Ossobuco

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.

Servings: 4

Ingredients

  • Veal shanks (4 pieces, about 1.5 inches thick)
  • Salt (to taste)
  • Black pepper (to taste)
  • All-purpose flour (for dredging)
  • Olive oil (3 tablespoons)
  • Onion (1, chopped)
  • Carrot (1, chopped)
  • Celery (1 stalk, chopped)
  • Garlic (4 cloves, minced)
  • Tomato paste (2 tablespoons)
  • Dry white wine (1 cup)
  • Beef broth (2 cups)
  • Bay leaf (1)
  • Thyme (1 teaspoon, dried)
  • Gremolata (optional) (for serving)
  • Fresh parsley (1/4 cup, chopped (for gremolata))
  • Lemon zest (1 tablespoon (for gremolata))
  • Garlic (1 clove, minced (for gremolata))

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
  3. 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.
  4. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
  5. Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.
  6. Pour in the white wine and scrape the bottom of the pot to release any browned bits, letting it simmer for a few minutes.
  7. Add the beef broth, bay leaf, thyme, and additional salt and pepper to taste. Stir to combine.
  8. Return the veal shanks to the pot, nestling them into the liquid. Ensure they are mostly submerged.
  9. 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.
  10. While the ossobuco is cooking, prepare the gremolata by combining chopped parsley, lemon zest, and minced garlic in a small bowl.
  11. Once cooked, remove the ossobuco from the oven and let it sit for a few minutes before serving.
  12. Serve the ossobuco hot, garnished with the gremolata for an added burst of flavor. This dish pairs wonderfully with creamy risotto or soft polenta.

Dietary Information

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