Ossobuco (Braised Veal Shanks)

I know this dish when we were traveling to Milan, Italy in 2011. We were very hungry, almost all restaurants were full of guests in the evening, and we didn't want to eat in the pizzeria because we have already eaten pizza during the journey in the train. And finally after walking for a long time, we have found a restaurant that serves unusual foods, it means they don't serve usual Italian foods like spaghetti Bolognese or pasta Carbonara. 

I saw "veal shanks" on the menu list and I picked that because I felt like I wanted to eat much meat at that time (FYI : I was 6 months pregnant 😉 ). And this Milanese traditional was unbelievably delicious! It was braised veal shanks in red wine, served with Milanese risotto. Milanese risotto has saffron in it, I don't have saffron in hand, so I just skipped it but still tastes good! Now I don't have to travel to Milan when I want to eat this again. I make my own Ossobuco and you could too!

Ossobuco (Photo credit : Veronica)
Ossobuco (Photo credit : Veronica)

Ossobuco (Braised Veal Shanks)

Serve : 4

You need :
a pressure cooker
a dutch oven

Ingredients :
1 kg veal shanks, season with salt and black pepper
1 onion, peel and chop
3 cloves garlic, peel and chop
1 carrot, peel and cut into small cubes
2 stalks celery, cut into small cubes
5 tbsp olive oil
1 bay leave
3 tbsp thick tomato paste
200 ml red wine
800 ml beef stock
1 tsp dried thyme
Salt and black pepper to taste
Chopped parsley leaves to garnish

Steps :
Put veal shanks in the pressure cooker, add water until cover all the veal shanks. Close and lock the lid, cook over high heat until reaches highest level (it sign with very loud noise and the indicator will pop up). Turn off the heat, wait until the indicator goes down again (before it, do not open the lid! After it's cooled down, open the lid, drain the shanks but don't throw away the stock.

Into the dutch oven, add olive oil, preheat over high heat. Fry the veal shanks until start to golden on both sides. Drain onto a plate. Set aside.

Into the same dutch oven, add in directly onion, garlic, bay leave, celery and carrot, fry until fragrance, about 2 minutes. Then add in tomato paste and thyme, stir for a while.

Add again the veal shanks, then pour in red wine and the stock. Close the lid and cook over medium heat (to prevent burning) for about 1 hour or until the liquid reduces and thickens. Season with salt and pepper.

Served with Simple Parmesan Risotto. Garnish with chopped parsley leaves.

Recipe by Veronica

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