Ossobuco with bacon and peas a hearty, robust, delicious dish suitable for the cold season, made with beef.
The other day I was talking to my friend Rita, and she told me she was preparing ossobuco for dinner and… a light bulb went off in my head, and today here it is, steaming hot for dinner!!
The òss bus called Milanese is a tasty dish that requires long cooking and pairs well with saffron risotto, gremolada, potatoes, peas, polenta…
The denomination “oss buss” obtained the Municipal Denomination (De.Co) of the City of Milan in December 2007.
Ossobuco must be cooked in stew; otherwise, it loses all its poetry and goodness, and it is precisely in this cooking that it gains that tenderness, that unparalleled taste, and is generally cooked in white (don’t tell anyone, but I added a few tablespoons of tomato paste).
What is the meat of the ossobuco? Ossobuco can be veal or beef, and the latter is much tastier than veal.
How is ossobuco cooked? As mentioned before, its finest cooking is in a stew, and it is very important, before flouring it, TO CUT the outer part without ruining the slice, I beg you, to prevent the connective tissue from curling during cooking!
I also suggest these ossobuco recipes on the blog:
OSSIBUCHI WITH GOLDEN RISOTTO
OSSIBUCHI ALLA MILANESE WITH GREMOLADA
OSSOBUCO WITH BACON AND PEAS
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 4 beef shanks (about 10 oz each)
- 2 1/3 cups frozen peas
- 3 oz smoked bacon (diced)
- 1 shallot (chopped)
- 4 tablespoons tomato paste
- 3 1/2 oz dry white wine
- 3 1/2 oz butter
- as needed flour (for dusting the meat)
- as needed vegetable broth (for cooking the meat)
- as needed salt (careful with the bacon)
- as needed pepper
Preparation
Score the membrane surrounding the ossobuco so that it doesn’t curl during cooking. If you really want to make them circular and maintain their shape, you need to tie them with kitchen string and then flour them.
In a large pan, put the butter and chopped shallot.
Let it brown for a few minutes, then add the diced bacon.
After 2/3 minutes, add the floured ossobuco, letting them brown on both sides, being careful not to pierce the meat!
Pour in the wine and let it evaporate completely over high heat.
Add the tomato paste, season with salt and pepper.
Continue cooking by adding warm vegetable broth, letting the ossobuco become exquisite, which will take about 2 hours.
Blanch in salted boiling water the frozen peas and then add them to the ossobuco, letting it cook for another 10 minutes or so.
Serve steaming hot the ossobuco with bacon and peas and enjoy your meal!
Annalisa
