Ossobuco is an iconic dish from Lombardy, especially beloved in Milan. The name literally means “bone with a hole”, referring to the bone marrow in the veal shank, which melts during cooking and gives the sauce its rich, velvety texture.
Slow-cooked in a fragrant sauce of white wine, vegetables, and herbs, the meat becomes so tender it falls off the bone. Traditionally, ossobuco is served with Milanese saffron risotto, but it also pairs beautifully with creamy polenta or homemade mashed potatoes.
📝 Ingredients (serves 4):
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4 veal shanks (ossobuco cuts, bone-in)
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1 onion
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1 carrot
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1 celery stalk
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2 garlic cloves
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400 g (14 oz) peeled, chopped tomatoes or diluted tomato paste
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1 glass dry white wine
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500 ml (2 cups) beef or chicken stock
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1 sprig of rosemary
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2 bay leaves
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Flour (for dusting the meat)
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Extra virgin olive oil
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Salt and pepper, to taste
Optional but recommended — for gremolata:
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Finely grated lemon zest + chopped fresh parsley
👨🍳 Step-by-step Instructions
see continuation on next page
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