Ingredients with Measurements:
- 4 veal shanks, about 1 1/2 inches thick
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 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 cup beef broth
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 bay leaves
- 2 sprigs fresh thyme
- Gremolata (optional):
- 1/4 cup chopped fresh parsley
- 1 tablespoon grated lemon zest
- 1 garlic clove, minced
Special equipment needed:
- Dutch oven or large heavy pot with lid
- Tongs
- Meat thermometer
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 heavy pot, melt the butter and olive oil over medium-high heat.
4. Add the veal shanks and brown them on all sides, about 8 minutes total. Remove the shanks from the pot 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 white wine and beef broth, scraping up any browned bits from the bottom of the pot.
7. Add the diced tomatoes, bay leaves, and thyme, then return the veal shanks to the pot.
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 meat is very tender and falls off the bone.
10. Remove the pot from the oven and transfer the veal shanks to a serving platter. Cover them with foil to keep warm.
11. Strain the cooking liquid through a fine-mesh sieve into a saucepan. Discard the solids.
12. Bring the sauce to a simmer over medium heat and cook until it has thickened slightly, about 10 minutes.
13. Serve the veal shanks with the white wine sauce and gremolata, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 2 to 2 1/2 hours
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 560
Fat: 31g
Saturated Fat: 11g
Cholesterol: 190mg
Sodium: 570mg
Carbohydrates: 17g
Fiber: 3g
Sugar: 6g
Protein: 47g
Substitutions for ingredients:
- Beef shanks can be substituted for veal shanks.
- Chicken broth or vegetable broth can be substituted for beef broth.
- Red wine can be substituted for white wine.
Variations:
- Omit the white wine and use more beef broth for a non-alcoholic version.
- Add chopped mushrooms to the vegetables for a richer sauce.
- Use a slow cooker instead of the oven for a more hands-off approach.
Tips and tricks:
- Make sure to brown the veal shanks well before adding the vegetables and liquid. This will add flavor to the sauce.
- If the sauce is too thin, you can thicken it with a slurry of cornstarch and water.
- Gremolata is a traditional garnish for ossobuco. It adds a bright, fresh flavor to the dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ossobuco and sauce in a covered saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the ossobuco on a large platter with the white wine sauce spooned over the top. Garnish with gremolata and fresh herbs.
Garnishes:
- Gremolata (chopped parsley, lemon zest, and garlic)
- Fresh herbs (thyme, rosemary, or parsley)
Pairings:
- Creamy polenta
- Mashed potatoes
- Risotto
- Roasted vegetables
Suggested side dishes:
- Green salad with a vinaigrette dressing
- Crusty bread
- Steamed asparagus
- Grilled zucchini
Troubleshooting advice:
- If the sauce is too thick, you can thin it with a little more beef broth or white wine.
- If the meat is tough, it may need to cook longer. Check the temperature with a meat thermometer to ensure it has reached 165°F.
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 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:
Ossobuco has a rich, savory flavor from the braised veal shanks and the white wine sauce. The gremolata adds a bright, fresh note to the dish.
Serving suggestions:
Serve ossobuco with a glass of red wine and a crusty piece of bread to soak up the sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian