Here’s a classic Ossobuco recipe—a tender, slow-cooked Italian veal shank dish with rich, flavorful sauce and marrow in the bone. Perfect over risotto or mashed potatoes.
🥩 Ingredients (Serves 4)
- 4 veal shanks (about 1 1/2 inches thick)
- Salt and black pepper
- 1/4 cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 2 cups beef or veal broth
- 2 tsp fresh thyme or 1 tsp dried thyme
- 2 tsp fresh rosemary or 1 tsp dried rosemary
- 2 bay leaves
- Zest of 1 lemon (for gremolata)
- 2 tbsp fresh parsley, chopped (for gremolata)
- 1 clove garlic, minced (for gremolata)
🥄 Instructions
- Prepare Veal Shanks:
Season shanks with salt and pepper, then dredge lightly in flour. Shake off excess. - Brown the Shanks:
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown shanks on all sides, about 4–5 minutes per side. Remove and set aside. - Sauté Vegetables:
In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5–7 minutes. - Deglaze & Add Liquid:
Pour in white wine and scrape up any browned bits from the bottom. Simmer 2–3 minutes. Add diced tomatoes, broth, thyme, rosemary, and bay leaves. - Cook Shanks:
Return shanks to the pot, ensuring they are mostly submerged. Cover and simmer low and slow for 2–3 hours, until the meat is fork-tender and falling off the bone. - Prepare Gremolata:
Mix lemon zest, minced garlic, and chopped parsley. Sprinkle over ossobuco just before serving to brighten the flavor. - Serve:
Serve hot over risotto, mashed potatoes, or polenta. Spoon some of the rich sauce over the top.
💡 Tips:
- For deeper flavor, brown the shanks in batches and use a splash of broth to deglaze between batches.
- Slow-cooking is key—don’t rush it. The marrow in the bone adds incredible richness.
- You can add a splash of heavy cream or butter at the end for extra silky sauce.
If you want, I can also give a slow cooker version of ossobuco that’s almost hands-off but still melts in your mouth.
Do you want me to share that version?
