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Ossobuco with Roast Tomato Sauce
4.9 from 138 votes

Ossobuco with Roast Tomato Sauce

This Ossobuco features tender veal shanks braised with caramelized shallots, carrots, celery, garlic, and rosemary. The dish is complemented by a richly roasted tomato sauce made from vine-ripened tomatoes, slow-cooked to deepen their sweetness. Flour-dusted shanks are browned before slow roasting, locking in flavors and creating a hearty, savory meal with a robust, concentrated tomato sauce.

Prep Time
30 mins
Cook Time
2 hrs 45 mins
Total Time
3 hrs 15 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Preheat oven to 200° C degrees (400° Fahrenheit).
  2. 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.
  3. 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.
  4. Meanwhile cut the tomatoes in half and lay them face down in a lightly oiled roasting tray.
  5. Place in oven and roast for 20 minutes.
  6. Once the vegetables in the first tray are nicely caramelized, transfer them to a food processor.
  7. In a large bowl or dish add some salt and pepper to a couple cups of flour.
  8. Flour all the shank pieces in this bowl and shake off the excess.
  9. Place a non stick pan over high heat and add a couple tbsps of butter and a couple tbsps of oil.
  10. Brown the floured shanks in this pan and transfer them to the empty tray you used for the vegetables.
  11. Once the tomatoes have finished cooking and have blistered nicely, remove them from the oven and allow them to cool slightly.
  12. Reduce the oven to 160° degrees (320° fahrenheit).
  13. Carefully pinch the skins off the tomatoes and discard.
  14. Process the vegetables in the processor until smooth and remove.
  15. Process the tomatoes in the same processor.
  16. Place a medium to large heavy based pot on high heat and sauté off the processed vegetables until they start to stick.
  17. Add the wine, stir well and reduce slightly.
  18. Add the tomato paste, the processed tomatoes and the veal or beef stock. Mix well.
  19. 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.
  20. 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).
  21. Remove the bay leaves when serving.

Notes