Ossobuco
Charles Whiteman
Ossobuco is a traditional Italian dish that is braised and slow-cooked to perfection. It is a savory and comforting meal, perfect for those following a keto diet. The veal shanks are coated in flour, salt, and black pepper before being seared in olive oil. Onion, carrot, celery, and garlic are then added to the pot along with tomato paste, white wine, beef stock, bay leaf, thyme, and orange zest. The dish is cooked on low heat for several hours until the meat is tender and flavorful. Serve the ossobuco with a sprinkle of gremolata for added freshness and flavor.
Signup to Dinnerfy to explore more
30 mins
180 mins
Nutritional Value
Ingredients
chopped
chopped
chopped
minced
for serving
Instructions
Preheat the oven to 325°F (163°C).
In a shallow dish, combine the flour, salt, and black pepper. Dredge the veal shanks in the flour mixture, shaking off any excess.
In a Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 3-4 minutes per side. Remove the shanks from the pot and set aside on a plate.
In the same pot, add the onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for 1 minute. Add the white wine and simmer until reduced by half, about 5 minutes. Return the veal shanks to the pot and add the beef stock, bay leaf, thyme, and orange zest. Bring to a simmer.
Cover the pot and transfer to the preheated oven. Braise for 2.5-3 hours, or until the veal is tender and easily pulls apart with a fork.