Unlock the rich, melt-in-your-mouth magic of ossobuco with these 18 irresistible recipes perfect for any occasion! Whether you’re craving a cozy Sunday supper, an impressive dinner party centerpiece, or a fresh twist on this Italian classic, we’ve got you covered. From traditional Milanese-style to creative modern spins, these dishes promise bold flavors and tender perfection. Ready to fall in love with ossobuco all over again? Let’s dig in!
Classic Italian Ossobuco with Gremolata
Warm evenings like these call for something slow-cooked and comforting, the kind of dish that fills the kitchen with rich aromas and lingers in your memory long after the last bite. Today, we’re embracing the timeless elegance of ossobuco, tender braised veal shanks nestled in a velvety sauce, finished with a bright gremolata to cut through the richness.
Ingredients
– 4 cross-cut veal shanks (about 1.5 inches thick)
– a couple of tbsp of olive oil
– 1 cup of diced yellow onion
– 1/2 cup of diced carrot
– 1/2 cup of diced celery
– 3 minced garlic cloves
– 1 cup of dry white wine
– 2 cups of chicken stock
– a 14-oz can of crushed tomatoes
– a couple of sprigs of fresh thyme
– 1 bay leaf
– salt and freshly ground black pepper
– a handful of chopped fresh parsley
– the zest of 1 lemon
– 1 minced garlic clove (for gremolata)
Instructions
1. Preheat your oven to 325°F.
2. Pat the veal shanks dry with paper towels and season generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the shanks for about 4 minutes per side until deeply browned, then transfer to a plate.
5. In the same pot, add onion, carrot, and celery, sautéing for 5 minutes until softened.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Pour in white wine, scraping up any browned bits, and let it simmer for 3 minutes to reduce slightly.
8. Add chicken stock, crushed tomatoes, thyme, and bay leaf, then return the shanks to the pot, submerging them halfway in the liquid.
9. Cover and braise in the oven for 2 hours, turning the shanks once halfway, until the meat is fork-tender.
10. While the ossobuco cooks, mix parsley, lemon zest, and minced garlic to make the gremolata.
11. Discard thyme sprigs and bay leaf, then sprinkle gremolata over the shanks before serving.
Velvety and rich, the ossobuco melts off the bone, its sauce clinging to each bite with a balance of tangy tomatoes and earthy herbs. Serve it over creamy polenta or saffron risotto, letting the gremolata’s citrusy sparkle brighten every forkful.
Slow-Cooked Ossobuco with Red Wine Sauce
Kindly, as the evening light fades, there’s something deeply comforting about a dish that simmers slowly, filling the kitchen with warmth. This ossobuco, tender and rich, feels like a quiet celebration of patience and flavor.
Ingredients
– 4 pieces of veal shanks (about 1.5 inches thick)
– a generous pinch of salt and freshly ground black pepper
– 1/2 cup all-purpose flour, for dusting
– 3 tbsp olive oil
– 1 large yellow onion, finely chopped
– 2 medium carrots, diced
– 2 celery stalks, diced
– 4 garlic cloves, minced
– a splash of dry red wine (about 1 cup)
– 2 cups beef broth
– a couple of sprigs of fresh thyme
– 1 bay leaf
– 1 tbsp tomato paste
Instructions
1. Pat the veal shanks dry with paper towels, then season both sides generously with salt and pepper.
2. Dredge each shank lightly in flour, shaking off any excess—this will help create a beautiful crust.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the shanks for 4-5 minutes per side, until deeply golden. Transfer to a plate.
5. In the same pot, add the onion, carrots, and celery, stirring occasionally until softened, about 5 minutes.
6. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
7. Pour in the red wine, scraping up any browned bits from the bottom of the pot—this adds incredible depth to the sauce.
8. Return the shanks to the pot, nestling them into the vegetables, then add the broth, thyme, and bay leaf.
9. Bring to a gentle simmer, then cover and reduce heat to low. Let it cook for 2.5 hours, until the meat is fork-tender.
