Teresa's Recipes
Ossobuco Alla Toscana
Ossobuco alla Toscana is a classic Tuscan dish that celebrates the robust flavors of slow-cooked veal shanks. This comforting dish features tender meat that falls off the bone, simmered with aromatic vegetables and fragrant herbs. Traditionally served with a vibrant gremolata, this dish encapsulates the heart of Italian culinary tradition, where simple ingredients are transformed into a feast for the senses. Enjoy it with creamy risotto or polenta to soak up the rich sauce, making every bite a delightful experience.
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
- 3 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 2 cups Beef broth
- 1 Bay leaf
- 1 teaspoon, fresh or 1/2 teaspoon dried Thyme
- 1 teaspoon, fresh or 1/2 teaspoon dried Rosemary
- for serving (optional) Gremolata
- 1/4 cup, chopped (for gremolata) Parsley
- 1 tablespoon (for gremolata) Lemon zest
- 1 clove, minced (for gremolata) Garlic
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Calories: 450
- Fat: 25g
- Carbs: 10g
- Protein: 40g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat the oven to 325°F (160°C).
- Season the veal shanks generously 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 brown them on all sides, about 5 minutes per side. Remove the shanks 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 another minute until fragrant.
- Pour in the white wine and deglaze the pot by scraping up any browned bits from the bottom.
- Add the beef broth, bay leaf, rosemary, thyme, and season with salt and pepper.
- Return the 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 for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- While the ossobuco is braising, prepare the gremolata by combining chopped parsley, lemon zest, and minced garlic in a small bowl.
- Once the ossobuco is done, serve it hot, garnished with the gremolata if desired.