This is a classic in my family, we all love it! When my kids were younger I used to savor the marrow out of the bones on their plate, but now they grow older they love it just as much as I do! So I’m left with only the bone in my shank 😉 . This is the way I prefer to prepare them, no tomatoes and no veggies. But I always serve vegetables on the side (this week we had cauliflower and patatoes to go with the ossobuco).
- 6 veal shanks (approximately 120/150 gr each)
- 1 tablespoon flower
- salt, pepper and nutmeg
- 1 tablespoon butter (or vegetable shortening)
- 1 tablespoon olive oil
- 1 big onion, chopped
- 1 glas of white wine
- veal stock (or chicken stock)
Put the flower, salt, pepper and nutmeg in a plastic bag; add the veal shanks and shake until all the veal is covered with flower. Take out of the bag and shake off any excess flower. Heat the oil and butter in a casserole and brown the veal shanks on both sides. Take them out of the casserole and put them on a plate.
Add the onions to the casserole and stir until they start to brown slightly.
Add the wine to the casserole and let evaporate for a few minutes. Add the veal back to the casserole and add the stock. Bring to a boil. Lower the heat and let simmer for about 1,5 to 2 hours.
Serve with mashed potatoes or polenta and a vegetable of your choosing. No pictures of the finished dish, as I didn’t get the time to make a photo!
Recept in het Nederlands hier: Ossobuco op mijn manier