🧾 Ingredients
Serves 4
-
4 veal shanks, about 1.5–2 inches thick (can substitute beef shanks)
-
Salt and freshly ground black pepper
-
¼ cup (60 ml) olive oil
-
1 medium onion, finely chopped
-
2 carrots, finely chopped
-
2 celery stalks, finely chopped
-
3 cloves garlic, minced
-
1 cup (240 ml) dry white wine
-
1 ½ cups (360 ml) beef or veal stock
-
1 can (400 g) crushed tomatoes
-
1 tsp dried thyme
-
2 bay leaves
-
Zest of 1 lemon (for gremolata, optional)
-
2 tbsp fresh parsley, chopped (for gremolata)
-
1 clove garlic, minced (for gremolata)
👩🍳 Instructions
1. Prepare the shanks
-
Pat veal shanks dry, season generously with salt and pepper.
-
Dredge lightly in flour (optional, helps browning).
2. Brown the meat
-
Heat olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat.
-
Sear shanks 3–4 minutes per side until golden. Remove and set aside.
3. Cook the vegetables
-
In the same pan, sauté onion, carrot, celery, and garlic until softened (~5–7 minutes).
4. Deglaze
-
Pour in white wine and scrape up browned bits from the pan. Let it reduce by half (~3–5 minutes).
5. Braise the shanks
-
Return shanks to the pan. Add stock, crushed tomatoes, thyme, and bay leaves.
-
Bring to a simmer, then cover and cook low and slow:
-
On stove: 2–2.5 hours
-
Oven: 160 °C (325 °F) for 2–2.5 hours
-
-
The meat should be extremely tender and almost falling off the bone.
6. Prepare gremolata (optional, traditional garnish)
-
Mix lemon zest, chopped parsley, and minced garlic. Sprinkle over the shanks just before serving.
7. Serve
-
With risotto alla Milanese, creamy polenta, or mashed potatoes. Spoon the rich sauce over the meat.
💡 Tips for Best Ossobuco
-
Veal vs beef: Veal shanks are traditional; beef is more widely available and still delicious.
-
Slow cooking: The key is gentle, slow braising — avoids drying out the meat.
-
Gremolata: Adds freshness and a slightly tangy finish to cut through richness.
-
Leftovers: The flavor improves overnight; store in fridge and reheat gently.
If you want, I can provide a Pakistani kitchen version using easily available veal or beef shanks, local spices, and step-by-step instructions so it’s easier to make at home. Do you want me to do that?
