Ossobuco recipe | Eat Smarter USA
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EatSmarter exclusive recipe

Ossobuco

with Braised Vegetables

Ossobuco

Ossobuco - Gently and slowly cooked, veal shank falls off the bone

441
calories
Calories
1 hr
Preparation
2 h. 30 min.
Ready in
easy
Difficulty
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Ingredients

for 4 servings
2 Onions ((about 125 grams)
2 Carrots (about 200 grams)
2 stalks Celery (about 125 grams)
3 tablespoons Pastry flour
2 teaspoons ground paprika (hot)
2 ½ pounds Veal (about 3 cm thick)
2 tablespoons Olive oil
Salt
Pepper
¾ cup White wine (or grape juice)
1 ½ cups Veal stock
1 Garlic clove
4 sprigs Parsley
1 Organic orange
7 ounces Peas (frozen)
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Kitchen utensils

1 Bowl, 1 Small bowl, 1 Roasting pan (with lid), 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Slotted spatula, 1 Whisk

Preparation steps

Ossobuco preparation step 1
1

Peel the onions and carrots. Rinse celery, pat dry and remove any strings. Cut the vegetables into 5 mm (approximately 1/4-inch) cubes.

Ossobuco preparation step 2
2

Whisk together the flour and paprika in a bowl.

Ossobuco preparation step 3
3

Dredge the shanks in seasoned flour to coat, tapping off excess.

Ossobuco preparation step 4
4

Heat the oil in a roasting pan. Season meat on both sides with salt and pepper, then brown in 2 batches until golden brown on both sides. Remove meat from pan.

5

Combine onions, carrots and celery in the roasting pan and sauté, stirring constantly, until translucent, 5 to 6 minutes.

Ossobuco preparation step 6
6

Stir wine or juice into vegetables in pan, then pour in veal stock. Return veal to pan, cover and simmer over low heat until meat is very tender, 1 1 / 2 to 2 hours, turning once. (The meat should be "soft;" the exact cooking time depends on the thickness of the shanks.)

Ossobuco preparation step 7
7

For the seasoning mix (gremolata): Peel the garlic and chop finely. Rinse the parsley, shake dry, pluck leaves and chop finely.

Ossobuco preparation step 8
8

Rinse the orange in hot water and wipe dry. Remove the zest in wide strips with a vegetable peeler, then cut into fine strips. Mix orange zest with garlic and parsley in a small bowl.

Ossobuco preparation step 9
9

Combine half of the gremolata with the frozen peas and distribute evenly over veal. Cook in oven until heated through. Season with salt and pepper. Serve ossobuco with the remaining gremolata sprinkled on top.