{"id":378,"date":"2021-11-02T17:00:48","date_gmt":"2021-11-02T21:00:48","guid":{"rendered":"https:\/\/aqcookbook.wpengine.com\/?page_id=378"},"modified":"2021-12-07T14:05:22","modified_gmt":"2021-12-07T19:05:22","slug":"ossobuco","status":"publish","type":"page","link":"https:\/\/aqcookbook.wpengine.com\/ossobuco\/","title":{"rendered":"Ossobuco"},"content":{"rendered":"

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Ossobuco<\/h1>\n

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Ossobuco<\/strong>\u00a0is a classic Italian<\/span>\u00a0<\/span>recipe<\/strong> 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.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|desktop” admin_label=”About Recipe” _builder_version=”3.22″ background_image=”https:\/\/aqcookbook.wpengine.com\/wp-content\/uploads\/2021\/09\/recipe_illustration_02-1.png” background_size=”initial” custom_padding=”90px|0px|90px|0px” custom_padding_tablet=”||0px|” custom_padding_phone=”” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ use_custom_gutter=”on” gutter_width=”1″ _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1″ text_font_size=”16px” header_font=”||||||||” header_4_font=”Montserrat|600|||||||” header_4_font_size=”16px” custom_padding=”40px|50px|40px|50px” border_width_all=”1px” border_color_all=”#ededed” global_colors_info=”{}”]<\/p>\n

Servings<\/h4>\n

6\u00a0<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1″ text_font_size=”16px” header_font=”||||||||” header_4_font=”Montserrat|600|||||||” header_4_font_size=”16px” custom_padding=”40px|50px|40px|50px” border_width_all=”1px” border_color_all=”#ededed” global_colors_info=”{}”]<\/p>\n

Ready In:<\/h4>\n

3-4 hours<\/p>\n

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Good For:<\/h4>\n

Main Dish<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Recipe Introduction Row” _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Subtitle” _builder_version=”3.27.4″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”][\/et_pb_text][et_pb_text admin_label=”Title” _builder_version=”3.27.4″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” text_line_height=”1.8em” header_font=”||||||||” header_3_font=”Cormorant Garamond|600|||||||” header_3_font_size=”36px” header_3_line_height=”1.4em” custom_margin=”||15px|” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n

 <\/p>\n

Ossobuco<\/h3>\n

[\/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”3.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” custom_padding=”||0px|||” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n

By: Josy Schmitz<\/strong><\/p>\n

 <\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/aqcookbook.wpengine.com\/wp-content\/uploads\/2021\/11\/ossobuco.png” title_text=”ossobuco” force_fullwidth=”on” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”4.10.8″ animation_style=”slide” animation_direction=”right” animation_intensity_slide=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.25″ custom_margin=”|||” custom_padding=”||0px|” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”3.27.4″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n

Ingredients<\/p>\n

[\/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.25″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1e” text_font_size=”16px” ul_font=”||||||||” ul_line_height=”2em” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n

    <\/ul>\n
      \n
    • 4 medium sized carrots<\/li>\n
    • 3 medium sized onions<\/li>\n
    • 3 cloves of garlic<\/li>\n
    • 4 tablespoons butter<\/li>\n
    • 6-8 veal knuckles\u00a0<\/li>\n
    • Salt and pepper<\/li>\n
    • Flour<\/li>\n
    • 6 tablespoons olive oil, cold pressed<\/li>\n
    • \u00bc liter white wine<\/li>\n
    • 1 kg tomatoes (either fresh or canned)<\/li>\n
    • 1\u00a0 bunch parsley<\/li>\n
    • \u00bc liter broth<\/li>\n
    • \u00bd teaspoon Thyme and Oregano<\/li>\n
    • 2 bay leaves
      <\/span><\/li>\n<\/ul>\n

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      Step by Step Instructions<\/h2>\n

      [\/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” module_alignment=”center” custom_margin=”||15px|” animation_style=”fade” animation_direction=”left” animation_starting_opacity=”100%” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Instructions Row” _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}”]<\/p>\n

      Step 1<\/h5>\n

      Dice the carrots, onions, and garlic cloves. Melt the butter in the roaster over low heat.<\/p>\n

      As soon as it turns\u00a0clear, stir-fry the vegetables in it until they are lightly browned.<\/p>\n

      [\/et_pb_text][et_pb_text _builder_version=”3.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}”]<\/p>\n

      \u00a0Step 2<\/h5>\n

      Salt and pepper the veal knuckles and turn them in flour. Knock off excess flour.<\/p>\n

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

      [\/et_pb_text][et_pb_text _builder_version=”3.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}”]<\/p>\n

      Step 3<\/h5>\n

      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.\u00a0<\/p>\n

      Preheat oven to 175 degrees.<\/p>\n

      [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}”]<\/p>\n

      Step 4<\/h5>\n

      Scald tomatoes with hot water, peel them, cut in half, and remove the seeds. Drain the canned tomatoes on a sieve.<\/p>\n

      Roughly chop parsley.<\/p>\n

      [\/et_pb_text][et_pb_text _builder_version=”3.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}”]<\/p>\n

      Step 5<\/h5>\n

      Pour the stock with the meat stock, add the parsley, thyme, oregano, bay leaves and pieces of tomato.<\/p>\n

      Boil-up.\u00a0<\/p>\n

      Salt and pepper to taste.<\/p>\n

      [\/et_pb_text][et_pb_text _builder_version=”3.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}”]<\/p>\n

      Step 6<\/h5>\n

      Next, pour the sauce over the meat and bring to a boil-up.<\/p>\n

      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.<\/p>\n

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      OssobucoOssobuco\u00a0is a classic Italian\u00a0recipe 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\u00a0Ready In: 3-4 hoursGood For: Main Dish  OssobucoBy: Josy Schmitz  Ingredients 4 medium […]<\/p>\n","protected":false},"author":9,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"_links":{"self":[{"href":"https:\/\/aqcookbook.wpengine.com\/wp-json\/wp\/v2\/pages\/378"}],"collection":[{"href":"https:\/\/aqcookbook.wpengine.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/aqcookbook.wpengine.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/aqcookbook.wpengine.com\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/aqcookbook.wpengine.com\/wp-json\/wp\/v2\/comments?post=378"}],"version-history":[{"count":0,"href":"https:\/\/aqcookbook.wpengine.com\/wp-json\/wp\/v2\/pages\/378\/revisions"}],"wp:attachment":[{"href":"https:\/\/aqcookbook.wpengine.com\/wp-json\/wp\/v2\/media?parent=378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}