Nonna says Ossobuco is very good for you

not only because is very nutritious but also because the bone marrow that you suck out of the bone is a powerhouse of proteins. Some call it “God’s butter.”

Ossobuco, or veal shank, is a delicious and delicate meat, when cooked properly becomes a very elegant dish that can be enjoyed with a side of risotto. When shredded, It can also be used as a filling for agnolotti, a different shape of ravioli. I paired it with a good Barolo wine from Piedmont to make it an even more special evening!

Enjoy making this sophisticated recipe and savor this fantastic dish.

Buon Appetito!


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Prep Time
10 min
Cook Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 20 min
  1. 1 cup dry white wine
  2. 3 cups beef stock
  3. 2 sage leaves
  4. 1 sprig fresh rosemary
  5. 1 sprig fresh thyme
  6. 1 dry bay leaf
  7. 2 whole cloves of garlic
  8. Cheesecloth
  9. Kitchen twine, for bouquet garni
  10. 4 whole ossobucos (preferably all the same size)
  11. 4 teaspoons Kosher salt, plus more if needed
  12. 3 teaspoons freshly ground black pepper
  13. All purpose flour for dredging
  14. 1/4 cup extra-virgin olive oil
  15. 1 medium onion, diced into 1/2-inch cubes
  16. 2 small carrots, diced into 1/2-inch cubes
  17. 2 stalks celery, diced into 1/2 inch cubes
  1. Place the rosemary, thyme, sage, bay leaf and garlic cloves into cheesecloth and secure with twine. This is your bouquet garni.
  2. Pat the meat dry with a clean towel to remove any moisture.
  3. Make an incision on the external cartilage and season each ossobuco with salt and freshly ground pepper.
  4. Dredge them in flour, and shake off any excess.
  5. In a large Dutch oven, heat the olive oil on medium-high until hot.
  6. Add the veal to the hot pan and brown all sides, about 3 minutes per side.
  7. Transfer browned meat to a plate and reserve.
  8. In the same pot, add the onion, carrot and celery.
  9. Season with salt to start layering the flavors and draw out the moisture from the vegetables.
  10. Sauté until translucent, about 5 minutes.
  11. Return browned shanks to the pan and add the white wine and reduce by half, about 5 minutes.
  12. Add the bouquet garni and 2 cups of the beef stock and bring to a boil.
  13. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 10 minutes and if necessary add more beef stock.
  14. The liquid should always be about 3/4 the way up the shank.
  15. Carefully remove the cooked shanks from the pot and place on a platter.
  16. Pour all the vegetables and the sauce over the ossobucos and serve immediately.
  17. Buon Appetito!
Coco de Mama http://www.cocodemama.com/

Author: Francesco Romano

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