Braised Ossobuco with Eggplant
A hearty Italian dish featuring braised ossobuco and eggplant in a rich tomato sauce.
Ingredients
- ●2 pounds ossobuco4-6 veal shanks
- ●1 large eggplantsliced into 1-inch pieces
- ●1 cup intense red winesuch as Cabernet Sauvignon
- ●2 tablespoons dense tomato pasteoptional
- ●1 teaspoon italian seasoningsuch as dried oregano and basil
- ●2 tablespoons olive oilfor browning
- ●1 medium onionchopped
Instructions
- 1
1. Preheat oven to 300°F (150°C).
- 2
2. Season the ossobuco with salt and pepper.
- 3
3. Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
4. Sear the ossobuco until browned on all sides, about 5 minutes per side.
- 5
5. Remove the ossobuco from the pot and set aside.
- 6
6. Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 7
7. Add the sliced eggplant and cook for an additional 5 minutes.
- 8
8. Add the intense red wine to the pot and cook until reduced by half, scraping up any browned bits from the bottom of the pot.
- 9
9. Add the dense tomato paste and cook for 1-2 minutes.
- 10
10. Add the italian seasoning and stir to combine.
- 11
11. Return the ossobuco to the pot and cover with a lid.
- 12
12. Transfer the pot to the preheated oven and braise for 2-3 hours, or until the ossobuco is tender.
- 13
13. Remove the pot from the oven and let it cool slightly.
- 14
14. Serve the ossobuco with the eggplant and sauce spooned over the top.