GGGGGGGGGGGGAAAAAAAAAAAAAAAAAAAAAAAHHHHHHHHHHH!
OMG! this dish is soooo unbelievably TASTY !
my mama would be proud fo sho.
It takes a good while too cook but i assure you, it is well worth the wait.
This is how you do it:
Go to the butcher and ask for a kilo of veal shanks.
you need the bone for the flavour.
if you by any chance come across this stuff, stay away from it!
It does NOT belong in this dish.
I mean, BEEF DRIPPING???! WTF?
Don't know what it is but it makes me think of something rather unpleasant. Let's move on.
next step.
Dice onion, carrots, celery and parsnip and heat it in a pot
with butter salt and pepper
Add chopped tomatoes, garlic, a tiny pinch of chili (gives a pleasant kick),
and wine and let it simmer for a few minutes while you get the meat prepared
Get the meat ready, sprinkle some salt and pepper over it
MMMMMMMm MEAT!!!
I myself have a little obsession with meat, and tend to get a little excited when i get my hands on it
If this happens; STAY COOL.
once you've calmed down, dust some flour on your
shanks, and put them in a hot pan with a little butter.
this is just to give them some colour before they go in the pot
Right this is what it should look like.
Now you shove it in the oven. 3 hours, 150 degrees.
The meat goes really tender and the flavours will be AMAZING
now you wait.
Naturally, there will be no large pots left for boiling potatoes.
Use a wok pan instead.
this can sometimes take a hundred years or so.
Don't loose faith. have some wine while you wait.
Make some amazing mash (=lots of butter and cream).
The time will now be about 21.30 and you will be STARVING, but try to resist the urge of eating the whole pot of mash, you are almost there.
Okay, on to the gremolata. this is important.
It will go on top of the osso buco.
Garlic, lemon zest and parsley. chop it!
Serve the dish and tuck in!
The meat is soooo tender and the flavours are truly fantastic, it just has to be experienced!
*choir of angels singing in the background*
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