Can you make ossobuco in advance?

Yes, you can make ossobuco in advance and store it in the refrigerator. It actually tastes better if you make it a day ahead, as the flavors can meld together. You can also freeze it to use later.

What can you serve with ossobuco?

Ossobuco is traditionally served with risotto alla milanese, but you can also combine it with mashed potatoes, polenta, or pasta, for example.

Ossobuco from the oven

Name: Ossobuco from the oven
Cook time: 2 min
Total time: 2 min
Yield: 4P
Ingredients: 1 kg veal shank; 4 cloves of garlic; 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 canned peeled tomatoes; 200 ml white wine; 1 stock cube; Fresh oregano; Pasta of your choice to serve

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Easy

Classic Italian meat stew, where veal shank is deliciously cooked in a flavorful tomato sauce.

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Ingredients

What do you need?

Quantity: 4P

1 kg veal shank
4 cloves of garlic
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 canned peeled tomatoes
200 ml white wine
1 stock cube
Fresh oregano
Pasta of your choice to serve

Preparation method

How do you make this?

Chop the onion and garlic finely and sauté in a saucepan.

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

Also chop the fennel finely and mix it in. Let it sauté for a moment.

Use scissors to roughly chop the tomatoes in the can, add them along with the wine. Season and let simmer for 15 minutes.

Season the veal shanks with pepper and salt, dust them with flour, and brown them nicely in the oil for about 5 minutes on each side. Place them in a large baking dish.

Taste the sauce. You can now blend it so that there are no vegetable pieces left or pour it over as is.

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

Check occasionally; the goal is for the meat to become completely tender and cook in the sauce.

If the sauce becomes too dry, you can add some broth.

Set on the table and serve with pasta of your choice, finishing with some fresh oregano.

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