Ossobucco (braised veal shanks)

Here we go: one of my favorite dishes. First of all, it is really quite easy to do, secondly you can prepare well in advance to have time for your family and friends and the main thing: this is just super tasty.

It does not always have to be the most expensive cut

I like to braise meat.

Braising meat gives you the opportunity to let the flavour evolve during some time of cooking. Furthermore, you can actually be a bit unprecise. A couple of minutes more in the oven do not harm, so you avoid the stress factor.

Comfort food at its best

And by braising meat you can focus on less expensive pieces of meat. You will not braise a fillet or an entrecote, this is waisting these exquisite pieces on a method not worth it. In using less expensive cuts you will have to bring together deeper flavours by braising.

And believe me, this one is well worth it.

Perfect winter dish for family and friends, this dish can be prepared in advance and tastes fantastic.

Ingredients

For 4 people:

4 veal shanks (with bones inside, about 1.5 kg in total)

simple flour for dusting

4 marrow bones (for those who like extra marrow)

Olive oil

2-3 onions

2-3 small carrots

2 cloves of garlic

2 celery stalks

2 sprigs fresh rosemary

200 ml red wine (something reasonable, not expensive)

1-2 tablespoons tomato puree

1 litre chicken stock (alternatively: veal stock)

salt, pepper to taste

Preparation

Use a deep roaster, as large as possible, which is ovenproof.

Preheat oven to 180° C.

Lightly season the veal shanks with salt and pepper, then dust with flour and shake off excess material.

Heat olive oil in an ovenproof roaster or casserole dish (generously) and fry the veal knuckles on both sides for 5-8 minutes each until they have taken on a nice colour.

While frying, peel the onions, carrots and garlic, clean the celery and finely chop everything with the rosemary leaves.

Remove the roasted veal knuckles from the casserole and place them on a plate.

Put some olive oil in the casserole and heat it up. Add all the chopped vegetables and rosemary and simmer for 10-15 minutes, stirring regularly. After about half the time, add the tomato paste and marrow bones.

Add the wine and boil it down almost completely. Pour in the stock and stir a little.

Place the meat in the sauce and put the lid on the casserole dish.

Then put the casserole in the oven and braise for about 2 hours. After about 1.5 hours check the liquid and season if necessary (salt, pepper) or add more liquid.