Here’s a classic Ossobuco recipe—a rich, slow-braised veal shank dish from Milan, served with a savory sauce and gremolata 🍖🍋
🍖 Ossobuco (Braised Veal Shanks)
Ingredients
- 4 veal shanks (about 1½–2 inches thick)
- Salt & black pepper, to taste
- ¼ cup flour, for dredging
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 2 cups beef or veal stock
- 2 teaspoons fresh thyme
- 2 bay leaves
- 1 teaspoon lemon zest (for gremolata)
- 2 tablespoons fresh parsley, chopped (for gremolata)
- 1 clove garlic, minced (for gremolata)
Instructions
- Prep veal shanks
- Season shanks with salt and pepper.
- Lightly dredge in flour, shaking off excess.
- Brown the shanks
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Brown shanks 3–4 minutes per side. Remove and set aside.
- Sauté vegetables
- Add onion, carrot, celery, and garlic. Cook 5–6 minutes until softened.
- Deglaze & braise
- Pour in wine, scraping up browned bits.
- Add crushed tomatoes, stock, thyme, and bay leaves.
- Return shanks to pot, ensuring they are mostly submerged in liquid.
- Cook low and slow
- Bring to a simmer, cover, and cook 2–2½ hours on low heat, or in a 325°F (165°C) oven, until meat is tender and falling off the bone.
- Make gremolata
- Mix lemon zest, parsley, and garlic. Sprinkle over ossobuco before serving.
🌟 Serving Ideas
- Traditional: risotto alla Milanese (saffron risotto)
- Mashed potatoes or polenta
- Crusty bread to soak up the sauce
Tips
- Browning the shanks well adds deep flavor
- Don’t rush the braise—low, slow cooking makes meat tender
- Gremolata adds a bright, fresh contrast to the rich sauce
If you want, I can also share a slow cooker ossobuco version, instant pot version, or a chicken ossobuco substitute for a lighter option.
