🥘 **Ossobuco
Ossobuco is a classic Italian dish made from braised veal shanks, slow-cooked with vegetables, wine, and broth until tender. The marrow in the bone gives the dish its rich, silky flavor. It’s traditionally served with risotto alla Milanese or polenta.
🧾 Ingredients (4 servings)
- 4 veal shanks (about 1 1/2 inches thick)
- 1/2 cup all-purpose flour, for dredging
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef or veal broth
- 1 (14 oz) can diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme or rosemary
- 1 bay leaf
- Optional: gremolata (chopped parsley, garlic, lemon zest) for garnish
👩🍳 Instructions
- Dredge the veal
- Lightly coat shanks in flour, shaking off excess.
- Brown the meat
- Heat olive oil in a large oven-safe pot or Dutch oven.
- Brown shanks 3–4 minutes per side. Remove and set aside.
- Sauté vegetables
- In the same pot, sauté onion, carrot, celery, and garlic until softened.
- Deglaze
- Pour in white wine, scraping the bottom of the pot to lift browned bits.
- Braise the veal
- Add broth, tomatoes, herbs, salt, and pepper.
- Return veal shanks to the pot. Cover and simmer 2–2.5 hours (or bake in oven at 325°F/160°C) until meat is tender and falling off the bone.
- Serve
- Serve hot, garnished with gremolata over risotto, mashed potatoes, or polenta.
🍴 Tips & Variations
- Gremolata: Adds a bright, fresh finish to the rich, slow-cooked veal.
- Wine choice: Use a dry white wine for traditional flavor; a light red can also work.
- Make-ahead: Ossobuco often tastes better the next day as flavors deepen.
If you want, I can also give you a restaurant-style Ossobuco recipe that comes out extra tender, rich, and perfect for impressing guests.
Do you want me to do that?
