Here’s a classic Ossobuco 🥩🍷 — a rich Italian braised veal shank dish, traditionally served with gremolata and risotto or polenta.
Ingredients (Serves 4)
- 4 veal shanks (about 1 ½–2 inches thick)
- Salt & black pepper, to taste
- ¼ cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef or veal stock
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp lemon zest (for gremolata)
- 2 tbsp chopped fresh parsley (for gremolata)
- 1 clove garlic, minced (for gremolata)
Instructions
- Prepare veal shanks
- Pat shanks dry and season with salt and pepper.
- Lightly dredge in flour, shaking off excess.
- Brown the meat
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown shanks 3–4 minutes per side. Remove and set aside.
- Sauté vegetables
- In the same pot, cook onion, carrots, and celery until softened (5–7 minutes).
- Add garlic and cook 30 seconds.
- Deglaze & add liquids
- Pour in white wine, scraping up browned bits from the bottom.
- Stir in diced tomatoes, stock, thyme, and bay leaves.
- Braise
- Return shanks to the pot.
- Cover and simmer gently on low heat for 1 ½–2 hours until meat is tender and falling off the bone.
- Alternatively, bake covered at 325°F (160°C) for 1 ½–2 hours.
- Prepare gremolata
- Mix lemon zest, minced garlic, and chopped parsley.
- Serve
- Spoon ossobuco and sauce over risotto, polenta, or mashed potatoes.
- Sprinkle gremolata on top for a fresh, zesty finish.
Tips
- Make ahead: Ossobuco tastes even better the next day as flavors meld.
- Extra depth: Add a splash of Marsala wine or a bit of anchovy paste to the braise.
- Vegetables: Include mushrooms or peas toward the end of cooking for extra texture.
If you want, I can give you a slow cooker ossobuco version that makes the meat ultra-tender with minimal hands-on cooking 😄
Do you want me to do that?
