Gennaro's Awesome Ossobuco

veal shanks

🥗Healthier: pork shanks

💰Cheaper: beef shanks

Pork is often more affordable and adds a different flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides flavor without alcohol.

Ask your butcher for shin of veal and note its size will reduce when cooked.

Cut the nerves on the side of the veal and make pre-cuts inside to prevent curling during cooking.

Season the veal with salt and black pepper, rubbing it in well.

Dredge the veal in a small amount of flour, removing excess flour afterward.

Heat a pan and add 2-3 tablespoons of olive oil and some butter, ensuring the butter doesn't burn.

Sear the veal in the pan for 2-3 minutes on each side without moving it.

Add about one glass of good quality white wine to the pan after searing the veal.

Remove the veal and set it aside, then add 2 chopped onions and 2 chopped carrots to the pan.

Cook the onions and carrots for 2-3 minutes, scraping the bottom of the pan for flavor.

Add 200 grams of passata and beef stock to the pan, bringing it to a simmer.

Return the veal to the pan, cover, and reduce the heat to low, cooking for about an hour.

Prepare Gremolata by finely chopping parsley, 1/4 garlic, and squeezing lemon juice over it.

Serve the Ossobuco with the sauce over polenta, drizzling with extra virgin olive oil and adding Gremolata on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary