Appetizing beef on the bone, stewed with vegetables and aromatic herbs - this is osso buco, steak Italian recipe. In fact, this dish is usually prepared from the so-called third grade beef - shank. In Russia, shin is often used only for broth or jellied meat, when in fact it can be used to make a real delicacy!
Ingredients
For garnish
For the gremolata sauce
Recipe
1. For osso buco you need a beef shank with marrow cut into thick pieces. Proper pieces of beef should be 4-5 centimeters thick.
2. Season the meat on both sides with salt, pepper and freshly ground nutmeg and roll in wheat flour - bread. This is necessary so that when frying the meat is sealed faster and retains its juiciness.
3. Breaded pieces beef shank tie with kitchen thread or twine to hold the shape.
4. Heat the vegetable oil in a frying pan, add fresh rosemary, garlic and cloves to make it fragrant.
5. Fry the osso buco pieces on each side until an appetizing, golden brown crust forms.
6. Carrots, garlic, celery stalk and onions cut into small cubes.
7. Place the fried beef steaks on a separate plate. We do not drain the fat from the meat; we fry the chopped vegetables in it so that the side dish is saturated with meat juice and the aroma of seasonings. As soon as the onion acquires a golden color, pour in dry red wine, completely evaporate the alcohol so that ready dish All that remained was a pleasant grape sourness.
8. Add a piece of butter and melt it, stirring constantly. Butter will thicken the side dish, similar to a sauce or gravy.
9. Spread the finished side dish in an even layer on a baking sheet, place three pieces of meat on top, pour in 500 grams of pre-cooked beef broth, cover the baking sheet tightly with parchment, and also with foil on top.
10. Place the meat in an oven preheated to 180 degrees for two hours.
11. Separate the parsley leaves and mint from the branches, remove the seeds from the chili pepper to get rid of excessive spiciness. Combine all ingredients in a blender bowl, add garlic, olive oil and finely grated lemon zest. Grind until smooth and add salt and pepper to taste.
12. Serve the finished osso buco in portions with a vegetable side dish and sauce.
Beef shank- This is the lower part of the leg of a beef carcass, containing attachments and tendons. When cutting it, you get portioned pieces with a bone (see photo).
Throughout the world, this meat is considered low-grade, although despite this, in almost every kitchen in the world you can find recipes telling how to deliciously cook beef shank.
The cost of this part of the carcass is relatively low, which in turn contributes to the fact that more and more often one can find descriptions of dishes in which the shank is a component. An interesting fact is that the word “shank” in cooking refers only to beef, while, for example, in a pork carcass this same part is called knuckle.
There are many ways to cut meat: there are American, European, Russian, and many others. But what remains unchanged in each of them is the dressing of the shank, which is subsequently used for cooking. Despite the fact that the meat obtained from this part of the carcass is characterized by a high content of connective tissue and tendons, with proper processing you can get a dish that is truly remarkable in taste. Therefore, when going to the store, pay attention to this product.
The beneficial properties of beef shank are primarily due to the usefulness of the base of this product - beef. Beef is considered extremely healthy. It can become a daily supplier of complete proteins to the body, primarily collagen and elastin, as well as iron, which is absent in other types of meat.
At the same time The calorie content of this product is quite low and makes up less than a quarter of the dietary chicken meat. But in terms of saturation, beef has no equal, because dishes with it are very satisfying and nutritious. They saturate with energy for a very long time. According to research, the nutritional value of beef is so high that 200 grams of this product can replace a liter of milk in the diet.
There are also such characteristic features of beef as neutralization of gastric juice, which normalizes acid processes in it. In the body, beef has a much faster absorption period than products of plant origin, which means beef prevents the occurrence of putrefactive processes in the intestines.
At the same time, drumstick meat is more sinewy and a large number connective tissue than the rest of the carcass, due to the fact that the muscles on the animals' legs are constantly stressed. That is why beef shank dishes are considered not even food, but rather medicine for all people who suffer from diseases of the musculoskeletal system or have problems with the joints.
Beef shanks are widely used in cooking. The presence of a bone initially determines that this type of meat is most often used in preparing first courses. After cooking, the next fairly common option for heat treatment of a product is stewing. The fact is that due to the large number of tendons, beef shank is quite dry and tough, but if you simmer it over low heat for three to four hours, the meat will literally melt in your mouth.
