Prep 30 mins
Cook 4 hrs
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.
- 4 lbs veal shanks
- sea salt, to taste
- 2 teaspoons fresh parsley, chopped
- 2 teaspoons fresh thyme, chopped
- 2 sprigs fresh rosemary
- 2 tablespoons extra virgin olive oil
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup carrot, diced
- 2 Italian plum tomatoes, quartered
- 3 fresh garlic cloves, chopped
- 1⁄2 ounce porcini mushroom, dried
- 1 cup red wine
- 6 cups beef broth
- 1 bay leaf
- 1 lemon rind
- Pre-heat oven to 325°F.
- Season veal shanks with salt and herbs. Let rest for 2 hours. Soak dried mushrooms in water. Follow package directions and drain when recommended.
- Heat 2 tbsp of extra virgin olive oil in a heavy skillet over medium flame. Brown veal shanks on all sides. Add diced vegetables, tomatoes, drained mushrooms and 2 garlic cloves. Allow to cook for 6 minutes. Add wine, beef broth, and bay leaf. Bring to a boil, remove from heat and cover.
- Transfer to preheated oven. Allow to cook for at least 4 hours. When veal is very tender, remove from pan and set aside.
- Drain sauce from pan into a strainer. Remove bay leaf and rosemary sprig.
- Mash juice and vegetables through the strainer to achieve a smooth consistency.
- GREMOLATA - Boil 2 cups of water in a small sauce pan. Add lemon peel. Allow to boil for 1 minute. Remove and allow to slightly cool. Chop blanched lemon peel, parsley and remaining garlic cloves.
- Place Ossobuco on a serving platter. Pour the drained, smooth sauce over top and sprinkle with Gremolata. Serve immediately along with polenta or mashed potatoes.