Ossobuco
Ingredients
- 4 veal shanks (ossobuco), 1.5 inches thick, patted dry
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 3 tbsp extra virgin olive oil
- 2 oz pancetta, finely diced
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 3 celery stalks, finely diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1.5 cups beef stock
- 1 can (14 oz) San Marzano tomatoes, crushed by hand
- 2 bay leaves
- 1 tbsp tomato paste
- 2 tsp fresh thyme leaves
- Gremolata: 2 tbsp fresh parsley, 1 tbsp lemon zest, 2 minced garlic cloves, combined
Instructions
- Season veal shanks generously with salt and pepper. Combine flour with salt and pepper in a shallow dish. Dredge each shank thoroughly, tapping off excess. Heat olive oil in a large Dutch oven over medium-high heat (375°F if using cast iron). Working in batches, sear shanks 4-5 minutes per side until deep golden brown. Transfer to a plate.
- In the same pot, render pancetta over medium heat for 2 minutes until fat releases. Add diced onion, carrot, and celery (soffritto); cook 6-7 minutes, stirring occasionally, until softened and lightly caramelized. Add minced garlic and tomato paste; cook 2 minutes until fragrant.
- Deglaze the pot with white wine, scraping up browned bits with a wooden spoon. Simmer 3 minutes until wine reduces by half. Return veal shanks to pot, nestling them upright among the vegetables.
- Add beef stock, crushed tomatoes, bay leaves, and thyme. Bring to a gentle simmer over medium heat. Cover partially and reduce to medium-low heat (simmer should be 2-3 bubbles per second). Braise for 90 minutes, turning shanks halfway through at 45 minutes, until meat is fork-tender and pulling from the bone.
- Remove shanks to a warm serving platter. Discard bay leaves. Skim excess fat from braising liquid with a spoon. Simmer sauce uncovered over medium-high heat for 8-10 minutes until it thickens slightly and coats the back of a spoon (should yield about 2 cups sauce).
- Divide shanks among shallow bowls. Spoon sauce and vegetables over each shank. Top generously with gremolata just before serving. Serve with creamy risotto Milanese or soft polenta.
Inspired by Simone Falco’s winning ossobuco. This is a plausible recreation, not the chef’s original recipe.