Name: Italian Ossobuco (Mediterranean - Main Course )
Cuisine: Mediterranean
Ingredients: Veal shanks - 4 pcs (4 pcs); Salt - 10 g (10 g); Pepper - 5 g (5 g); All-purpose flour - 50 g (50 g); Olive oil - 60 mL (60 mL); Butter - 60 g (60 g); Carrots, diced - 2 pcs (2 pcs); Celery, diced - 2 stalks (2 stalks); Onion, diced - 1 pc (1 pc); Garlic, minced - 4 cloves (4 cloves); Tomato paste - 30 g (30 g); White wine - 500 mL (500 mL); Beef broth - 500 mL (500 mL); Bay leaf - 2 pcs (2 pcs)

Menu: Different Food Styles or browse Other Mediterranean Recipes

Italian Ossobuco (Mediterranean - Main Course) Recipe

Ossobuco is an Italian dish that features cross-cut veal shanks braised with vegetables, white wine, and broth. The dish is slow-cooked until the meat becomes tender and the flavors meld together. 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.

Ingredients:

Veal shanks - 4 pcs
Salt - 1 tsp (10 g)
Pepper - 1 tsp (5 g)
All-purpose flour - 1/4 cup (50 g)
Olive oil - 1/4 cup (60 mL)
Butter - 1/4 cup (60 g)
Carrots, diced - 2 pcs
Celery, diced - 2 stalks
Onion, diced - 1 pc
Garlic, minced - 4 cloves
Tomato paste - 2 tbsp (30 g)
White wine - 2 cups (500 mL)
Beef broth - 2 cups (500 mL)
Bay leaf - 2 pcs

Instructions

Preheat the oven to 175°C (350°F).
Serve the ossobuco hot, garnished with the gremolata, and accompanied by saffron-infused risotto. Enjoy!
Season the veal shanks with salt and pepper. Dredge them in flour, shaking off any excess.
In a large Dutch oven or ovenproof pot, heat the olive oil and butter over medium-high heat. Add the veal shanks and cook until browned on all sides, about 8 minutes. Remove the shanks and set aside.
In the same pot, add the carrots, celery, onion, and garlic. Cook until softened, about 5 minutes. Add the tomato paste and cook for 1-2 minutes.
Add the white wine and deglaze the pot, scraping up any browned bits on the bottom. Bring to a boil and let cook until the wine has reduced by half.
Add the beef broth and stir to combine. Return the veal shanks to the pot, making sure they are covered with the liquid. Add the bay leaves.
Cover the pot and transfer to the oven. Cook for 2-2 1/2 hours, until the meat is tender and falling off the bone.
Remove the pot from the oven and let rest for 10 minutes.
In a small bowl, mix together the lemon zest, garlic, and parsley to make the gremolata.

More Mediterranean Recipes

Lebanese Shish Tawook

Shish Tawook is a popular Lebanese dish that features marinated chicken skewers grilled to perfection. The chicken is marinated in a mixture of yogurt, lemon juice, garlic, and spices, resulting in tender and flavorful meat. Shish Tawook is often served with garlic sauce, rice, or pita bread, creating a satisfying and flavorful main course. It is a beloved dish in Mediterranean cuisine and a favorite for gatherings and barbecues.

Lebanese Fatayer bi Lahmeh

Fatayer bi lahmeh are Lebanese meat-filled pastries made with thin pastry dough filled with a mixture of seasoned ground meat (such as lamb or beef), onions, and herbs. The pastries are often shaped into triangles or boats and baked until golden and flaky. Fatayer bi lahmeh represent the savory and aromatic flavors of Lebanese cuisine, offering a delicious and handheld appetizer option in the Mediterranean tradition.

Greek Revani

Revani is a traditional Greek cake made with semolina flour, yogurt, sugar, and flavored with lemon zest or rosewater. It is soaked in a sweet syrup made from sugar, water, and lemon juice. Revani has a soft and moist texture and is often garnished with almonds or powdered sugar. It offers a delightful combination of flavors and represents the use of semolina and citrus in Greek desserts and the culinary heritage of the Mediterranean region.

