Ossobuco all’isi

We had talked for so long about cooking our own Ossobuco one day, so when I saw that our butcher had them available yesterday, we finally we got some and I prepared them today.

Here’s what you will need for 4 persons

4 veal shanks
4 carrots, diced
1/2 celery, diced
4 garlic gloves peeled and finely chopped
2 fresh onions, finely chopped
1 echalotte, finely chopped
Tinned tomatoes ( me: Muti datterini)
5dl red wine (me: Merlot)
Veal or beef stock dissolved in 3dl water
2 bay leaves
2 tablespoons olive oil
30g butter
Salt, pepper, thym, chili and if you have, Montreal Steak spice (can be bought here: www.countryseasons.ch)

Heat the oven to 160c.
In a casserole, heat the olive oil and add the veggies, onions and garlic, roast for about 10 minutes until the veggies get some colour and the kitchen fills with that wonderful smell of roasted veggies and garlic. Remove the veggies, leave the casserolle on the stove without reducing the heat. Add the butter and let it melt, it should become really very hot and start to brown and sizzle a bit, then put in the veal shanks and roast them on both sides for about 10 minutes. Turn off the heat and put back the veggies, add the tinned tomatoes, the bay leaves, the wine, stock and all the spices. Stir and make sure the shanks are fully covered with liquid.
Put to oven for about 2-21/2 hours. The meat should come off the bones using a spoon.
Remove the shanks and set aside, covered with aluminium foil to keep them hot or put them back in the oven.
Blend the sauce and let cook for a few minutes until it has a nice thick texture, put back the shanks and let cook for another 5-10 mins. Serve with polenta or just like i did, with bread and vegetables.

Before:
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After 2.5hrs:

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