ItalianMilanese
Ossobuco Alla Toscana
by Michele e Lorenzo · 59.4K subscribers on YouTube
Tender and flavorful Tuscan-style braised veal shanks with a rich tomato and wine sauce. The meat is floured, browned, then slow-cooked with a soffritto of celery, carrot, and onion, deglazed with red wine, crushed tomatoes, and broth for an hour and a half. Served with its delicious marrow.
- Cook
- 1h 30min
- Difficulty
- medium
Ingredients
13 itemsMethod
- Flour the ossobuco well on all sides. Season with salt and pepper.
- In a pan, brown the floured ossobuco in butter (or oil) until a nice color forms, then set aside.
- Prepare a soffritto by finely chopping celery, carrot, and onion. Sauté them in the same pan with a bit of butter until soft.
- Deglaze the pan with a splash of red wine, scraping up any browned bits.
- Add the crushed pelati (canned tomatoes) and stir.
- Pour in enough broth to cover the meat, then return the ossobuco to the pan.
- Simmer gently for about 1.5 hours, until the meat is tender and the sauce has thickened.
- Serve the ossobuco with its rich sauce and the marrow from the bone.
Michele e Lorenzo
Home cook59.4K subscribers on YouTube50.2M total channel viewsDue toscani che amano cucinare 👨🍳👨🍳 “ O’ come l’è bono “ è il nostro motto 📣 Collab 4h4g@Arkadia.agency 🤝 In elenco AGCOM 📝
