ADVERTISEMENT
1 sprig fresh thyme (or ½ tsp dried)
Zest of 1 lemon (optional, adds brightness)
For the Gremolata (classic topping):
Zest of 1 lemon
1 garlic clove, finely minced
2 tablespoons fresh parsley, chopped
Instructions
🥩 1. Prepare and Sear the Veal
Pat veal shanks dry, season with salt and pepper.
Dredge lightly in flour, shaking off excess.
Heat olive oil and butter in a heavy Dutch oven over medium-high heat.
Sear shanks 2–3 minutes per side until golden brown. Remove and set aside.
🥕 2. Sauté Aromatics
In the same pot, lower heat to medium.
Add onion, carrot, celery. Cook ~7–10 minutes until soft and golden.
Add garlic, cook 1 more minute.
🍷 3. Deglaze & Build Sauce
Pour in white wine, scraping the bottom to loosen browned bits.
Let it reduce by half (~5 minutes).
Add crushed tomatoes, stock, bay leaf, thyme, and lemon zest (if using).
Stir well and return veal shanks to the pot, nestling them into the sauce.
🔥 4. Braise
Cover the pot with a lid, reduce to a gentle simmer (or transfer to a 325°F / 160°C oven).
Cook for 1.5 to 2 hours, turning the shanks halfway through.
Meat should be fork-tender and almost falling off the bone.
🌿 5. Make Gremolata
Mix lemon zest, minced garlic, and chopped parsley. Set aside.
🍽️ 6. Serve
Serve ossobuco over risotto alla Milanese, polenta, or creamy mashed potatoes.
Spoon sauce over the top, sprinkle with gremolata for a bright, fresh finish.
🔥 Pro Tips
Don’t skip the sear – it creates that rich base flavor.
Use good stock – a flavorful beef or veal stock makes a huge difference.
Marrow alert – guests will fight over the creamy bone marrow. Provide small spoons!
ADVERTISEMENT
