jannababe
Culinary Explorer
I recently made Italian Ossobuco, and it was a divine experience! This classic Milanese dish features tender braised veal shanks, slow-cooked with vegetables, wine, and broth until they’re fall-off-the-bone delicious. It's traditionally served with a bright and zesty gremolata. Here’s how you can make it at home:
Ingredients:
For the Ossobuco:
- 4 veal shanks, about 2 inches thick, tied with kitchen twine
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef or veal broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Zest of 1 lemon (for gremolata)
- 2 tablespoons fresh parsley, finely chopped (for gremolata)
- 1 garlic clove, minced (for gremolata)
Instructions:
1. Prepare the Veal Shanks:
- Pat the veal shanks dry with paper towels. Season them generously with salt and black pepper.
- Dredge each shank in flour, shaking off any excess.
2. Brown the Veal Shanks:
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the veal shanks and brown them on all sides, about 3-4 minutes per side. Transfer the browned shanks to a plate and set aside.
3. Sauté the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are soft and beginning to brown, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pot:
- Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer and reduce by half, about 5 minutes.
5. Add the Tomatoes and Broth:
- Stir in the diced tomatoes, tomato paste, thyme, rosemary, and bay leaves.
- Return the browned veal shanks to the pot, nestling them into the vegetable mixture.
- Pour in the beef or veal broth, ensuring the shanks are mostly submerged in the liquid.
6. Braise the Ossobuco:
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it braise gently for about 2-2.5 hours, or until the meat is tender and falling off the bone. Check occasionally to ensure the liquid level is sufficient, adding more broth if needed.
7. Prepare the Gremolata:
- While the ossobuco is braising, prepare the gremolata. In a small bowl, combine the lemon zest, finely chopped parsley, and minced garlic. Mix well.
8. Serve:
- Once the veal shanks are tender, remove them from the pot and transfer them to a serving platter.
- If the sauce is too thin, let it simmer uncovered for a few minutes to thicken slightly. Adjust seasoning with salt and pepper if needed.
- Spoon the sauce and vegetables over the veal shanks.
- Sprinkle the gremolata over the top just before serving.
Conclusion
Italian Ossobuco is a rich and flavorful dish that's perfect for a special dinner. The tender veal, hearty sauce, and fresh gremolata create a wonderful combination of flavors and textures. Serve it with creamy risotto or polenta to soak up the delicious sauce. Give this recipe a try and enjoy a taste of Milanese cuisine right at home!
