Ossobuco is a classic Italian dish featuring tender veal shanks braised with vegetables, white wine, and broth. This rich and flavorful dish is traditionally served with gremolata (a mixture of lemon zest, garlic, and parsley) and often accompanied by risotto or polenta. The slow-cooking process ensures that the meat is fall-off-the-bone tender and infused with savory flavors.
Appliances and Special Utensils
- Large heavy-bottomed pot or Dutch oven with lid
- Oven
- Tongs
- Wooden spoon and spatula
- Microplane or fine grater
Ingredients
- 4 veal shanks (about 1.5 inches thick)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or veal broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp fresh parsley, chopped (for garnish)
Gremolata
- 1 lemon, zested
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Prepare Veal Shanks: Pat the veal shanks dry with paper towels. Season generously with salt and pepper. Dredge the shanks in flour, shaking off any excess.
- Sear Veal Shanks: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the veal shanks and sear on all sides until golden brown, about 4-5 minutes per side. Remove the shanks and set aside.
- Cook Aromatics: In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- Deglaze: Pour in the white wine, stirring to deglaze the bottom of the pot and incorporate any browned bits. Let the wine reduce by half, about 3-4 minutes.
- Combine Ingredients: Add the broth, diced tomatoes, thyme, and bay leaf to the pot. Stir to combine. Return the seared veal shanks to the pot, nestling them into the sauce.
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Cook in Oven: Cover the pot with its lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
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Prepare Gremolata: While the ossobuco is cooking, prepare the gremolata by combining the lemon zest, minced garlic, and chopped parsley in a small bowl. Set aside.
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Serve: Remove the pot from the oven and discard the bay leaf. Place the veal shanks on a serving platter and spoon the sauce and vegetables over the top. Sprinkle with the gremolata and chopped parsley. Serve with risotto, polenta, or your favorite side dish. Enjoy your delicious, homemade Ossobuco!
This Ossobuco recipe ensures a flavorful, melt-in-your-mouth experience that will impress your family and guests. Perfect for special occasions or a comforting weekend meal!