- Yield: 4
- Prep Time: 15 minutes
- Cook Time: 2h 00 min
Osobucco Braised in White Wine
- veal shank - 4, whole, trimmed
- All purpose flour
- Carrot - 1 small, cut in small cubes
- Garlic - 3 cloves, chopped
- Shallot - 1, large, chopped
- Extra Virgin Olive Oil - 4 Tablespoons
- Balsamic Vinegar - 1 Tablespoon
- Madras curry - 1 teaspoon
- ketchup - 1 Tablespoon
- Dry White wine (ie: Sauvignon Blanc) - 1 1/2 cups
- Port wine - 1/3 cup
- Beef broth - 2 cups
- Rosemary - 3 sprigs
- rosemary - 4 sprigs
- wild rice - 4 servings, cooked in vegetable broth
- Remove all excess fat from shanks. Season with salt and black pepper on both sides. Tie with a cooking twine to give them a nice round shape.
- Put flour on a deep pan. Slightly dust the shanks (ossobuco) on both sides. This will help build a nicer crust. Reserve.
- On a dutch oven (or deep heavy casserole) put 2 olive oil Tablespoon in high heat. Sear the ossobuco until browned (approximately 3 minutes per side. Remove and reserve on a warm platter.
- Heat the oven 190ºc/ 375ºF.
- Add 2 tablespoon of olive oil to the dutch oven. Once it's hot, saute the shallots, garlic and carrots, stirring with a wooden spoon for 3 minutes. The vegetables will release their juices.
- Add the ketchup, stir for a couple of seconds. Add the balsamic vinegar and do the same. Finally, add the wine and reduce it to 2/3. Add the rosemary sprig. Add the meat back into the dutch oven. Add the port wine and bring to boil to evaporate the alcohol.
- Add the broth, bring to boil again. The cooking liquid level should be 2/3 of the ossocuco. Put the dutch oven, covered, inside the oven for 1 1/2 hours.
- Once it's done the meat should be so tender that it almost falls from the bone. The sauce should be semi-liquid but not too much. If it needs to be reduced a little bit more, remove the meat and put it in a warm platter covered with aluminum foil and reduce the sauce over high heat.
- Serve with steamed wild rice. Enjoy!!!!!!!
ps: for those lovers of bone marrow, use a small fork to dig in the bone. Spread the bone marrow on top of bread.
A staple of Italian cuisine, this slow cooked veal shank absorbs all the aromas of white wine. Goes great with good company and more wine. Not a hard recipe, but it’s definitely delicious.Add to Favourites