Ossobuco is an italian dish with braised veal shanks, which is also frequently served in Southern Brazil. The veal shanks are sliced in a special way, braised with vegetables and other ingredients. The shanks cut normally will produce a tougher meat which will require a longer period to cook and become tender; in Brazil this meat cut is also very appreciated and served in its own special way.
Yield: 4 servings
The Ossobuco from São Paulo
* 4 thick slices of ossobuco
* 4 tablespoons olive oil
* 5 cups (1.25 liter) of broth (3 bouillon tablets dissolved in 5 cups of water)
* 500 grams of butternut squash cut into cubes keeping skin on
* 2 ripe plantains, unpeeled sliced in 3
* 1 red chili pepper chopped
* kitchen string, enough to tie the ossobuco
* 1/2 cabbage head, shredded
* black pepper to taste
* 3 cloves garlic, minced
* 1 big onion, chopped
* 4 lemon leaves
* salt to taste
1) Season the slices of ossobuco with salt and black pepper to taste: after, tie each ossobuco slice with string so that the meat does not come off the bone when cooking.
2) Pour some olive oil in a pressure cooker over high then and sear the ossobucos. Once seared, reserve in a roasting pan.
3) In the same pressure cooker (where the ossobucos were seared) put the chopped onions, the minced garlic, sliced chili pepper, lemon leaves and simmer for about 5 minutes.
4) Add the reserved ossobucos and broth. Seal pressure cooker and cook with the pressure for 45 minutes (starting timer when after pressure has built up).
5) After this time take the pressure cooker off the burner and put under running tap water to reduce the pressure inside. Once you can safely open the cooker, see if the meat is tender. If necessary, return the pressure to cook a little longer.
6) When the meat is tender, add the diced butternut squash (cut into large cubes with the skin on), ripe plantains (also with skin left on) cut into 3 parts and the shredded cabbage. Sprinkle salt to taste and cook for another 30 minutes with the pan covered. If necessary, add a little more broth.