10. Carefully remove the shanks and skim any excess fat from the sauce. Discard the thyme and bay leaf.
Effortlessly, the meat falls off the bone, melting into the velvety red wine sauce. Serve it over creamy polenta or crusty bread to soak up every last drop.
Ossobuco alla Milanese with Saffron Risotto
Kind of like a quiet Sunday afternoon, this dish feels like a warm hug—slow-cooked, tender ossobuco paired with creamy saffron risotto, a classic Milanese comfort. It’s the kind of meal that fills the kitchen with rich, inviting aromas, promising something deeply satisfying.
Ingredients
– 4 cross-cut veal shanks (about 1.5 inches thick)
– A generous pinch of salt and freshly ground black pepper
– A couple of tablespoons of all-purpose flour, for dusting
– A glug of olive oil (about 3 tbsp)
– 1 small yellow onion, finely chopped
– 1 carrot, finely diced
– 1 celery stalk, finely diced
– 2 garlic cloves, minced
– A splash of dry white wine (about 1/2 cup)
– 1 cup of chicken stock
– A 14-oz can of crushed tomatoes
– A few sprigs of fresh thyme
– 1 bay leaf
– 1 cup of Arborio rice
– A pinch of saffron threads
– 2 tbsp of unsalted butter
– 1/4 cup of grated Parmesan cheese
Instructions
1. Pat the veal shanks dry with paper towels, then season both sides generously with salt and pepper.
2. Dust the shanks lightly with flour, shaking off any excess.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the shanks for about 4 minutes per side, until deeply browned. Transfer to a plate.
5. In the same pot, add the onion, carrot, and celery, cooking over medium heat for 5 minutes until softened.
6. Stir in the garlic and cook for 30 seconds until fragrant.
7. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
8. Add the chicken stock, crushed tomatoes, thyme, and bay leaf, then return the shanks to the pot.
9. Cover and simmer on low heat for 1.5 to 2 hours, until the meat is fork-tender.
10. Meanwhile, rinse the Arborio rice under cold water until the water runs clear.
11. In a separate pot, toast the rice in 1 tbsp of butter for 2 minutes over medium heat.
12. Dissolve the saffron in 1/4 cup of hot water, then add it to the rice along with 3 cups of simmering chicken stock.
13. Cook the risotto, stirring frequently, for 18–20 minutes until creamy but al dente.
14. Off the heat, stir in the remaining butter and Parmesan.
15. Serve the ossobuco over the risotto, spooning the rich sauce over the top.
Just as you’d hope, the veal melts off the bone, its richness balanced by the bright, floral notes of the saffron risotto. For a finishing touch, sprinkle with gremolata or a handful of fresh parsley—it’s a dish that begs to be savored slowly, with good company or a quiet moment to yourself.
Braised Ossobuco with Rosemary and Garlic
Mornings like these, with the light just creeping in, make me crave something slow-cooked and deeply comforting—like a tender ossobuco that falls off the bone, infused with rosemary and garlic. It’s the kind of dish that fills the kitchen with warmth, inviting you to linger over every bite.
Ingredients
- 4 pieces of ossobuco (about 1.5 inches thick)
- a couple of tablespoons of olive oil
- a pinch of salt and freshly ground black pepper
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- a splash of dry white wine (about 1/2 cup)
- 2 cups of beef stock
- 1 tablespoon of tomato paste
Instructions
- Preheat your oven to 325°F.
- Season the ossobuco generously with salt and pepper on both sides.
- Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering.
- Sear the ossobuco for about 4 minutes per side, until deeply browned. Transfer to a plate.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and rosemary, cooking just until fragrant, about 30 seconds.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot—this adds incredible flavor.
- Whisk in the tomato paste and beef stock, then return the ossobuco to the pot.
- Cover and braise in the oven for 2.5 hours, until the meat is fork-tender.
- Let it rest for 10 minutes before serving to allow the flavors to settle.
The ossobuco will be so tender, it practically melts at the touch of a fork, with the rosemary and garlic weaving through every bite. Serve it over creamy polenta or crusty bread to soak up the rich, savory sauce.
