Teresa's Recipes
Ossobuco al Vino Rosso
Savor a piece of Italian culinary history with Ossobuco al Vino Rosso, a rustic and hearty dish that will transport you straight to the heart of Italy's gastronomy. This time-honored recipe features tender veal shanks, slowly braised to perfection in a flavorful broth enriched with robust red wine and a medley of aromatic vegetables. The optional gremolata garnish, a zesty blend of parsley, lemon zest, and garlic, adds an invigorating finishing touch that perfectly balances the rich, savory flavors of the ossobuco.
Ingredients
- 4 pieces Veal shanks
- to taste Salt and pepper
- 1/2 cup All-purpose flour
- 2 tablespoons Olive oil
- 1, finely chopped Onion
- 1, finely chopped Carrot
- 1 stalk, finely chopped Celery
- 3 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 2 cups Beef broth
- 1 Bay leaf
- 1 teaspoon, dried Thyme
- 1/4 cup chopped parsley, 1 tablespoon lemon zest, 1 garlic clove, minced Gremolata (optional)
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 650
- Fat: 35g
- Carbs: 20g
- Protein: 50g
- Sodium: 700mg
- Sugar: 3g
Instructions
- Preheat your oven to 325°F (160°C).
- Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and sear them on all sides until they're beautifully browned, about 5 minutes per side. Set the shanks aside.
- In the same pot, sauté the finely chopped onion, carrot, celery, and minced garlic until the vegetables have softened and the aroma is enticing, about 5 minutes.
- Stir in the tomato paste and let it cook for another minute, allowing it to caramelise slightly.
- Pour in the red wine, scraping the bottom of the pot to deglaze it and make sure all those delicious browned bits are incorporated into the sauce.
- Add the beef broth, bay leaf, thyme, and additional salt and pepper as needed. Give everything a good stir to combine.
- Return the browned veal shanks to the pot, nestling them into the liquid.
- Cover the pot with a lid and transfer it to the preheated oven. Braise the ossobuco undisturbed for about 2.5 to 3 hours, or until the meat is fork-tender and almost falling off the bone.
- While the ossobuco is braising, prepare the optional gremolata by combining the chopped parsley, lemon zest, and minced garlic.
- Serve the ossobuco hot, generously spooning the braising liquid and vegetables over the meat. For a burst of freshness, garnish with the gremolata just before serving.