How to Make Traditional Ossobuco | Italian Braised Veal Shanks Recipe

What Is Ossobuco?

The word “Ossobuco” literally means “bone with a hole” in Italian — referring to the marrow-filled bone in the center of the veal shank. The meat becomes incredibly tender when slow-cooked in a mixture of white wine, vegetables, broth, and herbs.

 Ingredients

 For the ossobuco:

• 4 veal shanks (about 2 inches thick)
• Salt and black pepper
• All-purpose flour (for dredging)
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 ½ cups beef or veal broth
• 400g (14 oz) canned crushed tomatoes
• 2 bay leaves
• 1 tsp dried thyme or a sprig of fresh thyme
• Zest of 1 lemon (optional)

 Instructions – How to Make Ossobuco

 1. Prepare the veal

• Pat dry the veal shanks and season with salt and pepper.
• Lightly dredge each piece in flour, shaking off the excess.

 2. Brown the meat

• In a large heavy pot or Dutch oven, heat olive oil and butter over medium-high heat.
• Sear the veal shanks on all sides until golden brown (about 3–4 minutes per side). Remove and set aside.

3. Sauté vegetables

• In the same pot, add chopped onion, carrot, celery, and garlic.
• Cook for 5–7 minutes until softened and fragrant.

4. Deglaze and simmer

• Add white wine to deglaze the pan, scraping up any browned bits.
• Let it simmer for 2–3 minutes until slightly reduced.

5. Add sauce and simmer

• Stir in the crushed tomatoes, broth, bay leaves, and thyme.
• Return the veal shanks to the pot, cover with a lid, and reduce the heat.

 6. Slow-cook

• Simmer on low heat for 1.5 to 2 hours, or until the meat is fork-tender and falling off the bone.
• (Alternatively, you can bake it in the oven at 160°C/325°F for the same time.)

Optional Gremolata Topping (Traditional Finishing Touch)

Mix together:

• 2 tbsp chopped fresh parsley
• 1 garlic clove, finely minced
• Zest of 1 lemon

Sprinkle over the ossobuco just before serving for a fresh, citrusy kick.

🍚 What to Serve with Ossobuco?

• Risotto alla Milanese (with saffron) – the classic pairing
• Creamy polenta
• Mashed potatoes
• Crusty Italian bread

 Cooking Tips

• Use thick-cut veal shanks with a good amount of marrow — this adds richness to the sauce.
• Don’t skip searing the meat — it adds deep flavor to the final dish.
• Let the dish rest for 10–15 minutes before serving to enhance the flavor.