Ossobuco Tuscan Braised Veal Shanks 'Ossobuco' means 'bone' and 'hole' and refers to the bone marrow inside of the veal shank that helps give this dish such a wonderful flavour.
Ingredients (serves 4) • 4 veal shanks, cut 3 cms thick • 1 onion • 1 stalk of celery • 1 carrot • 20 g butter • olive oil • 1 tin of peeled tomatoes • 1 tbsp flour
Make a 'battuto' with the onion, celery and carrot. This means simply to finely chop everything. In a saucepan unite 4 tbsp olive oil and 20 g butter. Add the vegetables and cook on a low flame for 10 minutes. Lightly cover the ossobuco with the flour and then add to the saucepan. Add salt and pepper, the tinned tomatoes (first blend in a food processor) and cook, covered for about 1 ½ hours on a low flame. The sauce that you have at the end is optimal for topping a rice pilaf or baked potatoes to accompany the ossobuco.
Difficulty