Classic Italian Ossobuco: A Step-By-Step Recipe

Ingredients

  • 4 veal shanks (around 3 pounds)
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 cup of all-purpose flour (for dredging)
  • 1/4 cup of olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon of tomato paste
  • 1 cup of dry white wine
  • 1 1/2 cups of beef broth
  • 1 (14.5-ounce) can of diced tomatoes
  • 1 tablespoon of fresh rosemary, chopped
  • 1 tablespoon of fresh thyme, chopped
  • 2 bay leaves
  • For the gremolata:
  • 1/2 cup of fresh parsley, chopped
  • Grated zest of 1 lemon
  • 2 cloves of garlic, minced

Steps and instructions

  1. Season the veal shanks with salt and pepper, then dredge them in flour, shaking off excess.
  2. In a large dutch oven, heat the olive oil over medium heat. Add the veal shanks and brown on all sides. Remove the shanks and set aside.
  3. In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened.
  4. Add the minced garlic and tomato paste. Stir well and cook for a minute until fragrant.
  5. Pour in the white wine, scraping the bottom of the pot to loosen any brown bits. Allow the wine to reduce by half.
  6. Add the beef broth, diced tomatoes, rosemary, thyme, and bay leaves.
  7. Return the veal shanks to the pot, nestling them into the sauce. The shanks should be covered about 2/3 by the liquid.
  8. Cover the pot and reduce the heat to low. Let it simmer for about 1 1/2 to 2 hours, or until the meat is tender and nearly falling off the bone.
  9. To prepare the gremolata, in a small bowl mix together the chopped parsley, lemon zest, and minced garlic.
  10. Before serving, sprinkle the gremolata over the osso buco.

Tools for making

  • Cutting board - To chop and prepare the vegetables
  • Chef's knife - To cut the onion, carrots, celery, and herbs
  • Dutch oven - A large pot with a tight-fitting lid to cook the ossobuco
  • Tongs - To flip and remove the veal shanks from the pot
  • Measuring cups - To accurately measure the flour, wine, and broth
  • Wooden spoon - To stir the sauce and scrape the bottom of the pot
  • Microplane or zester - To grate the lemon zest for the gremolata

Recipe variations

  • Use a different protein: Substitute veal shanks with beef shanks, pork shanks, or lamb shanks.
  • Gluten-free option: Replace all-purpose flour with a gluten-free flour blend for dredging.
  • Vegan alternative: Replace the veal shanks with thick-cut seitan or portobello mushrooms for a meat-free version.
  • Spice it up: Add red pepper flakes or a pinch of cayenne pepper for a touch of heat.
  • Herb variations: Experiment with different herbs like oregano, sage, or marjoram to add different flavor profiles.
  • Citrus twist: Add a squeeze of lemon or orange juice to the braising liquid to give it a citrusy kick.
  • Vegetable medley: Expand the vegetable component by adding bell peppers, zucchini, or fennel to the pot.
  • Richer sauce: Stir in a tablespoon of tomato paste or a splash of balsamic vinegar to deepen the flavor of the sauce.
  • Crust alternatives: Instead of dredging in flour, try using breadcrumbs, crushed crackers, or cornmeal for a different crust texture.
  • Wine substitution: Swap the white wine for red wine, such as a full-bodied red like Cabernet Sauvignon, for a richer flavor.

Recipe overview

Get ready to transport your kitchen to Italy with this delectable Ossobuco recipe! This classic Italian dish, made with tender veal shanks, vegetables, and a rich tomato-based sauce, is comfort food at its finest. The meat is braised until it's fall-off-the-bone tender, then finished off with a tangy gremolata - a fresh herb and lemon zest topping that adds a burst of bright flavor. This recipe does require a bit of time and patience, but the end result is absolutely worth it. Serve it over creamy risotto or polenta for a complete meal that will impress any dinner guest. Buon appetito!

Common questions

  1. Can I use a different type of meat for this recipe? No, ossobuco traditionally uses veal shanks for its unique flavor and texture.
  2. Can I use dried herbs instead of fresh ones? Fresh herbs are recommended for the best flavor, but if you don't have them on hand, you can use dried herbs. Remember to adjust the quantities as dried herbs are more concentrated.
  3. Can I substitute the white wine with something else? If you prefer not to use wine, you can substitute it with an equal amount of beef broth or vegetable broth.
  4. Should I remove the bone from the veal shanks? It is recommended to keep the bone intact as it adds flavor to the dish during the long cooking process. Plus, it's traditional to serve ossobuco with the marrow from the bone.
  5. Can I make this recipe in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Just follow the same steps of browning the meat and sautéing the vegetables before transferring everything to the slow cooker. Cook on low heat for 6-8 hours or until the meat is tender.
  6. What can I serve with ossobuco? Ossobuco is often served with risotto alla milanese, polenta, or mashed potatoes. You can also pair it with a side of steamed vegetables or a fresh salad.
  7. Can I make ossobuco ahead of time? Yes, ossobuco actually tastes even better the next day as the flavors have had time to meld. You can make it ahead of time and refrigerate it. Just reheat gently on the stovetop before serving.

Serving dishes and utensils

Origin stories

Ossobuco, an iconic dish from the Lombardy region of Italy, particularly the city of Milan, is steeped in rich culinary tradition. The name 'Ossobuco' itself tells a tale of the dish's composition, translating to 'bone with a hole', a reference to the marrow-filled shank bone that is the star of this rustic meal. Originally, Ossobuco was a dish prepared in the colder months, its hearty and warming qualities well-suited to fend off the chill of a Milanese winter. The dish has evolved over time, with the introduction of tomatoes in the recipe happening only in the 20th century. Adored for its deep flavors and the tenderness of its meat, Ossobuco is an enduring testimony to the art of slow cooking.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.