John Myers
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Beef Leg Slices, Ossobuco Style
The perfect beef leg slices, ossobuco style recipe with a picture and simple step-by-step instructions.
Thyme potatoes:
- Flour
- 150 g Carrots
- 150 g Leek
- 100 g Celery
- 70 g Spring onion rod
- 50 g Parsley root
- 3 small Garlic cloves
- 2 tbsp go. Tomato paste
- 400 g Tomatoes a.d. Can fragmented
- 300 ml Vegetable stock
- 200 ml Dry red wine
- 1 tbsp Salt
- 1 tsp struck Pepper
- 1 tbsp Sugar
- 1 tsp Thyme
- 1 tsp Basil
- 40 g Raw lard
- 400 g Small potatoes
- 3 tbsp Olive oil
- 1 tbsp Thyme
- Salt
Gremolata:
- 3 Tbsp easy. Finely chopped parsley
- 1 Organic lemon, zest
- 3 small Garlic cloves
Preparation of meat and vegetables:
- Wash the leg slices with cold water, dry them well and lightly pepper, salt and flour all around. Shake off excess flour and keep the slices ready. Preheat the oven to 180 ° O / bottom heat.
- Peel the carrots and cut into not too large cubes. Wash, clean and slice the leek. Clean the celery and parsley root, cut into cubes the same size as the carrots. Clean the spring onions and cut into small rings. Skin the garlic, finely chop.
- Heat 20 g of raw lard in a roaster and sear the leg slices on both sides. Take it out briefly and store it temporarily. Put the rest of the lard in the roaster and sweat the carrots, leek, celery, parsley root, spring onions and garlic vigorously over a high heat. Stir in the tomato paste, sweat it briefly and let it sit gently on the bottom of the pot. That gives a strong aroma later. Stir in the canned tomatoes, pour the stock and red wine over everything and bring to the boil once briefly. Then put the leg slices in, close the roasting pan with a lid or aluminum foil and slide it into the oven on the lowest shelf. The total cooking time is 1 hour 40 minutes.
Potatoes:
- While doing this, brush the peel of the potatoes vigorously under running water, then quarter them lengthways, place them in a bowl and mix with the oil and thyme. You are welcome to marinate something until you are ready to use it. In the last 30 minutes of the meat’s cooking time, remove the aluminum foil or the lid from the roasting pan, switch the oven to 160 ° convection, place the potatoes and oil on a tray, season them well, slide them into the oven on the top shelf and cook with the meat for the last 30 minutes. This way, the meat and potatoes are ready at the same time.
Gremolata:
- Wash, dry and finely chop the parsley. Wash the lemon with hot water, dry it and grate the peel finely. Mix both together in a bowl. Peel the garlic, grate into the parsley and fold in well. It is a topping for meat and you can freeze what you don’t need for the next dish.
- This dish needs little preparation time and the oven does the rest.
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