This dish is cooked low and slow with a nonna’s love.
• 4 veal shanks
• 1tbsp flour
• Salt and pepper
• 50g butter
• 50 ml olive oil
• 500 ml beef stock
• 50 ml red wine
• 4 garlic cloves
• 1 carrot
• 1 large onion, quartered
• 1 750 ml jar passata
• 1 cup peas (optional)
• 1 bay leaf
• 1 sprig of fresh rosemary
• ½ tsp dried basil
• ½ tsp dried oregano
• 4 tbsp freshly chopped parsley
1. Add the butter to a heavy based pot and melt.
2. Meanwhile, add salt and pepper to the flour. Coat the ossobuco in the flour. Dust off any excess flour and place in the pot with the butter. Cook until golden brown then remove and set aside.
3. Into the same pot, add the garlic, onion and carrot. Add a little extra butter if the pot is dry. Cook over medium heat for 5 to 10 minutes.
4. Add in the red wine to deglaze the pot and cook for a further 5 minutes.
5. Add the beef stock and passata. Stir then add salt, pepper, dried oregano, dried basil and bay leaf. Stir then place the ossobuco in the pot, making sure that they are fully submerged.
6.Place a lid on the pot and cook over medium to low heat for 1 hour or until the meat is tender and almost falls off the bone.
7. Remove the garlic cloves, carrot and onion and then place them in a blender to puree and add back to the pot (this works well for fussy kids who don’t like to eat veggies as well as being a sauce thickener).
8. Add the frozen peas to the pot and cook for a further 10 minutes.
9. Sprinkle over some chopped parsley. Serve with polenta, rice, mashed potato or pasta.