Ossobuco, Der Klassische Italienische Fleischeintopf 🍝

Oh my darling foodies, have I got a treat for you today! We’re talking about the one and only, Ossobuco! This is one of those classic Italian dishes that just makes your mouth water and your heart skip a beat. So, put on your apron, preheat that oven, and let’s get cooking!

Ossobuco alla milanese

Ingredients

• 8 veal shanks, about 1-inch thick
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 garlic cloves, minced
• 1/2 cup beef broth
• 1/2 cup dry white wine
• 1 can (14 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 tablespoon dried thyme
• 2 bay leaves
• 4 gremolata (see instructions below)

Instructions

1. Preheat the oven to 350°F.
2. Mix the flour, salt, and pepper in a shallow dish or pie plate. Dredge the shanks in the flour mixture, shaking off any excess.
3. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the shanks and brown on all sides, about 5 to 7 minutes per side. Remove from the pot and set aside.
4. Add the onion, celery, and carrots to the pot and sauté until the vegetables are tender, about 5 to 7 minutes. Add the garlic and sauté for an additional 1 to 2 minutes.
5. Add the beef broth, white wine, tomatoes, tomato paste, thyme, and bay leaves to the pot. Stir to combine.
6. Return the shanks to the pot, submerging them in the liquid. Bring the liquid to a simmer.
7. Cover the pot and transfer it to the oven. Cook for 2 to 2 1/2 hours, or until the meat is fork-tender.
8. When the meat is done, remove the pot from the oven and let it cool slightly.
9. To make the gremolata, combine the parsley, garlic, and lemon zest in a small bowl. Stir to combine.
10. Serve the ossobuco with the gremolata sprinkled on top.

How to prepare

This dish is a little time-consuming, but it’s so worth it! The key is to brown the veal shanks first. This gives them a nice crust and adds a ton of flavor. The rest of the cooking is done in the oven, which makes it super easy. Just make sure to let it cook long enough so the meat is tender.

Preparation time

This dish takes about 30 minutes of preparation time and 2 to 2 1/2 hours of cooking time. So, plan accordingly!

Servings

This recipe serves 4 to 6 people, depending on how hungry they are.

Nutrition Facts

Sorry, foodies, I don’t have the nutrition facts for this dish. But let’s be real, this isn’t exactly health food. Just enjoy it in moderation!

Tips

• If you can’t find veal shanks, you can substitute beef shanks. They won’t be quite as tender, but they’ll still be delicious.
• Make sure to use an oven-safe pot or Dutch oven for this recipe. If you don’t have one, you can transfer everything to a baking dish after browning the meat.
• Don’t skip the gremolata! It adds a great pop of freshness to the dish.

FAQs

Q: Can this dish be made ahead of time?
A: Yes, it can! Just reheat it in the oven before serving.

Q: Can I freeze the leftovers?
A: Absolutely! This dish freezes well and can be reheated in the oven or on the stove.

Q: What should I serve with ossobuco?
A: This dish is traditionally served with risotto alla milanese or polenta. You could also serve it with mashed potatoes, pasta, or crusty bread.

Well, there you have it, foodies! The ultimate Italian dish, Ossobuco. Trust me, it’s worth the time and effort. So, get cooking and enjoy!