Ingredients with Measurements:
- 4 veal shanks (about 1 1/2 pounds each)
- Salt and pepper
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Season the veal shanks with salt and pepper, then coat them in flour.
2. Heat the olive oil in a large skillet over medium-high heat. Brown the veal shanks on all sides, then transfer them to the slow cooker.
3. In the same skillet, sauté the onion, carrots, celery, and garlic until softened, about 5 minutes. Add the tomato paste and cook for another minute.
4. Pour in the beef broth and white wine, scraping up any browned bits from the bottom of the skillet. Add the diced tomatoes, bay leaf, thyme, and rosemary. Bring the mixture to a boil, then pour it over the veal shanks in the slow cooker.
5. Cover the slow cooker and cook on low for 8 hours, or until the veal is tender and falling off the bone.
6. Remove the bay leaf and discard. Serve the ossobuco with the sauce spooned over the top, and garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours
5. Temperature:
Low heat setting on the slow cooker
Serving size:
4 servings
Nutritional information:
Calories: 570
Fat: 27g
Saturated Fat: 7g
Cholesterol: 190mg
Sodium: 770mg
Carbohydrates: 20g
Fiber: 3g
Sugar: 6g
Protein: 59g
Substitutions for ingredients:
- Veal shanks can be substituted with beef shanks or pork shanks.
- Beef broth can be substituted with chicken or vegetable broth.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped mushrooms to the sauce for extra flavor.
- Use fresh herbs instead of dried herbs for a more intense flavor.
- Add a splash of balsamic vinegar to the sauce for a tangy kick.
Tips and tricks:
- Make sure to brown the veal shanks well before adding them to the slow cooker, as this will add flavor to the dish.
- If the sauce is too thin, you can thicken it by whisking in a slurry made from cornstarch and water.
- Serve the ossobuco with mashed potatoes or polenta 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 the microwave or on the stove until heated through.
Presentation ideas:
Serve the ossobuco in a shallow bowl with the sauce spooned over the top. Garnish with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Mashed potatoes or polenta
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Garlic mashed potatoes
- Creamy polenta
- Roasted carrots and parsnips
Troubleshooting advice:
- If the veal shanks are tough, they may need to cook for longer. Check them every hour or so and continue cooking until they are tender.
- If the sauce is too thick, you can thin it out with a little bit of water or broth.
Food safety advice:
- Make sure to cook the veal shanks to an internal temperature of 145°F to ensure they are 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 slow-cooked in a tomato-based sauce until tender and falling off the bone.
Flavor profiles:
The slow-cooked veal shanks are tender and flavorful, with a rich tomato-based sauce that is savory and slightly sweet.
Serving suggestions:
Serve the ossobuco with a glass of red wine and a side of crusty bread for dipping in the sauce.
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Region: Italian