Probably the most popular recipes for preparing beef shank dishes are the following:
All these meat delicacies are prepared according to the same principle - long simmering under a lid over very low heat, due to which all the fastening components come out of the connective tissues and create a broth that can solidify well when cold and keep its shape.
Such recipes are widespread not only in Russian cuisine, but also in the cuisines of many other countries around the world.
Very popular in Slavic cuisine and in Caucasian cooking is the preparation of various dishes containing boiled meat from beef shin, in the form of a filling. In addition, there are many recipes that suggest using minced meat from this part of the carcass. Such minced meat will be more elastic and dense, and juiciness is added to it by adding lard or any other fat. In addition, simmering with tomatoes and seasonings for six hours under a tightly closed lid is popular. This dish is the prerogative of Georgian cooking.
The most important thing in using this product for cooking is to initially choose quality meat. To do this, be sure to pay attention to the cut of the meat. It should be a bright red color with no dark or overly light areas. If the meat is very dark in color, this may mean that the animal was too old. A pale color indicates a past illness. The bone frame must be white or cream in color without pink or green spots.
The benefit of beef shank lies in the unique composition of beef meat in general and this area of the carcass in particular. Due to the increased content of connective and bone tissue, a shank-based diet is even prescribed by doctors for people who suffer from diseases of the musculoskeletal system. According to folk wisdom, jellied meat is an excellent medicine for those people who have fractures, dislocations and joint diseases.
Beef meat has a hematopoietic effect, therefore, it is recommended as a main nutritional ingredient to all people who have experienced operations and other problems associated with large blood loss, and it should be consumed in any form: boiled, baked in the oven or in a slow cooker. And, of course, in the form of soups, broths and jellied meats.
Besides, People who are overweight should eat beef shank. The fact is that, due to its composition and complex structure, meat from this part of the carcass has a low calorie content, but at the same time it is remarkably satiating.
Based on the information above, we can say for sure that with the help of beef shank dishes you can improve your health by replenishing the body with a maximum of useful substances. Recent research by scientists proves that this part of the meat contains the largest amount of zinc, which will definitely help the body fight environmental pollution by strengthening the immune system.
The harm of beef shank and contraindications to its use nevertheless still exist. And they are associated primarily with improper feeding conditions and keeping livestock. Factors such as habitat, food and how the animal gains weight before it is slaughtered are very important.
Often in our time we can observe the following situation: animals may not see green grass in the pasture in their entire lives. Instead, they consume compound feed, which can be saturated with pesticides, hormones and other “joys”. And they, in turn, along with even perfectly cooked meat enter our body, causing irreversible changes, even malignant formations. In addition, the principle of modern animal husbandry is the desire to maximally accelerate the growth of an animal, whose meat does not have time to “ripen” and gain nutritional value.
But even if you purchase beef in the countryside from trusted farmers, consuming too much meat will also not be beneficial. This can even trigger the onset of gout, osteoporosis, vascular blockage and many other diseases. Therefore, you should eat your favorite beef shank baked in the oven and in moderation. In this case, there will be no harm to health!
Try cooking an ingredient such as beef shank. The recipes are original, simple and quick. Shank meat is healthy, tender and very tasty. Therefore, dishes with this ingredient can be consumed daily.
This dish is baked in the oven. Consider a recipe for two servings. You need these ingredients:
1. Beef shank on the bone - 2 pcs.
2. Shallots - 1 pc.
3. White onion - 1 pc.
4. Garlic - 1 head.
5. Large carrots - 1 pc.
6. Celery - 1 stalk.
7. Red wine - 1 tbsp.
8. Beef broth - 4 tbsp.
9. Red tomatoes - 0.5 kg.
10. Fresh rosemary - 1 sprig.
11. Dried basil - 1 tsp.
12. Oregano - 1 tsp.
13. Salt - to taste.
14. Milk - 2 tbsp.
15. Olive oil.
To prepare the dish, you need to separate the meat a little from the bone. To get a round shape, tie it with a thread. Salt the meat and grease generously olive oil. Fry the shank on all sides.
Roughly chop the carrots and two types of onions. Add vegetables to shanks and sauté. When the onion becomes soft, then add wine and broth (can be replaced with water). You need enough liquid to cover most of the meat.
