Ah, Ossobuco—a classic Italian dish from Milan! It’s braised veal shanks cooked slowly with vegetables, wine, and broth until melt-in-your-mouth tender, often served with a rich sauce and gremolata. Here’s a complete guide:
🥩 Ossobuco (Braised Veal Shanks)
Servings: 4
Prep Time: 20 minutes
Cook Time: 2–2.5 hours
Ingredients
-
4 veal shanks (about 1½–2 inches thick)
-
Salt and black pepper, to taste
-
½ cup all-purpose flour (for dredging)
-
3 tbsp olive oil
-
1 medium onion, finely diced
-
1 carrot, finely diced
-
1 celery stalk, finely diced
-
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)
-
1 bay leaf
For the Gremolata (optional but traditional):
-
2 tbsp finely chopped fresh parsley
-
Zest of 1 lemon
-
1 garlic clove, minced
Instructions
-
Prep Veal Shanks: Pat shanks dry, season with salt and pepper, and dredge lightly in flour. Shake off excess.
-
Brown Shanks: In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Brown shanks on all sides, then remove and set aside.
-
Sauté Vegetables: Add onion, carrot, celery, and garlic to the pot. Cook until softened, about 5–7 minutes.
-
Deglaze: Pour in wine, scraping up browned bits from the bottom. Let it reduce by half, about 3–5 minutes.
-
Add Liquids & Herbs: Stir in tomatoes, broth, thyme, and bay leaf. Return shanks to the pot. The liquid should come about halfway up the shanks.
-
Braise: Cover and simmer gently on low heat (or in a 325°F/160°C oven) for 2–2.5 hours, until the meat is very tender and falling off the bone.
-
Make Gremolata: Mix parsley, lemon zest, and garlic. Sprinkle over the ossobuco just before serving.
-
Serve: Traditionally with risotto alla Milanese or creamy polenta.
📝 Tips for Success
-
Veal Shanks: Can substitute beef shanks if veal is unavailable; cooking time may vary slightly.
-
Slow & Low: Ensures tender, flavorful meat.
-
Rich Sauce: For extra richness, reduce the braising liquid after removing shanks to make a concentrated sauce.
-
Gremolata: Adds bright, fresh contrast to the rich dish.
If you want, I can also give a shorter, pressure-cooker version that delivers tender ossobuco in under an hour, perfect for weeknight cooking.
Do you want me to do that?
