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Ossobuco the old fashion way with a twist

ossobuco the old fashion way with a twist
Ossobuco is a traditional Italian dish, meaning "bone with a hole". It consists of braised veal shanks cooked with vegetables, white wine and broth. The veal shanks are usually cross-cut, which exposes the bone marrow and adds richness to the dish as it cooks. The meat is seasoned with salt, pepper and flour before being browned in a pan. The addition of carrots, onions and garlic creates a flavourful base for the braising liquid. Ossobuco is slowly simmered until the meat is tender and falling off the bone, resulting in a rich and savoury dish with a deep, complex flavour profile. It is often served with gremolata, a garnish made from lemon zest, garlic, and parsley, which adds a fresh and vibrant contrast to the rich ossobuco. This dish is a classic comfort food in Italian cuisine and is typically accompanied by with risotto, polenta or mashed potatoes
Goes well with
Gremolata as garnish
Risotto, polenta or mashed potatoes 
Add to Favourites Print Recipe
Serving 4 people
Nutrition 1 serving
Calories 580kcal
Fat28g
Carbs 20g
Protein 51g
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Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes

Ingredients (i)
 

Instructions

  • Prepare all ingredients according to the list above and read through the recipe before starting
  • Heat a Dutch oven big enough for the final dish and add (i)
    2 tablespoons olive oil
  • Add (i) on a plate
    25 g plain flour T55
  • Add (i) to coat them
    1000 g veal shin on bone
  • Add the meat into the Dutch oven and fry until golden brown on booth sides
  • Do it in batches to not overflow the Dutch oven
  • Put aside for later on a plate
  • Turn down the heat
  • Add (i)
    40 g butter
  • Add (i) and cook and stir until it has softened
    2 onions, 150 g carrots
  • Season gently with (i)
    salt, black pepper
  • Add (i) and cook for 2 minute
    2 head garlic, 2 strips lemon zest, 4 dried bay leaves
  • Turn up the heat
  • Add (i) and cook for 2 minutes
    200 ml dry white wine
  • Return the meat to the Dutch oven
  • Add (i) and bring to a simmer
    250 ml chicken broth
  • Let it simmer for 90 minutes (timer)  to 120 minutes (timer), the longer the better, with the lid on
  • Turn gently the meat over every 30 minutes (timer)
  • Cook until the meat is tender enough to cut with a spoon
  • Add more water if necessary, the sauce is an important part of the dish
  • Adjust the seasoning with (i)
    salt, black pepper
  • Take off the heat
  • Mount with (i) to add shine and richness
  • Serve

Notes

You can use booth the shin (front leg) or the shank (back leg), however there is more meat on the shin 
The broth can be made from a cube if you do not have broth at hand 

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