18 Delicious Ossobuco Recipes for Every Occasion

Savory, succulent, and utterly satisfying, ossobuco is the kind of dish that turns a simple meal into a celebration. Whether you’re craving the comfort of a slow-cooked classic or eager to explore modern twists on this Italian masterpiece, our roundup of 18 delicious ossobuco recipes has something for every occasion. Dive in and discover your next favorite way to enjoy this timeless comfort food!

Classic Ossobuco with Gremolata

Revered by chefs and home cooks alike, Classic Ossobuco with Gremolata stands as a testament to the beauty of slow-cooked meats and the bright, herbaceous notes of its traditional garnish. This dish, with its tender, fall-off-the-bone veal shanks and aromatic gremolata, offers a symphony of flavors that are both deeply comforting and elegantly refined.

Ingredients

• 4 veal shanks (about 1.5 inches thick)
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 1 cup dry white wine
• 2 cups veal stock
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 bouquet garni (thyme, bay leaf, parsley stems tied together)
• 1/4 cup flat-leaf parsley, finely chopped
• 1 tbsp lemon zest
• 1 garlic clove, minced (for gremolata)

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
3. In a large, oven-safe Dutch oven, heat the clarified butter over medium-high heat until shimmering. Sear the veal shanks until golden brown on both sides, about 4 minutes per side. Remove and set aside.
4. In the same pot, add the onion, carrots, celery, and minced garlic. Sauté until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot.
5. Stir in the tomato paste and cook for 1 minute, then deglaze with white wine, simmering until reduced by half.
6. Return the veal shanks to the pot, add the veal stock and bouquet garni. Bring to a simmer, then cover and transfer to the oven. Braise for 2 hours, or until the meat is tender and easily pulls away from the bone.
7. While the ossobuco cooks, prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a small bowl.
8. Once cooked, remove the ossobuco from the oven and let it rest for 10 minutes. Discard the bouquet garni.
9. Serve the ossobuco hot, sprinkled generously with gremolata.

Glistening with a rich, velvety sauce and adorned with the vibrant gremolata, this ossobuco is a masterpiece of texture and taste. For an unforgettable dining experience, pair it with a creamy risotto alla Milanese or a simple polenta to soak up every last drop of its luxurious sauce.

Ossobuco alla Milanese

Gracefully nestled in the heart of Italian cuisine, Ossobuco alla Milanese is a testament to the art of slow cooking, where cross-cut veal shanks meld with aromatic vegetables and a splash of wine, culminating in a dish that’s as rich in flavor as it is in history.

Ingredients

• 4 cross-cut veal shanks (about 1.5 inches thick)
• 1/2 cup all-purpose flour, for dredging
• 1/4 cup clarified butter
• 1 cup finely chopped yellow onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef stock, preferably homemade
• 1 can (14.5 oz) diced tomatoes, drained
• 1 bouquet garni (2 sprigs thyme, 1 bay leaf, 4 parsley stems, tied together)
• 1 strip orange zest (2 inches long)
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
2. In a large, heavy-bottomed Dutch oven, heat the clarified butter over medium-high heat until shimmering. Add the veal shanks and sear until deeply golden brown, about 4 minutes per side. Remove and set aside.
3. Reduce the heat to medium. Add the onion, carrot, and celery to the pot, sautéing until softened and lightly caramelized, about 8 minutes. Stir in the garlic and cook for an additional 30 seconds until fragrant.
4. Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 5 minutes.
5. Return the veal shanks to the pot. Add the beef stock, diced tomatoes, bouquet garni, and orange zest. Bring to a simmer, then cover and transfer to the oven. Braise for 2 hours, or until the meat is fork-tender.
6. Carefully remove the bouquet garni and orange zest. Adjust the seasoning with salt and pepper if necessary.

Just as the marrow enriches the sauce, the slow braise ensures the veal is impossibly tender, offering a melt-in-your-mouth experience. Serve atop a creamy risotto alla Milanese for a truly authentic pairing, where the saffron’s golden hue mirrors the dish’s luxurious depth.

