🇮🇹 Italy recipe
Ossobuco
A magnificent Milanese braise of thick-cut veal shanks simmered low and slow in a fragrant bath of white wine, tomatoes, and aromatic vegetables until the meat is fork-tender and falling off the bone. Crowned with a vibrant gremolata of lemon zest, garlic, and parsley.
Prep30 mins
Cook2 hrs 30 mins
Serves4
Difficultyhard
Ingredients
- 4 veal shank cross-cuts (ossobuco), about 4cm thick (roughly 350g each)
- Plain flour for dredging (about 50g)
- 3 tablespoons extra virgin olive oil
- 40g unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic (2 minced for the braise, 1 minced for gremolata)
- 250ml dry white wine (such as Pinot Grigio or Soave)
- 400g canned whole peeled tomatoes, crushed by hand
- 500ml beef or veal broth
- 2 bay leaves
- 3-4 sprigs fresh thyme
- Salt and freshly ground black pepper
- Kitchen twine to tie the shanks
- For gremolata: zest of 2 lemons, 1 clove garlic (finely minced), 4 tablespoons fresh flat-leaf parsley (finely chopped)
Method
13 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 460
- Protein
- 38 g
- Carbs
- 12 g
- Fat
- 28 g
