Ossobuco classic Italian dish recipe

                     OSSOBUCO CLASSIC ITALIAN DISH RECIPE 

 

 

Ossobuco is a classic Italian dish that originated in Milan. It is a braised veal shank that is typically served with a rich tomato-based sauce and gremolata, a mixture of lemon zest, garlic, and parsley. Ossobuco is a hearty and flavorful dish that is perfect for a special occasion or a cozy night in. In this blog, I will share with you my favorite recipe for Ossobuco.

 

 

Ingredients:
- 4 veal shanks (about 1 1/2 inch thick)
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 can diced tomatoes (28 oz)
- 2 cups beef broth
- 1 cup dry white wine
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper, to taste

For the gremolata:

 
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- zest of 1 lemon

 

 

Instructions:

1. Preheat the oven to 350°F.

2. Dredge the veal shanks in the flour, shaking off any excess. Season the shanks with salt and pepper.

3. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on both sides, about 5 minutes per side. Transfer the shanks to a plate.

4. Add the onion, garlic, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.

5. Add the diced tomatoes, beef broth, white wine, bay leaf, thyme, and rosemary to the pot. Bring the mixture to a simmer.

6. Return the veal shanks to the pot, making sure they are submerged in the liquid. Cover the pot and transfer it to the oven.

7. Bake for 2 to 2 1/2 hours, or until the meat is tender and falls off the bone.

8. While the Ossobuco is cooking, prepare the gremolata. In a small bowl, combine the chopped parsley, minced garlic, and lemon zest.

9. When the Ossobuco is done, remove the pot from the oven. Transfer the veal shanks to a serving platter and cover them with foil to keep them warm.

10. Skim any excess fat from the surface of the sauce. Bring the sauce to a simmer over medium-high heat and cook until it has thickened slightly, about 10-15 minutes.

11. To serve, spoon the sauce over the veal shanks and sprinkle with the gremolata.

Tips:
- If you don't have a Dutch oven, you can use a large oven-safe pot with a lid.
- You can use beef or chicken broth instead of beef broth.
- You can also use red wine instead of white wine.
- Make sure the veal shanks are submerged in the liquid to prevent them from drying out.

 

 

Conclusion:

Ossobuco is a delicious and satisfying dish that is perfect for a special occasion or a cozy night in. This recipe is easy to follow and can be made with ingredients that are readily available. The combination of tender veal shanks, rich tomato-based sauce, and zesty gremolata is sure to impress your guests and leave them wanting more. Give this recipe a try and let me know how it turns out!