Ossobuco (“bone with a hole”) is a classic Milanese dish of cross-cut veal shanks braised slowly in a savory white wine broth. It is traditionally finished with Gremolata, a vibrant, fresh topping, and served over saffron risotto (Risotto alla Milanese).
Ingredients
| Component | Quantity | Notes |
| Veal Shanks (Ossobuco) | 4 (about 1.5 inches thick) | Tie the shanks with kitchen string to help them hold shape. |
| All-Purpose Flour | 1/2 cup | For dusting. |
| White Onion, Carrot, Celery | 1/2 cup each | Finely chopped (Soffritto). |
| Dry White Wine | 1/2 cup | |
| Beef or Veal Broth | 2 cups | Low sodium. |
| Tomato Paste | 1 tbsp | Optional, but adds color/depth. |
| Butter and Olive Oil | 2 tbsp each | For searing and sautรฉing. |
| Gremolata: | ||
| Parsley (Flat-leaf) | 1/4 cup | Finely minced. |
| Lemon Zest | 1 tsp | Freshly grated from one lemon. |
| Garlic Clove | 1 large | Finely minced. |
Instructions
- Prep and Sear: Season the veal shanks with salt and pepper. Dust lightly with flour, shaking off the excess. Heat the oil and butter in a heavy-bottomed pot or Dutch oven. Sear the shanks on both sides until deep brown. Remove and set aside.
- Braise Base: Add the chopped onion, carrot, and celery (soffritto) to the pot. Sautรฉ until softened (about 5-7 minutes). Stir in the tomato paste (if using).
- Deglaze and Simmer: Return the veal shanks to the pot. Pour in the white wine and let it evaporate (about 2 minutes). Add the broth, ensuring the meat is mostly, but not fully, submerged. Bring to a low simmer, cover, and braise for 1.5 to 2 hours, or until the meat is extremely tender and falling from the bone.
- Prepare Gremolata: While the meat finishes, mix the minced parsley, lemon zest, and minced garlic in a small bowl.
- Serve: Transfer the Ossobuco to serving plates. Skim any excess fat from the braising liquid/sauce and spoon generously over the meat. Sprinkle the vibrant Gremolata over the top just before serving. Traditionally served with Risotto alla Milanese.
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