. You can replace it with finely chopped tomatoes. Previously, make cross-shaped incisions on the surface of fresh fruits, lower them into boiling water for 2-3 minutes. Drain the water, then remove the skin and cut it as small as possible with a knife or chop it in a blender.

12. Step 11:

    

    Pour in the pre-cooked chicken broth. Cover the pan with a lid.

13. Step 12:

    

    Bring to a boil and simmer for 2 minutes on low heat.

14. Step 13:

    

    Take a heat-resistant form with high sides. Put the beef in it. Stack the steaks tightly together, so they will be cooked in their own juice.

15. Step 14:

    

    Pour the sauce on top of the meat.

16. Step 15:

    

    Cover the mold tightly with a sheet of foil folded in half so that the steam formed during baking does not come out. Preheat the oven to 180 degrees in advance (10-15 minutes before cooking). Bake the dish for about 2 hours. The time and temperature of baking may need to be changed a little, it all depends on the characteristics of your technique. Cool the ossobuku a little and serve. The next day, the meat will be even tastier.