Italian Eggplant Parmigiana

Eggplant Parmigiana, also known as Melanzane alla Parmigiana, is an Italian dish that features layers of breaded and fried eggplant slices, tomato sauce, and melted cheese, typically mozzarella and Parmesan. The dish is baked until the cheese is golden and bubbly. Eggplant Parmigiana is a comforting and flavorful main course that represents the richness and indulgence of Italian cuisine and the Mediterranean region. It is often served with pasta or a side of salad.

Italian Caprese Salad

Caprese Salad is a simple and refreshing Italian salad that showcases the flavors of the Mediterranean. It consists of fresh tomatoes, mozzarella cheese, and basil leaves arranged on a plate and drizzled with extra-virgin olive oil and balsamic vinegar. Caprese Salad offers a combination of juicy tomatoes, creamy mozzarella, and aromatic basil, creating a light and vibrant main course or side dish that celebrates the Mediterranean ingredients.

Greek Moussaka

Moussaka is a classic Greek dish made with layers of eggplant, ground meat (often beef or lamb), and a creamy béchamel sauce. The dish is baked until golden and bubbling, creating a rich and flavorful main course. Moussaka is often served with a side salad and crusty bread, offering a satisfying and comforting option that represents the heartiness of Greek cuisine and the Mediterranean region.

Moroccan Briouat aux Amandes

Briouat aux amandes are Moroccan almond pastries made with thin pastry dough filled with a mixture of ground almonds, sugar, and orange blossom water. The pastries are typically shaped into triangles, fried until crispy, and dusted with powdered sugar. Briouat aux amandes represent the sweet and delicate flavors of Moroccan pastry, offering a delightful and nutty appetizer or dessert option in the Mediterranean region.

Italian Bresaola e Rucola

Bresaola e rucola is an Italian appetizer made with thinly sliced cured beef (bresaola) and fresh arugula leaves. The combination of the tender and salty beef with the peppery arugula creates a delightful contrast of flavors. Bresaola e rucola represents the quality and simplicity of Italian cured meats, offering a light and elegant appetizer option in the Mediterranean tradition.

Fancy Something Else?

Beef Chow Fun

Wide rice noodles stir-fried with tender beef slices, bean sprouts, scallions, and soy sauce. It's a classic Cantonese dish with a satisfying combination of textures and flavors.

Modak

A sweet dumpling made with rice flour or wheat flour, stuffed with a sweet filling made of jaggery, coconut, and cardamom. Modak is a popular dessert, especially during the festival of Ganesh Chaturthi.

Pici all'Aglione

A pasta dish from Tuscany featuring thick, hand-rolled noodles served with a spicy garlic and tomato sauce.

Egg Biryani

Fragrant rice cooked with aromatic spices and eggs, resulting in a flavorful and savory one-pot dish. Egg biryani is a popular main course but can also be served as an appetizer portion.

Torrone

A traditional Italian nougat typically made of honey, sugar, egg white, and toasted nuts. It can have a hard or soft consistency.

Malai Kofta

Soft and creamy cottage cheese (paneer) and potato dumplings served in a rich and flavorful tomato-based gravy. Malai kofta is a popular vegetarian main course option, often enjoyed with rice or naan.

Oyako Katsu

A variation of the popular Japanese dish Katsudon, Oyako Katsu features breaded and deep-fried chicken cutlets (katsu) simmered in a flavorful sauce along with beaten eggs and onions, all served over a bed of rice. It offers a satisfying combination of crispy textures and savory flavors.

Gai Tod

Gai Tod is a popular Thai street food dish that features crispy fried chicken. The chicken is marinated in a combination of garlic, soy sauce, and spices, and then deep-fried to achieve a golden and crunchy exterior. It is often served with sticky rice or as part of a rice-based meal.