Viva la Italia

Nov 14, 2010   //   by marymeals   //   Main course  //  2 Comments

Ossobucco

Italian food brings to mind images of pasta, lasagnas, and pizza, yet the cuisine of Italy is actually quite diverse and influenced by the many different regions of the country. Coastal areas have access to some of the world’s best seafood, and with the island of Sicily’s strategic position on the Mediterranean its various conquerors left many of their culinary traditions, not to mention some great recipes behind. The Inland arid regions eat a more rustic and earthy fare. A traditional Italian dinner, Ossobuco hails from the northern region of Lombardy. It is here in the capital city of Milan that this rich braised veal got its culinary introduction. Simply put, Ossobuco are veal shanks slowly roasted in wine and broth until the meat practically falls off the bone and melts in your mouth. Its quite delicious, requires very little work, and is sure to impress.

Ossobuco

3 lb. veal shank( 4pieces 3 inches thick)
4 tbsp butter
1/2 cup carrots diced
1/2 cup celery diced
1 onion diced
4 cloves garlic chopped
1 tsp thyme (if fresh 3 sprigs)
1 cup white wine
1 cup chicken or veal stock
flour for dusting meat
salt and pepper and paprika to season meat

Preheat oven to 350
In a dutch oven on the stove melt 2 tbsp butter. Season veal on both sides with salt, pepper, and paprika. Be generous as this is the only seasoning besides the thyme. Spread flour in a shallow dish and dredge meat through flour on both sides. Shake off access and add meat to the melted butter. Increase heat to medium high, sear meat on all sides until well browned. Remove the veal to a plate and set aside. Add the remaining butter to the pan. Once melted add onion, celery, and carrots. Cook until onions are translucent and then add thyme and garlic. Continue to saute until vegetables begin to brown Add the veal back to the pan. Pour in wine, and stock, bring to a simmer and then cover and place in the oven to cook until the meat is tender about and hour and a half. The sauce should be reduced and the meat browned and very tender, you may need to roast an additional half hour.

Traditional topping:

1. handful fresh parsley chopped
2. zest from 1 lemon
3. 2 cloves chopped garlic

Combine all ingredients in a small bowl and use to sprinkle on top of veal.

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2 Comments

  • Mary!.. This looks delicious!… Mouthwatering. Luna

    • thanks luna! I’m still freaking over your bread pudding can’t wait to try it!

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