Ossobuco 🍖🇮🇹
A rich, slow-cooked Italian dish made with braised veal shanks, famous for its deep flavor and melt-in-your-mouth texture.
🍽️ What is Ossobuco?
Ossobuco (means “bone with a hole” in Italian) comes from Milan.
It’s known for the marrow inside the bone, which becomes buttery and delicious when cooked.
🧾 Key Ingredients
- Veal shanks (cross-cut, with bone)
- Onion, carrot, celery (soffritto base)
- Garlic
- White wine 🍷
- Beef or veal broth
- Tomatoes (sometimes, depending on version)
- Olive oil & butter
- Herbs (thyme, bay leaf)
👩🍳 How It’s Made
- Season & sear the veal shanks until browned
- Cook onion, carrot, and celery in the same pot
- Add garlic, then deglaze with white wine
- Add broth (and tomatoes if using)
- Return meat and slow simmer for 1.5–2.5 hours
👉 The meat becomes fork-tender and rich
🌿 Traditional Finish
Gremolata (fresh topping):
- Lemon zest 🍋
- Garlic
- Parsley
Sprinkled on top for a fresh, bright contrast
🍚 What to Serve With
- Risotto (especially Milanese)
- Mashed potatoes
- Polenta
🔥 Why People Love It
- Deep, slow-cooked flavor
- Tender meat that falls apart easily
- The marrow = the most prized bite 😋
If you want, I can give you a simplified home version or a chicken/beef alternative if veal isn’t available 👀
