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

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

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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