Ossobuco
Savor the rich, tender veal shanks slow-cooked to perfection in a flavorful white wine sauce.
Ingredients
- 4 veal shanks, about 1.2 kg total
- 3 tbsp plain wheat flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 2 tbsp neutral oil
- 1 onion, 2 carrots and 2 celery stalks, finely chopped
- 2 dl dry white wine
- 7 dl veal stock
- 2 tbsp tomato paste
- 1 lemon and 1 small bunch parsley
- 250 g maize grits, 1 l water, 25 g butter and 40 g parmesan
How to make it
- Pat the veal shanks dry, season them with the salt and black pepper, then dust them lightly with the flour on both sides and shake off the excess.
- Heat the butter and neutral oil in a wide casserole over medium-high heat and brown the shanks well on both sides until a deep golden crust forms. Lift them out and set aside.
- Add the onion, carrots and celery to the pan and cook for 6 to 8 minutes, stirring, until they soften and pick up the browned bits from the bottom.
- Stir in the tomato paste, cook for 1 minute, then pour in the white wine and let it bubble until reduced by about half.
- Add the veal stock, return the shanks to the casserole, cover with a lid and simmer gently over low heat for about 1 1/2 to 2 hours, turning once, until the meat is tender and pulls slightly from the bone.
- Meanwhile, bring the water to a boil, whisk in the maize grits, cook over low heat until thick and creamy, then stir in the butter and parmesan. Finely chop the parsley and grate the lemon zest together for a fresh gremolata.
- Let the shanks rest for 5 minutes in the sauce, then serve one shank per plate over a soft mound of polenta, spooning the braising vegetables and sauce around it and scattering the parsley and lemon zest on top.
