Learn how to make Ossobuco in Umido, a flavorful Italian dish perfect for special occasions.

Ossobuco in Umido

Ossobuco in Umido is a traditional Italian dish that celebrates the rich flavors of slow-cooked veal shanks. Not just the iconic ossobuco alla milanese, this preparation showcases a deliciously simple way to cook veal shanks in a savory tomato sauce. The secret lies in the long cooking process, which makes the meat so tender it can be pulled apart with a fork.

This hearty dish is a sumptuous second course, ideal to serve alongside classic roasted potatoes, creamy polenta, or even white rice, making it a versatile option inspired by Milanese cuisine. Don’t forget to have some homemade bread at the table; it’s irresistible to soak up the delightful sauce!

Ingredients

• 4 veal shanks (ossobuco)
• 2 tablespoons olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup white wine
• 1 can (400g) crushed tomatoes
• 2 cups beef broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery and sauté until softened.
2. Season the veal shanks with salt and pepper, then add them to the pot, browning on all sides.
3. Pour in the white wine and let it reduce for a few minutes.
4. Add the crushed tomatoes and beef broth, ensuring the shanks are well covered. Bring to a simmer.
5. Cover the pot and let it cook on low heat for 2 to 2.5 hours, or until the meat is tender.
6. Serve hot, garnished with chopped parsley, and enjoy with your choice of side!

Total Time: 2 hours 45 minutes
Cuisine: Italian