Ingredients with Measurements:
- 4 veal shanks, about 1 1/2 inches thick
- Salt and pepper
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 8 ounces mushrooms, sliced
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
- Tongs
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
3. In a Dutch oven or large pot, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
4. Add the veal shanks and brown them on both sides, about 5 minutes per side. Remove the shanks and set them aside.
5. Add the onion, carrots, celery, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
6. Add the beef broth, white wine, diced tomatoes, tomato paste, bay leaf, and thyme to the pot. Stir to combine.
7. Return the veal shanks to the pot, making sure they are submerged in the liquid.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Bake for 2 to 2 1/2 hours, or until the veal is tender and falls off the bone.
10. About 30 minutes before the ossobuco is done, melt the remaining 2 tablespoons of butter in a skillet over medium-high heat.
11. Add the mushrooms and cook until they are browned and tender, about 5 minutes.
12. Remove the bay leaf from the pot and discard it.
13. Use tongs to transfer the veal shanks to a serving platter.
14. Add the mushrooms and parsley to the pot and stir to combine.
15. Serve the ossobuco with the mushroom sauce spooned over the top.
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: 600
Fat: 28g
Saturated Fat: 12g
Cholesterol: 200mg
Sodium: 700mg
Carbohydrates: 22g
Fiber: 4g
Sugar: 8g
Protein: 56g
Substitutions for ingredients:
- Veal shanks can be substituted with beef shanks or pork shanks.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Dry white wine can be substituted with dry red wine or chicken broth.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add chopped fresh rosemary or sage to the pot for extra flavor.
- Use a slow cooker instead of the oven for a hands-off approach.
- Serve the ossobuco with creamy polenta or mashed potatoes.
Tips and tricks:
- Make sure to brown the veal shanks well before adding them to the pot to develop a rich flavor.
- If the sauce is too thin, remove the veal shanks from the pot and simmer the sauce over medium-high heat until it thickens.
- Leftover ossobuco can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftover ossobuco can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ossobuco in a covered pot over low heat until warmed through.
Presentation ideas:
Serve the ossobuco on a large platter with the mushroom sauce spooned over the top. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side of roasted vegetables, such as carrots, Brussels sprouts, or asparagus.
- Pair with a full-bodied red wine, such as a Chianti or Barolo.
Suggested side dishes:
- Creamy polenta
- Mashed potatoes
- Roasted root vegetables
Troubleshooting advice:
- If the ossobuco is tough, it may need to cook for longer. Return it to the oven and check it every 30 minutes until it is tender.
- If the sauce is too thin, remove the veal shanks from the pot and simmer the sauce over medium-high heat until it thickens.
Food safety advice:
- Make sure to cook the ossobuco to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover ossobuco in an airtight container in the refrigerator for up to 3 days.
Food history:
Ossobuco is a traditional Italian dish that originated in Milan. It is made with veal shanks that are braised in a flavorful sauce until they are tender and falling off the bone.
Flavor profiles:
- Savory
- Rich
- Meaty
- Earthy
Serving suggestions:
Serve the ossobuco with a side of creamy polenta or mashed potatoes for a comforting and satisfying meal.
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Region: Italian