Ossobuco (Braised Veal Shanks Milanese)
Ossobuco is a classic Milanese dish that pairs perfectly with another specialty from the Lombardy region, saffron infused Risotto alla Milanese. The name Ossobuco literally translates to “bone with a hole” which is a reference to the marrow filled hole in the center of the veal shank. You might be tempted to skip the tying of the veal shanks, but if you do you risk ending up with the meat separating completely from the bone and falling apart into the sauce. If you are not comfortable tying them yourself, ask your butcher to do it for you when you purchase them.
The Three Things That Matter
Tie the shanks. Do not skip this. The string holds the meat to the bone as it braises. Without it, the meat separates and falls apart into the sauce. You want intact, presentable shanks on the plate. If you are not comfortable tying them, ask your butcher to do it when you buy them.
Brown them well. Dredge in flour and get a deep golden sear on all sides before braising. This is where the flavor builds. Do not crowd the pan. If you need to do two at a time, do two at a time. Be patient.
Low and slow, two hours minimum. Ossobuco cannot be rushed. A gentle simmer, covered, for two hours. Turn and baste every 30 minutes. The meat should be completely tender and barely holding onto the bone when it is done. If it is not there at two hours, keep going.
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Ossobuco Recipe
- Total Time: 2 hours 15 mins
- Yield: 4 1x
Ingredients
- 4 tablespoons olive oil
- 4 veal shanks cut about 3 inches thick, each tied tightly cross-wise
- flour, spread on a plate
- 1 small onion chopped fine
- 2 carrots chopped fine
- 2 stalks of celery chopped fine
- 3/4 cup dry white wine
- 4 tablespoons butter
- 1–1/2 cups chicken broth
- 1 cup imported Italian tomatoes, crushed with their juices
- freshly ground pepper to taste
- salt to taste
Instructions
- Heat the 4 tablespoons of olive oil in a large sautè pan over medium heat. Dredge the veal shanks in the flour, coating on all sides and shake off the excess flour. When the oil is hot, slip in the shanks and brown them on all sides. Remove the veal shanks and reserve.
- Add the onion, carrot and celery to the pan. Cook until the vegetables soften, about 10 minutes.
- Add the wine and reduce for two minutes, scraping loose the browning residues stuck to the bottom of the pan. Then add the reserved veal shanks back to the pan.
- Add the butter, chicken broth, tomatoes, pepper and salt to the pot. The liquid should come at least two thirds of the way to the top of the shanks. If it does not, add more broth.
- Bring to a boil, then lower heat to a simmer cover the pot and cook for about 2 hours, turning and basting every 30 minutes, until the meat is very tender.
- Transfer the ossobuco to warm serving plates and carefully cut off the strings. Spoon the sauce from the pot over the ossobuco and serve.
- Prep Time: 15 mins
- Cook Time: 2 hours
Substitutions
- Veal shanks. Beef shanks work as a substitute but require longer cooking time (2.5 to 3 hours). The flavor will be beefier and less delicate than veal.
- Wine. A dry white wine like Pinot Grigio or Sauvignon Blanc. Do not use anything sweet. In a pinch, dry vermouth works.
- Broth. Chicken broth is traditional here. Veal stock if you have it. Beef broth works but is heavier.
- Tomatoes. Crushed San Marzano are ideal. Some Milanese versions use very little tomato or none at all (ossobuco in bianco). This recipe uses a moderate amount.
Make Ahead, Storage, and Reheating
- Make ahead: Ossobuco is even better the next day. Braise completely, cool, and refrigerate. The flavors deepen overnight.
- Storage: Refrigerate for up to 3 days in the braising liquid. Freezes well for up to 3 months.
- Reheating: Reheat gently on the stovetop in the braising liquid, covered, over low heat until warmed through. Do not boil or the meat will dry out.
FAQ
Ossobuco translates to “bone with a hole” in Italian. It refers to the marrow hole in the center of the cross-cut veal shank. The marrow is considered a delicacy and should be eaten along with the meat.
Ossobuco is made with cross-cut veal shanks (the leg), cut about 2 to 3 inches thick. The bone, marrow, and surrounding meat are all cooked together. Ask your butcher to cut them for you and tie them with kitchen string.Ossobuco is made with cross-cut veal shanks (the leg), cut about 2 to 3 inches thick. The bone, marrow, and surrounding meat are all cooked together. Ask your butcher to cut them for you and tie them with kitchen string.
Yes. Beef shanks are a common substitute. They are less delicate in flavor but still delicious. Increase the cooking time to 2.5 to 3 hours, as beef shanks are tougher and need more time to become tender.
A medium to full bodied Italian red. Barolo or Barbaresco from Piedmont are classic pairings. Nebbiolo, Chianti Classico, or Valpolicella Ripasso all work well. The wine should be able to stand up to the richness of the braise.
Yes. The bone marrow is one of the best parts. Scoop it out with a small spoon or spread it on bread. It is rich, silky, and full of flavor. Do not waste it.
