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How-To

Osso Buco: A Velvety-Tender Braise of Veal

Fine Cooking Issue 78
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Veal shanks are popular in many European cuisines, but it’s in osso buco, the northern Italian classic, that they can be at their most heavenly. Osso buco— veal shanks that have been browned and then slowly cooked in a sophisticated and subtle tomato sauce—has an undeserved reputation of requiring large amounts of both time and expertise in the kitchen. Like most braises, it does require slow, gentle cooking to become tender, and it does taste better when made a day ahead of serving, allowing its wonderful flavors time to settle and meld. But few dishes are more forgiving or more seductive. And the truth is, osso buco doesn’t take much hands-on time, nor is the cooking difficult. It’s simply a question of breaking down the steps.

Shop for 1-1/4-inch-thick shanks.选择厚的小牛肉小腿可确保肉保持湿润。如果需要的话,你可以变厚;只是期望炖的时间会更长。

Brown the shanks well.这对于肉质肉和味道浓郁的酱汁至关重要。要获得一个很好的褐色外壳,请不要挤锅。同时,您不希望锅中太多空间,或者它会变得太热,而小腿会燃烧。

用西红柿和适量的美味液体将肉涂成肉。This will yield the deep, rich sauce you’re looking for. After an hour and a half or so in the oven, the meat will start to pull away from the bone. At this point, you can be pretty sure the meat is done. But to be certain, there’s nothing like taking a little taste to confirm their velvetytender texture.


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