Ossobuco

Method13 steps

1. 1

   Step 1: Season both sides of the two veal shank crosscuts with coarse sea salt to taste.

   Uses 2 veal shank crosscuts for ossobuco · Coarse sea salt, to taste

   
2. 2

   Step 2: Lightly flour both sides of the seasoned veal, shaking off loose excess flour.

   Uses Seasoned veal shank crosscuts · Flour, enough to lightly coat the meat

   
3. 3

   Step 3: Wash and peel the carrots, then cut them into rounds that are not too thin.

   Uses Carrots, to taste, cut into thick rounds

   
4. 4

   Step 4: Peel the onions and cut them into thick slices.

   Uses Onions, to taste, thickly sliced

   
5. 5

   Step 5: Heat a dash of cooking oil in a high-sided pan large enough to hold the veal crosscuts in one layer.

   Uses Cooking oil, a dash for browning

   
6. 6

   Step 6: Put the floured veal into the hot oil and brown the first side.

   Uses Floured seasoned veal · Hot cooking oil

   
7. 7

   Step 7: Turn the veal over once its first side is browned and brown the second side.

   Uses Veal browned on its first side

   
8. 8

   Step 8: Add the prepared carrot rounds and onion slices to the browned meat and let the vegetables start to colour.

   Uses Browned veal and its cooking oil · Prepared carrot rounds · Prepared onion slices

   
9. 9

   Step 9: Add enough from the 500 g beef-broth supply to cover the meat and vegetables. If that supply does not provide enough liquid for your pan, top up with water. Keep any remaining broth for later top-ups.

   Uses Browned veal and vegetables · Actual first broth draw from the single 500 g supply · Water only if needed for the initial liquid level

   
10. 10

    Step 10: Bring the meat, vegetables and liquid to a gentle simmer over low heat.

    Uses Veal and vegetables in braising liquid

    
11. 11

    Step 11: Cover the pan and braise gently over low heat for about 1 hour, until the veal is fork-tender and cooked through. Check occasionally and add any remaining broth from the same 500 g supply, then water as needed, to prevent the pan drying out. Continue gently if the meat is still firm. Check the thickest meat away from the bone reaches at least 63°C, and allow at least 3 minutes before serving.

    Braise the ossobuco · 60 minUses Gently simmering veal and vegetables · Any actual remainder of the same 500 g broth supply for top-ups · Water for later braising top-ups, as needed

    
12. 12

    Step 12: Wash the lemon and finely grate only the yellow zest from half of it over the tender veal.

    Uses Tender braised veal and vegetables · Finely grated zest of 1/2 lemon

    
13. 13

    Step 13: Uncover and simmer the cooking liquid until reduced to a sauce consistency, taking care not to let it dry out. Serve one veal crosscut per person with the vegetables and lemon-scented sauce, after the meat has had at least 3 minutes following its temperature check.

    Uses Braised veal and vegetables with lemon zest