Teresa's Recipes
Ossobuco Alla Lombarda
Ossobuco alla Lombarda is a heartwarming and traditional Italian dish that showcases the richness of braised veal shanks cooked slowly with aromatic vegetables and herbs. This dish, originating from the Lombardy region of Italy, is renowned for its tender meat that falls off the bone and a sauce that bursts with flavor, perfectly complemented by fresh gremolata. Serve it alongside creamy polenta or risotto for a truly comforting meal that warms the soul.
Ingredients
- 4 pieces, about 1.5 inches thick Veal shanks
- to taste Salt
- to taste Black pepper
- for dredging All-purpose flour
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 1 large, chopped Carrot
- 1 stalk, chopped Celery
- 4 cloves, minced Garlic
- 1 cup Dry white wine
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon, fresh or 1/2 teaspoon dried Thyme
- 1 Bay leaf
- to garnish Gremolata
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Calories: 600
- Fat: 30g
- Carbs: 18g
- Protein: 60g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
- Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
- Add the veal shanks to the pot and brown them on all sides, about 5 minutes per side. Remove the shanks from the pot and set aside.
- In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes.
- Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
- Return the veal shanks to the pot and add the beef broth, bay leaf, and thyme. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the veal is tender and the sauce has thickened.
- Serve the ossobuco hot, garnished with freshly prepared gremolata.
Tips
- For a richer flavor, you can add a splash of balsamic vinegar to the braising liquid.
- Serve with creamy polenta or risotto to soak up the delicious sauce.