Ossobuco – Tender, Rich, and Perfect for Cozy Gatherings

Slow-cooked until fork-tender in a savory wine and vegetable sauce, Ossobuco is a classic Italian comfort dish that feels both rustic and deeply luxurious. It’s the kind of slow, rewarding cooking that fills your kitchen with rich aromas and anticipation.

Made with thick slices of veal or beef shanks, cooked low and slow until the marrow softens and enriches the sauce, this dish is hearty, flavorful, and deeply satisfying. If you love slow-cooked meals that bring big flavor, you might also enjoy our Guinness Beef Stew — a similarly hearty, cozy dish perfect for relaxed weekends.

Perfect for Sunday dinners, special occasions, or any day when you crave a warming meal, ossobuco is true Italian soul food. And if you’re looking for a classic side to serve alongside, our Mushroom Risotto makes a wonderfully creamy companion.

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Recipe Summary

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 servings
Difficulty: Moderate

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Ingredients

• 4 pieces veal or beef shanks (about 1.2kg total)
• ½ cup all-purpose flour (60g), for dredging
• Salt and black pepper, to taste
• 3 tablespoons olive oil (45ml)
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dry white wine (240ml)
• 1½ cups beef or veal stock (360ml)
• 1 can diced tomatoes (400g)
• 1 bay leaf
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley

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Instructions

1. Season the meat with salt and pepper, then dredge lightly in flour, shaking off excess.
2. In a heavy pot or Dutch oven, heat olive oil over medium-high heat.
   Brown the shanks on all sides.
   Remove and set aside.
3. In the same pot, add onion, carrots, and celery.
   Sauté until softened, about 5 minutes.
   Stir in garlic and cook for 1 minute more.
4. Pour in the white wine, scraping the bottom of the pot.
   Simmer for 2–3 minutes.
5. Add the stock, tomatoes, bay leaf, and thyme.
   Return the shanks to the pot, spoon some sauce over, and bring to a simmer.
6. Cover and cook gently on low heat for about 2 hours, turning the meat halfway through, until tender.
7. Before serving, mix the lemon zest and parsley together to make gremolata.
   Sprinkle over the ossobuco for brightness.

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Notes

Browning the meat well at the start adds deep flavor to the sauce.
Cook gently — no fast boiling, just a lazy, slow simmer.
Gremolata (lemon zest + parsley) is traditional and adds vital freshness.

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Variations & Add-ons

Use beef shanks if veal is not available — just extend the cooking time slightly.
Add a splash of Marsala wine for a richer sauce.
Toss a handful of olives into the sauce for a Mediterranean twist.

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Nutrition Information (Per Serving)

• Calories: 560 kcal
• Carbohydrates: 12g
• Protein: 46g
• Fat: 36g
• Saturated Fat: 13g
• Cholesterol: 145mg
• Sodium: 620mg
• Fiber: 3g
• Sugar: 5g

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Background Story

Ossobuco originated in Milan, Italy, and has been a cherished part of Italian cuisine for centuries.

The name means “bone with a hole,” referring to the marrow-filled center that melts during cooking, enriching the dish with its luxurious flavor.

Traditionally, ossobuco is served with risotto alla Milanese (saffron risotto), but it’s equally wonderful with mashed potatoes, polenta, or rustic bread to soak up the sauce.

Its slow, loving preparation speaks to the heart of Italian cooking: letting simple, honest ingredients transform into something rich, soulful, and unforgettable.

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Serving Suggestions

Serve ossobuco hot, topped with fresh gremolata, alongside creamy polenta, buttery mashed potatoes, or classic risotto alla Milanese.

Pair it with a glass of bold red wine like Barolo or Chianti Classico.

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FAQs About Ossobuco

Can I use beef instead of veal for ossobuco?
Yes!
Beef shanks work beautifully, though they may need a slightly longer cooking time.

Can I cook ossobuco in the oven instead of on the stovetop?
Absolutely.
After adding liquids, cover and bake at 325°F (165°C) for about 2 hours.

What if I don’t have white wine?
You can substitute with extra stock or even a splash of dry vermouth.

Can I make ossobuco ahead of time?
Yes!
It actually improves in flavor after resting overnight in the fridge.

Do I have to make the gremolata?
It’s highly recommended — the fresh lemon and parsley lift and brighten the rich sauce beautifully.

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Final Thoughts

Rich, tender, and deeply flavorful, Ossobuco is a timeless Italian masterpiece that transforms humble ingredients into an unforgettable meal.

Elegant, hearty, and made with love.