Easy Ossobuco with Vegetables and Herbs, a classic Italian dish made with a special cut of meat, braised until soft and tender. Ossobuco is from the leg or ” shank ” of either veal or beef. In Milan, Ossobuco is a signature dish made with the cross cut of veal shank braised in vegetables, broth and wine. One traditional way of serving this dish is with Risotto Milanese, a saffron flavored rice accompaniment. Like many of the classic Italian recipes, the traditional versions have been simplified and altered over the years. My Easy Ossobuco with Vegetables and Herbs, is a simplified version of the original, and one of the many ways to prepare this delicious cut of meat. The preparation is easy, but, like all braised dishes, cooking time is required to soften and tenderize the meat. Browning the flour dusted ossobuco in olive oil and butter is the essential first step.
Next, the meat is removed and the vegetables; chopped celery, carrots and onions are added to the pan, sautéed until soft. The wine, broth and herbs are added, finallythe golden brown ossobuco is placed onto bed of the softened vegetables. This is when magic begins, the meat slowly braises along with the vegetables until it is so tender it releases from the bone, delicious. The prize of this cut of meat is the juicy, tender marrow found in the center of the bone, some say, the best part of this dish. A wonderful cut of meat, often overlooked, cooked to perfection. Try Easy Ossobuco with Vegetables and Herbs. Let’s Cook!
Easy Ossobuco with Vegetables and Herbs
An easy version of a classic Italian dish, Ossobuco Milanese. Braised cut veal shank with vegetables, wine and herbs.
- 4 Veal Ossobuco, Cross cut veal shank
- 2 Carrots
- 2 Celery stalks
- 1 medium Sweet onion
- 2 tbls Butter
- 3 tbls Extra virgin olive oil
- 1/2 cup All purpose flour
- 1 cup White wine
- 1 1/2 cup Chicken broth
- Lemon zest to taste
- Bay leaf, fresh
- Rosemary, fresh
- Sage, fresh
- Salt and fresh ground black pepper to taste
Cut the celery and the carrots into 4 along their length then chop into 1/4 inch cubes
Cut and chop the onion
These two steps can also be done in a food processor
Pour the flour onto a plate and coat the ossobuco piece by piece
In a lidded heavy bottom skillet, add the butter and olive oil, on a medium high heat until the butter starts bubbling, add the ossobuco, brown on both sides until golden. Remove from the skillet and place on a plate.
Add the chopped vegetables stir well scraping the bottom of the pan to release the brown bits from the meat. Lower the heat sauté the vegetables for about 10 minutes until they are softened. Salt and pepper to taste
Add the wine, chicken broth then the herbs and lemon zest.
Add the ossobuco back into the skillet with the vegetables. Make sure you also add the released juices from the meat. Cover for partial cooking then for the remaining 30 minutes place the lid so that there is a slight opening to reduce the liquid.
Slowly braise for at least 90 minutes until the vegetables are very soft and the meat when touched with a fork releases from the bone and is very tender and soft
Serve with risotto milanese, rice, boiled potatoes or polenta
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