The Art of Ossobuco

I'm excited to kick off today's tutorial by showing you how to make Gennaro's Awesome Ossobuco. This classic Italian dish features a beautiful cut of veal shin braised with a flavorful broth of carrots, onions, and tomatoes.

The secret to a delicious ossobuco lies in the slow braising process, which allows the flavors to meld together and the meat to become incredibly tender. Traditionally, ossobuco is served on a simple bed of polenta, which complements the rich flavors of the dish.

Gennaro's recipe is a tried and true favorite, and I can't wait to share it with you. Let's dive in!

A close-up shot of the braised veal shin, showcasing the tenderness and rich flavors

A beautifully plated ossobuco dish served on a bed of creamy polenta

Ingredients for Gennaro's Awesome Ossobuco

Before we get cooking, let's gather all the ingredients we'll need for Gennaro's Awesome Ossobuco:

- 4 pieces of veal shin, about 2 inches thick

- 1 large onion, finely chopped

- 2 carrots, finely chopped

- 2 stalks of celery, finely chopped

- 4 cloves of garlic, minced

- 1 cup of white wine

- 2 cups of beef broth

- 1 can of chopped tomatoes

- Salt and pepper to taste

- Olive oil for cooking

- Fresh parsley for garnish

- Polenta, for serving

A close-up shot of the veal shin, onions, carrots, and celery, highlighting the main ingredients

A bottle of white wine, symbolizing one of the key ingredients in the ossobuco recipe

Step-by-Step Instructions

Now that we have all the ingredients ready, let's get cooking!

1. Start by heating some olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Add the veal shin pieces and cook until browned on both sides. Remove them from the pot and set aside.

2. In the same pot, add a bit more olive oil if needed, then add the onion, carrots, celery, and garlic. Cook until the vegetables are softened and fragrant, about 5 minutes.

3. Pour in the white wine and let it simmer until it has reduced by half, scraping the bottom of the pot to release any browned bits.

4. Return the veal shin to the pot and add the beef broth and chopped tomatoes. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low.

5. Cover the pot and let the ossobuco simmer for 2-3 hours, or until the meat is tender and falls off the bone. Check on it occasionally and add more broth if needed.

6. While the ossobuco is simmering, prepare the polenta according to the package instructions.

7. Once the ossobuco is ready, remove it from the pot and place it on a serving dish. Spoon some of the braising liquid over the meat.

8. Serve the ossobuco on a bed of creamy polenta and garnish with fresh parsley. Enjoy!

A step-by-step visual guide to browning the veal shin in a pot

A beautifully presented ossobuco dish served with a side of polenta