Ossobuco with Creamy Polenta and Mushrooms
Dusk settles softly outside, and the kitchen fills with the comforting aroma of slow-cooked meat and earthy mushrooms—a quiet promise of warmth and satisfaction. This dish, with its tender ossobuco and creamy polenta, feels like a hug after a long day.
Ingredients
- 2 lbs ossobuco (veal shanks)
- a couple of sprigs of fresh thyme
- 1 cup dry white wine
- 2 cups beef stock
- 1/2 cup all-purpose flour
- a splash of olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup polenta
- 4 cups water
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan
- 8 oz cremini mushrooms, sliced
- a pinch of salt and black pepper
Instructions
- Preheat your oven to 325°F.
- Season the ossobuco generously with salt and pepper, then dredge in flour, shaking off any excess.
- Heat a splash of olive oil in a Dutch oven over medium-high heat. Sear the ossobuco for 4-5 minutes per side until deeply browned. Remove and set aside.
- In the same pot, add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot—this adds incredible depth to the sauce.
- Return the ossobuco to the pot, add the thyme and beef stock, then cover and transfer to the oven. Braise for 2.5 hours until the meat is fork-tender.
- Meanwhile, bring 4 cups of water to a boil in a saucepan. Whisk in the polenta, reduce heat to low, and cook for 20-25 minutes, stirring occasionally, until thick and creamy.
- Stir in the heavy cream and Parmesan, then season with salt and pepper to taste. Cover and keep warm.
- In a skillet, sauté the mushrooms over medium heat for 5-6 minutes until golden and tender. Season lightly with salt.
- Serve the ossobuco over a bed of polenta, topped with the mushrooms and a ladle of the rich braising liquid.
Silky polenta cradles the melt-in-your-mouth ossobuco, while the mushrooms add a whisper of earthiness. For a touch of brightness, finish with a sprinkle of lemon zest or chopped parsley—just a little something to lift the richness.
Spicy Ossobuco with Tomato and Chili
Ossobuco, with its rich marrow and tender meat, feels like a quiet Sunday afternoon—comforting, slow, and deeply satisfying. This version, warmed with tomato and chili, is a gentle nudge toward something bolder, perfect for when you crave a little heat.
Ingredients
- 2 lbs beef shanks (about 1.5 inches thick)
- A couple of tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, chopped into small pieces
- 3 garlic cloves, minced
- A splash of dry white wine (about 1/2 cup)
- 1 can (14 oz) crushed tomatoes
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp red chili flakes (or more if you like it fiery)
- A pinch of salt and black pepper
- A few sprigs of fresh thyme
Instructions
- Preheat your oven to 325°F—low and slow is key here.
- Pat the beef shanks dry with paper towels (this helps them sear better).
- Heat olive oil in a heavy Dutch oven over medium-high. Sear the shanks for 4 minutes per side until deeply browned. Transfer to a plate.
- In the same pot, sauté onions and carrots for 5 minutes until softened. Add garlic and chili flakes, stirring for 30 seconds until fragrant.
- Pour in the wine, scraping up any browned bits—this adds so much flavor. Let it simmer for 2 minutes.
- Stir in crushed tomatoes, broth, tomato paste, thyme, and a pinch of salt and pepper. Bring to a gentle boil.
- Nestle the shanks back into the pot, submerging them halfway. Cover and braise in the oven for 2.5 hours, checking once to ensure the liquid isn’t reducing too fast.
- When the meat pulls apart easily with a fork, it’s done. Let it rest for 10 minutes before serving.
Velvety marrow melts into the sauce, thickening it into something lush, while the chili lingers just enough to keep you coming back. Serve it over polenta or crusty bread to soak up every bit.
Ossobuco with White Wine and Lemon Zest
Moments like these call for something slow-cooked and comforting, a dish that fills the kitchen with warmth and lingers in the air like a quiet promise. Ossobuco, with its tender meat and bright notes of white wine and lemon zest, feels like a gentle embrace after a long day.
