Can you make Ossobuco in advance?

Yes, you can make Ossobuco in advance and store it in the fridge. It is even better if you make it a day before, because the flavors can then withdraw well. You can also freeze it to use later.

What can you serve at Ossobuco?

Ossobuco is traditionally served with Risotto Alla Milanese, but you can also combine it with, for example, mashed potatoes, polenta or pasta.

Ossobuco from the oven

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Easy

Classic Italian meat stew, where veal shank is nicely cooked in a tasteful tomato sauce.

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Ingredients

What do you need?

Quantity: 4P

1 kg of veal shank
4 toes look
1 large sweet onion
2 thick carrots
1 small fennel
Thyme, bay leaf sage and rosemary
Pepper and salt
4 tbsp olive oil
1 large deep plate with flour
1200 g peeled cans of cans
200 ml of white wine
1 stock cube
Fresh oregano
Pasta of your choice to serve

Preparation method

How do you make this?

Finely chop the onion and the garlic and fry in a saucepan.

Peel the carrots and finely chop. Add to the onion and garlic.

Also finely chop the fennel and mix under it. Let it go.

With a scissor, cut the tomatoes in the can somewhat, add together with the wine. Season and simmer for 15 minutes.

Season the veal shifts with salt and pepper, stick them through the flour and color them nicely in the oil on each side for 5 minutes. Place them in a large baking dish.

Taste the sauce. You can now mix it so that you no longer have pieces of vegetables or pour it on.

Add the herbs, cover with aluminum foil and let it cook 1h30 in a preheated oven at 185 °.

Piep occasionally, it is intended that the meat becomes completely soft and cook in the sauce.

Add some broth you had to see that sauce is getting too dry.

Put on the table and serve with pasta of your choice and finish with some fresh oregano.

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