Ossobuco: 3 Recipes You Need for a Delicious Trattoria-Style Lunch at Home

Some dishes immediately make you think of family Sundays, old-fashioned trattorias, and those lunches where you sit down at the table without watching the clock. Ossobuco is one of them!

A star of Lombard cuisine, it is a specialty you can bring into your home in different ways: from the Milanese-style recipe to the stewed version, and even a reinterpretation in the form of ravioli. Three ideas for rediscovering a great classic!

Milanese-style ossobuco with yellow risotto is one of the great classics of Lombard cuisine, a one-course meal that brings all the tradition of Milanese trattorias to the table. The veal, tender and served with its cooking juices, meets creamy saffron risotto. What makes this version by chef Alessandro Negrini special is the gremolada with garlic chips, lemon zest, and parsley. A recipe to prepare at a relaxed pace, when you want to devote yourself to an important lunch.

saffron and ossobuco ravioli are an original reinterpretation of a great Lombard classic. The golden saffron pasta dough encloses an ossobuco filling, enriched with its cooking juices, marrow, and Parmigiano Reggiano. The dish is finished with gremolada, made with parsley, garlic, and lemon zest. If you love homemade fresh pasta, this recipe lets you bring tradition to the table in a completely different form.

stewed ossobuco is a traditional recipe that gives you meat so tender it can be shredded with a fork. The secret is the long cooking time in tomato sauce, enriched with celery, carrot, onion, and white wine. The result is a succulent main course, with plenty of sauce that immediately begs to be mopped up with bread. You can serve it with roasted potatoes, soft polenta, or white rice for a rich, hearty lunch.