Italian Ossobuco
Ossobuco is a Milanese specialty that consists of braised veal shanks cooked with vegetables, white wine, and broth. The shanks are simmered slowly until the meat becomes tender and succulent, and the sauce thickens. Ossobuco is traditionally served with a gremolata (a mixture of lemon zest, garlic, and parsley) and saffron-infused risotto. It is a flavorful and indulgent main course that represents the richness of Italian cuisine and the Mediterranean region.
Instructions
Preheat the oven to 350°F.
Remove the pot from the oven and use tongs to remove the veal shanks from the pot.
Skim off any fat from the sauce and discard.
Serve the ossobuco with the sauce and a gremolata (a mixture of lemon zest, garlic, and parsley).
Serve with saffron-infused risotto on the side.
Season the veal shanks with salt and pepper. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium heat.
Add the veal shanks and cook until browned on all sides, about 10 minutes. Remove the shanks from the pot and set aside.
Add the carrots, celery, onion, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
Add the tomato paste and stir to combine.
Add the white wine, beef broth, and return the veal shanks to the pot.
Bring the mixture to a boil.
Cover the pot and place it in the preheated oven.
Braise the shanks for 2-2 1/2 hours, or until the meat is tender and falls off the bone.
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