Gennaro's Awesome Ossobuco
Ingredients: shin of veal, flour, salt, black pepper, butter · 80 min cook time · 550kcal · $28.50
Ingredients
3pieces shin of veal, 2tbsp flour, 1pinch salt, 1pinch black pepper, 2tbsp butter, 3tbsp olive oil, 1glass wine, 2pieces onion, 2pieces carrot, 200g passata, 1cup stock, 1handful parsley, 0.25piece garlic, 0.5piece lemon
Instructions
1. Cut small incisions along the sides and inside of the veal shins to prevent them from curling during cooking.
2. Dust the veal shins lightly with flour, and season both sides generously with good salt and black pepper, rubbing gently.
3. Melt butter and olive oil in a pan over medium heat.
4. Add the veal shins to the pan and let them cook without moving for about 2 to 3 minutes on each side.
5. Pour in a glass of good wine and let it reduce slightly.
6. Remove the meat temporarily and add finely chopped onions and carrots to the pan, cooking them until soft.
7. Add passata and stock to the pan, bringing it to a bubble.
8. Return the meat to the pan along with any remaining stock, cover with a lid leaving a spoon opening, and braise on low heat for about an hour.
9. Prepare gremolata by finely chopping parsley, quarter garlic, squeezing lemon juice, and mixing with a little olive oil and salt.
10. Serve the ossobuco over polenta, topped with gremolata and a drizzle of extra virgin olive oil.
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