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  • Ossobuco with Roast Tomato Sauce

Ossobuco with Roast Tomato Sauce

Posted on Jun 8th, 2023
by Paul Hegeman
Categories:
  • Dinner
  • Stews & Curries
  • Veal & Beef
Ossobuco with Roast Tomato Sauce

Ossobuco (or Osso Buco), a classic Italian meat-based dish of veal shanks with roast tomato sauce is, and always has been, a real treat to make.

Is it the joy from making that delicious sauce? A sauce so tasty that adding a piece of crusty bread and a bowl is all that is needed to make a meal. Or is it the almost maternal care used when keeping an eye on the whole thing in the oven? Or maybe it’s the taking of an otherwise tough piece of meat and turning it into something that is melt in your mouth tender?

Whatever it may be that makes me enjoy preparing Ossobuco so much, I am certain of at least one thing; making it is a distant second to the pleasure I get from eating it.

All I need is one glass of cabernet, one crusty baguette (to spread the magnificent marrow on) and I am immediately transported far away from any winter blues. I hope you enjoy making this and eating this as much as I do.

Enjoy this classic ossobuco recipe below!

Ossobuco with Roast Tomato Sauce

Paul Hegeman
4.92 from 46 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 2 hours hrs 45 minutes mins
Total Time 3 hours hrs 15 minutes mins
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
 
 

  • 16 tomatoes vine-ripened
  • 1 carrot chopped
  • 1 stalk celery chopped
  • 3 cloves garlic peeled
  • 10 French shallots peeled
  • 3 sprigs rosemary
  • 8 piece veal shank ossobucco cut (100-250g per piece or 4-9 oz)
  • 3 bay leaves
  • 1 cup red wine
  • 2 cups veal stock beef stock can also be used
  • 2 tablespoons tomato paste
  • plain flour
  • pepper grinded
  • olive oil

Instructions
 

  • Preheat oven to 200° C degrees (400° Fahrenheit).
  • In a roasting tray (large enough to eventually accommodate all the shanks in one layer) place the shallots, carrot, and celery and toss with a little oil and place in oven.
  • After 10 minutes, toss the garlic and rosemary with a little oil and add them to the tray, roast for a further 10 minutes or until everything is caramelized and soft.
  • Meanwhile cut the tomatoes in half and lay them face down in a lightly oiled roasting tray.
  • Place in oven and roast for 20 minutes.
  • Once the vegetables in the first tray are nicely caramelized, transfer them to a food processor.
  • In a large bowl or dish add some salt and pepper to a couple cups of flour.
  • Flour all the shank pieces in this bowl and shake off the excess.
  • Place a non stick pan over high heat and add a couple tbsps of butter and a couple tbsps of oil.
  • Brown the floured shanks in this pan and transfer them to the empty tray you used for the vegetables.
  • Once the tomatoes have finished cooking and have blistered nicely, remove them from the oven and allow them to cool slightly.
  • Reduce the oven to 160° degrees (320° fahrenheit).
  • Carefully pinch the skins off the tomatoes and discard.
  • Process the vegetables in the processor until smooth and remove.
  • Process the tomatoes in the same processor.
  • Place a medium to large heavy based pot on high heat and sauté off the processed vegetables until they start to stick.
  • Add the wine, stir well and reduce slightly.
  • Add the tomato paste, the processed tomatoes and the veal or beef stock. Mix well.
  • Pour the sauce from the pot over the shanks, add the bay leaves and cover the shank tray with foil, bake in the oven for 1 hr.
  • Turn the shanks and bake another 1 hr, (should be very tender by now, if not keep cooking and check every 15-20 minutes until the meat almost falls off the bone).
  • Remove the bay leaves when serving.

Notes

OSSO BUCO WITH ROAST TOMATO SUGO
Tried this recipe?Let us know how it was!

For more Italian classics, check our out story on the most popular Italian dishes.

Related: Osso Buco with Apple Relish
Related: Beef Stroganoff
Related: Jamaican Beef Rib Stew
Related: Porchetta with Apple Sauce
Related: Beef Tenderloin with Asparagus

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Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

One Comment Hide Comments

Rosanna says:
June 26, 2016 at 1:50 pm

yummy Paul going to make this for sure

Reply
4.92 from 46 votes (46 ratings without comment)

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