Nonna says Ossobuco is very good for you
not only because is very nutritious but also because the bone marrow that you suck out of the bone is a powerhouse of proteins. Some call it “God’s butter.”
Ossobuco, or veal shank, is a delicious and delicate meat, when cooked properly becomes a very elegant dish that can be enjoyed with a side of risotto. When shredded, It can also be used as a filling for agnolotti, a different shape of ravioli. I paired it with a good Barolo wine from Piedmont to make it an even more special evening!
Enjoy making this sophisticated recipe and savor this fantastic dish.
- 1 cup dry white wine
- 3 cups beef stock
- 2 sage leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 whole cloves of garlic
- Kitchen twine, for bouquet garni
- 4 whole ossobucos (preferably all the same size)
- 4 teaspoons Kosher salt, plus more if needed
- 3 teaspoons freshly ground black pepper
- All purpose flour for dredging
- 1/4 cup extra-virgin olive oil
- 1 medium onion, diced into 1/2-inch cubes
- 2 small carrots, diced into 1/2-inch cubes
- 2 stalks celery, diced into 1/2 inch cubes
- Place the rosemary, thyme, sage, bay leaf and garlic cloves into cheesecloth and secure with twine. This is your bouquet garni.
- Pat the meat dry with a clean towel to remove any moisture.
- Make an incision on the external cartilage and season each ossobuco with salt and freshly ground pepper.
- Dredge them in flour, and shake off any excess.
- In a large Dutch oven, heat the olive oil on medium-high until hot.
- Add the veal to the hot pan and brown all sides, about 3 minutes per side.
- Transfer browned meat to a plate and reserve.
- In the same pot, add the onion, carrot and celery.
- Season with salt to start layering the flavors and draw out the moisture from the vegetables.
- Sauté until translucent, about 5 minutes.
- Return browned shanks to the pan and add the white wine and reduce by half, about 5 minutes.
- Add the bouquet garni and 2 cups of the beef stock and bring to a boil.
- Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 10 minutes and if necessary add more beef stock.
- The liquid should always be about 3/4 the way up the shank.
- Carefully remove the cooked shanks from the pot and place on a platter.
- Pour all the vegetables and the sauce over the ossobucos and serve immediately.
- Buon Appetito!