Ossobuco Alla Fiorentina
Ossobuco alla Fiorentina is a traditional Italian dish from Florence that consists of braised veal shanks cooked with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with polenta or mashed potatoes.
Ingredients - Serves 4
- Gremolata (lemon zest, garlic, and parsley mixture) - For garnish
- Salt and pepper - To taste
- Bay leaves - 2
- Tomato paste - 2 tablespoons
- Beef broth - 2 cups
- White wine - 1 cup
- Garlic cloves - 2, minced
- Celery stalks - 2, finely chopped
- Carrots - 2, finely chopped
- Onion - 1, finely chopped
- Butter - 2 tablespoons
- Olive oil - 2 tablespoons
- Veal shanks - 4 pieces
Let's Get Started
- In a large dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat.
- Season the veal shanks with salt and pepper, then add them to the pot. Cook until browned on all sides, about 5 minutes per side. Remove the shanks and set aside.
- In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Add the white wine to the pot, scraping up any browned bits from the bottom. Cook until the wine is reduced by half, about 5 minutes.
- Stir in the tomato paste, then add the beef broth and bay leaves. Bring the mixture to a simmer.
- Return the veal shanks to the pot, nestling them into the liquid. Cover the pot and reduce the heat to low. Cook until the veal is tender, about 2 hours.
- Serve the ossobuco with a sprinkling of gremolata and a side of polenta or mashed potatoes.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 600
- Fat: 30g
- Carbs: 20g
- Protein: 50g
- Sodium: 500mg
- Sugar: 5g
