Ossobuco, a classic Italian dish from Milan, celebrates rich, hearty flavours and tender, melt-in-your-mouth textures. The name “ossobuco” translates to “bone with a hole,” referring to the marrow-filled veal shanks that are the star of this dish. Slow-cooked in a savoury broth of wine, tomatoes, and aromatic vegetables, the veal shanks become incredibly tender, while the marrow adds a luscious depth to the sauce.

More about Italian Ossobuco

This traditional recipe is often served with a vibrant gremolata—a zesty mixture of lemon zest, garlic, and parsley—brightening the dish with fresh flavour. Ossobuco is typically enjoyed with risotto alla Milanese, creamy polenta, or a simple crusty bread to soak up the delectable sauce. Whether you’re preparing a special meal for guests or indulging in a comforting family dinner, Ossobuco is sure to impress with its robust taste and comforting warmth.

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Traditional Ossobuco Recipe – Italian Cuisine Masterpiece

Recipe by Eric

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

Total time

2

hours 

20

minutes

Ingredients:

• 4 veal shanks (about 1 1/2 inches thick)

• Salt and pepper to taste

• 1/2 cup all-purpose flour

• 1/4 cup olive oil

• 1 medium onion, finely chopped

• 2 carrots, finely chopped

• 2 celery stalks, finely chopped

• 4 cloves garlic, minced

• 1 cup dry white wine

• 1 cup beef broth

• 1 can (14.5 ounces) diced tomatoes

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Zest of 1 lemon

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon unsalted butter

Instructions:

• Prep the Veal Shanks: Pat the veal shanks dry with paper towels. Season them generously with salt and pepper, then dredge in flour, shaking off any excess.
• Sear the Shanks: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the veal shanks until browned on all sides, about 4-5 minutes per side. Transfer the shanks to a plate and set aside.
• Prepare the Vegetables: In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for another minute.
• Deglaze and Simmer: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, then add the beef broth, diced tomatoes, bay leaf, thyme, and rosemary. Return the veal shanks to the pot, submerging them in the liquid.
• Braise the Veal: Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 1/2 to 2 hours or until the veal is tender and the sauce has thickened. Turn the shanks occasionally to ensure even cooking.
• Prepare the Gremolata: While the veal is braising, prepare the gremolata by mixing the lemon zest, parsley, and minced garlic in a small bowl.
• Finish the Dish: Once the veal is tender, remove the shanks from the pot. Stir the butter into the sauce to add a glossy finish. Serve the veal shanks topped with a generous sprinkle of gremolata.

Notes

• Enjoy the timeless delight of Italian Ossobuco, a dish that brings a touch of Milanese tradition to your table with every savoury bite.

Ideas for Serving

• Serve Ossobuco with Risotto alla Milanese to complement the rich flavours with creamy saffron-infused rice.
• Pair it with creamy polenta or mashed potatoes for a comforting side.
• A roasted vegetable or fresh green salad can add a refreshing contrast.
• Don’t forget a slice of crusty Italian bread to mop up the delicious sauce!

Nutritional Information

• Calories: 450 per serving
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 130mg
• Sodium: 800mg
• Total Carbohydrates: 18g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 28g

History

Ossobuco is a dish with deep roots in Milanese cuisine. It is traditionally prepared with veal shanks braised in white wine and broth. The earliest recipes date back to the 19th century, showcasing the Italian love for slow-cooked, flavorful dishes. Adding gremolata, a mixture of lemon zest, parsley, and garlic, is a modern addition that enhances the dish’s overall flavour profile. Historically, ossobuco was a peasant dish that used inexpensive cuts of meat and transformed them into a sumptuous meal through slow cooking.

FAQs

Q: Can I use a different type of meat?

A: While traditional ossobuco is made with veal shanks, you can substitute beef or pork shanks. Cooking times may vary.

Q: What can I use instead of white wine?

A: If you prefer not to use wine, you can substitute an equal amount of additional beef broth or a mixture of beef broth and a tablespoon of white vinegar or lemon juice for acidity.

Q: Can I make ossobuco in advance?

A: Yes, ossobuco can be made a day in advance and reheated. The flavours often improve with time. Store it in the refrigerator and reheat gently on the stovetop.

Q: How do I store leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze for up to 3 months. Reheat gently to avoid overcooking the meat.

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