Ossobuco

Here’s a traditional Italian recipe for Ossobuco — a rich, tender veal (or beef) shank dish slowly braised with wine, broth, and aromatic vegetables. It’s a true comfort classic from Milan, often served with risotto alla Milanese or polenta. 🇮🇹🍷

🍖 Classic Ossobuco alla Milanese

Serves: 4
Prep time: 20 min
Cook time: 2 to 2½ hours

Ingredients

• 4 veal shanks, about 1½ to 2 inches thick (can substitute beef shanks)
• Salt and pepper, to taste
• ½ cup flour, for dredging
• 3 tbsp olive oil
• 2 tbsp butter

For the braise:

• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, minced
• ¾ cup dry white wine
• 2 cups beef or veal broth
• 1 cup crushed tomatoes (or canned diced tomatoes)
• 1 tbsp tomato paste
• 1 tsp thyme (fresh or dried)
• 1 bay leaf
• Optional: zest of ½ lemon for brightness

For the gremolata (traditional garnish):

• 2 tbsp fresh parsley, finely chopped
• 1 clove garlic, minced
• Zest of 1 lemon

Instructions

1. Prepare the shanks:
   • Pat veal shanks dry.
   • Season with salt and pepper, then dredge lightly in flour, shaking off the excess.
2. Sear the meat:
   • In a heavy Dutch oven or large pot, heat olive oil and butter over medium-high heat.
   • Sear shanks on all sides until browned (about 3–4 minutes per side).
   • Remove and set aside.
3. Cook the vegetables:
   • In the same pot, add onion, carrot, celery, and garlic.
   • Cook 5–7 minutes until softened and lightly golden.
4. Deglaze with wine:
   • Pour in the white wine, scraping up any browned bits from the bottom of the pot.
   • Simmer for 2–3 minutes until slightly reduced.
5. Add braising liquids:
   • Stir in tomatoes, tomato paste, thyme, bay leaf, and broth.
   • Return shanks to the pot, spooning some sauce over them.
   • Liquid should come about halfway up the sides of the meat.
6. Braise:
   • Cover the pot and cook low and slow:
     • On the stovetop: Simmer gently for 2–2½ hours, or
     • In the oven: Bake at 325°F (160°C) for 2 hours, until the meat is tender and falling off the bone.
7. Make gremolata:
   • Combine parsley, garlic, and lemon zest in a small bowl.
   • Sprinkle over the ossobuco just before serving for a burst of freshness.
8. Serve:
   • Serve warm with Risotto alla Milanese, mashed potatoes, or polenta.
   • Spoon plenty of the rich sauce over the top.

🍷 Tips & Variations

• For extra richness: Add a splash of Marsala or red wine instead of white.
• Thicker sauce: Simmer uncovered for the last 15 minutes to reduce.
• Gremolata substitute: If you prefer milder flavor, use just lemon zest and parsley.
• Make ahead: Tastes even better the next day as the flavors deepen!

Would you like me to include the recipe for the traditional saffron risotto (Risotto alla Milanese) that’s usually served alongside Ossobuco?