Rub the tomatoes through a sieve tomato juice you need to pour it into the container where the shanks are located. Cover with a lid and simmer over low heat for 30 minutes. Then add all the spices and herbs called for in the recipe. Simmer the meat until done. It should become soft and tender.
As a rule, beef shank takes about two hours to cook. If the liquid evaporates quickly, you need to add more wine, water or broth. It can be served with palenta (porridge made from corn grits) or with boiled potatoes.
This recipe is simpler than the previous one, but also takes a lot of time. To prepare the dish, take two beef shanks, separate them from the bone, rinse them well and place on a paper towel.
Fry the meat over high heat until golden crust. Place it in a saucepan. Now cut green onions, but not small. The length of the strip should be at least 3 cm. Cut the carrots into slices. Grind ginger, garlic and star anise. Take all ingredients according to your taste. They will give the dish aroma and extraordinary taste.
Place all the prepared vegetables in the pan with the meat. Add 1 tbsp. red wine, 1 tsp. vinegar and (about 3 tbsp). The liquid needs to cover the meat and vegetables.
Now salt everything, cover with a lid and simmer over low heat for about two hours. However, this is only if the meat is young. Sometimes it will take longer. When the meat can be easily pierced with a toothpick, it is ready.
The fluid gradually decreases. Boneless beef shank becomes softer, more tender and juicy. When the meat is cooked, take it out, cool and beautifully cut into circles or half rings.
Do not separate the meat from the bone. Wash it and dry it. Salt and pepper the shank and brush generously with olive oil. Place in a container and let it marinate. After 20 minutes, add 3 tbsp. l. soy sauce and 2 tbsp. l. honey. Let the shank continue to marinate.
Meanwhile, chop in large pieces carrots, green onions, garlic. You can add hot pepper. Then take a baking sheet and place foil on it. Place the meat there and sprinkle with the vegetables that you prepared in advance. Cover all ingredients with foil. Place in the oven at 250 degrees. Bake for 1.5 hours.
Don't forget to check the meat periodically. After an hour and a half, open the top foil to allow the meat to brown. When 30 minutes have passed, turn the shanks over to the other side.
In total, the meat is baked for about 3 hours. Pairs perfectly with puree.
When choosing meat, always pay attention to the cut. If the color is dark, brown or gray, the shank is of poor quality or from an old animal. The meat should be bright red without any blemishes. If you want the beef shank to be very juicy and soft, it should simmer over low heat. Even when cold, the meat is delicious.
To give it a special color and taste, the shank must be soaked in onion feathers and in a salt solution, to which various herbs and spices are added.
Before baking the meat in the oven, fry it in a frying pan. Then the shank turns out not only aromatic, soft and tender, but also more juicy. Ingredients such as garlic, ginger and hot pepper emphasize the originality and piquancy of the dish.
You need to be creative when decorating dishes, show imagination and experiment. Take the chilled beef shank, cut it into rings diagonally and place it in a circle on the plate.
Place a lettuce leaf on a dish and a few chopped shank pieces on it. Separately, prepare a sweet and sour sauce with pineapple and lemon juice. Pour it around the plates, or you can add a few drops. It all depends on your tastes and preferences.
Do not forget about greens, as they emphasize not only the taste, but also the beauty of the dish. The greens can be finely chopped and sprinkled over the meat. If you don’t like it that way, then add a few parsley leaves or green onions and asparagus. Plus, the dish will be decorated with such ingredients as multi-colored bell pepper and tomatoes. Vegetables can also be placed around the plate.
Imagine, experiment, and your family and friends will appreciate your culinary abilities.
Both agar-agar and jellied meat are independent dishes that do not require additives.
Jellied meat and jelly are, in general, the same thing. This dish is mainly called jelly in the northern and northwestern regions of Russia, while in the south and southeast the dish is more often called jellied meat. Additionally, sometimes the name "jellied meat" is applied to a dish made from pork or pork-beef broth, to distinguish it from a dish made solely from beef broth.
Ideally, jelly is prepared from a cow's head, brains and all four legs, however, it is quite acceptable to use only legs, adding pieces of meat, tails, etc. If we are talking about using pork in jelly, then it is good to use pig ears, tails, legs. In general, those parts of the carcass that contain sufficient gelling agents should be used for jelly.
