Ossobuco With Crisp Peppers Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Veal shank slices3 Pound (4 Thick, With Marrowbone At The Center, Choose Those With The Most Meat Around The Bone And Intact Skin Around The Outside)
 Flour2 Tablespoon (For Dredging)
 Olive oil2 Tablespoon
 Butter1 Teaspoon
 Onion1 Large, chopped
 Garlic1 Clove (5 gm), minced
 Peppers3 Large, seeded (Red / Yellow Colored / Both)
 Chicken broth1⁄2 Cup (8 tbs)
 Peeled and sliced tomato/Canned drained tomatoes1 Cup (16 tbs) (Fresh)
 Herb bouquet/A pinch each of the dried herbs1 (Fresh Rosemary, Sage And Oregano Leaves Tied Together)
 Freshly ground black pepper To Taste
 Lemon juice2 Tablespoon
 Salt To Taste


Flour the veal generously.
Heat the olive oil and butter in a skillet (cast iron is best) and brown the meat well on both sides.
Just before it's done, add the onion and garlic to the pan, and cook just until the vegetables are softened a bit.
Scoop everything except the oil into the slow cooker.
Cut the peppers into large chunks and stir-fry them for no more than 2 minutes in the same oil.
They should be crisp.
Remove them from the pan and refrigerate until needed.
Add the chicken broth to the pan and bring it to a fast boil, scraping the browned bits into the broth.
Pour this over the veal.
Add the tomatoes, herbs, and salt (don't add the black pepper yet).
For the bouquet, use small sprigs (2 to 3 leaves) of rosemary and sage and a large sprig of oregano.
Cook 6 to 8 hours on low.
Turn off the heat; stir in the reserved peppers, freshly ground black pepper, and lemon juice.
Alternatively, ossobuco can be cooked on the range top, like any other stew, at a very low simmer for 2 hours or more, until the veal is quite tender.
Arborio rice (see Basics) and a mixed-green salad are the perfect accompaniments.