Description
- Ossobuco is an Italian dish that is traditionally made with veal shanks braised in a flavorful tomato-based sauce. The name of the dish comes from the Italian word “osso” meaning “bone” and “buco” meaning “hole”, referring to the marrow-filled center of the veal shank. The dish is usually served with a side of risotto alla Milanese, a creamy rice dish flavored with saffron.
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- Ossobuco is a classic Italian dish that has been around for centuries. It is believed to have originated in the Lombardy region of Italy, where it is still a popular dish today. The dish is traditionally made with veal shanks, which are cut into thick slices and then braised in a flavorful tomato-based sauce. The veal shanks are usually cooked slowly over low heat for several hours, allowing the flavors of the sauce to penetrate the meat and create a tender and juicy dish.
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- The traditional sauce for ossobuco is made with tomatoes, onions, garlic, white wine, and herbs such as rosemary, thyme, and bay leaves. The sauce is simmered until it is thick and flavorful, and then the veal shanks are added and cooked until they are tender. The sauce is then served over the veal shanks, along with a side of risotto alla Milanese.
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- Risotto alla Milanese is a creamy rice dish that is flavored with saffron and Parmesan cheese. The rice is cooked in a flavorful broth and then combined with butter, Parmesan cheese, and saffron. The risotto is then served alongside the ossobuco, allowing the flavors of the two dishes to complement each other.
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- Ossobuco is a classic Italian dish that is perfect for a special occasion or a cozy night in. The tender veal shanks are cooked in a flavorful tomato-based sauce and served with a side of creamy risotto alla Milanese. The combination of the two dishes creates a delicious and comforting meal that is sure to please. Ossobuco is a dish that is sure to become a favorite in any Italian kitchen.
How to make Ossobuco ?
- Ingredients:
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- -4 veal shanks
- -1/4 cup all-purpose flour
- -Salt and freshly ground black pepper
- -2 tablespoons olive oil
- -1 onion, chopped
- -2 carrots, chopped
- -2 celery stalks, chopped
- -2 cloves garlic, minced
- -1/2 cup dry white wine
- -1 (5 ounce) can diced tomatoes
- -1/2 cup beef broth
- -2 tablespoons tomato paste
- -2 bay leaves
- -1 teaspoon dried oregano
- -1 teaspoon dried basil
- -1/2 teaspoon dried thyme
- -1/4 teaspoon red pepper flakes
- -1/4 cup chopped fresh parsley
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- Instructions:
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- Preheat oven to 350 degrees F (175 degrees C).
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- Place the veal shanks in a shallow dish and season with salt and pepper. Dredge the shanks in the flour, shaking off any excess.
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- Heat the olive oil in a large oven-proof skillet over medium-high heat. Add the veal shanks and cook until golden brown on both sides, about 5 minutes per side. Remove the shanks from the skillet and set aside.
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- Add the onion, carrots, celery, and garlic to the skillet and cook until the vegetables are softened, about 5 minutes. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
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- Add the diced tomatoes, beef broth, tomato paste, bay leaves, oregano, basil, thyme, and red pepper flakes. Return the veal shanks to the skillet and bring to a simmer.
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- Cover the skillet and transfer to the preheated oven. Bake until the veal shanks are tender, about 1 hour and 15 minutes.
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- Remove the skillet from the oven and sprinkle with the chopped parsley. Serve the ossobuco with the sauce. Enjoy!