Ossobuco, an Italian specialty

Ossobuco is an iconic dish from Lombard cuisine, especially beloved in Milan. The name literally means “bone with a hole,” referring to the marrow inside the veal shank bone — which gives the sauce its incomparable richness and silky texture.
Slow-cooked in a fragrant sauce of white wine, vegetables, and herbs, the veal becomes so tender it nearly falls off the bone. Traditionally, it’s served with Milanese saffron risotto, but it also pairs beautifully with creamy polenta or homemade mashed potatoes.

🧂 Ingredients (Serves 4)

• 4 veal shank slices (ossobuco, bone-in)

• 1 onion

• 1 carrot

• 1 celery stalk

• 2 garlic cloves

• 400 g (14 oz) crushed peeled tomatoes or diluted tomato paste

• 1 glass dry white wine

• 500 ml (2 cups) beef or chicken stock

• 1 sprig fresh rosemary

• 2 bay leaves

• Flour (for coating the meat)

• Extra virgin olive oil

• Salt and pepper, to taste

For the gremolata (optional but traditional):
Finely grated lemon zest + chopped fresh parsley

👩‍🍳 Step-by-Step Preparation

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