Ossobuco braised

Name: Ossobuco braised
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 4
Ingredients: Veal marrow bones (4 about 7 oz each) 1.8 lbs; Tomato purée ¾ cup; Celery 2 ribs; Carrots 2; Onions 1; Dry white wine 0.8 cup; Meat broth ¾ cup; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it fr es de br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 15 min
Cook time: 2 h 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Braised ossobuco—really, it's a classic—is a beloved dish from the beautiful region of Lombardy in Italy. And it’s easy to see why folks love it so much. This Italian braised veal dish, known as ossobuco in umido, features tender veal shanks slowly cooked in a rich tomato sauce. Honestly, as the shanks simmer, the meat becomes so moist you can just shred it with a fork. Plus, the sauce absorbs all the savory goodness from the bones and marrow. It's the kind of dish that practically begs for crusty bread—perfect for doing what Italians call 'scarpetta' to mop up every last drop. And look, in Milan, some sprinkle a touch of gremolata on top for a fresh hint of garlic, lemon and parsley. Though, truthfully, the real star is always the braised ossobuco itself, with its super juicy and delicious taste.

When it comes to sides, there are plenty of tasty choices. Really good stuff. Soft polenta pairs beautifully with the veal shank recipe for a classic touch. And you know what? White rice or baked potatoes work great for soaking up that hearty, tangy sauce. Thing is, in Milan, there's a tradition of serving ossobuco with saffron risotto, but this tomato-braised version really shines alongside these simple, comforting sides. What's great, for real, about this traditional ossobuco recipe is how it fits right in with Italian comfort food. Pretty much perfect for when you want something warm, filling, and a bit special. You don't need fancy ingredients, just good ones and patience. Here's the deal: The long braise turns the slow-cooked veal shanks into a dish that's both rustic and incredibly satisfying. Whether it is a cozy family dinner or you’re cooking for friends, the soft, golden sauce and fall-apart meat make this a meal to remember. People will definitely reach for extra bread to scoop up that last bit of sauce—no question that's always a good sign you've picked the right dish to serve.

How to prepare Ossobuco braised

To prepare braised ossobuco, first, make several cuts in the membrane of the ossobuco with a knife to prevent them from curling during cooking 1. Salt the ossobuco 2 and flour them on both sides 3.

Heat a generous amount of oil in a saucepan, then place the floured ossobuco in it 4 and brown them over medium heat to ensure even browning on both sides 5. Once well browned, remove the ossobuco from the saucepan and set them aside 6.

Meanwhile, chop the celery 7, carrot 8, and onion 9.

Add the vegetables to the same saucepan where you browned the ossobuco 10 and let them sauté over medium-low heat for 5-7 minutes 11. Once the sautéed vegetables have softened, place the ossobuco back in the pan 12.

Deglaze with white wine 13 and increase the heat to let the alcohol evaporate completely, gently scraping the bottom with a wooden spoon to deglaze it. At this point, pour in the tomato passata 14, salt, and pepper 15.

Cover with beef broth 16 and cook over low heat with the lid on for about 1.5-2 hours 17, occasionally checking if more broth is needed. By the end of cooking, the meat should be very tender and easily detach from the bone 18.

Plate the ossobuco and cover them with plenty of sauce 19 and a sprinkle of chopped parsley 20. Your braised ossobuco is ready to be served 21!

Storage

Braised ossobuco can be stored in the refrigerator for one day in an airtight container.

Tip

For a gluten-free version, you can substitute all-purpose flour with rice flour.

For the translation of some texts, artificial intelligence tools may have been used.

Ossobuco braised

PRESENTATION

How to prepare Ossobuco braised

Storage

Tip

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