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
- 4 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup chicken broth
- 1/4 cup chopped fresh basil leaves
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, then dredge them in flour, shaking off any excess.
3. In a large Dutch oven or heavy pot, melt the butter with the 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 from the pot and set aside.
5. Add the onion, carrots, celery, and garlic to the pot and sauté until softened, about 5 minutes.
6. Pour in the white wine and scrape the bottom of the pot to release any browned bits. Simmer until the wine has reduced by half, about 5 minutes.
7. Add the crushed tomatoes and chicken broth to the pot and stir to combine.
8. Return the veal shanks to the pot, making sure they are submerged in the tomato sauce.
9. Cover the pot with a lid and transfer it to the preheated oven. Bake for 2 to 2 1/2 hours, or until the meat is tender and falls off the bone.
10. Remove the pot from the oven and let it cool for a few minutes.
11. Stir in the chopped basil and season with salt and pepper to taste.
12. Serve the ossobuco with the tomato and basil sauce spooned over the top.
Time:
Preparation time: 20 minutes
Cooking time: 2 to 2 1/2 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 580
Fat: 29g
Saturated Fat: 10g
Cholesterol: 170mg
Sodium: 590mg
Carbohydrates: 22g
Fiber: 4g
Sugar: 9g
Protein: 53g
Substitutions for ingredients:
- Veal shanks can be substituted with beef shanks or pork shanks.
- Dry white wine can be substituted with chicken or beef broth.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add chopped mushrooms to the pot with the vegetables for a richer flavor.
- Use canned diced tomatoes instead of crushed tomatoes for a chunkier sauce.
- Add a splash of balsamic vinegar to the sauce for a tangy flavor.
Tips and tricks:
- Make sure to brown the veal shanks well before adding them to the pot. This will help develop a rich flavor in the sauce.
- If the sauce is too thin, remove the veal shanks from the pot and simmer the sauce on the stovetop until it thickens to your desired consistency.
- Serve the ossobuco with a side of creamy polenta or mashed potatoes to soak up the delicious sauce.
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 covered pot over low heat until warmed through.
Presentation ideas:
Serve the ossobuco on a large platter with the tomato and basil sauce spooned over the top. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
- Serve with a side of creamy polenta or mashed potatoes.
- Pair with a full-bodied red wine such as Barolo or Chianti.
Suggested side dishes:
Creamy polenta, mashed potatoes, roasted vegetables, garlic bread
Troubleshooting advice:
- If the meat is tough, it may need to cook for longer. Check the temperature with a meat thermometer to ensure it has reached 165°F.
- If the sauce is too thin, remove the veal shanks from the pot and simmer the sauce on the stovetop until it thickens to your desired consistency.
Food safety advice:
- Make sure to cook the ossobuco to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Ossobuco is a traditional Italian dish that originated in Milan. The name means "bone with a hole" in Italian, referring to the marrow-filled bone in the center of the veal shank.
Flavor profiles:
The tomato and basil sauce adds a bright, fresh flavor to the rich and tender veal shanks.
Serving suggestions:
Serve the ossobuco with a side of creamy polenta or mashed potatoes to soak up the delicious sauce.
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Region: Italian