Hearty Ossobuco: A Taste of Italy

Welcome to the world of Italian cuisine with our savory and comforting Ossobuco recipe. In just under 15 minutes of preparation, you’ll embark on a culinary journey that will tantalize your taste buds and warm your soul. Let’s dive in!

Ingredients:

• 4 pieces veal shanks, about 1 1/2 inches thick
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14.5 ounces) diced tomatoes
• 1 cup beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Gremolata for garnish (optional)

Directions:

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Prepare Veal: Season the veal shanks generously with salt and pepper. Dredge them in flour, shaking off any excess.
3. Brown Veal: In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Brown the veal shanks on all sides until golden brown, about 5 minutes per side. Remove and set aside.
4. Sauté Aromatics: In the same pot, add diced onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
5. Deglaze Pot: Pour in the white wine and scrape up any browned bits from the bottom of the pot.
6. Add Remaining Ingredients: Stir in diced tomatoes, beef broth, rosemary, thyme, and bay leaf. Return the veal shanks to the pot, nestling them into the liquid.
7. Braise: Cover the pot and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours, or until the veal is fork-tender.
8. Serve: Remove the pot from the oven and discard the bay leaf and herb sprigs. Serve the Ossobuco hot, garnished with gremolata if desired.

Cook’s Note: If veal shanks are not available, you can substitute beef shanks or even bone-in chicken thighs for a different flavor profile.

Nutritional Information (per serving):

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 150mg
• Sodium: 550mg
• Total Carbohydrates: 14g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 38g