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Isa ang ossobuco o bone marrow (braised veal) sa mga paboritong pagkain ng aking mga binata, pero napansin ko na sa tuwing iyon ang iluluto ko, wala pala akong ibang recipe na maisip kundi bulalo. So I did some research on the internet and most recipes that I have found were Italian’s, karaniwan ay nilalagyan ng red wine. Instead of adding red wine, I tried white vinegar and I call it Ossobuco con l’aceto di vino bianco. In English, this simply means braised veal with white wine vinegar.
Kadalasan ay nagrereklamo ang mga anak ko. Bakit daw hindi ko nauulit ang mga lutong nagugustuhan nila. Truth is makakalimutin ang mommy nila and though I’ve already told them that, hindi sila naniniwala, that’s why I’m writing the recipe now.
Ipinagpapauna ko na po, please bear with me, dahil sa totoo lang, I hate measurements. Hindi rin ako masyadong makasunod sa recipe ng iba dahil kapag hindi ko nagustuhan ang lasa, binabago ko according to my preference. Most of my research, I only follow the procedure and list of ingredients, but the measurement? Ako na ang bahala. Please do not do this because despite my pagiging makulit, I believe that accurate measurement is still important in cooking and baking. Sadyang may kaniya-kaniya lang tayong istilo sa pagluluto, lalo kung talagang hindi naman marunong magluto like me.
But in fairness to myself (haha), successful naman ang mga niluluto o bini-bake ko kapag sinunod ko ang recipe at hindi ko pinakialaman ang sukat ng ingredients. But I don’t know; I just find this kind of satisfaction every time I cook using ‘tantiyahan.’ Again, huwag pong gagayahin.
So let’s start with the ingredients:
- 2 braised veal shanks (binili ko siya nang walang planong recipe so I did not even bother to check the grams, I only checked the price, actually)
- 1/4 cup of white wine vinegar (aceto di vino bianco)
- 1 cup canned tomatoes
- 1 cup of water
- 3 tbsp of olive oil (if you want to be accurate)
- garlic and onion
- salt and pepper
- 1 cup chicken stock or 1 beef broth
- 1 regular size carrot
- 2 celery sticks, tantiya ko lang din ito but to give an idea, more or less 3 inches per stick
- Lagyan ng salt and pepper ang shanks, top and bottom, pati sides. Then, cook both the sides of the shanks in a pan with olive oil; 5-7mins per side is okay. If you have a braising pan na medyo mataas kaysa karaniwan, about 3-4 inches ang taas, that’s the best cookware for this particular recipe. We need that for braising later.
- Habang nakasalang ang shanks, prepare the other ingredients. I suggest na bahagyang magkakamukha ang sukat ng carrot, onion at celery, pa-cubes, para maganda ang preparation kapag tapos ka nang magluto.
- Set aside the cooked meat, then start cooking the other ingredients using the same oil you used for the meat shanks. Cook the garlic first, press them while cooking. In Tagalog, ligisin ang bawang. That is needed para mas lumabas ang lasa habang naluluto. Then, isunod ang sibuyas, followed by the carrot and celery.
- Add the canned tomatoes, then salt and pepper, and cook for 5 minutes. It’s a different case I guess, if you used fresh tomatoes because you have to cook it longer than the canned ones.
- Add the white wine vinegar. Cook for another 5 minutes.
- Finally, add the water and braise it for 1 to 1.5hrs. Adjust your water measurement depending on the size of your pan. Be sure to submerge half or at least 2/3 of the meat shanks.
In my case, I had to change my pan because the first one that I used was too large. I could not add too much water because my vegetables were just enough. Imagine using a big braising pan that you have to put more water than necessary just to submerge the meat. That will surely affect the taste of your meal. Tatabang, right?
Finally, I added dried spring onion, wala kasi akong fresh. Pampaganda lang sana pero nakatulong din sa lasa kahit paano. Not necessary to add, so wala sa ingredients.
Luto na. Voila! Buon appetito! (Enjoy your meal!)