Friday, February 5, 2010

Ossobuco in Bianco

Cooking Italy Assignment
Ossobuco in Bianco—Tomato-Less Braised Veal Shanks, p358

Well, yes, the assignment was really the Ossobuco with Gremolada, but that has lots of tomatoes, so I made the next recipe instead. And, it's a winner.

I had only two veal shank slices, which the butcher assured me would be enough for two:

He didn't think it was necessary to tie a string around them, so I did this at home, but I'm not sure it was really needed.

The recipe calls for eight slices. Since I had only two slices, I used about half of the other ingredients. I probably could have done with a bit less olive oil and butter, but the rest was fine.

The recipe is really simple, as many Italian recipes actually are. You dredge the slices in flour, brown them, and then simmer slowly for a long time in some nice white wine. Check occasionally for the liquid level and add water as needed. I actually added another slog of wine at one point. When the meat is done, remove it from the pan, stir in lots of lemon peel (I microplaned mine) and chopped parsley, then return the meat to coat it, and serve.

Buon appetito!


  1. Looks great! I love how I got to see it all set at the table, etc., very fun. Thanks for showing before and after pictures, very helpful when one isn't sure what to buy. That looks like it was ample meat for a dinner! Great job.

  2. These plates are smaller than normal dinner plates, so don't be fooled by that. I like to use them if the food is "small" enough. (It's also a good trick for dieting, to eat off smaller plates that look fuller. :-)

  3. I loved the red, but I think I would equally enjoy this white version. I could eat the dish all over again. Your veal looks beautiful.

  4. This looks and sounds like something I'd love...the next time I'm hunting for a special occasion dish, this is the one! Thanks for sharing!

  5. Glennis, I was thinking this would be a great company meal because it's not going to be really fussy about exactly when it's done and the last-minute prep is negligible, assuming you've already got the lemon and parsley ready. And very tasty it was.