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Ossobuco with Gremolata Topping
Created by: Howcan Team
Ingredients
- 4 veal shanks, about 1 inch thick
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated lemon zest
- 2 garlic cloves, minced
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, heat the olive oil over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side. Remove from the pot and set aside.
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 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.
- Return the veal shanks to the pot and add the beef broth, diced tomatoes, rosemary, thyme, and bay leaf. Bring to a simmer, then cover and transfer to the preheated oven.
- Braise in the oven for 1 1/2 to 2 hours, or until the veal is tender and the sauce has thickened.
- In a small bowl, mix together the chopped parsley, grated lemon zest, and minced garlic to make the gremolata topping.
- Once the veal is done, remove from the oven and sprinkle each serving with the gremolata topping.
- Serve the ossobuco with gremolata topping hot, alongside risotto or creamy polenta.
Ossobuco, a traditional Milanese dish, has a rich history dating back to the 19th century. This flavorful braised veal shank dish is often associated with the Lombardy region of Italy. The tender meat is slow-cooked with vegetables, white wine, and broth, creating a succulent and aromatic stew. The gremolata topping, a zesty combination of lemon zest, garlic, and parsley, adds a burst of freshness to the dish. Renowned chefs like Gualtiero Marchesi and Carlo Cracco have elevated the ossobuco with their unique interpretations. Today, the best versions of this dish can be found in authentic Italian trattorias and fine dining restaurants. Getting the braising process just right and mastering the balance of flavors in the gremolata are crucial for a perfect ossobuco experience. For a twist, some chefs also experiment with alternative methods such as sous vide cooking to achieve melt-in-your-mouth tenderness.
140 min
4
480 calories
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