There are national varieties of jellied meat, for example, Georgian dish muzhuzhi, Moldavian rooster jelly, etc.
It is curious that from the German word Sulze(jelly) comes from the Russian “brawn”, which is not related to jellies and is a separate dish. In Poland, jelly is “galareta”, in Ukraine - “jelly”, “drigli”, in Latvia - “galerts”, in Romania - “piftie” or “rǎcituri”.
Very often jellied meat is served with horseradish or mustard.
Place the washed meat in a suitable pan (in my case it is a tall 7-liter pan)
Fill with filtered water...
So that the water covers the meat and put it on the fire. We do not remove the foam and, after boiling, let it simmer for a couple of minutes, and then drain the water along with the foam, wash the pan, rinse the meat again with running water and place it in a clean pan.
Pour clean water again almost to the edges of the vessel, leaving room for vegetables and put it on the fire.
Do not add vegetables until they boil. After the previous procedure, there should be no foam, but if suddenly a little of it forms, the vegetables will interfere with the collection of foam.
When the broth boils, we add a couple - three coarsely chopped carrots, a couple of onions, a coarsely chopped celery stalk, wait until it boils again and reduce the heat to a very low simmer under a closed lid. The meat will cook slowly for FOUR HOURS.
About two hours after the start of cooking, I added spices: allspice and cardamom. and salted it
Then I cooked the shanks under the lid for another two hours.
If you do not allow a violent boil and do not open the lid again, the amount of broth remains almost unchanged until the end of cooking. Do not add water to the broth during the cooking process - this will cause it to lose its stickiness. It’s better to get less jellied meat, and you can make a salad from the leftover meat. I hope this doesn't happen.
After 4 hours, remove the meat and vegetables from the broth.
By that time, most of the bones had separated from the meat, and if the meat was not sawn, but chopped, then small bones would also end up in the broth.
.
Well, you see - no “crime” and my soul is calm...
The strained broth will be transparent and the jellied meat will look more elegant...
I poured part of the broth into a saucepan, and added crushed garlic (4 cloves) to the main part. You can boil it for another 5 minutes, or you don’t have to boil it - the garlic will still give off its flavor.
I did not add garlic to the saucepan due to the taste preferences of my eldest daughter. Instead, I boiled parsley stems in it. You too can be guided by the preferences of your eaters.
Black pepper can also be added to just part of the broth if you want.
Use a knife and fork to separate the boiled meat into short fibers.
I got a lot of it, almost a full deep plate.
In addition to meat, they add to jellied meat, green peas, canned corn, olives, boiled carrots, greens, boiled tongue and so on. To your taste.
I cut the olives and carrots. You can cut out simple decorations from disks of boiled carrots.
First, put a carrot flower in the center of the vessel and parsley leaves around it, press them down with a small amount of meat fibers...
...then add olives, carrots and cover with meat again...
Despite the fact that beef shin is not classified as the first grade of meat, you can find many tasty and interesting dishes with her participation. This meat product has its own characteristics; its consumption can have a beneficial effect on the human body.
A beef shank is the part of the leg of a cattle that is adjacent to the knee joint. It is distinguished from other meat parts of the carcass by its high content of connective tissue, as well as tendons, marrow, and gelatin. This shank structure ensures good taste.
The benefits of this product are due to its origin, since beef meat is considered one of the most necessary for the normal functioning of the human body. Eating knuckles promotes the daily supply of complete protein to the body, collagen, elastin and iron. The number of calories in meat per 100 g of product is 147 Kcal. In addition, it also contains the following elements in grams:
With all this, beef shin can be classified as low-calorie foods. At the same time, in terms of saturation, cooked knuckle is considered a nutritious dish.
This type of meat leads to the normalization of acid processes in the stomach, and also does not contribute to the occurrence of putrefactive processes in the intestines.
The meat found in the shin is characterized by high veininess and the presence of a large percentage of connective tissue, so eating from the shank is often not a method of saturating the body, but a means of getting rid of many diseases. That is why knuckle is recommended to be used in a regular diet for those who suffer from problems in the musculoskeletal system and joints.
This type of meat has a hematopoietic effect, so it is simply necessary for those people who have experienced heavy blood loss. Beef shank is an indispensable product for overweight people. The effect of losing weight by consuming low-calorie meat is achieved by the ability of the product to quickly saturate the body. Zinc, which is contained in large quantities in the knuckle, strengthens the immune system and protective functions of the body.