Slow Cooker Ossobuco

Yieldingly tender and rich in flavor, Slow Cooker Ossobuco is a masterpiece of Italian cuisine that transforms humble ingredients into a luxurious meal with minimal effort. This dish, with its melt-in-your-mouth braised veal shanks and aromatic gremolata, is a testament to the magic of slow cooking.

Ingredients

• 4 veal shanks (about 1 inch thick)
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 1 cup dry white wine
• 2 cups beef stock, homemade preferred
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon lemon zest
• 1 garlic clove, minced (for gremolata)

Instructions

1. Pat the veal shanks dry with paper towels and season generously with salt and pepper.
2. Dredge each shank in flour, shaking off any excess.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering. Sear the shanks until golden brown on both sides, about 4 minutes per side. Transfer to the slow cooker.
4. In the same skillet, add the carrot, celery, and onion. Cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute.
5. Deglaze the skillet with white wine, scraping up any browned bits. Simmer until reduced by half, about 3 minutes.
6. Pour the vegetable mixture and reduced wine over the shanks in the slow cooker. Add beef stock, rosemary, thyme, and bay leaf.
7. Cover and cook on low for 8 hours, or until the meat is fork-tender.
8. For the gremolata, combine parsley, lemon zest, and minced garlic in a small bowl.
9. Serve the ossobuco hot, sprinkled with gremolata, alongside creamy polenta or risotto for a complete meal.

Keenly balanced, the ossobuco offers a harmonious blend of rich, savory flavors and bright, herbal notes from the gremolata. The veal shanks, now impossibly tender, fall off the bone with the slightest nudge, making each bite a luxurious experience. For an extra touch of elegance, garnish with a few strands of saffron-infused risotto.

Ossobuco with Risotto alla Milanese

Masterfully combining the rich, tender flavors of braised veal shanks with the creamy, saffron-infused elegance of risotto, this Ossobuco with Risotto alla Milanese is a celebration of Northern Italian cuisine at its finest.

Ingredients

• 4 veal shanks (about 1.5 inches thick)
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 1 cup dry white wine
• 2 cups beef stock
• 1 large onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 1/2 cups Arborio rice
• 1/2 teaspoon saffron threads
• 4 cups chicken stock, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 325°F. Season the veal shanks with salt and pepper, then dredge in flour, shaking off excess.
2. In a large Dutch oven, heat clarified butter over medium-high heat. Brown the shanks on all sides, about 4 minutes per side. Remove and set aside.
3. In the same pot, sauté onion, carrot, celery, and garlic until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute.
4. Deglaze with white wine, scraping up browned bits, and reduce by half. Return shanks to the pot, add beef stock, thyme, and bay leaf. Bring to a simmer, cover, and transfer to the oven. Braise for 1.5 to 2 hours, until meat is fork-tender.
5. Meanwhile, for the risotto, toast Arborio rice in a dry saucepan over medium heat for 2 minutes. Add saffron and 1 cup of warm chicken stock, stirring until absorbed. Continue adding stock, 1/2 cup at a time, stirring frequently, until rice is al dente and creamy, about 18 minutes.
6. Stir in Parmesan and unsalted butter off the heat. Season with salt and pepper to taste.
7. Remove shanks from the pot and skim fat from the braising liquid. Reduce liquid over medium heat until slightly thickened, about 5 minutes.

Garnished with gremolata or served alongside the risotto, this dish offers a harmonious blend of textures and flavors, from the melt-in-your-mouth veal to the aromatic, velvety risotto. Perfect for a special occasion or a luxurious weekend meal.

Red Wine Braised Ossobuco

Elegance meets comfort in this Red Wine Braised Ossobuco, a dish that transforms humble ingredients into a symphony of flavors, perfect for a sophisticated yet hearty meal.

