The second in our series of recipes from the restaurant of Castello di Casole, the Tuscan hotel and restored farmhouses in Siena, Italy, is this fantastic Osso Buco recipe. Enjoy!
Soffritto (literally “sub-friend” in Italian) forms the base of many common Italian dishes. It consists of aromatic ingredients sauteed with cooking oil.
4 pieces of Osso Buco (veal shanks)
2 red onions, chopped
1 stalk of celery, chopped
2 carrots, chopped
1 can of stewed tomatoes (approximately 400 grams)
2 tablespoons flour
1 cup of veal or beef stock
1 cup of dry white wine
40 grams of butter
6 tablespoons of olive oil
Salt and pepper to taste
Add olive oil, butter and chopped vegetables to a deep saute pan and cook uncovered over low heat for about 15 minutes. Remove the soffritto and set aside in a bowl.
Flour the osso buco and using the same pan, braise on both sides.
Add the soffritto and white wine, stirring frequently. Let evaporate.
Add salt, pepper and tomatoes, and continue to cook over low heat for about 2 hours until very tender. Check every 20-30 minutes and as sauce reduces, add veal stock as needed.
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