Jamie oliver beef ossobuco

1 serving
3 hours

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

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

Pour the olive oil with a high steaming temperature into the pan. Add the butter, heat.

When the butter melts, send the beef to the pan. Fry it on both sides over high heat until a dense caramel crust forms.

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

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

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

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

Pour in dry white wine. Simmer, stirring, until the wine has evaporated.

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

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

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

Take a heat-resistant shape with high sides. Transfer the beef to it. Lay the steaks tightly together, so they will cook in their own juice.

Top the meat with the sauce.

Cover the shape tightly with a doubled sheet of foil so that the steam formed during the baking process does not go out. Preheat the oven to 10-15 degrees in advance (180 minutes before cooking starts). Bake the dish for about 2 hour. The time and temperature of baking may need to be muted, it all depends on the features of your technique. Cool a little ossobuka and serve. The next day, the meat will taste even tastier.