Ossobuco | Kitchen on the Cliff with Giovanna Bellia LaMarca

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.

Introduce the dish and its regional significance

Explain the cut of veal used for ossobuco

Mention the use of bone marrow as a topping for bread

List the ingredients including veal, butter, onions, white wine, tomato, ground nutmeg, parsley, lemon peel, garlic, salt, and black pepper

Tie the veal shanks with string to keep them together during cooking

Season both sides of the veal shanks with salt and black pepper

Melt 2 tablespoons of butter in a pan until bubbly

Sear the veal shanks in the butter until browned on both sides, being patient to develop flavor

Add quartered onions to the pan after browning the meat

Return the veal shanks to the pan and pour in white wine, cooking for 2 minutes on each side to absorb the wine

Add tomato to the pan, ensuring it comes up the sides of the meat but does not cover it completely

Add a little water to the pan to help create sauce

Grate ground nutmeg into the pan to taste

Lower the heat to a simmer and cover the pan, cooking for 2 hours until the meat is tender

Prepare gremolata by chopping Italian flat leaf parsley, garlic, and lemon peel

Remove the veal shanks from the pot before serving and sprinkle with gremolata

Cooking Techniques

Equipment Needed

Spice Level:

Dietary