Veal Ossobuco
I’m a serious carnivore… I love meat! In some recipes, I let the meat braise for a long period of time. Of course it all depends on what kind of meat and what cut it is. As you know not all cuts can be cooked the same way.
One recipe that comes to mind is my Veal Ossobuco! This traditional Italian recipe is absolutely amazing! Braised in white wine, vegetables and a mix of veal stock and chicken broth with fresh herbs, these veal shanks are absolutely incredible! I like to serve them along with my Orzo alla Milanese.
The first Veal Ossobuco I had was at Centro Restaurant & Lounge on Yonge Street in Toronto. An elegant and stunning restaurant where many celebrities such as Sharon Stone, Keanu Reeves, Michael Jordan and Nicole Kidman have dined. They have enjoyed dishes made by well renowned chefs Michael Bonacini, David Lee and many more. It was the perfect place to try a new taste sensation.
A friend of mine from Universal Studios took me there back then and I was quite impressed… so much so that it became one of my favorite restaurants in the GTA. It was hard not being awestruck with this classic Italian dish!
It took me a couple of years before I decided to give it a try at home. This is also the same time that I started cooking with orzo pasta where the idea of making a Orzo alla Milanese came from instead of using the traditional ingredient – Arborio rice.
There are many “elegant dishes” that I enjoy serving during special occasions like Christmas Holidays, birthdays and so on but I have to say, Veal Ossobuco is my top pick! It’s uncomplicated to make and the results are incredible! This is a classy recipe that you definitely have to make… your guests will rave about it!
Bon Appétit!
Here are some other elegant recipes for you to try…
– Lamb Chops with Balsamic & Red Wine Reduction
– Veal Marsala
– Chicken Cordon Bleu
– Veal Piccata
– Veal Florentine
– Pork Tenderloin Vitali
– Blanquette de Veau
and for even more delicious beef recipes, click on this link… Recipe Category • Beef
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Veal Ossobuco
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Ingredients
- 4 large veal shanks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- ground Himalayan sea salt, to taste
- 2 tbsp. unbleached all-purpose flour, or as needed
- 2 tbsp. olive oil tips & tricks
- 4 tbsp. clarified butter, divided
- 2 cups white onions, lyonnaise cut tips & tricks
- 1/2 cup dry white wine, divided
- 1 cup carrots, peeled and diced
- 1 cup celery, diced tips & tricks
- 5 large cloves garlic, pressed
- 1/2 cup Marsala wine
- 2 cups veal stock
- 1 cup low-sodium chicken broth
- 1 can (19 oz. / 540 ml) diced tomatoes
- 1 sprig fresh thyme tips & tricks
- 1 sprig fresh rosemary tips & tricks
- 2 large bay leaves
- 2 tbsp. fresh chopped parsley, for garnish tips & tricks
- 2 tbsp. lemon zest, for garnish
Directions
- Take the shanks out of the refrigerator about 30 minutes before cooking.
- Season the meat well on both sides with freshly ground black pepper and sea salt. Using a fine sieve, dredge the shanks with flour on both sides.
- In a large ovenproof skillet over medium-high heat, add oil and clarified butter. When hot, working in batches, add the veal shanks and brown on all sides; transfer to a plate.
- Reduce the heat to medium and add 2 tbsp. clarified butter.
- Add onions and sauté until soft, about 5 minutes. Three minutes later, add ¼ cup white wine, stir and cook for another 2 minutes. Transfer the onions to a bowl; set aside.
- Add carrots and celery to the skillet and cook for 8 to 10 minutes or until soft.
- Preheat oven to 350ºF.
- Add garlic and sauté for 1 minute. Pour in the remaining white wine and also Marsala. Scrape the bottom of the pan to dislodge any brown bits; cook for 2 minutes.
- Carefully place the veal shanks back in the pan with their juices and press down gently to submerge the meat. Bring to a simmer, cover and transfer to the preheated oven. Cook for 1 ½ hours or until the meat is fork tender and falls off the bone.
- Remove from the heat, spoon Orzo alla Milanese or regular risotto into each bowl, place an ossobuco on top, ladle in braising juices and vegetables over meat and then finalize by sprinkling on parsley and lemon zest.
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