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Ossobuco (from Italian osso buco - “hollow bone”) is a delicate, like a Roman evening, dish of traditional Italian cuisine. This is a braised calf shank with amazing bone marrow inside.
Today I want to share with you one of my favorite recipes for Weber charcoal grill - ossobuco and tails stewed in wine.
To begin with, we will make a dry dusting of flour, fresh thyme, rosemary, salt and pepper. We tie the shanks tightly with the culinary twine so that during the cooking it retains it's shape. We roll the shanks in breading mixture and put it on the pre-heated pan. I recommend you to add some refined olive oil. We put oxtails on the same pan and fry them at the same time with shanks.
Fry for 2-3 minutes on each side until an appetizing crisp. Put them aside. In the same pan (in our case, wok) fry the bacon, diced carrots, celery and onions. Stew over low heat, adding red wine and water for about two hours. We got a very tender meat, saturated with the aroma of herbs and spices.
Such homemade dish will warm you and your family during this dank autumn. Enjoy your meal!