Spanish Ossobuco
Spanish Ossobuco
In Italian cuisine, “Osso” means bone, “buco” means a hole.
In Sephardic cuisine, “Waso” means bone, “burko” means a hole or carne con totano.
Back in the old days, they used to prepare this wonderful dish. Meat still on the bone would be served with a scattering of small potatoes, garlic, onion, tomatoes, olive oil, parsley, and it would all be slow-cooked together for the perfect festive meal. As a substitute, you can use thick slices of rear shank (#18 cut in Israel) with 2-3 marrow bones, for a delicious finger-licking flavor.
4-6 servings; Prep time 10 min.; Slow cook 1 hr.
Ingredients:
- 4-6 thick slices of muscular beef cut
- ½ c. flour
- 3 Tbsp. olive oil
- 1 Onion, 3 carrots, 3 garlic cloves, all cut into small cubes
- 250 g. shallots
- 4 fresh tomatoes, peeled and chopped into small cubes + 1 Tbsp. tomato paste
- Zest of 1 fresh orange, 4 Granny Smith applies, quartered
- ½ c. water, ½ c. white wine
Preparation:
- Dip slices of beef in flour and brown gently in skillet with hot oil.
- In a second skillet, heat 2 Tbsp. olive oil and fry onion, garlic, carrot, and tomatoes
- In a glass baking dish, place the first layer of fried vegetables, and then the second layer of browned meat.
- Over the slices of meat place the shallots, potatoes, and apples, along with salt and pepper.
- Mix in another bowl: tomato paste, water, wine, and pour evenly over vegetables and meat.
- Cover the glass baking dish and bake in oven preheated to 200°C (about 390°F) about 40 minutes.
- Meanwhile, prepare the coating. Chop 3 garlic cloves finely, several parsley sprigs, mint, and half lemon peel.
- Pour sauce over contents of baking dish and serve.
