Ossobuco
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
4 people
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Calories
522 kcal
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Course
Main Course
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Cuisine
Italian
Ossobuco
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Ossobuco or osso buco is an Italian dish from the Lombard region, consisting of veal shank in white wine and broth, flavored with gremolata and traditionally served with saffron risotto.
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Ingredients
- 4 lices veal shank about 1 lb (400 g) each, with bone and marrow
- 6 tablespoons butter
- 1 onion , cut into thin strips
- 4 tablespoons olive oil
- ½ cup white wine at room temperature, dry
- ½ cup veal broth or beef broth, hot
- 1¾ cup all-purpose flour
- 1 tomato , peeled, seeded and finely diced , (optional)
- rosemary leaves only, small sprig, fresh
- ¼ teaspoon nutmeg freshly ground
- salt
- black pepper
For the gremolata
- 2 cloves garlic finely grated
- 4 tablespoons parsley flat-leaf, finely chopped
- lemon zest, organic
Instructions
- In a small skillet, heat the olive oil over medium heat and sauté the onions over low to medium heat for 5 minutes, stirring regularly.
- Add the tomato and brown again for 5 minutes over medium heat, stirring regularly. Set aside.
- Dip the veal slices in the flour and pat them to remove any excess.
- In a heavy-bottomed, nonstick-coated Dutch oven, heat the butter over medium heat.
- Brown the veal slices for a few minutes on both sides in the butter, turning them regularly.
- Continue cooking over low to medium heat, moistening the slices of meat with a gradual drizzle of white wine, then the broth.
- Add the sautéed onion and tomato.
- Season with salt and pepper then add the nutmeg and rosemary.
- Cover and simmer over low to medium heat for 1 hour.
- As soon as the meat begins to detach from the bone, prepare the gremolata.
- In a bowl, combine the garlic, lemon zest and parsley and scatter over the meat at the last minute of cooking.
- Serve with a Milanese saffron risotto.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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