Ingredients

• 4 pieces of ossobuco, about 1.5 inches thick
• 2 tablespoons of clarified butter
• 1 cup of finely chopped yellow onion
• 1/2 cup of finely chopped carrot
• 1/2 cup of finely chopped celery
• 2 cloves of garlic, minced
• 1 tablespoon of tomato paste
• 1 cup of dry red wine
• 2 cups of beef stock, preferably homemade
• 1 sprig of fresh rosemary
• 2 sprigs of fresh thyme
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the ossobuco generously with salt and freshly ground black pepper on both sides.
3. In a large, oven-safe Dutch oven, heat the clarified butter over medium-high heat until shimmering.
4. Sear the ossobuco pieces until deeply browned, about 4 minutes per side. Remove and set aside.
5. In the same pot, add the onion, carrot, and celery, cooking until softened and lightly caramelized, about 5 minutes.
6. Stir in the garlic and tomato paste, cooking for an additional minute until fragrant.
7. Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and reduce by half, about 5 minutes.
8. Return the ossobuco to the pot, add the beef stock, rosemary, and thyme, ensuring the liquid comes halfway up the sides of the meat.
9. Cover and transfer to the oven, braising for 2.5 hours until the meat is fork-tender.
10. Remove the ossobuco from the pot and skim any excess fat from the surface of the sauce. Adjust seasoning if necessary.

Velvety in texture and rich in flavor, this Red Wine Braised Ossobuco pairs beautifully with creamy polenta or a rustic slice of sourdough to soak up the luxurious sauce. For an extra touch of elegance, garnish with gremolata just before serving.

Ossobuco with Creamy Polenta

Delightfully tender and rich, Ossobuco with Creamy Polenta is a classic Italian dish that marries the deep, savory flavors of slow-braised veal shanks with the smooth, comforting texture of polenta. This dish is a testament to the beauty of slow cooking, where patience is rewarded with layers of flavor that are both complex and harmoniously balanced.

Ingredients

• 4 veal shanks (about 1 1/2 inches thick)
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 1 cup dry white wine
• 2 cups chicken stock, homemade preferred
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 bay leaf
• 1 cup polenta
• 4 cups whole milk
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons unsalted butter
• Salt, to season

Instructions

1. Preheat your oven to 325°F. Season the veal shanks generously with salt, then dredge them in flour, shaking off any excess.
2. In a large, oven-proof Dutch oven, heat the clarified butter over medium-high heat until shimmering. Add the veal shanks and sear until deeply browned on both sides, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the carrot, celery, and onion, sautéing until softened and lightly golden, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
4. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
5. Return the veal shanks to the pot. Add the chicken stock, rosemary, thyme, and bay leaf. The liquid should come about halfway up the sides of the shanks. Bring to a simmer, then cover and transfer to the oven. Braise for 2 hours, or until the meat is fork-tender.
6. Meanwhile, prepare the polenta. In a medium saucepan, bring the milk to a gentle boil over medium heat. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring frequently, until the polenta is creamy and tender, about 30 minutes. Stir in the Parmigiano-Reggiano and butter, seasoning with salt to taste.
7. Once the ossobuco is done, remove the herb sprigs and bay leaf. Adjust the seasoning of the sauce if necessary.
8. Serve the ossobuco atop a bed of creamy polenta, spooning some of the braising liquid over the top. Garnish with a gremolata or additional grated Parmigiano-Reggiano for an extra layer of flavor.

Hearty and luxurious, this Ossobuco with Creamy Polenta offers a perfect balance of textures, from the melt-in-your-mouth veal to the velvety polenta. For an elegant presentation, serve it in shallow bowls to showcase the rich sauce and tender meat.

Ossobuco with Saffron Risotto

Elegance meets comfort in this classic Italian dish, where tender ossobuco is paired with a creamy, aromatic saffron risotto. The rich flavors and textures create a symphony on the palate, perfect for a sophisticated dinner party or a cozy night in.

