Ossobuco is one of the signature dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the marrow, a cut often just referred to as 'ossobucco'. The dish is finished with a gremolata, which is a mix of chopped parsley and lemon zest. In Milan, ossobucco is typically served with a saffron risotto.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked. Dust veal shanks with flour.

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  • Heat butter and olive oil in a large skillet over medium heat. Add onion and carrot; cook and stir until softened, about 5 minutes. Add veal shanks; cook until browned, 3 to 5 minutes per side. Pour in white wine and simmer until reduced, about 5 minutes.

  • Stir tomato puree, salt, and pepper into the skillet. Pour in beef stock gradually, stirring between each addition. Reduce heat to medium-low, cover, and cook, turning veal shanks occasionally, until tender, about 55 minutes.

  • Mix parsley and lemon zest together in a small bowl. Stir into the skillet. Cook until flavors combine, about 5 minutes.

Cook's Note:

The cooking time will depend on the thickness of the shanks. Use a fork to ensure they are tender before adding the gremolata.

Nutrition Facts

475.7 calories; 63.9 g protein; 2.7 g carbohydrates; 253.8 mg cholesterol; 286.6 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
11/08/2017
This recipe brings me back to my childhood.There are different regions in Italy, and even though this one is form the part of Italy where i was born, Northern Italy, we make it a little different.I did make changes, i used beef shanks as veal is very hard to find here.I used gluten free flour and olive oil in place of butter.I did not use the wine, i used my own tomatoe sauce and after searing the shanks added them to the sauce. I found 55 min. cooking time not enough time to get the shanks tender, so i finished it in the oven at 325 for 30 min. more.I served the shanks over Penne Pasta. My mom made it this way and this is how i remember it. This recipe could use more seasoning such as rosemary, basil and garlic. Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/08/2017
This recipe brings me back to my childhood.There are different regions in Italy, and even though this one is form the part of Italy where i was born, Northern Italy, we make it a little different.I did make changes, i used beef shanks as veal is very hard to find here.I used gluten free flour and olive oil in place of butter.I did not use the wine, i used my own tomatoe sauce and after searing the shanks added them to the sauce. I found 55 min. cooking time not enough time to get the shanks tender, so i finished it in the oven at 325 for 30 min. more.I served the shanks over Penne Pasta. My mom made it this way and this is how i remember it. This recipe could use more seasoning such as rosemary, basil and garlic. Read More
(1)
Rating: 4 stars
04/17/2017
i loved this recipe. i did do a few things differently though. i used 3 carrots and a whole onion, chopped as opposed to a tbsp of each. i didn't have any wine, so i used beef stock. i added 3 cracked cloves of garlic. i also didn't have any fresh parsley so i left out the Gremolata at the end. before serving i removed the shanks and carrots and and pureed what was left in the pot which made for a great gravy. Very good recipe! Read More
(1)