Recipes for ossobuco vary wildly. Although the “Ossobuco alla Milanese” from Lombardy may be one of the most famous and well known Italian secondo piatto.
My favorite recipe is: Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva!
Ossobuco di Chianina IGP
You can pair ossobuco with other dishes. I am talking about delicious saffron risotto such as: Risotto alla Milanese.
As a side dish you may choose to eat ossobuco with polenta or with mashed potatoes.
The Italian ossobuco is a beef shank from the cow’s leg. It is a cut of meat butchered from a cow’s or bull leg.
Much is written on which part is best. It’s been said that veal shanks from the hind legs are the best! Meat from those parts is more voluminous and fleshy.
Ossobuco literally translates to “bone with a hole” with meat. You can prepare ossobuco from veal but also with other kinds of meat such as pork.
However, the finest meat for cooking, in Tuscany, is Chianina breed. It is high valued meat with a more intense taste.
For this recipe I bought the ossobuco di Chianina at the Fierli farm in Foiano della Chiana. Fierli is an organic farm. The animals have a long life and they are treated well.
The Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva is a true Tuscan recipe. Many people don’t prepare it at home. Some cuts of veal from the store may be chewy.
Tip for buy-in, first look for shanks that are > 2 inches. If they’re too thin, they’ll braise too fast.
My style Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva needs the following ingredients:
Recipe for 1 person
1 ossobuco di Chianina
red wine “Vino Nobile di Montepulciano Riserva DOCG” – Il Convento
1 clove of garlic
1 onion (soffritto)
1 celery (soffritto)
1 carrot (soffritto)
1 bay lief
When braising the ossobuco you may as well use meat broth or any other liquid (water). I prefer to use only wine. I do not mix the wine with other liquids. That would be a no-go, especially when it’s a high quality wine.
Also mixing tomatoes or tomato paste with red wine is not what I recommend. But that’s my personal opinion.
What else do you need
How to cook
Chop the onions, carrots and celery.
Peel the garlic.
Heat the pot until the olive oil is well heated. Instead of olive oil you may also use butter.
First stir-fry the garlic. When the garlic begins to colour reduce heat. Add the soffritto and cook the vegetables until they begin to soften and caramelize.
Meanwhile cover the Ossobuco with the flour.
Ossobuco di Chianina IGP
When the soffritto has a golden wheat color, remove it or move it to a side. It depends on the size of the stew pot. Sear the ossobuco on both sides until nicely browned. Sprinkle the ossobuco with salt and pepper.
Pour the red wine over the ossobuco and bring it to boil to evaporate the alcohol. Reduce the heat and add the bay leave and cloves.
Cover the pot and check occasionally. When the wine is absorbed just add a little extra. The meat should be left at a low temperature for about 2-3 hours.
When the meat is tender it will fall off the bone. The marrow in the hole of the bone is the best part of the ossobuco. It is a real delicacy and super yummy!
Serve the ossobuco on a plate and the warm wine sauce on top of it.
Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva DOCG
What to serve with ossobuco
Due to its massive taste ossobuco goes well with a creamy risotto, mashed potatoes or polenta.
If you’re cooking beef or stew Vino Nobile di Montepulciano (sangiovese) is your friend. It affects the taste of the dish. The ripe flavors in this wine give complexity to the sauce and the meat. Chianina is a traditional and genuine meat with an intense and pure taste.
Vino Nobile di Montepulciano is a full bodied wine. It is best when paired with the right food. In particular Chianina beef.
Nothing beats the magic of a brilliant wine and food pairing!
Vino Nobile di Montepulciano Riserva DOCG is recommended by Dutch wine critic and journalist De Grote Hamersma. This wine is available in my webshop.
Watch this video recipe to see how to cook Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva.
Brasato means braised beef. The best part about the recipe “Brasato al Vino Nobile di Montepulciano” is that it is an easy and slow cooker recipe.
This meat dish is delicious on a cold winter evening. Springtime is not really the season for a beef stew. But when it’s cold and rainy outside it is the perfect food to warm you up a bit!
There are many recipes of braised beef, but when preparing an outstanding brasato it is important to have high quality meat and good wine.
Vino Nobile di Montepulciano DOCG
What kind of wine would you recommend to use in beef stew?
I prefer a full bodied, robust red wine such as the Vino Nobile di Montepulciano DOCG.
This wine gives a very special aroma to the meat.
For this delicious recipe I use the perfect Chianina beef. This meat is expensive, but it is a very healthy meat and low in cholesterol.
Chianina is probably the oldest breed of cattle in Italy. Did you know that? This animal is also called the giant white cow “gigante bianco”.
Chianina farm Fierli
The homeland of the white Chianina cow is the Valdichiana area. The Fierli family is a four generations farm in Foiano della Chiana. A small town located between Cortona and Montepulciano. Today the family keeps 200 Chianina cows on 100 hectares of agriculture land.
Cecilia is member of the family Fierli. She came up with the rich, warm stew recipe “il brasato al Vino Nobile di Montepulciano”. Guanciale di Chianina cheek in Vino Nobile wine.
The cheek is a hard working muscle that needs to be cooked very slow. It takes hours before the meat is tender, but it is worth waiting for!
Besides guanciale di Chianina and Vino Nobile wine other necessary ingredients for this dish are olive oil, soffritto, salt and pepper.
A soffritto is the Italian cooking base for sauces, soups, stews and many more. It is an aromatic mix of onion, carrots and celery.
Besides the basic ingredients I add bay leaves, juniper berries, cloves and fresh rosemary. Really recommended!
It’s important to bring the meat out of the fridge a few hours before cooking. The meat must come up to room temperature.
In this recipe the marination step is not necessary.
Preparation time: 15 minutes Cooking time: 3 hours at least Serves: 2 people
450 gram of bovine cheek (Chianina) > 1/2 liter of Vino Nobile di Montepulciano wine
2 tablespoons extra-vergin olive oil
1 onion finely chopped
1 stick celery finely chopped
1 carrot finely chopped
1 bay leaf
3 juniper berries
salt, pepper, fresh rosemary
What else do you need
How to cook
Don’t remove the fat before cooking, that gives the meat a unique flavor and texture.
Clean, wash and chop the onions, carrots and celery.
Heat the stew pot over medium-high heat. Brown the soffritto in hot olive oil. Stirring frequently. The soffritto should be cooked until dorata (golden brown).
Add the meat to the pan and season it with salt and pepper.
Pour in the wine and bring it to boil. Reduce the heat, add the bay leaves, rosemary, cloves and juniper berries.
Cover the pot and turn the meat occasionally.
Leave the meat at a low and slow temperature.
The wine will evaporate. Let the wine reduce a bit and add more wine or other liquids when necessary.
After a few hours, when the meat is tender, remove it to a carving board. Slice the meat. Before serving make sure you remove the woody herbs stems and any bay leaves.
Arrange the meat on a serving plate and pour the wine sauce on top.
What to serve with beef stew
Serve warm with mashed potatoes, polenta or roasted potatoes with rosemary.. my favorite contorno!
A delicious antipasto
Antipasto misto di Cinta Senese: coppa, capocollo and speck.
Cinta Senese is an ancient Tuscan black pig with a white belt. They live free and they have a long and good life. The cinta senese meat has a DOP classification. It is top quality meat.
The main course pairs with the high tannic red wine Vino Nobile di Montepulciano DOCG.
Red wine and fatty or high-protein foods is a perfect wine and food pairing.
Vino Nobile di Montepulciano DOCG wine is an outstanding wine in the Tuscany region, available on my wine webshop.
Watch this video recipe to see how to cook il Brasato al Vino Nobile di Montepulciano!