Braised Ossobuco
Serves 335 mins prep195 mins cook
Braised Ossobuco ♥️ For ep.8 of my restaurant series. Traditionally, ossobucco is braised with white wine but I prefer the red and it is delicious! This recipe is a main character okay.. It gives that it girl energy lol. Yes, it is a little time consuming BUT it's worth it, trust me. I love to make it when I'm hosting people, or having a little dinner party and it's aways a major hit.
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Instructions
0 First, cut 3 slits along side your shanks. Add some salt and let them brine for 30 minutes. 1 Secondly, pat dry REAL well and sear on a preheated pan for 3-4 minutes per side on medium high. 2 Remove from the pan. Then, add the onions and shallots. Slightly caramelize for 30 minutes. 3 Add in tomato paste, brown for 5 minutes. Then, add in soy sauce, balsamic, red wine, crushed tomatoes, broth, parmesan rind, bayleaf, Fresno, parsley, oregano and basil. 4 Arrange the shanks and make sure they are mostly submerged. Arrange the garlic head. 5 Bring to a simmer and cover. 6 Then, braise at 325F for 2.5- 3 hours or until very tender. 7 Remove the shanks, but add in the bone marrow to the braising liquid. Then, remove the carrot, celery, herbs and bay leaf. 8 Squeeze the garlic into the braising liquid and blend. Add to a pan with a bit of water to thin it. 9 Then, bring the broth or water to a simmer for the polenta. Add it in and let it cook for 10 minutes. 10 Lastly, add in mascarpone, pepper, salt and parmesan. Mix well.View original recipe