Best Ossobuco Recipes

Best Ossobuco Recipe

Main ingredients

• Veil shanks (Ossobuco) – 6 pieces, each with a thickness of 1 to 1 ½ inches. This is around 2 kgs in total.
• Ground pepper
• Kosher salt
• Flour (all purpose) – 1 cup
• Extra virgin oil – 1 cup
• Unsalted butter – 1 tablespoon
• Yellow onion – 1 piece
• Carrots – 2 pieces, medium
• Celery sticks – 1 piece
• Garlic – 10 cloves
• Wine (white) – 1 cup
• Chicken stock – 1 cup
• Canned tomatoes – 1 can
• Bay leaf – 1
• Thyme – 3 pieces
• Minced parsley – 2 tablespoons
• Lemon zest – 1 lemon

Method

1. Turn on your oven and set to 165 degrees Celsius or 330 degrees Fahrenheit.
2. Start by rubbing both pepper and salt on the Ossobuco
3. Place the flour into a bowl. Gently place each Ossobuco in the flour too coat it.
4. Once coated, set aside. Heat olive oil in a large pan
5. Once the olive oil is shimmering, add the Ossobuco gently on the pan. Avoid overcrowding the Ossobuco in the pan.
6. Cook each Ossobuco until its brown on all sides. Set each piece aside until all the pieces are browned.
7. You can always add more oil when it’s over in the pan.
8. Once all pieces are set aside, add a little butter to the same pan. Once melted, add the chopped celery, chopped onions, chopped carrots and three cloves of garlic.
9. Let these vegetables cook in medium heat until soft. You can stir occasionally to avoid sticking.
10. After around 5 minutes, the vegetables should be soft. Add the canned tomato and the wine.
11. Take the Ossobuco and add the pieces gently to this mixture. The pieces should be spread out evenly to avoid any layering.
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