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Ossobuco
Created by: Howcan Team
Ingredients
- 4 veal shanks, about 1 inch thick
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 2 cups beef or veal broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Gremolata for garnish (optional): 1/4 cup chopped fresh parsley, 2 garlic cloves, minced, zest of 1 lemon
Instructions
- Preheat the oven to 350 degrees F.
- Season the veal shanks with salt and pepper, then dredge in the flour, shaking off any excess.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the veal shanks and brown on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
- In the same pot, add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Cook for 2-3 minutes, allowing the wine to reduce slightly.
- Add the diced tomatoes with their juices, beef or veal broth, rosemary, thyme, and bay leaf. Return the veal shanks to the pot, nestling them into the liquid. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Braise for 2 hours, or until the veal is tender and the meat is starting to fall off the bone.
- While the ossobuco is cooking, prepare the gremolata by combining the chopped parsley, minced garlic, and lemon zest in a small bowl. Set aside.
- Once the veal is done, remove the pot from the oven. Discard the herb sprigs and bay leaf. Skim off any excess fat from the surface of the sauce.
- Serve the ossobuco hot, spooning the sauce over the top and garnishing with gremolata, if desired.
- Enjoy your delicious homemade ossobuco!
Ossobuco is a traditional Italian dish hailing from Milan, known for its tender, braised veal shanks. The name "ossobuco" translates to "bone with a hole," referring to the marrow-filled bone at the center of the cut. This iconic dish has a rich history dating back to the 19th century, with roots in Lombardy, Italy. Renowned chefs like Gualtiero Marchesi and Carlo Cracco have elevated ossobuco to gourmet status, serving it in their Michelin-starred restaurants. The key to a perfect ossobuco lies in the slow cooking process, allowing the flavors of white wine, broth, and vegetables to meld with the succulent meat. Today, the best ossobuco can be savored in authentic Italian trattorias, where it's often served with saffron-infused risotto, a classic accompaniment. For a twist, some chefs prepare ossobuco with modern variations, such as using pork or beef shanks, adding a contemporary touch to this beloved dish. Whether enjoyed in a rustic osteria or a fine dining establishment, ossobuco continues to captivate food enthusiasts with its timeless appeal.
170 min
4
480 calories
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