Ossobuco with Noodles
- 1 c
- all purpose flour
- sea salt, freshly ground black pepper
- veal shank for osso buco, can use beef shank
- olive oil, extra virgin
- 3 Tbsp
- unsalted butter
- onion, diced
- celery stalk, diced
- carrots, diced
- lemon zest, grated
- 1 clove
- garlic, cut horizontally
- bay leaves
- 1/4 c
- chopped fresh flat-leaf parsley
- 1 bottle
- good red wine, if you drink it, cook with it.
- 14 1/2 oz
- low-sodium beef stock
- 28 oz can(s)
- whole tomatoes, hand crushed
- 8 oz
- egg noodles, uncooked
How to Make Ossobuco with Noodles
- 1Put flour salt and pepper in a shallow plat and mix. Dredge the veal shanks in the seasoned flour and then tap off the excess.
- 2Heat a large Dutch oven over medium heat and put in enough olive oil to cover the bottom of the pan. Add the butter and mix it to melt. Sear the veal shanks, turning carefully with tongs, until all sides are brown. Put a little more oil, if needed. Remove the browned veal shanks to a side plate. There will be drippings in the bottom of the pot, you will be using this for your sauce.
- 3Preheat the oven to 375 degrees F.
- 4Using the same pot and the drippings, saute the onions, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down till they start to get some color and develop a deep, rich fragrence. season with salt and pepper, add a little oil if needed. Add the veal shanks back into the pot. Pour in the wine and let it simmer for 20 minutes, till the wine has reduced by half. Add the beef broth and tomatioes and stir everything together. Cover the pot and put it in the oven. Braise for 1 1/2 hours. Then remove the cover and continue to cook an additional 30 minutes. The sauce will be thick and the veal tender and falling off the bone.
- 5Take a pot of boiling water and salt it. Put the noodles in and boil on medium for 7 minutes. Drain.
- 6Make a bed on the plate of cooked egg noodles. Place one veal shank and some of the gravy over the shank and noodles.