How can you go wrong with braised meat? You can’t. This method is one of the easiest and tastiest ways to cook. I love how braising extracts very drop of flavor and tenderizing tougher pieces of meat. That is exactly what you need for cooking sections of a calf’s leg. I’ve never made this dish before but I have been in many great conversations about which restaurant makes the best version. This was another one of the dishes I was waiting to try first in Italy. With nothing but positive expectations, I proceed with the recipe.
I dusted the shanks in flour and browned them on all sides. Next, I cooked onions, carrots, celery, and lemon zest until they softened. In a heavy pot (I used enameled cast iron) stack the shanks on top of the veggies. Add some of Marcella’s glorious homemade meat broth, chopped Italian tomatoes, sprigs of parsley and spices before popping the pot in to the oven. There it will slow cook to perfection for a couple of hours.
All the ingredients cook down to fall of the bone tender veal resting in a rich, flavorful sauce. Yummy, Yummy! This was good. I’ve said it before and I will say it again… buy the cookbook. Meals like this are the reason why I will never become a vegetarian. This dish of comfort food just soothed my soul.
Ossobuco with Saffron Risotto
**I was so excited to taste the Ossobuco I forgot to use the Gremolada.