How do you store ossobuco?

Refrigerator storage: If you plan to consume the ossobuco within 1-2 days, storing it in the refrigerator is ideal. Use an airtight container or a covered dish to maintain quality. Cool and dry: Ensure that the ossobuco is stored in the refrigerator at a temperature of 4°C or lower to prevent spoilage.

Can you freeze ossobuco?

Freezing: Portioning: For freezing, divide the ossobuco into individual portions. This makes it easier to thaw only the amount you need. Airtight packaging: Use airtight freezer bags or containers for the portions to prevent freezer burn. Make sure to remove all excess air from the bags. Labeling: Provide the packages with a label indicating the freezing date. This way, you know how long the ossobuco has been in the freezer. Ossobuco generally stays good in the freezer for up to 2-3 months without significant loss of quality. Thawing and reheating: Place the frozen portion(s) in the refrigerator and let them thaw slowly for the best texture. Heat the dish in a pan on the stove or in the microwave. Ensure that the ossobuco is fully thawed and well heated before serving.

Pasta with ossobuco in tomato sauce

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1h + 1h simmering

•

Medium

Are you looking for a real Italian classic that fills your kitchen with the most delicious aromas? This recipe for pasta with ossobuco in tomato sauce is the ultimate comfort food for a cozy evening with friends or family. We transform tender veal shanks into a rich, deep sauce full of flavor. By letting the meat simmer gently for hours in a base of red port, brown stock, and aromatic fennel seeds, it ultimately falls right off the bone.

Ingredients

What do you need?

Quantity: 4P

Ossobuco
1kg veal shank
3 tbsp olive oil
Pepper and salt
2 thick carrots
1 large sweet onion
2 celery stalks
1 white part of leek
2 tsp fennel seeds
4 cloves of garlic
700ml brown stock
Thyme, bay leaf
400g diced peeled tomatoes
200ml red port

Pasta
Paccheri pasta or pasta of your choice
1 block of Parmesan cheese
1 bunch of flat-leaf parsley

1kg veal shank
3 tbsp olive oil
Pepper and salt
2 thick carrots
1 large sweet onion
2 celery stalks
1 white part of leek
2 tsp fennel seeds
4 cloves of garlic
700ml brown stock
Thyme, bay leaf
400g diced peeled tomatoes
200ml red port

Paccheri pasta or pasta of your choice
1 block of Parmesan cheese
1 bunch of flat-leaf parsley

Preparation method

How do you make this?

Heat 2 tbsp of oil in a large cast-iron pot. Season the shanks with pepper and salt and brown them on both sides. Do this in two batches if the pot is not large enough.

Meanwhile, finely chop the carrots, onion, celery, and leek.

Toast the fennel seeds in a dry pan until they lightly color and become aromatic. Crush coarsely in a mortar.

Remove the shanks from the pot and add extra oil. Sauté onion, garlic, and fennel seeds. Then add carrot, celery, and leek and let simmer for 10 minutes.

Deglaze with the port, add brown stock and diced tomatoes. Season with pepper and salt and add thyme and bay leaf.

Return the shanks to the pot, ensuring they are submerged in the sauce, and let simmer for at least an hour. Check regularly and add broth if necessary.

The dish is ready when the meat falls off the bone. Remove the marrow, season with fresh pepper and fleur de sel.

Shred the meat and mix it into the sauce.

Cook the pasta according to the package instructions.

Serve the ossobuco on the pasta, finished with marrow, cheese, and parsley.