How do you keep Ossobuco?

Fridge storage: If you plan to consume the Ossobuco within 1-2 days, storage in the fridge is ideal. Use an airtight container or a covered scale to maintain the quality. Cool and dry: make sure that the Ossobuco is stored in the refrigerator at a temperature of 4 ° C or lower to prevent spoilage.

Can you freeze Ossobuco?

Freezing: Portionate: for freezing, divide the Ossobuco into individual portions. This makes it easier to defrost only the required amount. Packaging airtight: use airtight freezer bags or containers for the portions to prevent freezer fire. Make sure you remove all excess air from the bags. Label: Provide the packaging with a label with the freezing date. That way you know how long the Ossobuco has been in the freezer. Ossobuco usually stays good in the freezer for up to 2-3 months without a significant loss of quality. Defrost and warm up: Place the frozen portion (s) in the fridge and let them thaw slowly for the best texture. Warm up the dish in a pan on the stove or in the microwave. Make sure that the Ossobuco is completely thawed and well heated before serving.

Pasta with Ossobuco in tomato sauce with fennel seeds and parmesan

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Enjoy a rich, tasteful Ossobuco in tomato sauce with fennel seeds served on Paccheri Pasta, perfect for a pleasant evening.

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Ingredients

What do you need?

Quantity: 4P

Ossobuco:
1 kg veal shank
3 tbsp olive oil
Pepper and salt
2 thick carrots
1 large sweet onion
2 celery stems
1 white of leek
2 kl fennel seeds
4 garlic cloves
700ml brown stock
Thyme, bay leaf
400G peeled tomatoes in cubes
200ml red porto

Pasta:
Paccheri pasta or pasta of your choice
1 block of Parmesan cheese
1 forest flat parsley

Preparation method

How do you make this?

Heat 2 tbsp of oil in a large cast iron pot. Season the shanks with salt and pepper and fry them on both sides until golden brown. Do this in twice if the pot is not large enough.

In the meantime, finely chop the carrots, onion, celery and leek.

Roast the fennel seed in a dry pan until it turns light and becomes aromatic. Crush roughly in a mortar.

Remove the shanks from the pot and add extra oil. Fry onion, garlic and fennel seeds. Then add carrot, celery and leek and let it simmer for 10 minutes.

Deglaze with the port, add brown stock and tomato cubes. Season with salt and pepper and add thyme and bay leaf.

Put the shanks back in the pot, make sure they are under the sauce and let it simmer for at least an hour. Check regularly and add broth if necessary.

The dish is ready when the flesh falls off the bone. Remove the bone marrow, season with fresh pepper and fleur de sel.

Pull the meat apart and mix under the sauce.

Cook the pasta according to the instructions on the package.

Serve the Ossobuco on the pasta, finished with bone marrow, cheese and parsley.

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