Ingredients with Measurements:
- 4 veal shanks, about 1 1/2 inches thick
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1/2 cup unsalted butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 1 1/2 cups beef broth
- 1 can (14 oz) diced tomatoes, drained
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- Gremolata (optional):
- 1/4 cup chopped fresh parsley
- 1 tbsp grated lemon zest
- 1 garlic clove, minced
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Tie each veal shank with kitchen twine to keep the meat from falling apart during cooking. Season them with salt and pepper, then dredge them in flour, shaking off any excess.
3. In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Add the veal shanks and brown them on all sides, about 8 minutes. Remove them from the pot and set them aside.
4. In the same pot, add the onion, celery, carrots, and garlic. Cook until the vegetables are soft, about 5 minutes.
5. Pour in the white wine and scrape the bottom of the pot to release any browned bits. Cook until the wine has reduced by half, about 2 minutes.
6. Add the beef broth, diced tomatoes, bay leaf, and thyme. Stir to combine.
7. Return the veal shanks to the pot, making sure they are submerged in the liquid. Cover the pot with a lid and place it in the oven.
8. Bake for 2 to 2 1/2 hours, or until the meat is tender and falls off the bone.
9. While the ossobuco is cooking, prepare the gremolata (if using) by combining the parsley, lemon zest, and garlic in a small bowl.
10. Once the ossobuco is done, remove it from the oven and let it rest for 10 minutes.
11. To serve, remove the kitchen twine from the veal shanks and discard the bay leaf. Spoon the sauce over the meat and sprinkle with the gremolata (if using).
Time:
Preparation time: 20 minutes
Cooking time: 2 to 2 1/2 hours
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 631
Fat: 44g
Carbohydrates: 14g
Protein: 39g
Sodium: 596mg
Sugar: 5g
Substitutions for ingredients:
- Veal shanks can be substituted with beef shanks or pork shanks.
- Dry white wine can be substituted with chicken or vegetable broth.
- Gremolata can be omitted if desired.
Variations:
- Ossobuco can be served with risotto alla Milanese, a saffron-infused rice dish.
- Ossobuco can be made with a tomato-based sauce instead of a broth-based sauce.
- Ossobuco can be made with different herbs and spices, such as rosemary, oregano, or paprika.
Tips and tricks:
- Make sure to brown the veal shanks well before adding them to the pot. This will give the dish a richer flavor.
- Use a heavy-bottomed pot to prevent the sauce from burning.
- If the sauce is too thin, you can thicken it with a slurry of cornstarch and water.
Storage instructions:
Leftover ossobuco can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the ossobuco in a pot with a little bit of water or broth. Heat over medium-low heat until warmed through.
Presentation ideas:
Serve the ossobuco on a large platter with the sauce spooned over the top. Garnish with fresh herbs, such as parsley or basil.
Garnishes:
- Gremolata (chopped parsley, lemon zest, and garlic)
- Fresh herbs, such as parsley or basil
Pairings:
- Risotto alla Milanese
- Mashed potatoes
- Polenta
- Crusty bread
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Green salad with a vinaigrette dressing
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thin, you can thicken it with a slurry of cornstarch and water.
- If the meat is tough, it may need to cook for a longer period of time.
Food safety advice:
- Make sure to cook the ossobuco to an internal temperature of 145°F to ensure that it is safe to eat.
- Store leftover ossobuco in the refrigerator within 2 hours of cooking.
Food history:
Ossobuco alla Milanese is a traditional Italian dish that originated in Milan. It is typically made with veal shanks, which are slow-cooked in a broth-based sauce until tender.
Flavor profiles:
Ossobuco alla Milanese is a rich and flavorful dish that is savory and slightly sweet. The veal shanks are tender and fall off the bone, and the sauce is thick and hearty.
Serving suggestions:
Serve the ossobuco with a side of risotto alla Milanese and a glass of red wine for a classic Italian meal.
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Region: Italian