👨🍳 Step-by-step Instructions
1. Prepare the Meat
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Pat the veal shanks dry with paper towels (helps them brown better).
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Lightly dust them with flour – this gives them color and thickens the sauce.
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In a large Dutch oven or heavy pot, heat a drizzle of olive oil and sear the veal on both sides until golden brown. Remove and set aside.
2. Make the Soffritto
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In the same pot (do not discard the flavorful bits), add finely chopped onion, carrot, celery, and garlic.
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Cook over medium heat for 5–7 minutes, until softened and lightly golden.
3. Braise the Meat
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Return the veal shanks to the pot.
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Deglaze with the white wine and let it simmer for a few minutes to evaporate the alcohol.
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Add the tomatoes, hot broth, rosemary, and bay leaves.
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Season with salt and pepper.
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Cover and simmer on low heat for 1.5 to 2 hours, turning the meat occasionally, until the sauce thickens and the meat is meltingly tender.
4. Prepare the Gremolata (Traditional Finishing Touch)
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Just before serving, combine finely chopped parsley and grated lemon zest.
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Sprinkle over the hot ossobuco — it adds freshness and cuts through the richness of the sauce.
5. Serve
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Serve hot, generously topped with the sauce.
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Traditionally paired with saffron risotto, but equally delicious with creamy polenta, mashed potatoes, or even fresh pasta.
💡 Tips & Variations
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Meat: Choose thick slices (at least 4 cm / 1.5 in) to prevent them from falling apart during cooking.
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Wine: A dry white wine (like Pinot Grigio or Sauvignon Blanc) is best, though some use a light red.
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Slow cooking: The slower the better! You can also bake it in the oven at 150°C (300°F) for 2 hours.
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Citrus twist: Add a bit of orange zest to the sauce for a subtle, aromatic variation.
🍽️ The Result:
A rich, aromatic, and comforting dish — perfect for entertaining guests or enjoying a luxurious weekend meal, without spending all day in the kitchen!
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