OSSOBUCO RECIPE

Captured by

The Recipe Hunters

in Italy

Ossobuco is a traditional Italian dish, found all over the country but varying in preparation and spices from region to region. Ossibuchi literally translates to bone marrow or holes in the bone. The most important part of enjoying this dish is the succulent bone marrow that can be scooped out and tasted with a little spoon.

Understanding the Recipe: You will be creating two seperate dishes in two seperate deep dish pans. The first will be a tomato sauce and the second will be the ossibuchi. When the tomato sauce has developed it's flavor after simmering for an hour and the ossibuchi has had time to reduce in the wine, you will ladle the tomato sauce into the pan with the ossibuchi and allow that to slow cook for an additional hour. Make sure your second pan is large enough to hold the ossibuchi and tomato sauce (which seconds as a great sauce for any type of carb; such as rice, pasta, or bread).

We took a pitstop during our roadtrip at Nicoletta's kitchen in Moglia, Italy, where she shared with us her traditional recipe and love!

Made with Love Tip: Ossobuco or veal shank with bone marrow can be expensive. Another way to enjoy this meal is to buy less expensive cuts of veal from the butcher and substitute those for the veal shank. Also, if you are looking for the best cut, ask your butcher for the the hind shank (from the leg) which has more meat.

Ingredients for

Ossobuco

4-5 Ossobuco or veal shanks
1 large onion
2 stalks of celery
1 large carrot
2 medium lemon peels
1/3 + 1/4 cup extra virgin olive oil
2 + 3 Tbsp butter
3 Tbsp tomato paste
2 28 oz cans of whole peeled tomatoes
3/4 cup all-purpose flour
1.5 cup dry white cooking wine
salt & pepper to taste
l clove of garlic
handful of parsley leaves

Recipe for

Ossobuco

Serves 6-8

Create the soffritto by chopping the onion, celery, carrot, and one of the lemon peels and then pureeing them in a food processor.
Heat 1/3 cup of olive oil and 2 Tbsp of butter in a deep pan
Once the butter has melted, add the soffritto to the heated oil and butter.
Sauté the soffrito on medium heat until it has reduced and the onions are transparent (~ 15 min) Salt the soffritto to taste.
Add 3 Tbsp of tomato paste to the soffritto and allow to reduce (~7 min)
Using a food mill or potato masher, mash the whole peeled tomatoes and add them to the soffritto. Mix the ingredients together, cover, and allow to simmer over low heat for 1 hour. Salt and pepper to taste.
While the tomatoes are brewing in the soffritto, fill a saucepan with 3/4 cup of all-purpose flour. Lightly drop the ossibuchi onto the flour, dusting the surface white. Flour both sides, one-by-one.
Add 1/4 cup of olive oil and 3 Tbsp of butter to the second deep pan and melt over medium heat.
Once the butter has melted, lay the ossibuchi out over the pan. Sauté the ossibuchi on both sides to achieve a golden brown hue (~3 min each side)..
Turn heat to low and add 1.5 cups of dry white cooking wine in between the shanks and let simmer until the wine has evaporated (~20 min), flip once at the first ten minute interval.
Once the wine has evaporated, ladel the tomato sauce onto the ossibuchi. Cover and let simmer (1-2 hours) until the meat falls off the bone. Salt and pepper to taste.
While the ossibuchi is simmering in the tomato sauce, crate your remoulade by chopping the parsley leaves and the remaining lemon peel. Sprinkle the chopped parsley and lemon peel over the ossibuchi.
Serve and enjoy Ossobuco, Made with Love.