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Veal Ossobuco - Cooking In Manhattan With Serena

SerenaPalumbo's picture
Ossobuco is a traditional Sunday Supper dish originated in Milan. Check out Serena's instructional video to make a fork tender delicious ossobuco that will make you feel like a real Milanese.
Ingredients
  Veal shanks 2 (Bone in shanks)
  Sofrito 2 Cup (32 tbs) ((mixture of finely chopped carrot celery and onion))
  Mushroom 1 Cup (16 tbs), finely chopped
  Chicken broth 1 Cup (16 tbs)
  Red wine 1 Cup (16 tbs)
  Vegetable oil 2 Tablespoon
  Kosher salt 2 Teaspoon
  Black pepper 1 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 375 degrees Fahrenheit.

MAKING
2. Heat a cast iron skillet over medium heat and pour 2 tablespoon of vegetable oil.
3. Add the veggies and let it brown.
4. Season the veal with salt and pepper from all sides.
5. When the veggies are slightly brown, add the mushrooms; season with salt.
6. When the mushroom is done, put in the veal shanks with the bone down.
7. Cook until the veal shanks are brown from all sides.
8. Add the red wine and scrape the bottom; let cook until the alcohol is evaporated.
9. Add the chicken broth and stir the veal shanks around.

FINALIZING
10. Finish the dish in the oven by cooking for about an hour.

SERVING
11. Serve the Ossobuco with some sauce and risotto.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Braising
Ingredient: 
Veal
Restriction: 
High Protein, Low Sugar
Preparation Time: 
15 Minutes
Cook Time: 
75 Minutes
Ready In: 
90 Minutes
Servings: 
2

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