Ossobuco with parsley
4 servings
140 minutes
Ossobuco with parsley is a classic Italian dish from Lombardy that has won the hearts of gourmets worldwide. Braised in aromatic broth, the beef shanks become incredibly tender, easily separating from the bone. The sauce, rich in flavors of tomatoes, wine, and herbs, infuses the meat with a rich and deep taste with a slight acidity and hints of spices. The garnish of parsley and lemon zest adds freshness and elegance. Ossobuco is traditionally served with Milanese risotto or creamy mashed potatoes. This dish is perfect for a cozy family dinner or a festive feast, showcasing the generosity and warmth of Italian cuisine.
1
Cut the beef shank pieces crosswise with the marrow bone in the middle, dry them with paper towels, trim excess membranes, tie with kitchen twine around the circumference to maintain shape, and coat in flour, shaking off the excess. Tie a bouquet garni of rosemary, thyme, and bay leaves. The particularly meticulous can place the bouquet in cheesecloth, adding cloves.
- Beef shanks: 2 pieces
- Rosemary: 1 stem
- Thyme: 2 stems
- Bay leaf: 1 piece
- Carnation: 2 pieces
2
Heat olive oil in a large deep skillet and sauté crushed garlic cloves until fragrant. Remove and discard the garlic, then add finely chopped onion along with medium-sized diced carrots and celery. After 5 minutes, transfer the slightly softened vegetables to a plate, trying not to miss any small pieces and leaving as much aromatic oil in the skillet as possible.
- Olive oil: 6 tablespoons
- Garlic: 2 cloves
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
3
Sear the shanks on both sides until browned in a heavily heated pan. Good results can be achieved in just 2-3 minutes.
- Beef shanks: 2 pieces
4
Reduce the heat to medium, return the sautéed vegetables to the pan, mix them with the tomato puree, and simmer for a few minutes.
- Tomato puree: 100 g
5
Add wine and let the alcohol evaporate for 5 minutes, then salt, add bouquet garni and chicken broth. The total amount of liquid should be 3/4 the thickness of the shanks.
- Dry white wine: 150 ml
- Salt: to taste
- Chicken broth: 500 ml
6
Wait for the boiling to start, reduce the heat to low, cover with a lid and simmer for about 2 hours, turning the meat every 20 minutes. The dish is considered ready when the beef easily separates from the bone and shreds.
7
When serving, it can be garnished with stewed vegetables with meat, as well as a mixture of finely chopped parsley and freshly grated lemon zest.
- Parsley: 1 bunch
- Lemon zest: 1 tablespoon