Osso Buco

Osso Buco is traditionally made with veal shanks but I used beef instead. Where does one buy veal in Manila anyway? Rustans? Santis? 

Anyway, I love osso buco! Cibo's version is a favorite of mine. I've made this a couple of times already. I suddenly had the craving to whip up a batch. I think I'm getting the better at rounding out the flavors of the sauce. *pat on the back*

If you search on Google, you'll come across a lot of recipes that call for bouquet garnits and whatnot. You can give that a go. My version is the easy, short cut one.

To make this, you'll need:
beef shanks
all-purpose flour
butter
canned tomatoes
tomato paste
celery
carrots
garlic
onions
water
bay leaves
thyme
red wine
salt and pepper
parsley
lemon

Dust beef shanks with a bit of flour. Heat butter and oil in the pressure cooker. Add chopped garlic and onions. Add the beef shanks and brown on all sides. Add the carrots, celery, bay leaf and thyme. Add a few cups of water and scrap the bottom of the pan to release the good bits. Seal the pressure cooker and let cook. After 45 mins, release pressure and check if the beef is tender enough. Remove the excess oil and other "dirty" bits that float on top. Add canned tomatoes and red wine, then seal and cook for about 15-30 minutes more.


Once cooked, taste the sauce if it is to your liking. You can tweak the flavors by adding tomato paste, salt and pepper. I usually put soy sauce to add flavor to the sauce. I also use a hand blender to make the sauce a bit smoother. Add some chopped parsley to brighten up the flavor.


To make the gremolata, mince parsley, garlic and lemon peel. Add a bit of salt and a squeeze of lemon. Sprinkle this over the beef shanks. This adds color to the dish (making it look prettier!) while also adding a lovely flavors that complete the sauce.


I enjoy this with a cup of rice and lots of sauce. I have yet to experiment and make my own version of Cibo's parsley pilaf! You can enjoy Osso Buco with some french beans drizzled with olive oil and sprinkled with salt and pepper, too.

The best part of this dish is the bone marrow! The utak of the bulalo as we Filipinos call it. It's so sinfully delicious I try to limit myself to just one piece. But of course, when I see it melting into a heap of rice, it is just so irresistible!

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