A classic from Italian cuisine: Osobocco alla Romana - voila! Food

2023-01-18T05:46:56.541Z

Make good, fresh bread, you can also challah, because Yogev Yeros teaches how to make osobuku casserole in a homemade Roman version with meat that falls off the bone and a rich sauce that simply requires dipping. For the full recipe>>

A classic from Italian cuisine.

A rich osbuku stew (Photo: Alon Mesika)

The osobko slice has a place of honor in the world of Italian carvery, and although it does not receive the same status in Israeli cuisine, it can easily be found in every supermarket's butchers already sliced and packaged, sometimes even in the freezer (by the way, I'm not against it).

This is a piece of the veal shank that includes the bone marrow in the center, like a prize that is recommended to be dug into with a small spoon and enjoyed with a slice of bread.

One way or another, Osboko always adds up to much more than the sum of its parts.

This is a very accessible share, also at the price level, so it is, in my view, an amazing value for money.

In Italy, it is customary to first dip the osobocco slices in flour and brown them well in a pot, which creates a base with deep flavors of roasting and meat.

On this basis, a simple, but rich and delicious sauce is built, which includes the "holy trinity" vegetables (carrots, onions, celery), white wine and usually tomato puree.

A simple cauldron that also has a nonchalant elegance suitable for a special evening.

Classic Italian Osobocco (Photo: Alon Masika)

There are several versions in the Italian cuisine of the osobocco dish.

For example the Ossobuco in Bianco, i.e. white Ossobuco, with no trace of tomato, which often includes an anchovy fillet - for a subtle and intriguing sea saltiness.

This time I went for the homemade Roman version with garden peas, which almost eliminates the need for a carbohydrate supplement, but I still don't give up bread.

Other classic and excellent additions to osobko are Risotto Milanese - a magical and golden risotto made of saffron threads, and sometimes also soft and velvety polenta.

Like many of the homemade Italian recipes, this is a simple and everyday casserole, but one that is also endowed with a nonchalant elegance suitable for a special evening of a white table.

For more great recipes with osobuku

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Osoboku stew

Ingredients

- 3 Prosotosobuku weighing 400 grams each (total 1.2 kg)
- 8 tablespoons of olive oil
- ½ buckwheat in a deep plate
- 1 onion - cut into medium cubes
- 2 carrots - cut into medium cubes
- 4 stalks of American celery - cut into medium cubes
- 2 ripe tomatoes - roughly chopped
- 2 cloves of garlic - peeled and lightly crushed
- 1 bay leaf
- ½ 1 glass of dry white wine
- 3 tablespoons tomato paste (Italian type recommended)
- ½ cup frozen green peas
- Courtfell Shata
- Salt
- Ground black pepper
For the conversion table click here >

Preparation

How do you make Osobocco a la Romana?

1 Salt and pepper the osobuku pieces well and then dip well in flour and shake a little.
2 Heat the olive oil in a wide pot and place the pieces of osbuku in the oil, brown well on all sides (about 8 minutes in total). Remove, cover (can be with foil) and set aside in a warm place.
3 Add the onion, carrot and celery to the pot, add a little salt and mix well with a wooden spoon.
Also add the garlic and tomatoes and cook over medium heat until the vegetables soften well (about 20 minutes).
4 Add the tomato concentrate and mix well, cook for about 3 minutes.
Pour the white wine and cook for another 5 minutes.
5 Put back the osobuku pieces, add a bay leaf, salt, black pepper and a pinch of Shatta Gros.
Pour water up to 3/4 of the height of the meat and bring to a gentle boil.
6 Cover and cook for about an hour and a half on low heat.
Gently turn the pieces over and cook for another hour and a half, until the meat is very soft.
7 Add the peas and season to taste, cover and cook for another 10 minutes.
Serve with your favorite side dish, I like soft bread that soaks up the sauce.