Ossobuco, a classic Italian dish that delights with its flavor, aroma, and tender meat.
The name “ossobuco” comes from the Italian “osso buco,” meaning “bone with a hole,” as the dish is made from veal shanks with the bone in. Through slow braising, the meat becomes soft and delicate, and the broth is rich in flavor. This Lombardian gem is a real treat to try at home.
Ingredients for ossobuco (for 4 servings)
- 4 veal shank slices with the bone, each about 300 g
- 2 tablespoons flour for coating the meat
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, finely chopped
- 200 ml white wine
- 400 g canned diced tomatoes or tomato passata
- 250 ml vegetable or meat broth
- 1 bay leaf, a few sprigs of thyme
- Salt and pepper to taste
- Zest of 1 lemon (optional)
- Fresh parsley for garnish
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