Ossobuco
Ossobuco is a slow-cooked Italian dish featuring braised veal shanks with vegetables, white wine, and broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Veal Shanks (cut into 5 pieces) | 1 | Kg |
| All-purpose Flour (for dredging) | 100 | Grams |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Butter (unsalted) | 50 | Grams |
| Onion (chopped) | 1 | Count |
| Carrot (chopped) | 2 | Count |
| Celery Stalk (chopped) | 2 | Count |
| Garlic (minced) | 2 | Clove |
| Dry White Wine | 250 | Milliliters |
| Beef Broth | 500 | Milliliters |
| Tomato Paste | 2 | Tbsp |
| Bay Leaf | 1 | Count |
| Lemon Zest (freshly grated) | 1 | Tbsp |
| Parsley (chopped) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Dredge the veal shanks in flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Brown the veal shanks on all sides, then remove and set aside.
- In the same skillet, add onion, carrot, celery, and garlic; sauté until softened.
- Add white wine to the skillet, scraping up any browned bits from the bottom.
- Stir in beef broth, tomato paste, and bay leaf; bring to a simmer.
- Return the veal shanks to the skillet, cover, and reduce heat to low.
- Simmer for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
- Remove the bay leaf and adjust seasoning with salt and pepper.
- Garnish with lemon zest and chopped parsley before serving.
Prep
- Thaw veal shanks if frozen
Kitchen equipment
Large SkilletGrater For Lemon Zest