Ingredients

• 4 pieces of veal shank (ossobuco), about 1.5 inches thick
• 1/2 cup all-purpose flour, for dredging
• 3 tbsp clarified butter
• 1 cup dry white wine
• 2 cups chicken stock, heated
• 1 large onion, finely diced
• 1 large carrot, finely diced
• 1 stalk celery, finely diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 cup Arborio rice
• 1/4 tsp saffron threads, soaked in 2 tbsp warm water
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat the oven to 325°F. Season the veal shanks with salt and pepper, then dredge in flour, shaking off excess.
2. In a large ovenproof skillet, heat clarified butter over medium-high heat. Sear the veal shanks until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same skillet, add onion, carrot, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cooking for another minute.
4. Deglaze the pan with white wine, scraping up any browned bits. Cook until the wine is reduced by half.
5. Return the veal shanks to the skillet. Add thyme and bay leaf. Pour in enough heated chicken stock to come halfway up the shanks. Cover and transfer to the oven. Braise for 1.5 hours, or until the meat is fork-tender.
6. Meanwhile, in a separate pan, heat 2 tbsp unsalted butter over medium heat. Add Arborio rice, stirring to coat. Cook for 2 minutes until the edges become translucent.
7. Ladle in warm chicken stock, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18 minutes.
8. Stir in the soaked saffron and its water, then fold in Parmesan cheese. Season with salt and pepper to taste.
9. Remove the veal shanks from the oven. Discard the bay leaf. Adjust the seasoning of the braising liquid if necessary.
10. Serve the ossobuco atop the saffron risotto, spooning some of the braising liquid over the top. Garnish with gremolata if desired.

Rich and velvety, the risotto complements the succulent ossobuco with its creamy texture and subtle saffron aroma. For an extra touch of elegance, serve with a side of roasted seasonal vegetables and a glass of robust red wine.

Ossobuco with Mushroom Sauce

Nothing embodies the essence of comfort and sophistication quite like a perfectly prepared Ossobuco with Mushroom Sauce. This dish, with its tender braised veal shanks and rich, earthy mushroom sauce, is a testament to the art of slow cooking, offering a symphony of flavors that are both deep and nuanced.

Ingredients

• 4 veal shanks (about 1.5 inches thick)
• 1/4 cup clarified butter
• 1 cup all-purpose flour, for dredging
• 1 large yellow onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef stock
• 1 lb cremini mushrooms, sliced
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
2. In a large Dutch oven, heat the clarified butter over medium-high heat. Sear the veal shanks until golden brown on both sides, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Deglaze the pot with white wine, scraping up any browned bits. Allow the wine to reduce by half, about 3 minutes.
5. Return the veal shanks to the pot. Add the beef stock, thyme, and bay leaf. Bring to a simmer, then cover and transfer to the oven. Braise for 2 hours, or until the meat is fork-tender.
6. Meanwhile, in a separate pan, sauté the mushrooms in a bit of clarified butter until golden and their liquid has evaporated, about 8 minutes. Season with salt and pepper.
7. Once the veal is done, remove it from the pot. Skim any excess fat from the sauce, then stir in the sautéed mushrooms. Simmer for 5 minutes to combine the flavors.
8. Serve the Ossobuco topped with the mushroom sauce. The meat should be falling off the bone, enveloped in a sauce that’s rich with the depth of mushrooms and the brightness of thyme. Pair with a creamy polenta or a simple risotto for a meal that’s as elegant as it is comforting.

Succulent and richly flavored, this Ossobuco with Mushroom Sauce is a celebration of textures and tastes. The tender veal, paired with the umami-packed mushrooms, creates a dish that’s both hearty and refined, perfect for a special occasion or a luxurious weekend dinner.

Ossobuco with Tomato and Basil

Captivating the senses with its rich flavors and tender texture, Ossobuco with Tomato and Basil is a dish that marries the robustness of slow-cooked veal shanks with the freshness of garden herbs and ripe tomatoes, creating a symphony of taste that is both comforting and sophisticated.

