Teresa's Recipes
Ossobuco
Ossobuco is a rich, comforting Italian specialty originating from the Lombardy region, featuring tender braised veal shanks that melt in your mouth. Cooked slowly with aromatic vegetables and a savory broth, this dish is often served with a vibrant gremolata—a fresh herb condiment that perfectly balances the richness of the meat. Traditionally enjoyed with creamy risotto or soft polenta, ossobuco is a celebration of Italian culinary tradition that transforms simple ingredients into an unforgettable meal.
Ingredients
- 4 pieces, about 1.5 inches thick Veal shanks
- to taste Salt
- to taste Black pepper
- for dredging All-purpose flour
- 3 tablespoons Olive oil
- 1, chopped Onion
- 1, chopped Carrot
- 1 stalk, chopped Celery
- 4 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 2 cups Beef broth
- 1 Bay leaf
- 1 teaspoon, dried Thyme
- for serving Gremolata (optional)
- 1/4 cup, chopped (for gremolata) Fresh parsley
- 1 tablespoon (for gremolata) Lemon zest
- 1 clove, minced (for gremolata) Garlic
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Calories: 450
- Fat: 25g
- Carbs: 10g
- Protein: 40g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat the oven to 325°F (160°C).
- Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the shanks and set aside.
- In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.
- Pour in the white wine and scrape the bottom of the pot to release any browned bits, letting it simmer for a few minutes.
- Add the beef broth, bay leaf, thyme, and additional salt and pepper to taste. Stir to combine.
- Return the veal shanks to the pot, nestling them into the liquid. Ensure they are mostly submerged.
- Cover the pot with a lid and transfer it to the preheated oven. Braise the ossobuco for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
- While the ossobuco is cooking, prepare the gremolata by combining chopped parsley, lemon zest, and minced garlic in a small bowl.
- Once cooked, remove the ossobuco from the oven and let it sit for a few minutes before serving.
- Serve the ossobuco hot, garnished with the gremolata for an added burst of flavor. This dish pairs wonderfully with creamy risotto or soft polenta.
Tips
- For a richer flavor, consider adding a splash of balsamic vinegar to the braising liquid.
- You can substitute veal shanks with lamb shanks for a different twist on this classic dish.