Ossobuco is an Italian dish, originally from Milano. Ossobuco or osso bucco is italian and means “bone with a hole”, a reference to the marrow hole at the centre of the cross-cut veal shank. Most often this dish is specifically made of veal shank, but you can also use pork or reindeer.
Traditional ways of seasoning include tomatoes, carrots, celery stalks, parsley, thyme, onion, garlic, parsley, lemon juice, wine, salt and pepper. Anyhow, you can by all means use more herbs to your taste, just as I have done.
PORTION: 3 servings
TIME TO MAKE: about 2½ hours
- 3 veal shank slices, each about 5 cm thick
- Flour for dusting
- olive oil for baking
- 2 onions, chopped
- 3 carrots
- 1 celery stalk
- 300 gr tomato paste or crushed tomatoes
- 5 garlic cloves
- ½ dl red or white wine
- salt, black pepper
- 1 tablespoon fresh finely cut oregano
- 2 teaspoons of finely cut thyme
- a handful of finely cut parsley
- 2 teaspoons of finely cut basil
- 2 tablespoons of lemon juice
- 1 beef broth cube
Preheat the oven to 175°C (347°F)
Season the meat with salt and pepper for about one hour before baking.
Dust the shanks lightly with wheat flour. Heat up a pan, add some oil and cook the shanks until browned on the outside. Remove to a baking tray.
Cut the onion finely and bake until it is tender. Add into the tray.
Peel and cut carrots. Add into the tray.
Cut celery stalks and add into the tray.
Add crushed or finely cut garlic cloves into the tray.
Add tomato paste or crushed tomatoes and wine.
Add all the finely cut herbs.
Cook the meat broth cube in one deciliter of water, add into the tray.
And finely add lemon juice and check the taste. Add salt and pepper if needed.
Put the tray on the middle rack of the oven and let simmer for about two hours.
Tags: ossobuco osso bucco veal shank italian cuisine