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Classic Ossobuco with Gremolada

Ossobuco, a traditional Italian dish, showcases the exquisite veal shank braised to perfection, absorbing a symphony of flavors from a rich tomato and vegetable sauce. Originating from Lombardy, this dish is often served with creamy polenta or risotto, making it a beloved comfort food. The slow-braising technique renders the meat tender and succulent, while the gremolada—an aromatic mix of lemon zest and parsley—adds a fresh, vibrant note that elevates the dish. Perfect for family gatherings or special occasions, ossobuco is a celebration of hearty Italian flavors and culinary tradition.

Main | Italian | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Braised Meat Dish | Blender | Cutting Board | Dutch Oven | Knife | Peeler | Pot | Tongs | Parsley | Saffron | Tomato | Veal | Braising | Chopping | Mixing | Sautéing | Searing | Simmering | Straining | Family Gathering | Festive | Slow
Time to complete

Prep

30min

Cook

2h

Wait

0 minutes

Total

2h 30min

Ingredients (Makes 4 portions)

Meat and Vegetables

  • 3 veal shanks (bone-in, 2.5 cm thick)
  • 1 carrot, finely chopped
  • 1 large celery stalk, finely chopped
  • 1/2 onion, finely chopped
  • 30 g (1.06 oz) butter
  • Extra virgin olive oil (EVOO)
  • Salt and pepper to taste

Sauce

  • 1/2 glass (125 ml) white wine
  • 1 Tbsp tomato paste
  • 400 g (14.1 oz) peeled tomatoes, crushed

Broth

  • 1 L (4.2 cups) beef broth

Gremolada

  • 1 lemon, zested
  • 1 cup fresh parsley, chopped

Polenta

  • 1 cup corn flour
  • 1.2 L (5 cups) water
Nutrition Information (per 100g)
  • Calories: 210
  • Fat: 8
  • Protein: 18
  • Carbohydrates: 18
  • Fiber: 2
Directions

Preparation of Veal

  • 1. Make several cuts into the sinews of the veal shanks to prevent curling during cooking.

Tomato Preparation

  • 2. Crush the peeled tomatoes by hand or using a tomato crusher and set aside.

Soffritto

  • 3. In a Dutch oven, heat the butter and 2 tablespoons of EVOO over medium-high heat.
  • 4. Add the chopped carrot, celery, and onion, and sauté for about 10 minutes until softened.

Coating the Veal

  • 5. While the soffritto cooks, lightly coat the veal shanks in flour.

Deglazing

  • 6. Add a couple of tablespoons of beef broth to the soffritto to aid in softening the vegetables, cover, and let steam.

Browning the Veal

  • 7. Using tongs, add the veal shanks to the Dutch oven, browning them for 2-3 minutes on each side, and pour in the white wine.

Building the Sauce

  • 8. After browning, remove the veal and set aside. Allow the wine to evaporate, then stir in the tomato paste.

Combining Ingredients

  • 9. Add the crushed tomatoes, season with salt and pepper, and return the veal shanks to the Dutch oven.

Braising

  • 10. Slowly pour in the remaining beef broth, cover, and simmer for 1.5 hours, turning the meat every 30 minutes.

Reducing the Sauce

  • 11. After 1.5 hours, remove the lid and continue to simmer for an additional 30 minutes to reduce the sauce.

Preparing Gremolada

  • 12. Using a peeler, remove the lemon zest, avoiding the bitter white pith.

Blending Gremolada

  • 13. In a blender, combine the lemon zest, chopped parsley, and 3-4 tablespoons of EVOO. Blend until smooth.

Polenta Preparation

  • 14. In a pot, bring 1.2 L of water to a boil, then gradually whisk in the corn flour to avoid lumps.

Cooking Polenta

  • 15. Cook the polenta, stirring continuously until thickened and creamy. Season with salt, pepper, and a drizzle of EVOO or butter.

Serving

  • 16. Plate a generous portion of polenta, top with ossobuco, sauce, and finish with the gremolada.
Cookix's Secrets

Alternative Cooking Methods

  • This dish can also be prepared in a slow cooker for convenience.

Cooking Tips

  • For an even richer flavor, consider adding a bay leaf or a sprig of rosemary during the braising process.

Flavor Enhancements

  • Add a splash of balsamic vinegar to the sauce for added depth.

Healthier Options

  • Use skinless chicken thighs for a lighter version of ossobuco.

Serving Tips

  • Serve with a side of crusty bread to soak up the delicious sauce.