Merry Christmas from Germany!
Christmas is the time for yummy cookies, tasty punch and delicious dinners. We asked our colleagues to reveal their favourite Christmas recipes.
On December 14th, Christian Senger (Senior Product Manager Inverter, Industrial Automation @ Mitsubishi Electric Germany), tells us how he gets in the mood for Christmas.
Ossobuco: Italian style braised veal shank
“I am always impressed about the quality and the taste of italian food.”
Here is the recipe:
Ossobucco
Ingredients (for 6 people):
3 carrots, medium size
2 onions
a lot of garlic (5 cloves)
3 stalks of celery
3 Tablespoon of butter
6 Slices of veal shanks a approx. 350 gr. (pre-order in time !!!)
Salt and cracked pepper
2 bunch of flat leaf parsley, in case of need also frozen goods are fine
3 Tablespoons of flour Mehl (very good : double handle instant flour, brand: diamond)
4 Tablespoons of virgin olive oil
¼ l dry white wine, the rest is for the cook 😊
800g peeled tomatoes
0.5 l Meat stock (or stock from a jar)
2 bay leaves (best in a spice bag)
½ Teaspoon each dried thyme & oregano
1-2 untreated lemons for the gremolata (Italian spice mixture)
Ciabatta, selfmade or from the bakery
Time:
Allow plenty of time for braising! The meat should become really “delicato”.
Stewing tim : 2-3 hours
Total effort: approx. 3.5 – 4 hours
Preperation:
// Clean the carrots and the cellry and cut them into very fine cubes.
// Finely chop 2 cloves of garlic and the onions.
// Melt the butter in a saucepan and stew the onions until they are glazed.
// Put the vegetables and the choped garlic into the saucepan and cook briefliy with it. Then remove everything from the stove.
// Tie the veal shank slices round with kitchen twine and season with salt and pepper.
// Dust with flour on both sides and brown on all sides in a large skillet in the heated oil over medium heat.
// Put the meat on top of the vegetables in the saucepan.
// Take the oil out of the skillet and dissolve the gravy with the white wine, stirring carefully, until the liquid is reduced to about 1/3.
// Preheat the oven to 175°.
// Quarter and seed the tomatoes, coarsely chop the parsley.
// Add 125 ml of meat stock to the reduction, heat the remaining 375 ml in a pot.
// Add parsly, thyme, oregano and bay leaves to the reduction. Add some salt and pepper, taste it and let it boil.
// Pour the sauce over the shankes and let it boil again.
// Put the closed saucepan for around 2.5 hours in the oven.
// Pour the hot broth from the pot over each after 20 min.
// For the Gremolata: Finely chop the remaining parsly.
// Clean the lemons with hot water and finely grate the zest.
// Finely chop the remaining garlic and mix with the zest of the lemons and the parsly.
// Take the saucepan of out the oven and put the meat and the vegetables on plates. Season with gremolata to taste.
// This meal fits perfect with a dry red wine and a fresh Ciabatta.