When a beef carcass is cut, the result is front and rear shanks, when choosing which it is worth considering many nuances. You should purchase the part of the animal carcass that is freshly cut. It is better to opt for pieces with small round bones. In this case, you can be sure that the meat was located in close proximity to the central upper part of the body. Coarse and hard fibers are less concentrated in these areas.
If a piece of knuckle has large and deformed bones, this indicates the proximity of the meat cut to the articular bones. You should be wary of goods that are packaged, since there you can find a large percentage of bones in relation to boneless beef.
When purchasing industrial meat products, you should not consume them in excessive quantities. Recently, the practice of fattening animals with the help of all kinds of additives that are harmful to the human body. Therefore, an excessive amount of beef shank in the diet is a factor that can provoke gout, osteoporosis, and blockage of blood vessels.
Beef shank meat should be dark pink or light red in color. It should visually contain white layers of fat. If the product has a brown tint, then it is better not to buy it, since it most likely belongs to an old animal.
You should not ignore the smell of the meat product - it is characterized by sweetness and meaty aroma. The product must be purchased chilled.
Beef shank is a large cut. In order for the meat to become tender and soft, it must be cooked for a long time over low heat. Only in this way can each vein melt and turn into jelly. This type of meat is often used in cooking and is used to prepare various dishes.
If there is a bone in the drumstick, then it is best used for first courses. Boneless pulp is ideal for stewing and baking, but these processes require a time investment of at least three hours. Beef shank is used for the following purposes:
This type of meat is prepared using a multicooker, frying pan, oven, grill, barbecue, pressure cooker, microwave. The menu of each family may include soups, jellied meats, borscht, solyanka, meat salads and knuckle steaks.
This original version for an independent dish, served with any side dish or salad. The shank can be made in dough if it is boneless, or it can be baked using a sleeve.
To make your dishes richer and more flavorful, you should try combining beef with other types of meat and products.
Beef shank is the type of meat with which every housewife can reveal her culinary capabilities. With a large selection of recipes, there is no special effort or difficulty during preparation.
Brewing is a method of cooking meat that involves using low heat and partially immersing the product in liquid. This method is similar to stewing, as it occurs without frying the meat. Thanks to this method, even the toughest pieces are softened. To prepare the dish, a boneless part of the drumstick is used.
Before you start cooking, you will need to take care of the vegetables. Several small onions, a little garlic and one carrot need to be peeled and cut into large pieces. Meat product you need to wash, pat dry with a paper towel and lightly fry in hot oil. In a cast iron cauldron or cauldron you should put butter and melt it. Add garlic and onion there and fry everything a little. Then add carrots and fry for about three minutes.
Add a little wine to the vegetables and cook until boiling. After that, the meat is laid out on them, the broth is poured, the dish is salted, peppered and covered with a lid.
The cooking process must be carried out over low heat and for two and a half hours. If necessary, add a certain amount of broth. When softening the meat, you need to remove the vegetables and mix them using a blender. Add the liquid from the cauldron to the vegetables and continue mixing.
The result should be a thick sauce. If desired, you can add salt, pepper, and butter to your taste.
The finished beef must be served after pouring the sauce over it.
To prepare this hearty dish The following products should be prepared:
Step by step recipe preparation consists of the following points.
To prepare the dish, you need to give preference to the knuckle with a lot of meat.
The pit must be removed and the pulp cut into cubes. The shank needs to be boiled. Then prepare a sauté using seasonal vegetables. Ready vegetable side dish Place on a plate, make a hole in it, place the meat in it and pour over the sauce.
To prepare the sauce, you will need to chop the nuts, fry them in a frying pan, and pour cream into a container. After mixing the sauce, pour it over the dish and serve.
Using beef shanks, housewives prepare delicious jellied meats, brawns and jellies, which are prepared according to a similar principle. Thanks to long-term simmering over low heat, the dishes freeze well and retain their shape. The shank is considered one of the cheapest meat parts of a cattle carcass, but making the right choice raw product and proper preparation, it turns out amazingly tasty and quite healthy.
For a recipe for beef shin from Jamie Oliver, watch the following video.
