Description
Hearty Italian Ossobuco brings Milan’s rich culinary tradition to dinner tables with tender braised veal shanks slow-cooked in white wine and aromatic vegetables. Succulent meat falling off the bone promises a luxurious meal that connects home cooks with generations of authentic Italian comfort.
Ingredients
Scale
Main Ingredients:
- 3 ossobuco (veal shanks)
- 2 cups vegetable broth
Aromatic Ingredients:
- 1 medium onion, finely chopped
- 12 sprigs of fresh rosemary
Seasoning:
- Salt, to taste
Instructions
- Prepare a robust cooking vessel and delicately season the veal shanks with a sprinkle of salt, allowing the meat to absorb the seasoning.
- Warm a thin layer of olive oil in the pan, creating a sizzling surface to develop a rich caramelized exterior on the ossobuco, turning to achieve an even golden-brown crust on all sides.
- Transfer the browned meat to a temporary plate, then introduce finely chopped onions into the same pan, stirring until they become soft and translucent, releasing their aromatic essence.
- Reintroduce the seared veal shanks to the pan, nestling them among the onions and gently laying fresh rosemary sprigs across the top for an herbaceous infusion.
- Carefully pour vegetable broth around the meat, ensuring the liquid reaches approximately two-thirds of the way up the shanks, creating a moisture-rich braising environment.
- Reduce the heat to a gentle simmer, cover the pan, and allow the ossobuco to slowly transform, periodically checking the liquid levels and replenishing with additional broth if the pan becomes dry.
- After approximately 90 minutes, verify the meat’s tenderness by testing its ability to effortlessly separate from the bone.
- Plate the ossobuco alongside creamy mashed potatoes, al dente risotto, or a rustic slice of crusty bread to capture the luxurious braising liquid.
Notes
- Choose thick, high-quality veal shanks with marrow for maximum flavor and tenderness.
- Patting the meat dry before searing helps create a beautiful golden-brown crust that locks in juices.
- Use a heavy-bottomed pot like a cast-iron Dutch oven to distribute heat evenly and prevent burning.
- For a deeper flavor profile, deglaze the pan with white wine before adding vegetable broth.
- Low and slow cooking is crucial – resist the urge to rush the braising process to ensure melt-in-your-mouth meat.
- Customize the dish by adding root vegetables like carrots or parsnips during the last 30 minutes of cooking.
- Gluten-free option: Serve with cauliflower mash or polenta instead of traditional sides.
- Make-ahead friendly: This dish tastes even better the next day, so consider preparing it in advance for richer flavors.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 3
- Calories: 350
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg