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Dinner | Meat

Ossobuco

A great Italian classic, from Giada De Laurentiis, that packs a punch for brain protection, skin health and our immune systems

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Ossobuco recipe
Serves:
6
Preparation:
15 Mins
Cooking:
120 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Gluten, Celery
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What are the health benefits of Ossobuco?

A great Italian classic, from Giada De Laurentiis, that packs a punch for brain protection, skin health and our immune systems

 

Ingredients

Method

Ingredients

1.35kg/3lb veal shank  slices (ossobuco) nutritional information
1.35kg/3lb veal shank slices (ossobuco)
100g/1 small onion, diced nutritional information
100g/1 small onion, diced
90g/1 small carrot, diced nutritional information
90g/1 small carrot, diced
50g/1 stalk celery, diced nutritional information
50g/1 stalk celery, diced
250ml/1 cup dry white wine nutritional information
250ml/1 cup dry white wine
1 tablespoon tomato paste nutritional information
1 tablespoon tomato paste
750ml/3 cups chicken stock nutritional information
750ml/3 cups chicken stock
1 dry bay leaf nutritional information
1 dry bay leaf
Black pepper to taste nutritional information
Black pepper to taste
2 whole cloves nutritional information
2 whole cloves
30g plain flour, for dredging nutritional information
30g plain flour, for dredging
12g/1 tablespoon lemon zest nutritional information
12g/1 tablespoon lemon zest
20g/3 tablespoons fresh flat-leaf Italian parsley, chopped nutritional information
20g/3 tablespoons fresh flat-leaf Italian parsley, chopped
1 sprig fresh rosemary nutritional information
1 sprig fresh rosemary
1 sprig fresh thyme nutritional information
1 sprig fresh thyme
120ml olive oil nutritional information
120ml olive oil
Salt and pepper to taste nutritional information
Salt and pepper to taste
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with cotton to make a bouquet garni.
2) Pat the veal shanks dry with paper towels to remove any excess moisture.
3) Season each piece with salt and freshly ground pepper and dredge in flour, shaking off the excess.
4) In a large heavy bottomed saucepan, heat the oil until smoking. Add the shanks to the hot pan and brown all sides, about 3 minutes per side. Remove and reserve.
5) In the same pot, add the onion, carrot and celery. Season with salt and sauté until soft and translucent, about 8 minutes.
6) Add the tomato paste and mix well.
7) Return the shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.
8) Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.
9) Reduce heat to low, simmer with the lid on for about 1 1/2 hours or until the meat is falling off the bone.
10) Check every 15 minutes, turning shanks and adding more chicken stock as necessary.
11) Remove and discard bouquet garni from the pot.
12) Serve in individual dishes with tagliatelle and garnished with chopped parsley and lemon zest. 

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