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Tomato-Based Ossobuco
Created by: Howcan Team
Ingredients
- 4 pieces of ossobuco (veal shanks), about 1 inch thick
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 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
- 2 cups canned crushed tomatoes
- 2 cups beef broth
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 1 bay leaf
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Season the ossobuco pieces with salt and pepper, then dredge them in the flour, shaking off any excess.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the ossobuco pieces on all sides, about 3-4 minutes per side. Remove the ossobuco from the pot and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Stir in the crushed tomatoes and beef broth. Add the rosemary, thyme, and bay leaf. Return the ossobuco pieces to the pot, nestling them into the sauce.
- Cover the pot and transfer it to the preheated oven. Braise the ossobuco for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
- Once 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, garnished with chopped fresh parsley. Enjoy with a side of creamy polenta or mashed potatoes.
Ossobuco, a traditional Italian dish, originated in Milan and is renowned for its tender, braised veal shanks. The succulent meat is simmered in a rich, tomato-based sauce, infused with aromatic herbs and vegetables. This iconic dish has been perfected by generations of skilled Italian chefs, with renowned restaurants in Milan, such as Trattoria Masuelli San Marco, serving exceptional versions. The key to an outstanding ossobuco lies in the slow cooking process, allowing the flavors to meld and the meat to become incredibly tender. For a twist, some chefs incorporate gremolata, a zesty herb condiment, to enhance the dish's vibrant flavors. Today, the best ossobuco can still be savored in Milan, where it continues to be a beloved culinary treasure.
140 min
4
480 calories
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