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International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Braising Veal for Ossobuco

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

The illustrations show veal shin being prepared and cooked for Ossobuco alla Milanese, but this basic method for braising may be used for any long-cooking meats, including poultry, pork, lamb, and beef.

Make slits in the veal along the lines where the muscles meet and stuff with trito. Secure the slices with butcher’s twine.

Heat the oil with the aromatics to infuse the oil with their flavor. Add the meat and sear on both sides until browned.

Add the soffritto and cook until the color deepens and the flavors concentrate.

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