Ossobuco is a traditional dish of Italian cuisine, originating from Milan. It is prepared with veal shank, cut into thick slices, and slowly simmered with vegetables, white wine, and broth. The word “Ossobuco” literally means “bone with a hole,” referring to the marrow in the shank bone that gives the dish its rich and savory flavor. It’s an ideal winter dish, comforting and full of flavors. So, put on your aprons and let’s start preparing this delicious and easy recipe.
Ingredients
- 4 slices of veal shank
- Flour, for coating
- 3 tablespoons of olive oil
- 1 chopped onion
- 1 chopped carrot
- 2 cloves of garlic, crushed
- 1 stalk of chopped celery
- 1 cup of white wine
- 1.5 cups of veal broth
- 1 can of diced tomatoes
- Salt and pepper to taste
- Gremolata (lemon zest, garlic, and chopped parsley)
Preparation
- Preheat the oven to 160°C.
- Coat the veal shank slices in flour, shaking off the excess.
- Heat the olive oil in a large pot, add the veal slices and brown them on both sides. Remove from the pot and set aside.
- In the same pot, add the onion, carrot, garlic, and celery and sauté until tender.
- Return the veal slices to the pot, add the white wine, and let it evaporate.
- Add the veal broth and diced tomatoes, season with salt and pepper, then cover the pot and place it in the oven for about 2 hours, or until the meat is tender.
- Serve the Ossobuco hot, garnished with gremolata.
How to Enjoy Ossobuco
Ossobuco is traditionally served with risotto alla milanese, a saffron risotto. You can also serve it with pasta or polenta. Don’t forget to savor the marrow from the bone with a small spoon! It’s one of the best parts of this dish. To accompany Ossobuco, a robust Italian red wine would be ideal.
Conclusion
This Ossobuco recipe is simple to prepare, but it requires a bit of patience to allow the meat to cook slowly and develop all its flavors. It’s the perfect dish for a family dinner or with friends. Buon appetito!
