Name: Italian Ossobuco (Mediterranean - Main Course )
Cuisine: Mediterranean
Ingredients: Veal shanks - 4 pcs (4 pcs); Salt - 10 g (10 g); Pepper - 5 g (5 g); All-purpose flour - 50 g (50 g); Olive oil - 60 mL (60 mL); Butter - 60 g (60 g); Carrots, diced - 2 pcs (2 pcs); Celery, diced - 2 stalks (2 stalks); Onion, diced - 1 pc (1 pc); Garlic, minced - 4 cloves (4 cloves); Tomato paste - 30 g (30 g); White wine - 500 mL (500 mL); Beef broth - 500 mL (500 mL); Bay leaf - 2 pcs (2 pcs)

Italian Ossobuco

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Italian Ossobuco (Mediterranean - Main Course) Recipe

Ossobuco is an Italian dish that features cross-cut veal shanks braised with vegetables, white wine, and broth. The dish is slow-cooked until the meat becomes tender and the flavors meld together. Ossobuco is traditionally served with a gremolata (a mixture of lemon zest, garlic, and parsley) and saffron-infused risotto. It is a flavorful and indulgent main course that represents the richness of Italian cuisine and the Mediterranean.

Ingredients:

Veal shanks - 4 pcs
Salt - 1 tsp (10 g)
Pepper - 1 tsp (5 g)
All-purpose flour - 1/4 cup (50 g)
Olive oil - 1/4 cup (60 mL)
Butter - 1/4 cup (60 g)
Carrots, diced - 2 pcs
Celery, diced - 2 stalks
Onion, diced - 1 pc
Garlic, minced - 4 cloves
Tomato paste - 2 tbsp (30 g)
White wine - 2 cups (500 mL)
Beef broth - 2 cups (500 mL)
Bay leaf - 2 pcs

Instructions

Preheat the oven to 175°C (350°F).
Serve the ossobuco hot, garnished with the gremolata, and accompanied by saffron-infused risotto. Enjoy!
Season the veal shanks with salt and pepper. Dredge them in flour, shaking off any excess.
In a large Dutch oven or ovenproof pot, heat the olive oil and butter over medium-high heat. Add the veal shanks and cook until browned on all sides, about 8 minutes. Remove the shanks and set aside.
In the same pot, add the carrots, celery, onion, and garlic. Cook until softened, about 5 minutes. Add the tomato paste and cook for 1-2 minutes.
Add the white wine and deglaze the pot, scraping up any browned bits on the bottom. Bring to a boil and let cook until the wine has reduced by half.
Add the beef broth and stir to combine. Return the veal shanks to the pot, making sure they are covered with the liquid. Add the bay leaves.
Cover the pot and transfer to the oven. Cook for 2-2 1/2 hours, until the meat is tender and falling off the bone.
Remove the pot from the oven and let rest for 10 minutes.
In a small bowl, mix together the lemon zest, garlic, and parsley to make the gremolata.

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