Ossobuco means literally “bone with a hole”, due to the shape of the meat cut used. Ossobuco is originally from the Lombardy region in Italy (I will be there in September yupiiiii)!
It uses cross cut veal shanks, that are slowly cooked with vegetables, wine and a broth.
Most people today use wheat flour in this recipe to make the gravy thick. I don’t.
Not only because it does not fit my low carb/keto llifestyle, but because I see no reason for using it. My recipe is my variation, with less steps than the ones you may find on the internet. I use the oven, as I do not have a slow cooker, but you can use a slow cooker.
I hope you like it, if yes, leave a comment and rate the recipe!
Enjoy and be happy
- 500g cross cut veal shanks
- 300ml white or red wine
- 1 sprig rosemary
- 1 sprig fresh thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 small onion chopped
- 2 cloves of garlic, chopped
- 1 cup vegetable, beef or chicken home made stock
- 3 tbsp passata di pomodoro
- Chopped parsley to garnish
- 2 tbsp olive oil
- In a bowl, add all ingredients minus the broth and meat and mix well
- Transfer to a container that can be used in the fridge
- Add the meat, making sure it is will covered with the ingredient mix
- Marinate in the fridge over night or for 24 hours
- Pre heat the oven to 150ºC
- Transfer the meat and marinade to a oven proof dish, add the broth and mix well
- Cover it with a lid or aluminium foil
- Cook it in the oven for 2 to 4 hours, until the meat falls off the bone
- Sprinkle the chopped parsley and drizzle with olive oil