Ingredients

• 4 veal shanks (about 1 inch thick)
• 1/4 cup clarified butter
• 1 cup finely diced yellow onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups crushed San Marzano tomatoes
• 1 cup veal stock
• 1/4 cup fresh basil leaves, chiffonade
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat the oven to 325°F (163°C).
2. Season the veal shanks generously with salt and pepper on both sides.
3. In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering.
4. Sear the veal shanks for 3-4 minutes per side, until deeply browned. Remove and set aside.
5. Reduce the heat to medium, add the onion, carrot, and celery, sautéing until softened, about 5 minutes.
6. Add the garlic and cook for an additional 1 minute, until fragrant.
7. Deglaze the pot with white wine, scraping up any browned bits, and reduce by half, about 3 minutes.
8. Stir in the crushed tomatoes and veal stock, bringing the mixture to a simmer.
9. Return the veal shanks to the pot, cover, and transfer to the oven. Braise for 2 hours, until the meat is fork-tender.
10. Remove from the oven and stir in the basil. Adjust seasoning with salt and pepper if necessary.

Unveiling the dish, the ossobuco presents a melt-in-your-mouth tenderness, with the tomato and basil lending a bright acidity and herbal note that cuts through the richness of the veal. Serve atop a bed of creamy polenta or saffron risotto for an unforgettable meal.

Ossobuco with White Wine and Herbs

Lusciously tender and richly flavored, Ossobuco with White Wine and Herbs stands as a testament to the elegance of slow-cooked dishes. This classic Italian braise, featuring cross-cut veal shanks, melds the depth of white wine with the aromatic allure of fresh herbs, promising a meal that’s as sophisticated as it is comforting.

Ingredients

• 4 cross-cut veal shanks (about 1 inch thick)
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 1 cup dry white wine
• 2 cups homemade veal stock
• 1 large yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F. Season the veal shanks generously with salt and pepper, then dredge in flour, shaking off any excess.
2. In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering. Add the veal shanks and sear until deeply golden, about 4 minutes per side. Remove and set aside.
3. Reduce the heat to medium. Add the onion, carrots, and celery, sautéing until softened and lightly caramelized, about 8 minutes. Stir in the garlic, rosemary, and thyme, cooking until fragrant, about 1 minute.
4. Deglaze the pot with white wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes. Return the veal shanks to the pot, add the veal stock and bay leaf, ensuring the liquid comes halfway up the shanks.
5. Cover and transfer to the oven. Braise until the meat is fork-tender, about 2 hours, turning the shanks once halfway through.
6. Remove the bay leaf. For a richer sauce, skim off any excess fat and simmer the liquid on the stovetop until slightly thickened, about 5 minutes.

Zesty and aromatic, the ossobuco emerges with meat so tender it falls off the bone, enveloped in a velvety sauce that’s bright with herbs and depth from the wine. Serve atop creamy polenta or saffron risotto for a dish that sings of rustic elegance.

Ossobuco with Garlic Mashed Potatoes

Brimming with rich flavors and timeless appeal, Ossobuco with Garlic Mashed Potatoes is a dish that marries the tender, fall-off-the-bone texture of braised veal shanks with the creamy, aromatic allure of garlic-infused potatoes. This classic Italian-American fusion promises a dining experience that’s both comforting and sophisticated.

Ingredients

• 4 veal shanks (about 1 inch thick)
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 1 cup dry white wine
• 2 cups beef stock, homemade preferred
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 sprig rosemary
• 2 sprigs thyme
• 2 bay leaves
• Salt and freshly ground black pepper
• 4 large Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter

Instructions

1. Preheat your oven to 325°F. Season the veal shanks generously with salt and pepper, then dredge in flour, shaking off excess.
2. In a large Dutch oven, heat clarified butter over medium-high heat. Sear the shanks until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for another minute until fragrant.
4. Deglaze with white wine, scraping up any browned bits. Allow to reduce by half, about 3 minutes.
5. Return the shanks to the pot. Add beef stock, rosemary, thyme, and bay leaves. Bring to a simmer, then cover and transfer to the oven. Braise for 2 hours, or until the meat is tender.
6. Meanwhile, boil potatoes in salted water until fork-tender, about 15 minutes. Drain and return to the pot.
7. Mash the potatoes with heavy cream and unsalted butter until smooth. Stir in minced garlic and season with salt to taste.
8. Once the ossobuco is done, remove the herbs and adjust seasoning if necessary. Serve the shanks atop a bed of garlic mashed potatoes, spooning over the rich braising liquid.

