👩🍳 Step-by-Step Preparation
1. Prepare the meat
Pat the veal shanks dry with paper towels to help them brown nicely.
Lightly dust with flour — this helps develop color and slightly thickens the sauce later.
Heat a drizzle of olive oil in a large pot or Dutch oven and brown the veal on both sides until golden. Remove and set aside.
2. Make the soffritto
In the same pot (don’t discard the flavorful bits), add the finely chopped onion, carrot, celery, and garlic.
Sauté over medium heat for 5–7 minutes, until the vegetables are soft and slightly golden.
3. Cook the ossobuco
Return the veal shanks to the pot.
Deglaze with white wine, scraping up any browned bits, and let it reduce for a few minutes to cook off the alcohol.
Add the tomatoes, hot stock, rosemary, and bay leaves.
Season with salt and pepper.
Cover and simmer gently over low heat for 1½ to 2 hours, turning the veal occasionally.
The meat should be meltingly tender, and the sauce thick and flavorful.
4. Prepare the gremolata (optional but classic)
Just before serving, mix finely chopped parsley with freshly grated lemon zest.
Sprinkle over the hot ossobuco for a bright, fresh finish that balances the richness of the dish.
5. Serve and enjoy
Serve the ossobuco hot, generously topped with its sauce.
Traditionally, it’s served with Milanese saffron risotto, but it’s also delicious with creamy polenta, mashed potatoes, or even fresh pasta.
💡 Tips & Variations
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The meat: Choose thick slices (at least 4 cm / 1½ in) so they don’t fall apart during cooking.
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The wine: A dry white (like Pinot Grigio or Sauvignon Blanc) is ideal, though a light red can also work.
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Cooking method: The slower the cooking, the more tender the meat. You can also bake it in the oven at 150°C (300°F) for about 2 hours.
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Regional twist: Some versions add a little orange zest to the sauce for a subtle citrus aroma.
🍋 Result:
A generous, aromatic, and comforting dish — perfect for sharing and impressing guests, without spending all day in the kitchen!
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