ItalianLunch

Recipe Story

origins & traditions

Ossobuco, meaning "bone with a hole," is a treasured Lombard specialty featuring cross-cut veal shanks slowly braised until fork-tender. The marrow-filled bone at the center releases rich flavor into the cooking liquid, creating a sauce of incomparable depth. Traditional preparation includes a soffritto base of carrots, celery, and onions, white wine, and tomatoes that meld together during the long braise. The finishing touch is gremolata—a vibrant condiment of lemon zest, garlic, and parsley that cuts through the richness and adds brightness. Typically served with saffron risotto or polenta, this dish represents northern Italian cuisine at its finest: simple ingredients transformed through patient cooking into something extraordinary. The key is using high-quality veal shanks cut thick enough to keep the marrow intact during cooking.

Instructions

step by step

0/9 done

Pat veal shanks dry with paper towels and season generously with salt and pepper on all sides. Tie each shank around the middle with kitchen twine to keep the meat attached to the bone during cooking.
Heat olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side, working in batches if necessary. Remove shanks and set aside.
Reduce heat to medium. Add diced onions, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables soften and begin to caramelize, about 8-10 minutes. Add minced garlic and cook for 1 minute more.
Pour in white wine, scraping up any browned bits from the bottom of the pot. Let wine reduce by half, about 5 minutes.
Add diced tomatoes, tomato paste, bay leaves, and thyme. Stir to combine. Return veal shanks to the pot, arranging them in a single layer. The liquid should come about halfway up the shanks; add a bit of water if needed.
Bring to a simmer, then cover and transfer to a 325°F oven. Braise for 2 hours, turning shanks once halfway through, until meat is fork-tender and nearly falling off the bone.
While the ossobuco cooks, prepare the gremolata: finely mince parsley and combine with lemon zest and minced garlic in a small bowl.
Remove shanks from pot and keep warm. If the sauce is too thin, simmer it on the stovetop until reduced to desired consistency. Taste and adjust seasoning.
Serve shanks with sauce spooned over top, garnished generously with gremolata. Accompany with your choice of side.

Ossobuco con Gremolata

4.4 (58)

Tender braised veal shanks in rich tomato and wine sauce, topped with bright lemon-herb gremolata. This classic Milanese dish features melt-in-your-mouth meat and aromatic vegetables in a luxurious broth.

medium

2h 30m

4 servings

Ingredients

0 of 14 checked

Main Ingredients

1600 grams Lamb, veal shanks, center-cut, about 1.5 inches thick
3 tablespoons Olive Oil

Vegetables

1 pieces Onions, diced
2 pieces Carrots, diced
2 stalks Celery, diced
4 cloves Garlic, minced

Liquids

3 pieces Tomatoes, diced
2 tablespoons Tomato Paste

Seasonings

2 pieces Bay Leaves
1 teaspoons Thyme, dried
2 teaspoons Salt, to taste
1 teaspoons Black Pepper, freshly ground

Gremolata

4 tablespoons Parsley, finely chopped
1 pieces Lemon, zested

Chef Tips

expert advice

•The quality of veal is crucial—ask your butcher for center-cut shanks about 1.5 inches thick with plenty of meat around the bone.

•If veal is unavailable, beef shanks work well but require longer cooking time.

•The gremolata should be made fresh and added just before serving to preserve its bright flavor—never cook it into the sauce.

•For a more traditional presentation, use a small spoon or knife to push the marrow out of the bone onto the plate.

•Some cooks add anchovy fillets to the soffritto for extra umami depth.

•You can prepare everything except the gremolata a day ahead.

Serving & Pairings

what goes well

•The dish actually tastes better the next day as flavors meld, making it excellent for entertaining.

Storage & Reheating

keeping it fresh

Storage

Store cooled ossobuco in an airtight container with sauce in the refrigerator for up to 3 days. The sauce will become gelatinous when cold due to the collagen—this is normal and desirable. Keep gremolata separate in a small container for up to 2 days. Can be frozen for up to 3 months; thaw overnight in refrigerator before reheating.

Reheating

Reheat gently in a covered pot over low heat with a splash of water or broth, about 20-25 minutes until heated through. Alternatively, reheat covered in a 325°F oven for 30-35 minutes. Do not microwave as it can toughen the meat. Make fresh gremolata for serving or use reserved gremolata.