Unveil a dish where the ossobuco’s succulent meat and the mashed potatoes’ velvety texture create a harmonious blend. For an extra touch of elegance, garnish with gremolata or serve alongside a crisp, green salad to cut through the richness.

Ossobuco with Root Vegetables

Brimming with rustic elegance, Ossobuco with Root Vegetables is a dish that marries the rich, tender braise of veal shanks with the earthy sweetness of seasonal roots, creating a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 4 veal shanks (about 1 inch thick), tied
• 1/2 cup all-purpose flour, for dredging
• 3 tablespoons clarified butter
• 1 cup dry white wine
• 2 cups beef stock, homemade preferred
• 1 large carrot, peeled and diced into 1/2-inch pieces
• 1 parsnip, peeled and diced into 1/2-inch pieces
• 1 celery root, peeled and diced into 1/2-inch pieces
• 1 large shallot, finely minced
• 2 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F (163°C). Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
2. In a large, oven-safe Dutch oven, heat the clarified butter over medium-high heat until shimmering. Add the veal shanks and sear until deeply browned on both sides, about 4 minutes per side. Remove and set aside.
3. Reduce the heat to medium. Add the shallot and garlic to the pot, sautéing until translucent, about 2 minutes. Stir in the tomato paste and cook for another minute to deepen the flavor.
4. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
5. Return the veal shanks to the pot. Add the beef stock, carrot, parsnip, celery root, rosemary, and thyme. The liquid should come halfway up the sides of the shanks; if not, add a bit more stock.
6. Cover the pot and transfer it to the oven. Braise for 2 to 2.5 hours, or until the meat is fork-tender.
7. Remove the herb sprigs. For a thicker sauce, you can remove the shanks and vegetables and reduce the liquid on the stovetop over medium heat for 5 minutes.

Ossobuco with Root Vegetables emerges from the oven with meat so tender it falls off the bone, surrounded by vegetables that have absorbed all the rich flavors of the braise. Serve this masterpiece over a bed of creamy polenta or alongside a crusty baguette to soak up every last drop of the savory sauce.

Ossobuco with Lemon and Capers

Zesty and sophisticated, this Ossobuco with Lemon and Capers is a dish that marries the rich, tender textures of slow-cooked veal shanks with the bright, tangy notes of lemon and capers, creating a symphony of flavors that’s both comforting and elegantly refined.

Ingredients

• 4 veal shanks (about 1 inch thick)
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 1 cup dry white wine
• 2 cups chicken stock, homemade preferred
• 1 large lemon, zested and juiced
• 2 tbsp capers, drained
• 2 cloves garlic, minced
• 1 large shallot, finely diced
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F. Season the veal shanks generously with salt and pepper, then dredge in flour, shaking off any excess.
2. In a large, oven-safe Dutch oven, heat the clarified butter over medium-high heat until shimmering. Sear the veal shanks until golden brown on both sides, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the shallot and garlic, sautéing until translucent, about 2 minutes. Deglaze with white wine, scraping up any browned bits, and reduce by half.
4. Return the veal shanks to the pot. Add chicken stock, lemon zest, and thyme. Bring to a simmer, then cover and transfer to the oven. Braise for 2 hours, or until the meat is fork-tender.
5. Stir in lemon juice and capers during the last 10 minutes of cooking. Adjust seasoning with salt and pepper if necessary.

Now, the Ossobuco should be luxuriously tender, with the sauce perfectly balanced between the richness of the veal and the acidity of the lemon and capers. Serve atop a creamy polenta or alongside roasted root vegetables for a dish that’s as visually stunning as it is delicious.

Ossobuco with Olives and Anchovies

Kneading the boundaries of traditional Italian cuisine, this Ossobuco with Olives and Anchovies is a symphony of rich flavors and tender textures, perfect for a sophisticated dinner party or a serene evening in. Its harmonious blend of briny olives and umami-packed anchovies elevates the classic ossobuco to new culinary heights.

