Italian Ossobuco

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Menu: Different Food Styles or browse Other Mediterranean Recipes

Italian Ossobuco (Mediterranean - Main Course) Recipe

Ossobuco is an Italian dish that features cross-cut veal shanks braised with vegetables, white wine, and broth. The dish is slow-cooked until the meat becomes tender and the flavors meld together. Ossobuco is traditionally served with a gremolata (a mixture of lemon zest, garlic, and parsley) and saffron-infused risotto. It is a flavorful and indulgent main course that represents the richness of Italian cuisine and the Mediterranean.
Ingredients:
  • Veal shanks - 4 pcs
  • Salt - 1 tsp (10 g)
  • Pepper - 1 tsp (5 g)
  • All-purpose flour - 1/4 cup (50 g)
  • Olive oil - 1/4 cup (60 mL)
  • Butter - 1/4 cup (60 g)
  • Carrots, diced - 2 pcs
  • Celery, diced - 2 stalks
  • Onion, diced - 1 pc
  • Garlic, minced - 4 cloves
  • Tomato paste - 2 tbsp (30 g)
  • White wine - 2 cups (500 mL)
  • Beef broth - 2 cups (500 mL)
  • Bay leaf - 2 pcs
Instructions
  • Preheat the oven to 175°C (350°F).
  • Serve the ossobuco hot, garnished with the gremolata, and accompanied by saffron-infused risotto. Enjoy!
  • Season the veal shanks with salt and pepper. Dredge them in flour, shaking off any excess.
  • In a large Dutch oven or ovenproof pot, heat the olive oil and butter over medium-high heat. Add the veal shanks and cook until browned on all sides, about 8 minutes. Remove the shanks and set aside.
  • In the same pot, add the carrots, celery, onion, and garlic. Cook until softened, about 5 minutes. Add the tomato paste and cook for 1-2 minutes.
  • Add the white wine and deglaze the pot, scraping up any browned bits on the bottom. Bring to a boil and let cook until the wine has reduced by half.
  • Add the beef broth and stir to combine. Return the veal shanks to the pot, making sure they are covered with the liquid. Add the bay leaves.
  • Cover the pot and transfer to the oven. Cook for 2-2 1/2 hours, until the meat is tender and falling off the bone.
  • Remove the pot from the oven and let rest for 10 minutes.
  • In a small bowl, mix together the lemon zest, garlic, and parsley to make the gremolata.

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