Ossobuco in Umido

Stewed Ossobucco

banner

Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

The Italian Regional Cookbook

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/ lb ossobucco or thick-cut veal shanks
  • 60 ml/4 tbsp olive oil
  • 4 celery sticks, finely chopped
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 3 garlic cloves, finely chopped
  • 750 ml/ pints/3 cups dry white wine
  • 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
  • plain risotto, to serve

For the Gremolata

  • 30 ml/2 tbsp finely chopped flat leaf parsley
  • grated rind of 1 lemon
  • sea salt and ground black pepper

Method

  1. 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.
  2. Remove the vegetables and set aside. Add the meat to the pan and brown carefully on both sides.
  3. Add half the wine and boil over a high heat for 1 minute to evaporate the alcohol, then lower the heat and add the passata and the tomato paste.
  4. Season to taste with salt and ground black pepper and cover. Simmer over a low heat for about 2 hours, stirring fairly frequently and adding the remaining wine, a little at a time to keep the meat moist, until it is very tender.
  5. To make the gremolata, mix together the finely chopped parsley, lemon rind and some salt and ground black pepper in a small serving bowl.
  6. Serve the stewed ossobucco on plain risotto, topped with some of the gremolata and with the remainder served alongside.