Ingredients with Measurements:
- 4 veal shanks, about 1 1/2 inches thick
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped fresh parsley
- 2 tablespoons grated lemon zest
- 2 cloves garlic, minced
Special equipment needed:
- Large Dutch oven or heavy pot with a lid
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season the veal shanks with salt and pepper, and then dredge them in flour, shaking off any excess.
3. In a large Dutch oven or heavy pot, melt the butter and olive oil over medium-high heat.
4. Add the veal shanks and brown them on all sides, about 5-7 minutes per side. Remove the shanks and set them aside.
5. Add the onion, carrot, celery, and garlic to the pot and sauté until the vegetables are softened, about 5 minutes.
6. Add the white wine and scrape up any browned bits from the bottom of the pot.
7. Add the beef broth, diced tomatoes, bay leaf, thyme, rosemary, oregano, and nutmeg. Stir to combine.
8. Return the veal shanks to the pot, making sure they are submerged in the liquid.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Bake for 2-2 1/2 hours, or until the meat is tender and falls off the bone. The internal temperature of the meat should be 165°F.
11. While the ossobuco is cooking, make the gremolata. In a small bowl, combine the parsley, lemon zest, and garlic. Set aside.
12. Once the meat is cooked, remove the pot from the oven and discard the bay leaf.
13. Serve the ossobuco hot, garnished with the gremolata.
Time:
Preparation time: 30 minutes
Cooking time: 2-2 1/2 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 614
Fat: 35g
Saturated Fat: 14g
Cholesterol: 206mg
Sodium: 1,010mg
Carbohydrates: 20g
Fiber: 3g
Sugar: 6g
Protein: 47g
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.
- Beef broth can be substituted with chicken or vegetable broth.
- Diced tomatoes can be substituted with crushed tomatoes.
Variations:
- Add chopped mushrooms to the pot with the vegetables.
- Use orange or lime zest instead of lemon zest in the gremolata.
- Add a splash of balsamic vinegar to the pot for added depth of flavor.
Tips and tricks:
- Make sure to brown the meat well before adding it to the pot.
- Use a meat thermometer to ensure the meat is cooked to the appropriate temperature.
- If the liquid in the pot reduces too much during cooking, add more broth or water as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ossobuco in a pot over medium heat until heated through.
Presentation ideas:
Serve the ossobuco on a bed of creamy polenta or mashed potatoes.
Garnishes:
Garnish with chopped fresh parsley or a sprinkle of grated Parmesan cheese.
Pairings:
Pair with a full-bodied red wine, such as a Chianti or Barolo.
Suggested side dishes:
- Creamy polenta
- Mashed potatoes
- Roasted vegetables, such as carrots or Brussels sprouts
Troubleshooting advice:
- If the meat is tough, it may not have cooked long enough. Return it to the oven and continue cooking until tender.
- If the liquid in the pot is too thin, remove the meat and vegetables and simmer the liquid over medium heat until it thickens.
Food safety advice:
- Make sure the meat is cooked to the appropriate temperature to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ossobuco is a traditional Italian dish that originated in Milan. It is made with veal shanks that are braised in a tomato-based sauce until tender.
Flavor profiles:
This dish is savory and rich, with a tomato-based sauce that is flavored with herbs and spices. The gremolata adds a bright, fresh flavor to the dish.
Serving suggestions:
Serve the ossobuco with a side of creamy polenta or mashed potatoes to soak up the flavorful sauce.
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Region: Italian