Ossobuco with Roast Tomato Sauce
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
2 hrs 45 mins
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Total Time
3 hrs 15 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Ossobuco with Roast Tomato Sauce
Description
Ossobuco with Roast Tomato Sauce combines veal shanks with a slow-roasted vegetable and tomato base. The veal shanks are coated in seasoned flour and browned in butter and oil for a flavorful crust. Meanwhile, shallots, carrot, celery, garlic, and rosemary are roasted until caramelized to form a deeply savory base. Vine-ripened tomatoes are roasted separately to intensify their natural sweetness and then blended into a thick sauce. The browned veal shanks are roasted together with the vegetables and sauce, allowing the meat to become tender while infusing it with aromatic flavors.
The roasting and braising method produces a rich, comforting dish with tender meat and a robust, slightly sweet tomato sauce. The slow cooking melds the flavors of the veal, herbs, and roasted vegetables for a classic Ossobuco experience.
This recipe serves well as a main course, pairing nicely with polenta, mashed potatoes, or risotto. The richly textured sauce complements the naturally gelatinous veal shanks, creating a filling and flavorful meal.
Ingredients
- 16 tomato vine-ripened
- 1 carrot chopped
- 1 talk celery chopped
- 3 cloves garlic peeled
- 10 French shallots peeled
- 3 prigs rosemary
- 8 piece veal shank ossobucco cut (100-250g per piece or 4-9 oz)
- 3 bay leaf
- 1 cup red wine
- 2 cups veal stock beef stock can also be used
- 2 tablespoons tomato paste
- plain flour
- black pepper grinded
- olive oil
Instructions
- Preheat oven to 200° C degrees (400° Fahrenheit).
- In a roasting tray (large enough to eventually accommodate all the shanks in one layer) place the shallots, carrot, and celery and toss with a little oil and place in oven.
- After 10 minutes, toss the garlic and rosemary with a little oil and add them to the tray, roast for a further 10 minutes or until everything is caramelized and soft.
- Meanwhile cut the tomatoes in half and lay them face down in a lightly oiled roasting tray.
- Place in oven and roast for 20 minutes.
- Once the vegetables in the first tray are nicely caramelized, transfer them to a food processor.
- In a large bowl or dish add some salt and pepper to a couple cups of flour.
- Flour all the shank pieces in this bowl and shake off the excess.
- Place a non stick pan over high heat and add a couple tbsps of butter and a couple tbsps of oil.
- Brown the floured shanks in this pan and transfer them to the empty tray you used for the vegetables.
- Once the tomatoes have finished cooking and have blistered nicely, remove them from the oven and allow them to cool slightly.
- Reduce the oven to 160° degrees (320° fahrenheit).
- Carefully pinch the skins off the tomatoes and discard.
- Process the vegetables in the processor until smooth and remove.
- Process the tomatoes in the same processor.
- Place a medium to large heavy based pot on high heat and sauté off the processed vegetables until they start to stick.
- Add the wine, stir well and reduce slightly.
- Add the tomato paste, the processed tomatoes and the veal or beef stock. Mix well.
- Pour the sauce from the pot over the shanks, add the bay leaves and cover the shank tray with foil, bake in the oven for 1 hr.
- Turn the shanks and bake another 1 hr, (should be very tender by now, if not keep cooking and check every 15-20 minutes until the meat almost falls off the bone).
- Remove the bay leaves when serving.
Notes
User Reviews
Overall Rating
4.9
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