Teresa's Recipes
Ossobuco in Umido
Ossobuco in Umido is a beloved traditional Italian dish that hails from Milan, known for its rich and hearty flavors. This warming meal features tender veal shanks braised to perfection in a luscious tomato-based sauce, infused with aromatic herbs and spices. The meat is so tender it falls off the bone, creating a delightful experience with every bite. Often served with a refreshing gremolata on top that adds a bright contrast, this dish is perfect for family gatherings or a special occasion, bringing the essence of Italian comfort cuisine to your table.
Ingredients
- 4 pieces (about 1.5 inches thick) Veal shanks
- to taste Salt
- to taste Black pepper
- for dredging All-purpose flour
- 3 tablespoons Olive oil
- 1 large, chopped Onion
- 1 large, chopped Carrot
- 1 stalk, chopped Celery
- 4 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 2 cups Beef or veal broth
- 1 Bay leaf
- 2 sprigs (or 1 teaspoon dried) Fresh thyme
- for garnish Gremolata (optional)
- 2 tablespoons, chopped (for gremolata) Fresh parsley
- 1 tablespoon (for gremolata) Lemon zest
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 450
- Fat: 20g
- Carbs: 15g
- Protein: 55g
- Sodium: 800mg
- Sugar: 4g
Instructions
- Season the veal shanks generously with salt and black pepper, then dredge them in all-purpose flour, shaking off any excess.
- In a large, heavy-bottomed pot, heat the olive oil over medium-high heat.
- Carefully add the veal shanks to the pot and brown them on all sides until golden brown, about 8 minutes total. Remove the shanks from the pot and set them aside.
- In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes, allowing the flavors to meld.
- Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon.
- Return the browned veal shanks to the pot, then add the beef or veal broth, bay leaf, and thyme. Adjust seasoning with salt and pepper.
- Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and allow it to simmer for 2.5 to 3 hours, or until the veal is fork-tender and the sauce has thickened.
- Optional: While the ossobuco is cooking, prepare the gremolata by combining chopped parsley, lemon zest, and minced garlic in a small bowl.
- Once cooked, serve the ossobuco hot, garnished with the gremolata for a fresh burst of flavor.
Tips
- For a deeper flavor, consider marinating the veal shanks in the wine and herbs the night before.
- Pair this dish with creamy risotto or polenta to soak up the delicious sauce.