Beef shin slowly braised in red wine and tomato until the meat falls off the bone and the marrow melts into the sauce.
This braise takes the Italian osso buco technique, well established in Australian home cooking through the country's large Italian community, and applies it to beef shin — meaty, well-marbled cross-cuts that include a marrow-filled bone at the center. Browning the shin pieces hard before braising builds a deep base of flavor that a long simmer alone can't replicate. A classic soffritto of carrot, celery and onion forms the aromatic base, and a generous glass of red wine reduced down before the tomatoes and stock go in adds real depth rather than a raw, boozy edge. The braise needs a genuine two to three hours at a low simmer for the connective tissue to break down and the marrow to melt into the sauce, enriching it further. Finished with a scatter of gremolata — lemon zest, garlic and parsley — right before serving, the bright citrus cuts through the richness and keeps the dish from feeling heavy, a technique borrowed directly from the Italian original.
서브 4
Season the beef shin with salt and dredge lightly in flour. Brown in hot oil in a heavy pot, 3-4 minutes per side, then remove and set aside.
In the same pot, cook carrot, celery and onion 8-10 minutes until softened.
Pour in the red wine, scraping up the browned bits, and simmer 5 minutes until reduced by half.
Return the beef to the pot, add crushed tomatoes, stock and bay leaves. Bring to a simmer, cover, and cook on low for 2.5 to 3 hours until the meat is falling off the bone.
Keep the braise at a bare simmer, not a boil — a hard boil toughens the meat instead of breaking it down gently.
Remove the lid for the last 20-30 minutes if the sauce needs thickening, and remove bay leaves.
Just before serving, mix lemon zest, minced garlic and parsley together.
Plate the shin pieces with plenty of sauce, scattering gremolata over the top.
Sığır eti kızartmadan önce iyice kızartınכあなたの助けを借りて、あなたの人生をもっと楽しみましょう。
施里特·施里特 (Шритт)请参阅にありません。
グreneモラタ・ユ・atoramain - パルラク・ribontosarumusakku・カプラマsuは、すべてのことを知っています。
これは、kuesuto kon ruuio 的意思是します。
Kasapta daha uygunsa、kaval kemiği yerine kısa dana kaburga kullanın。
Sobald Sie die Unterkunft verlassen haben、müssen Sie sich auf den Weg machen、avant Sie sich auf den Weg machen。
최대 4일 동안 냉장 보관하세요. 밤사이에 맛이 좋아진다. Freezes well up to 3 months — thaw and reheat gently on the stove, adding the gremolata fresh each time.
This braise reflects the deep influence of Italian immigration on Australian home cooking from the mid-20th century onward, adapting the Milanese osso buco tradition using cuts and pantry staples widely available in Australian butcher shops and supermarkets.
Das Ereignis: 使用 6 дней, 7 дней, 以及使用 6, 7 дней.
详情请参阅: - 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 。
Muhtemelen daha fazla zamana ihtiyacı var;从 3 开始，从 3 开始就可以了。
서빙 당 (420g) · 4 총 제공량
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