Here’s a classic Italian dish: ossobuco—slow-braised veal shanks that become incredibly tender and rich, traditionally served with risotto or polenta.
🥩 Ossobuco (Italian Braised Veal Shanks)
🧾 Ingredients
- Veal shanks (ossobuco cuts) – 2–4 pieces
- onion – 1 large, chopped
- Carrot – 1, diced
- Celery – 1–2 stalks, diced
- Garlic – 3 cloves, minced
- Tomatoes – 1 cup chopped (or crushed)
- Beef or veal stock – 2–3 cups
- White wine – ½ cup (optional but traditional)
- Flour – 2–3 tbsp (for coating meat)
- Butter + olive oil – 2–3 tbsp each
🌿 Seasoning
- Salt – to taste
- Black pepper – 1 tsp
- Bay leaf – 1–2
- Thyme – 1 tsp
👨🍳 Cooking Steps
1. Prepare the meat
- Lightly coat veal shanks in flour
- Sear in butter + oil until browned on both sides
- Remove and set aside
2. Build the base
- In same pot, add onion, carrot, celery
- Cook until soft and golden
- Add garlic and cook 1 minute
3. Deglaze
- Add white wine (if using)
- Scrape bottom of pot to lift flavor
4. Add tomatoes + stock
- Add chopped tomatoes and stock
- Stir in salt, pepper, thyme, bay leaf
5. Slow braise
- Return veal to pot
- Cover and simmer on low heat for 1.5–2.5 hours
- Meat should become very tender and falling off the bone
6. Finish
- Adjust seasoning
- Sauce should be thick and rich
🍽️ Traditional Serving
- Served with risotto alla Milanese (saffron risotto)
- Or creamy mashed potatoes or polenta
- Topped with gremolata (lemon zest + garlic + parsley)
🔥 Pro Tips
- Slow cooking is essential—don’t rush it
- Bone marrow inside shanks is the signature flavor
- Even better the next day
If you want, I can also give you a pressure cooker ossobuco (1-hour version) or a budget version using beef shank instead of veal.
