Ossobuco (veal shank)

Name: Ossobuco (veal shank)
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4
Cuisine: Italian
Ingredients: 1.2 kg Ossobuco (veal shanks); 200 g Onion; 80 g Celery; 200 g Carrots; 60 g Triple concentrated tomato paste; 30 g Olive oil; Salt, to taste

Traditional ossobuco made with veal shanks, vegetables, and tomato paste, slow-cooked in the oven until tender. A classic Italian comfort dish.

Preparation Time:

15 min

Cooking:

1 h 45 min

People:

Difficulty:

Medium

Course:

Cuisine Type:

Diet:

Ingredients

1.2 kg Ossobuco (veal shanks)

200 g Onion

80 g Celery

200 g Carrots

60 g Triple concentrated tomato paste

30 g Olive oil

Salt, to taste

Proceedings

Wash and clean the vegetables. Finely chop them with a knife or using a vegetable cutter.
Season with tomato paste, salt, and oil.

Make small cuts in the connective tissue around the ossobuco to prevent curling during cooking.

Mix everything well to combine the ingredients. Season the meat with a little salt and oil.
Place the meat in a Pyrex baking dish, arranging the vegetables around it.

Select the path Smart Cooking > Meat > Veal > Ossobuco, and place the dish on the second oven shelf using a Pyrex or porcelain baking dish.

Wash and clean the vegetables. Finely chop them with a knife or using a vegetable cutter.
Season with tomato paste, salt, and oil.

Make small cuts in the connective tissue around the ossobuco to prevent curling during cooking.

Mix everything well to combine the ingredients. Season the meat with a little salt and oil.
Place the meat in a Pyrex baking dish, arranging the vegetables around it.

Heat the broth in a saucepan.

Step 1: Set the Turbo function and place the dish on the second shelf of the oven.
Cook at 250°C for 15 minutes. After browning, add the hot broth to the baking dish.

Step 2: Set the Fan-assisted static with steam function and continue cooking at 170°C for 90 minutes.

Tips

For best results, turn the vegetables and meat before adding the stock, ensuring that the more cooked parts are evenly mixed with the less cooked parts.

Ossobuco (veal shank)

Ingredients

Proceedings

Tips

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