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!


coverfrontpage ossobuco cocodemama.com

  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

My name is Francesco Romano, I was born in Italy and have been living in America for 25 years. When I was growing up, although I didn’t realize it at the time, I was spoiled! I had 2 of the best chefs under one roof, my Grandmother Nonna Sara and my Mama Francesca, who made every meal from scratch and with love. As a kid, I would sit in the kitchen for hours while these women were hard at work, enjoying the smells, tasting when I was allowed to, and later being put to work to help make the pasta. It wasn’t until I was a grown up, moved away from home, and later to America, that I understood how much of my heritage and family centered on food. It was always made from fresh seasonal ingredients and was a way of bringing our family together to savor, to bond and to enjoy. Food equaled love. After leaving Italy and starting my new life I looked for familiar tastes and feelings of home. I would go to restaurants claiming they served “Authentic Italian-Cuisine”, and what I found was that most of them were “faking it to make it” and they were far from authentic. I started cooking for myself, making the recipes my Mama and Nonna taught me. I love to entertain and I began to realize that my friends were in awe of the simple, authentic meal that I had prepared for them… and so my business started. You will never find your cookie-cutter type of restaurant recipes on this site. What you WILL find is mouth-watering food that is fresh, easy and authentic Italian, straight from my Mama’s kitchen to yours. We will explore all of the freshest ingredients and I will teach you how to make easy and Authentic Italian Food. Consider me your personal teacher when it comes to Italian cooking! I am going to be here every step of the way to answer any and all of your questions, and if there is something you would like to learn to make just ask me. You will also find videos and photos of all my recipes to help you create fantastic meals and share the love.

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