Ingredients

• 4 cross-cut veal shanks (about 1 inch thick)
• 1/4 cup clarified butter
• 1 cup finely chopped yellow onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1/2 cup pitted Kalamata olives, halved
• 6 anchovy fillets, minced
• 2 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat the oven to 325°F. Season the veal shanks generously with salt and pepper on both sides.
2. In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering. Sear the veal shanks until deeply browned, about 4 minutes per side. Remove and set aside.
3. Reduce the heat to medium. Add the onion, carrot, and celery to the pot, sautéing until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
4. Deglaze the pot with white wine, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
5. Stir in the chicken stock, olives, anchovies, tomato paste, thyme, and bay leaf. Return the veal shanks to the pot, ensuring they are submerged in the liquid.
6. Cover and transfer to the oven. Braise for 2 hours, or until the meat is fork-tender.
7. Remove the bay leaf. Adjust seasoning with salt and pepper if necessary.

Yielding a dish where the veal shanks are impossibly tender, falling off the bone with a mere nudge, the Ossobuco with Olives and Anchovies is a testament to the power of slow cooking. Serve it over a bed of creamy polenta or alongside a crisp, green salad to cut through the richness.

Ossobuco with Rosemary and Thyme

Velvety and rich, Ossobuco with Rosemary and Thyme is a classic dish that marries the deep flavors of slow-cooked veal shanks with the aromatic freshness of garden herbs, creating a symphony of taste that’s both comforting and sophisticated.

Ingredients

• 4 veal shanks (about 1 inch thick)
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 1 cup dry white wine
• 2 cups beef stock, preferably homemade
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp tomato paste
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
3. In a large, oven-safe Dutch oven, heat the clarified butter over medium-high heat until shimmering. Add the veal shanks and sear until golden brown on both sides, about 4 minutes per side. Remove and set aside.
4. In the same pot, add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot.
5. Stir in the tomato paste, rosemary, and thyme, cooking for another minute until fragrant.
6. Pour in the white wine, bringing to a simmer and reducing by half, about 5 minutes.
7. Return the veal shanks to the pot and add the beef stock. The liquid should come about halfway up the sides of the shanks.
8. Cover the pot and transfer to the oven. Braise for 2 hours, or until the meat is tender and falling off the bone.
9. Carefully remove the shanks from the pot and set aside. If desired, reduce the sauce on the stovetop over medium heat until thickened to your liking.
10. Serve the Ossobuco hot, spooning the sauce and vegetables over the top. For an extra touch of elegance, garnish with a sprig of fresh rosemary.

Comforting yet refined, this Ossobuco boasts a melt-in-your-mouth texture and a sauce rich with the essence of herbs and wine. Pair it with a creamy polenta or a rustic sourdough to soak up every last drop of its luxurious sauce.

Ossobuco with Balsamic Glaze

Brimming with rich flavors and tender textures, Ossobuco with Balsamic Glaze is a dish that elegantly bridges the gap between rustic comfort and gourmet sophistication. This slow-cooked masterpiece, featuring fall-off-the-bone veal shanks, is perfectly complemented by a glossy, slightly sweet balsamic reduction that adds depth and brightness to each bite.

Ingredients

• 4 veal shanks (about 1.5 inches thick)
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 1 cup dry white wine
• 2 cups beef stock, preferably homemade
• 1/4 cup balsamic vinegar
• 2 tbsp unsalted butter
• 1 large carrot, finely diced
• 1 large celery stalk, finely diced
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 325°F (163°C). Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
2. In a large, oven-safe Dutch oven, heat the clarified butter over medium-high heat until shimmering. Add the veal shanks and sear until deeply golden brown on both sides, about 4 minutes per side. Remove and set aside.
3. Reduce the heat to medium. Add the carrot, celery, onion, and garlic to the pot, sautéing until softened and lightly caramelized, about 5 minutes.
4. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
5. Return the veal shanks to the pot. Add the beef stock, rosemary, and thyme, ensuring the liquid comes halfway up the sides of the shanks. Bring to a simmer.
6. Cover the pot and transfer to the preheated oven. Braise until the meat is fork-tender, about 2 hours.
7. Remove the pot from the oven. Transfer the veal shanks to a serving platter and tent with foil to keep warm.
8. Skim any excess fat from the surface of the braising liquid. Stir in the balsamic vinegar and unsalted butter, simmering until the sauce thickens slightly, about 5 minutes.
9. Season the sauce to taste with salt and pepper, then pour over the veal shanks.

