Osso-Buco Mediterranean sauce

Description

This dish is especially good for wet and slushy weather of our seasons. Really - simple peasant food. Italian for "bone hole". Yes, all relish that is inside the bone veal shanks. Well, of course, the miracle sauce with a rich flavor and aroma of the Mediterranean.

Ingredients

Beef

1 шт
Carrots

2 шт
Onion

1 шт
Garlic

3 зуб.
The Apium graveolens Dulce
Fennel
Black olives
Anchovies

2 шт
Tomato juice

300 мл
Sage
Rosemary
Thyme
Parsley
Lemon peel
Dry red wine

200 г

Cooking

Buying a beef shank, ask your butcher to cut it into medallions. Yes, to saw, and not in any way do not hack. Will be a lot of small bones and torn pieces of filthy meat. But if the butcher did not want to help you, you can do this yourself, having in the Arsenal of kitchen utensils with a good hacksaw. Believe me, you can cut the drumstick into beautiful medallions.

Meat pepper and salt (do not overdo it, will be even sauce). Roll in mixture of flour and breadcrumbs (1:1) and fry on well-heated olive oil.

Start the sauce! Take a thick-walled pot, which then can put in the oven. In Kasulu pour the oil from the pan, where was roasting meat. There - chopped garlic, onion, carrot, stalk of celery (can use celery root), a small tuber of fennel, anchovies, olives. Vegetables cut into fairly large (their size doesn't matter now). Saute 5 minutes, stirring occasionally.

Bay leaf, couple sprigs of thyme, a sprig of rosemary to tie in the "bouquet" and send to vegetables. Add wine (if you're using dry or semi-dry, add 2-3 tsp of sugar).

Add to vegetables tomato juice. Today I had a juice with vegetables - perfect for this recipe.

Now put pieces of meat on a vegetable "pillow" and put into the oven for 1.5 hours at 170-180 gr.

Meanwhile, cook the garnish. Now Nachinaem finely 2-3 sprigs of parsley 6-7 leaves of sage, a clove of garlic, add the zest of half a lemon. This powder served on Osso-Buco. Right it's called gremolata. Take out the dish from the oven, the sauce is evaporated and the aroma of chodachudi!

Everything is filled with the smell of grass....

Pieces of meat GENTLY spread. Recoverable our "bunch" (more it is not useful to us).

Now my idea! I have all these vegetable delights sent in a blender and churn it until puréed... I think the nicer the meat with the sauce than razvivchemsa vegetables. The sauce they all get together to "get married", and that's our taste MEDITERRANEE!

You think that somehow not so (and why many of us love shopping squash eggs)!? Well, Yes! And the taste and flavor wins! Return vegetable puree to the pan and prepare the sauce.

Once the puree comes to a boil, try it. Salt to taste, if thick dilute with water or vegetable broth, add spices...... Make delicious! Serve with garnish or without it. Pour sauce liberally. And even better, put the dish closer - handy!

Our family is "total")))

A dish originating from Italy. It is logical to apply on the side pasta (pasta).

And I ate the sauce without the meat, and no pasta, dipping sauce with a piece of ciabatta..... Very tasty!

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