Ossobuco in Umido

Name: Ossobuco in Umido (Stewed Ossobucco)
Yield: Serves 6
Cuisine: Italian
Ingredients: 250 ml/8 fl oz/1 cup passata/bottled strained tomatoes; 30 ml/2 tbsp tomato paste, diluted in 45 ml/3 tbsp warm water; sea salt and ground black pepper; grated rind of 1 lemon; 1.5 kg/3¼ lb ossobucco or thick-cut veal shanks; 2 carrots, finely chopped; 1 large onion, finely chopped; 4 celery sticks, finely chopped; 750 ml/1¼ pints/3 cups dry white wine; 3 garlic cloves, finely chopped; 30 ml/2 tbsp finely chopped flat leaf parsley; 60 ml/4 tbsp olive oil

Stewed Ossobucco

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

The dish from Lombardy is traditionally served on a plain white or a saffron risotto, or on mashed potato, with gremolata - a piquant mixture of chopped flat leaf parsley and grated lemon rind - sprinkled on top.

Ingredients

1.5 kg/3¼ lb ossobucco or thick-cut veal shanks
60 ml/4

Europe
Italy
Main course
Mediterranean
Gluten-free
Lombardy

Method

Wipe the ossobucco or veal with kitchen paper to make sure there are no shards of bone. Put the oil, all the vegetables, and the garlic into a heavy frying pan that is large enough to take all the meat as well. Fry for 10 minutes, or until softened.
Remove the vegetables and set aside. Add the meat to the pan and brown carefully on both sides.
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