Why wait to visit in Italy to taste Italian dishes when you can prepare them in your very own kitchen? Ossobuco is a classic and traditional Italian dish made of veal shin with marrow; stewed in wine with vegetables. It is a rich and succulent dish, served with polenta (which is similar to pap or sadza ) or mashed potatoes.
- Veal marrowbone cut
- Flour, salt and pepper
- Olive oil
- Canned tomato pulp
- Vegetable stock
- Butcher’s thread
- Pre- heat the oven.
- Tie the butcher’s rope around the veal. This helps maintain the structure of the cut during cooking.
- Coat the veal in flour and season with salt and pepper. In a large pan over medium high heat, sear the coated veal, in a tablespoon of olive oil, on each side until slightly golden. Then set aside in an oven dish.
- In the same pan, pour in a bit more olive oil and a tablespoon of salted butter, then toss in the diced celery, carrots, onion and garlic and sear for a minute or less, immediately adding the tomato pulp. Allow to simmer for no more than five minutes, then transfer the sauce into the oven dish, pouring it over the seared veal.
- Add three leaves of sage and a sprig of rosemary.
- Pour in half a bottle of whine wine plus 100mls of vegetable stock water.
- Place in the preheated oven at 180 degrees Celsius and cook for 50 minutes.
Serve with your preferred side dish, either polenta or rice or mashed potatoes.