Ossobuco

Ossobuco is a classic Italian recipe made by slow cooking veal shanks/knuckles until the meat is tender and succulent. Veal shanks are tough cuts of meat with a lot of connective tissue in them. Braising them slowly in liquid breaks down those chewy bits.

Servings

6 

Ready In:

3-4 hours

Good For:

Main Dish

 

Ossobuco

By: Josy Schmitz

 

Ingredients

    • 4 medium sized carrots
    • 3 medium sized onions
    • 3 cloves of garlic
    • 4 tablespoons butter
    • 6-8 veal knuckles 
    • Salt and pepper
    • Flour
    • 6 tablespoons olive oil, cold pressed
    • ¼ liter white wine
    • 1 kg tomatoes (either fresh or canned)
    • 1  bunch parsley
    • ¼ liter broth
    • ½ teaspoon Thyme and Oregano
    • 2 bay leaves

    Step by Step Instructions

    Step 1

    Dice the carrots, onions, and garlic cloves. Melt the butter in the roaster over low heat.

    As soon as it turns clear, stir-fry the vegetables in it until they are lightly browned.

     Step 2

    Salt and pepper the veal knuckles and turn them in flour. Knock off excess flour.

    Using a large pan with olive oil, fry knuckles in portions until light brown. Take out and place on the braised vegetables.

    Step 3

    Pour the oil out of the pan. Boil frying stock with white wine and stir until the mixture has dissolved and the wine has boiled down. 

    Preheat oven to 175 degrees.

    Step 4

    Scald tomatoes with hot water, peel them, cut in half, and remove the seeds. Drain the canned tomatoes on a sieve.

    Roughly chop parsley.

    Step 5

    Pour the stock with the meat stock, add the parsley, thyme, oregano, bay leaves and pieces of tomato.

    Boil-up. 

    Salt and pepper to taste.

    Step 6

    Next, pour the sauce over the meat and bring to a boil-up.

    Cover the pot with a lid and place in the oven to simmer for 2-3 hours, pouring vegetables and liquid over the slices every 30 minutes.