ossobuco recipe

ossobuco recipe

ossobuco recipe

If you’ve ever wondered what happens when Italians decide to turn a veal shank into a culinary masterpiece, meet Ossobuco—the dish that’s as fun to say as it is to eat. Hailing from Milan, this slow-cooked wonder is the ultimate comfort food for anyone who believes meat should fall off the bone and into your heart. The name literally means “bone with a hole,” and that hole is filled with marrow—aka nature’s butter. Yes, Ossobuco is basically a meat lollipop for grown-ups.

The magic starts with a thick veal shank, braised low and slow in a fragrant mix of white wine, tomatoes, onions, carrots, and celery. The result? Meat so tender it practically dissolves on your fork, and a sauce so rich it could make a grown nonna cry. But the real star is the marrow—a creamy, decadent treasure hidden inside the bone.

Ossobuco Recipe

Ingredients (Serves 4):

For the Ossobuco:

  • 4 veal shanks (about 1.5 inches thick), tied with kitchen twine

  • Salt & pepper

  • ½ cup (60g) all-purpose flour, for dredging

  • 4 tbsp (60g) butter

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 2 carrots, finely chopped

  • 2 celery stalks, finely chopped

  • 4 garlic cloves, minced

  • 1 cup (240ml) dry white wine

  • 2 cups (480ml) chicken or beef stock

  • 1 cup (240ml) canned crushed tomatoes

  • 2 bay leaves

  • 2-3 sprigs fresh thyme

For the Gremolata (optional):

  • Zest of 1 lemon

  • 2 garlic cloves, minced

  • ¼ cup fresh parsley, finely chopped

Instructions:

1. Prepare the Veal Shanks:

  1. Pat the veal shanks dry and season generously with salt and pepper.

  2. Dredge each shank in flour, shaking off excess.

2. Sear the Shanks:

  1. In a large Dutch oven or heavy pot, heat butter and olive oil over medium-high heat.

  2. Sear the shanks for 3-4 minutes per side until golden brown. Remove and set aside.

3. Cook the Vegetables:

  1. In the same pot, add onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.

4. Deglaze & Braise:

  1. Pour in the white wine, scraping up any browned bits. Let it simmer for 2-3 minutes.

  2. Add the crushed tomatoes, stock, bay leaves, and thyme. Stir to combine.

  3. Return the shanks to the pot, ensuring they’re mostly submerged in the liquid.

5. Slow Cook:

  1. Cover and simmer on low heat for 1.5-2 hours, turning the shanks halfway through, until the meat is fork-tender.

6. Make the Gremolata (Optional):

  1. Mix lemon zest, garlic, and parsley in a small bowl.

7. Serve:

  1. Remove the twine from the shanks and place them on a serving platter.

  2. Spoon the sauce over the top and sprinkle with gremolata (if using).

  3. Serve with Risotto alla Milanese or mashed potatoes.

Pro Tips:

  • Marrow Love: Scoop out the marrow and spread it on crusty bread—it’s a delicacy!

  • Shortcut: Use a slow cooker or Instant Pot for hands-off cooking.

  • Wine Pairing: A bold red like Barolo or Chianti complements the rich flavors.