Few dishes embody the heart and soul of Italian comfort food like Italian Ossobuco. With its rich, slow-braised veal shanks, luscious bone marrow, and deeply flavorful sauce, this iconic Milanese recipe is pure culinary indulgence. Served atop creamy risotto Milanese, it’s a dish that transforms any dinner into a five-star dining experience at home.
Below, you’ll find a perfected, Americanized version of this traditional Italian ossobuco recipe, fall-apart tender veal shanks nestled over velvety risotto, finished with a bright gremolata for a fresh citrusy punch.
What Is Italian Ossobuco?
The term Ossobuco means “bone with a hole” in Italian, referencing the marrow-filled bone in the center of a veal shank. This dish hails from Milan and is traditionally braised slowly in white wine, stock, aromatics, and a touch of tomato until meltingly tender.
The real beauty of ossobuco lies in the contrast of textures: the succulent meat, the luxurious marrow, the creamy risotto, and the punchy gremolata (a garnish made of lemon zest, garlic, and parsley).
Ingredients for Authentic Italian Ossobuco
For the Ossobuco:
- 4 veal shanks (about 1 ½ inches thick, bone-in, 1 lb each)
- Kosher salt and black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dry white wine (like Pinot Grigio)
- 1 ½ cups low-sodium beef broth
- 1 cup crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Zest of 1 lemon
For the Gremolata:
- ¼ cup fresh parsley, finely chopped
- 1 garlic clove, minced
- Zest of 1 lemon
For the Risotto Milanese:
- 1 ½ cups Arborio rice
- 1 small shallot, minced
- 2 tbsp unsalted butter
- ½ cup dry white wine
- 4 cups chicken stock, kept warm
- ½ tsp saffron threads
- ½ cup grated Parmigiano-Reggiano
- Salt and pepper, to taste
Step-by-Step Instructions
1. Sear the Veal Shanks
- Pat the veal shanks dry with paper towels and season with salt and pepper.
- Lightly dredge in flour, shaking off any excess.
- Heat olive oil and butter in a large Dutch oven over medium-high heat.
- Sear shanks on both sides until golden brown (about 4–5 minutes per side). Remove and set aside.
2. Build the Braising Base
- In the same pot, add onions, carrots, and celery. Sauté until softened (about 6–8 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Deglaze with white wine, scraping up the brown bits from the bottom.
- Stir in crushed tomatoes and beef broth.
3. Braise Until Tender
- Return veal shanks to the pot.
- Add rosemary, thyme, bay leaf, and lemon zest.
- Bring to a simmer, cover, and place in a preheated oven at 325°F.
- Braise for 2 to 2 ½ hours until the meat is fork-tender and nearly falling off the bone.
Make the Risotto Milanese
1. Infuse the Stock
- Warm the chicken stock in a saucepan and stir in the saffron threads. Keep warm over low heat.
2. Sauté the Base
- In a separate large pan, melt butter over medium heat.
- Add shallots and cook until soft and translucent (about 2–3 minutes).
3. Cook the Risotto
- Stir in Arborio rice and toast for 1 minute.
- Pour in the white wine and stir until absorbed.
- Gradually add warm saffron-infused stock, ½ cup at a time, stirring constantly and allowing each addition to absorb before adding the next.
- After about 18–20 minutes, the risotto should be al dente and creamy.
4. Finish with Cheese
- Stir in grated Parmigiano-Reggiano.
- Season with salt and pepper to taste.
Make the Gremolata
In a small bowl, combine chopped parsley, minced garlic, and lemon zest. This bright topping will cut through the richness of the ossobuco and enhance every bite.
Assemble & Serve
- Spoon a generous mound of risotto Milanese onto each plate.
- Gently place a veal shank on top, spooning the braising sauce generously over the meat and risotto.
- Finish with a sprinkle of fresh gremolata.
- Serve hot with crusty bread and a glass of chilled white wine.
Pro Tips for the Perfect Ossobuco
- Marrow Magic: The bone marrow is the ultimate indulgence. Serve with a small spoon so guests can scoop out the rich, buttery center.
- Sear with Confidence: Don’t rush the searing step — deep browning builds flavor.
- Low and Slow: The longer the braise, the more tender the meat. Use a heavy, oven-safe Dutch oven for best results.
Why You’ll Love This Italian Ossobuco
This dish is luxury comfort food. The tender meat literally melts in your mouth, the creamy saffron risotto is indulgent without being heavy, and the gremolata delivers a bright finish that elevates the entire plate. It’s elegant enough for dinner parties yet satisfying enough for a cozy Sunday supper.
Whether you’re an Italian food lover or simply craving something that feels gourmet without being fussy, Italian Ossobuco is guaranteed to impress.
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