Completing this dish, the Ossobuco emerges with a melt-in-your-mouth tenderness, its rich flavors beautifully balanced by the tangy sweetness of the balsamic glaze. For an unforgettable presentation, serve atop a creamy polenta or alongside roasted root vegetables to soak up every last drop of the luxurious sauce.

Ossobuco with Orange Zest

Delightfully tender and aromatic, Ossobuco with Orange Zest is a dish that marries the richness of slow-cooked veal with the bright, citrusy notes of orange, creating a symphony of flavors that dance on the palate.

Ingredients

• 4 veal shanks (about 1 1/2 inches thick)
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 1 cup dry white wine
• 2 cups veal stock
• 1 large orange, zested
• 2 cloves garlic, minced
• 1 medium onion, finely diced
• 1 large carrot, finely diced
• 1 stalk celery, finely diced
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
3. In a large, oven-safe Dutch oven, heat the clarified butter over medium-high heat until shimmering. Add the veal shanks and sear until deeply golden brown on both sides, about 4 minutes per side. Remove and set aside.
4. In the same pot, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes.
5. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
6. Return the veal shanks to the pot. Add the veal stock, orange zest, and bay leaf. Bring to a simmer, then cover and transfer to the oven.
7. Braise in the oven until the veal is fork-tender, about 2 hours. Tip: Check the liquid level halfway through and add more stock if necessary to keep the shanks partially submerged.
8. Once cooked, remove the bay leaf and adjust the seasoning with salt and pepper if needed. Tip: For a richer sauce, you can reduce it on the stovetop after removing the shanks.
9. Serve the Ossobuco hot, garnished with additional orange zest. Tip: Pair with a creamy polenta or saffron risotto for a complete meal.

Rich in flavor and melt-in-your-mouth tender, this Ossobuco with Orange Zest is a testament to the beauty of slow cooking. The citrusy brightness of the orange zest cuts through the richness of the veal, offering a balanced and sophisticated dish that’s perfect for a special occasion.

Ossobuco with Barley and Vegetables

Lusciously tender and rich in flavor, Ossobuco with Barley and Vegetables is a dish that marries the rustic charm of slow-cooked meat with the wholesome goodness of grains and garden-fresh produce. This recipe elevates the classic Italian ossobuco by incorporating pearl barley and a medley of seasonal vegetables, creating a symphony of textures and tastes that are both comforting and sophisticated.

Ingredients

• 4 cross-cut veal shanks (about 1 inch thick)
• 1 cup pearl barley
• 2 tablespoons clarified butter
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup dry white wine
• 4 cups beef stock
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 325°F (163°C). Season the veal shanks generously with salt and pepper on both sides.
2. In a large, oven-proof Dutch oven, heat the clarified butter over medium-high heat until shimmering. Add the veal shanks and sear until deeply browned, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the carrot, celery, and onion. Cook, stirring occasionally, until the vegetables are softened and lightly caramelized, about 5 minutes. Add the garlic and cook for an additional 30 seconds until fragrant.
4. Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
5. Return the veal shanks to the pot. Add the beef stock, pearl barley, rosemary, and thyme. Bring to a simmer, then cover and transfer to the preheated oven.
6. Braise for 2 hours, or until the veal is fork-tender and the barley is cooked through but still slightly chewy.
7. Remove the herb sprigs. Adjust the seasoning with salt and pepper if necessary.

Hearty and aromatic, this Ossobuco with Barley and Vegetables offers a delightful contrast between the meltingly tender meat and the al dente bite of the barley. Serve it in shallow bowls to showcase the rich, glossy sauce, garnished with a sprinkle of freshly chopped parsley for a touch of color and freshness.

Conclusion

Absolutely, this roundup of 18 delicious Ossobuco recipes offers something for every occasion, from cozy family dinners to elegant gatherings. We hope these dishes inspire your next culinary adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos