MAKING OSSOBUCO -

STEWED VEAL SHIN FROM OUR FAVORITE COUNTRY 🇮🇹 ITALY

This has to be my most favorite recipe from the Italian kitchen from my hubby. This braised veal shank in a rich veggie rich dish and is called : Ossobuco and guarantees to be true comfort food and for when we have our new daughter in law at the table this is what we decided to make.

Ossobuco is a traditional Italian dish and when we can we order it when on holiday in Italy. Mostly the dish is a two persons menu. But there is always one of the family who wants to join in the order. Time to steal the recipe and make it during our winter here in our kitchen.

OSSOBUCO MILANESE

The basis of this recipe is in Milan. Hence, it is often also called Ossobuco alla Milanese. It is literally a veal shank stew with onions, celery and carrot. And the marrow from the bone ( you either love OR hate it ) also gives your sauce extra flavor and binding. I just have to tell you that veal falls in a "more expensive" price range. So before you invite your whole family to an Ossobuco dinner party, ask who loves it.

What makes the Ossobuco so delicious ?, that it is tender and slow-braised veal, which simply falls apart in your mouth after cooking. Together with that delicious sauce of vegetables, wine and marrow, the lemon in the end its like angels pie in your mouth so good.

Prep Time: 45 minutes Cooking Time: 2 - 4 hours Category: Main course with meat Cuisine: Italian Cuisine

INGREDIENTS OSSOBUCO

1 large onion,
1 small winter carrot, I took schrapt little ones,
2 celery sticks,
5 veal shanks (about a 1.2 kilo),
4 tablespoons of flour,
olive oil,
200 ml Berbera red wine ( my hubby choose the red wine )
1 tin of peeled tomatoes (400 gr),
We used fresh ones
1/2 cubes of chicken stock,
1 teaspoon (dried) thyme,
2 bay leaves,
1 tablespoon of chopped parsley, 🌿
1 teaspoon lemon zest, 🍋
1 garlic 🧄
Salt and pepper

I did the shopping yesterday. And I use a special pan to simmer the food.

We ( read hubby , I have stomach problems ) did the preps and pre cooking yesterday.

Peel and chop the onion. Peel the winter carrot with a vegetable peeler and cut it into cubes. Peel the celery (to remove the threads, very important) and cut into small arcs.

Pat the veal shanks dry with kitchen paper and then roll them in the flour.
Heat the oil in a frying pan and sear the veal shanks on both sides. (If the pan is only big enough for 2 shanks at the same time, split the baking into two portions I use a big family pan so all 5 can be in the pan). After baking, put them on a plate and sprinkle with salt and pepper (on both sides).

Gently fry the onion, carrot and celery in the remaining oil for 2 minutes. Then add the wine, tomatoes, stock cube, thyme and bay leaves. Stir well and bring to the boil. Place the veal shanks in the sauce and let the meat stew over low heat for 2 - 4 hours.

Mix the cornstarch with 2 tablespoons of cold water (this will prevent lumps). Remove the bay leaves from the sauce and stir the cornstarch mixture into the sauce. Then season the sauce with salt and pepper.

Squeeze the garlic clove into a separate bowl. Mix the parsley and lemon peels with the garlic, we do this separate so our kids can choose to put this on.

If necessary, you can let the sauce reduce for a few minutes to thicken it. Then spoon the sauce over the veal shanks and sprinkle the seperate sauce over it. Ossobuco is a dish that cannot be delayed and should therefore be eaten immediately. Serve with a delicious egg spaghetti with oil. Also risotto is a possibility. But I never made a great risotto so I always make spaghetti. I always serve a salad with it and a cut cucumber.

Oh and the left overs are for the dogs

In Italian ofcourse :

Buon Appetito!

This is the end result in the kitchen

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