🍖 Osso Bucco 🥩 Un deliciu românesc în stil italian 🍝 Șef Paul Constantin

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are lower in fat and cost less than veal.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces calories and is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in cooking.

Sprinkle salt and black pepper on the pork knuckles, patting the meat to ensure seasoning.

Coat the pork knuckles in wheat flour, ensuring they are well covered.

Heat olive oil in a pan until hot, then add the floured pork knuckles to brown them on all sides for 3-4 minutes per side.

Remove the browned pork knuckles from the pan and set aside.

Add chopped onion, garlic, celery, and carrot to the pan and cook for 2-3 minutes until softened and caramelized.

Stir in tomato paste and cook for another minute to develop flavors.

Deglaze the pan with about 150 ml of white wine, scraping the bottom to incorporate the caramelized bits.

Transfer the browned pork knuckles to a larger pot and add the sofrito mixture from the pan on top.

Add 5-6 cloves of garlic and a bouquet garni of lemon thyme, rosemary, and bay leaves to the pot.

Pour in about 700 ml of warm water or chicken broth until it reaches close to the edge of the pot.

Preheat the oven to 170 degrees Celsius.

Cover the pot and place it in the oven to cook for about 3 hours, or until the meat falls off the bone.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens