Ossobuco | Kitchen on the Cliff with Giovanna Bellia LaMarca

Video Description

This rich and comforting dish from Emilia-Romagna features thick-cut veal shanks—bone-in, with luscious marrow at the center. It is first pan-seared, then slow-braised in broth or wine, tomato or other vegetables, and served with a zerty gremolata. The marrow in the center of the bone is eaten along with the tender and flavorful meat. Serve it with creamy polenta or risotto for the ultimate Italian comfort meal. 📚 Our new cookbook is available for pre-order! The Cooking of Emilia-Romagna, Illustrated Edition: Culinary Treasures from Northern Italy is available now for pre-order and releases on June 24! 👉 Pre-order here: https://www.amazon.com/Cooking-Emilia-Romagna-Illustrated-Culinary-Treasures/dp/0781814588 For the Ossobuco: 2 tbsp butter 1/2 onion, chopped 2 ossibuchi (2-inch-thick veal shanks) Salt & pepper to taste 1/2 cup Sangiovese wine 14 oz San Marzano tomatoes, pureed A grinding of nutmeg For the Gremolata: Zest of 1/2 lemon 2 garlic cloves 1 cup loosely packed flat-leaf parsley (stems removed) This can be pulsed in the food processor or chopped by hand 📌 Pair with: Risotto: https://youtu.be/YYcl8y1umss?si=NtSUS4QO6_Q2eqJp Polenta: https://youtu.be/RlBAxlxIsgo?si=mUYeUGIN9Ivf97f7 🎥 Filming & Video Editing by Francesca Sacco 📚 More Books by Giovanna Bellia La Marca: Sicilian Feasts https://www.amazon.com/Sicilian-Feasts-Illustrated-Authentic-Hippocrene/dp/0781814332 Language and Travel Guide to Sicily https://www.amazon.com/Language-Travel-Sicily-English-Italian/dp/078181149X Available on Amazon, Barnes and Noble, and other book vendors. Timestamps 00:00 Intro 00:39 Cookbook announcement 01:49 Ingredients 04:43 Begin searing the meat 07:07 Make the sauce 08:46 Slow braise the meat 09:28 Make the gremolata 12:54 Serve and taste! 📸 Follow us on Instagram: https://www.instagram.com/giovannabellialamarca/