Enjoying a juicy cut of meat is always pleasant, especially if this meat has delicious flavors. To achieve it, we must know some secrets of the art of braising meats. It is a simple process, so if you want to know a little more about it, I invite you to continue reading my recipe.
There are some cuts of meat that require quick cooking methods such as when we cook a grilled steak. So that this cut does not turn out to be a dry piece of meat, we should always add a sauce to moisten it and thus enjoy all its flavors. Our taste buds are designed to capture all kinds of sapid molecules as long as they are dissolved in their totality through a liquid medium such as a sauce, so braising cuts of meat can be a wonderful experience for our palate.
Stewing meats consists of cooking a piece of meat in abundant juice over low heat. This juice must be loaded with many flavors so that by osmosis the flavors enter the tissues of the meat and at the same time soften them to be able to taste them without much effort from our teeth. It is a technique that dates back many centuries but was refined during the Renaissance (15th century). Many say that it is the Italians who began to give importance to the quality of sauces as an accompaniment to meats, and others attribute it to the French.
As this recipe is an Italian family preparation, I will share some tricks to prepare a delicious Osso buco al ragu, soft and juicy.
3 pounds of veal shanks
1 cup diced carrots
1/2 cup diced celery stalks
1 cup diced onion
2 pounds of tomatoes
3 cloves garlic
salt, pepper and dried oregano to taste
wheat flour
vegetable oil
Place the veal shanks in a container and season with salt, ground black pepper, and dried oregano leaves.
Place wheat flour on a plate and flour each piece of meat well. It will brown and also thicken the sauce.
Brown each piece of meat in a frying pan with preheated oil.
Once the veal shanks are browned, place them in a heat-resistant pan.
Dice the carrot, celery stalks, and onion peel the garlic cloves, and quarter the tomatoes. Do not forget to remove the peel from the tomatoes.
Pour some oil into a frying pan and sauté the garlic. Add the diced vegetables and then the tomatoes.
Cook over medium heat until a rustic sauce forms, and pour over the meat.
Bake at 150 ºC for two hours. To keep the meat juicy, cover it with aluminum foil so that the heat of the oven does not evaporate the moisture from the sauce and meat.
When I put the osso buco in the oven to cook, I do something else and let it cook by itself. How do I know my meat is done? When the aromas invade my kitchen, and I know it's time to check.
The wonderful thing about this osso buco ragu is its abundant sauce, so I always serve it with some pasta. However, you can also serve it with some mashed potatoes or rice.
At home, it is an Italian custom to always have some bread with meals. It serves to spread any excess sauce that may be left on the plate. It is literally like scraping the dish and leaving it clean 😆.
Thanks for reading. See you in next post!
All images are property of the author
(Camera cell phone: POCO X3 Pro, Xiaomi)
