Osso Buco Pilaf Plov Recipe Uzbek Оссобуко Плов אוסובוקו

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are leaner, while pork shanks are more affordable.

broth

🥗Healthier: vegetable stock

💰Cheaper: water with seasonings

Vegetable stock provides flavor without meat.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits add natural sweetness, while raisins are economical.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground pepper

White pepper offers a milder flavor.

Seal all sides of the veal shanks in a cauldron.

Remove the meat to fry the onions separately for better flavor.

Add cold or hot water to the cauldron after frying the onions.

Cook the meat for about 3 hours, checking for floating fat on top.

Separate the bones from the meat after cooking.

Add sliced quince and carrots to the cauldron to stew for 30-40 minutes.

Soak 1-1.2 kg of round rice in salty warm water for 30-40 minutes.

Remove the pot from simmering heat and increase to high heat before adding the drained rice.

Distribute the rice evenly in the cauldron without adding more water.

Add cumin and salt to the rice.

Steam the rice after it has absorbed moisture, then cover with a lid for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: