Veal Ossobuco
I’m a serious carnivore… I love meat 🥩! I would never be able to be with someone who’s vegetarian. As we all know, depending on the kind of meat and what cut it is, not all can be cooked the same way. In some recipes, I let the meat braise for a long period of time.
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 as well as chicken broth along 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 👨🍳👩🍳 like Michael Bonacini, David Lee, and many more. It was the perfect place to try a new taste sensation! Sadly, it has been closed for a few years now.
A friend of mine from Universal Studios, took me there back then and I was quite impressed… so much that it became one of my favorite 💖 restaurants in the GTA. Everything on the menu was amazing especially Veal Ossobuco. 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 which is arborio rice.
There are many elegant dishes that I enjoy serving during special occasions like Christmas Holidays 🎄, birthdays, etc. 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
– Scallops and Roasted Chestnut Soup
– Chicken Cordon Bleu
– Veal Piccata
– Lobster Newberg
– 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
Hover to scale
Ingredients
- 4 large veal shanks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- ground Himalayan pink 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 see Recipe
- 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.
- Add veal stock, chicken broth, diced tomatoes, thyme, rosemary and bay leaves. Gently stir the ingredients before returning the onions back to the skillet; stir again.
- 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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