September 27 - Ossobuco - An Excellent Sunday Dish

Sunday afternoons are the best time to prepare slow-cooked dishes.

Ossobuco is one dish that needs a lot of time (at least 2 hours) of cooking hours to make the veal shanks fall off the bone tender.

Another technique that I have been using lately is baking the dish rather than using a slowcooker or stovetop.


Ossobuco (Braised Veal Shanks)
Ingredients:
3 lbs veal shanks (about 6 pieces)
6 tbsp olive oil for cooking
1 red onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 carrots, diced
2 celery stalks, diced
6 cloves of garlic, thinly sliced
1/2 cup dry sherry
1/2 cup brandy
2 tbsp balsamic vinegar



4 tbsp tomato paste
4 sprigs of rosemary
4 sprigs of thyme
6 bay leaves
1.5 cups chicken broth
2 tbsp coarse sea salt
1 tsp ground pepper









Cooking Time (2.5 hours)
Season the veal shanks with salt and pepper.
Heat 3 tbsp of olive oil in a large frying pan.
Brown the meat on both sides.
In another large pan, heat 3 tbsp olive oil.
Saute the garlic, then the onions.
Add the green and red pepper, carrots and celery stalks.
Pour the sherry, brandy and tomato paste. Add the chicken broth.
Let the vegetables simmer for about 10 minutes.
In a deep baking dish, lay the veal shanks in a single layer.
Make a "bouquet garni" out of the rosemary, thyme and bay leaves and place in the pan.
Scoop the vegetable mixture on top of the veal shanks.
Pour the sauce. Cover the pan and bake at 350 degrees F. for 2 hours.