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: Portion: 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: Label the packages with the freezing date. This way, you know how long the ossobuco has been in the freezer. Ossobuco generally stays good in the freezer for 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 completely thawed and well heated before serving.

Pasta with ossobuco in tomato sauce with fennel seeds and parmesan

Name: Pasta with ossobuco in tomato sauce with fennel seeds and parmesan
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 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 canned diced tomatoes; 200ml red port; Pasta:; Paccheri pasta or pasta of your choice; 1 block of Parmesan cheese; 1 bunch of flat-leaf parsley

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1 hour + 1 hour simmering

Enjoy a rich, flavorful ossobuco in tomato sauce with fennel seeds, served on paccheri pasta, perfect for a cozy evening.

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Ingredients

What do you need?

Quantity: 4 servings

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 canned diced tomatoes
200ml red port

Pasta:
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 turn light and aromatic. Crush coarsely in a mortar.

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

Deglaze with the port, add the 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 one 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, topped with marrow, cheese, and parsley.

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