Rosa Cooking

Beef shank on a bed of orza

With the first fresher days, we are looking forward to this dish that will return the warmth to the house and enchant us again with its sumptuous flavors, just like the first time we tasted it. In fact, a version of the famous Italian dish called Osso Buco (instead of veal - beef shank, instead of Risotto Milanese - orzo pasta and instead of Gremolate - chopped parsley). This is not a dish that you will make in a hurry, the meat is baked long and slowly which gives it exceptional softness and juiciness, and the sauce an incredible silkiness. But it’s worth the effort and every second of your time invested, because once you try it you’ll surely can’t wait to make it again. And in the end, the baked pasta in the sauce only adds to the perfect moment.

Preparation steps

  • Wash the meat, dry it well and tie it with kitchen thread so that it can be easily removed from the sauce without falling apart. Mix flour with pepper and salt, then roll the meat on all sides. In a pan that can go into the oven, add oil and heat, then abruptly fry the meat on all sides. Transfer the fried meat to a plate.
  • Cut the onion, selenium and carote into smaller pieces and sauté in the fat on which the meat was fried. Cook the vegetables for 4-5 minutes until they soften a bit, then lightly salt and pepper the vegetables, the dish will be much tastier in the end.
  • Add chopped garlic, bay leaf, thyme, tomato puree and ground mushrooms, and simmer, stirring, until the tomato puree is caught in the bottom of the bowl.
  • Drizzle the vegetables with the wine and mix so that all the small caramelized pieces of meat and vegetables are lifted from the bottom of the bowl. Cook until the wine is reduced by half, then add the stock, salt and pepper, then return the toasted meat. Let it boil, then cover with a lid and transfer to a preheated oven at 170 degrees and let it bake so lightly between 3.1 / 2 - 4 hours.
  • In the meantime, finish the book you started reading a long time ago or make a stake or watch a show you missed. After 4 hours, remove the pan from the oven, transfer the meat to a plate and wrap well with foil. He took laurel and sprigs of thyme out of the sauce.
  • Using a stick mixer, chop the vegetables in the sauce, return to the heat and if it is too thick, add more stock or water.
  • Try the sauce, then add salt and pepper if needed. Let it boil, then add the orzo pasta, stir, cover and return to the oven for 20 minutes.
  • Remove the pan from the oven, add the chopped parsley to the finished pasta and stir to combine everything nicely.
  • Place two tablespoons of cooked orza in sauce on a plate and place one piece of shank and sprinkle lightly with parsley and parmesan if desired. This is what the plate looked like when I served dinner.
  • And this is what my son's plate looked like 5 minutes later. I think this says it all.



You might also like...

Boiled veal shank

Boiled veal shank

Whether it’s veal (because it can also be lamb), a boiled shank is extremely pleasing. The one who cooks - because the whole meal (soup, meat and vegetables) is cooked in one pot, and those who eat - because the meal is great.

Buncek in a new way

Buncek in a new way

Thinly sliced ​​buncek, and instead of the classic kale stew in a more refined way, as well as a spicy sauce - it is an interesting dish with a well-known home-made taste, which can be served on more festive occasions.

Kolinjsko cabbage with fresh meat

Ancient customs dictate that "cabbage with fresh meat" be prepared on the day of slaughter. As soon as the meat is halved, the butcher is asked for fresh meat - more bloody meat from the neck and bacon, so it is cooked in a large pot with sauerkraut to be enough for the family, but also the neighbors.

Osso bucco alla milanese

A recognizable dish from the northern part of Italy, osso bucco ("hollow bone"), chooses risotto milanese (with parmesan and saffron), mashed potatoes or gnocchi, and is topped with aromatic gremolada before serving.

Skewer on the spit

To be in Vienna, not to go to the Prater - as if you weren't there. Being in the Prater, not tasting a pork shank on a spit - as if you hadn't been to Vienna no matter how many Viennese steaks you ate. This hearty and delicious dish today owns its world and expands beyond the Germanic.

Varaždin feast

Northwestern Croatia, where the meat is marinated, smoked and then dried in smoke, and the cabbage is pickled in wooden tubs as in the earliest times, loves a wise and very tasty combination of dried meat and very healthy sauerkraut.