Ossobuco al Barolo

Name: Ossobuco al Barolo
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Veal shanks', 'amount': '4 pieces, about 1.5 to 2 lbs each'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black pepper', 'amount': 'to taste'}; {'ingredient': 'All-purpose flour', 'amount': '1/2 cup, for dredging'}; {'ingredient': 'Olive oil', 'amount': '3 tablespoons'}; {'ingredient': 'Onion', 'amount': '1 large, chopped'}; {'ingredient': 'Carrot', 'amount': '1 large, chopped'}; {'ingredient': 'Celery', 'amount': '1 stalk, chopped'}; {'ingredient': 'Garlic', 'amount': '4 cloves, minced'}; {'ingredient': 'Barolo wine', 'amount': '2 cups'}; {'ingredient': 'Beef broth', 'amount': '2 cups'}; {'ingredient': 'Tomato paste', 'amount': '2 tablespoons'}; {'ingredient': 'Bay leaf', 'amount': '1'}; {'ingredient': 'Fresh thyme', 'amount': '2 sprigs'}; {'ingredient': 'Gremolata', 'amount': 'for garnish'}; {'ingredient': 'Lemon zest', 'amount': '1 tablespoon'}; {'ingredient': 'Fresh parsley', 'amount': '1/4 cup, chopped'}

Ossobuco al Barolo is a quintessential dish from Lombardy, Italy, where culinary traditions celebrate the rich flavors of the land. This dish features succulent veal shanks, braised slowly in an exquisite Barolo wine, transforming the meat into an incredibly tender and flavorful masterpiece. The combination of aromatic vegetables, savory beef broth, and a hint of tomato creates a luscious sauce that complements the meat perfectly. Topped with a zesty gremolata made from fresh lemon zest, garlic, and parsley, this dish not only offers a delightful contrast of flavors but also a vibrant presentation. Perfect for special occasions, Ossobuco al Barolo is a dish that invites family and friends to gather around the table, creating cherished memories over a hearty meal.

Servings: 4

Ingredients

Veal shanks (4 pieces, about 1.5 to 2 lbs each)
Salt (to taste)
Black pepper (to taste)
All-purpose flour (1/2 cup, for dredging)
Olive oil (3 tablespoons)
Onion (1 large, chopped)
Carrot (1 large, chopped)
Celery (1 stalk, chopped)
Garlic (4 cloves, minced)
Barolo wine (2 cups)
Beef broth (2 cups)
Tomato paste (2 tablespoons)
Bay leaf (1)
Fresh thyme (2 sprigs)
Gremolata (for garnish)
Lemon zest (1 tablespoon)
Fresh parsley (1/4 cup, chopped)

Instructions

Preheat the oven to 325°F (160°C).
Season the veal shanks generously with salt and black pepper. Dredge the shanks in flour, shaking off any excess flour.
In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the veal shanks, browning them on all sides for about 5 minutes per side. Remove the shanks and set them aside.
In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, approximately 5 minutes.
Pour in the Barolo wine and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, thyme, bay leaf, salt, and pepper, mixing well.
Return the veal shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise the ossobuco for about 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
While the ossobuco is braising, prepare the gremolata by combining the lemon zest and chopped parsley in a small bowl. Set aside.
Once the ossobuco is finished braising, remove the pot from the oven and let it rest for a few minutes before serving.
To serve, plate the ossobuco hot, spooning the braising liquid over the top and garnishing with the gremolata for a fresh contrast.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 3 hours • Calories: 550 • Fat: 30g • Carbs: 20g • Protein: 50g • Sodium: 800mg • Sugar: 3g

Ossobuco al Barolo

Servings: 4

Ingredients

Instructions

Dietary Information

Related Recipes

Ossobuco al Vino Bianco

Ossobuco Con Gremolata

Osso Bucco