ossobuco
Next Dish: Samgyeopsal
Ossobuco is a traditional Italian dish originating from Milan. It consists of braised veal shanks cooked with vegetables, white wine, and broth. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish. Ossobuco is often garnished with gremolata and traditionally served with risotto alla milanese.
Recipe
Ingredients:
4 pieces of veal shank with bone, cut 3 inches thick
Salt and freshly ground black pepper
1/2 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced
1 large carrot, diced
1 stalk celery, diced
1 clove garlic
1 cup tomato sauce
1 cup dry white wine
1.5 cups chicken stock
1 bay leaf
1 bunch of fresh thyme
For the Gremolata:
Zest of 1 lemon
2 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
Instructions:
Preheat the oven to 375 degrees F.
Season each veal shank with salt and pepper. Dredge the veal shanks in flour, shaking off excess.
In a large Dutch oven, heat vegetable oil until smoking. Add veal shanks to the hot pan and brown all sides, about 3 minutes per side.
Remove browned shanks and set aside. In the same pan, add the onion, carrot, and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes.
Add the garlic and return the shanks to the pan. Add the tomato sauce, wine and chicken stock, bay leaf and thyme bundle. Bring to a boil.
Cover the pan and place in the preheated oven for 2 hours, or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest (Gremolata). Serve with Risotto Milanese.