Ingredients
- 4 cross-cut veal shanks (about 1.5 inches thick)
- A couple of tablespoons of olive oil
- 1 large onion, finely chopped
- 2 carrots, diced small
- 2 celery stalks, diced small
- 3 garlic cloves, minced
- A splash of dry white wine (about 1/2 cup)
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 1 lemon’s worth of zest
- A pinch of salt and freshly ground black pepper
- A handful of fresh parsley, chopped
Instructions
- Preheat your oven to 325°F.
- Season the veal shanks generously with salt and pepper on both sides.
- Heat olive oil in a heavy, oven-safe pot over medium-high heat until it shimmers.
- Sear the shanks for about 4 minutes per side, until deeply browned. Remove and set aside.
- In the same pot, add the onion, carrots, and celery, stirring occasionally until softened, about 5 minutes.
- Stir in the garlic and tomato paste, cooking for another minute until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot—this adds incredible depth of flavor.
- Return the shanks to the pot, nestling them into the vegetables, and pour in the chicken stock until the liquid comes halfway up the shanks.
- Cover the pot and transfer it to the oven. Braise for 2 hours, checking occasionally to ensure the liquid stays at a gentle simmer.
- Once the meat is fork-tender, stir in the lemon zest and let it sit for 5 minutes to meld the flavors.
- Sprinkle with fresh parsley before serving.
Now, the ossobuco will be falling-off-the-bone tender, with a sauce that’s rich but brightened by the lemon. Serve it over creamy polenta or crusty bread to soak up every last drop.
Vegetable-Laden Ossobuco Stew
Kind of like a quiet Sunday afternoon, this stew simmers its way into your heart with layers of earthy vegetables and tender meat, a dish that feels like a slow exhale after a long week.
Ingredients
– 2 lb beef shanks (ossobuco cut)
– a couple of carrots, chopped into 1-inch pieces
– 2 celery stalks, diced
– 1 large yellow onion, roughly chopped
– 3 garlic cloves, minced
– a splash of dry white wine (about 1/2 cup)
– 2 cups crushed tomatoes
– 2 cups beef broth
– a handful of fresh thyme sprigs
– 1 bay leaf
– a drizzle of olive oil (about 2 tbsp)
– salt and freshly ground black pepper, just enough to season
Instructions
1. Preheat your oven to 325°F—low and slow is key here.
2. Heat olive oil in a heavy Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Pat the beef shanks dry with paper towels (this helps them sear better), then season generously with salt and pepper.
4. Sear the shanks for 4-5 minutes per side until deeply browned. Transfer to a plate.
5. In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
6. Stir in the garlic and cook for 30 seconds until fragrant—don’t let it burn.
7. Pour in the white wine, scraping up any browned bits from the bottom (that’s flavor gold).
8. Add the crushed tomatoes, beef broth, thyme, and bay leaf, then return the shanks to the pot, nestling them into the liquid.
9. Cover and braise in the oven for 2.5-3 hours, until the meat is fork-tender and nearly off the bone.
10. Skim off any excess fat from the surface before serving—it’s worth the extra minute for a cleaner taste.
Falling apart with every bite, the meat melts into the rich, vegetable-studded broth. Serve it over creamy polenta or crusty bread to soak up every last drop, and let the quiet comfort of it all settle in.
Ossobuco with Herb-Infused Gravy
Reflecting on the quiet hum of a weekend afternoon, there’s something deeply comforting about the slow simmer of ossobuco—its tender meat and rich, herb-infused gravy wrapping the kitchen in warmth. It’s the kind of dish that invites you to linger, to savor each step as much as the first bite.
Ingredients
– 4 cross-cut veal shanks (about 1.5 inches thick)
– a generous pinch of salt and freshly ground black pepper
– a couple of tablespoons of all-purpose flour
– 3 tablespoons of olive oil
– 1 large yellow onion, finely chopped
– 2 carrots, diced into small cubes
– 2 celery stalks, thinly sliced
– 3 garlic cloves, minced
– a splash of dry white wine (about 1/2 cup)
– 2 cups of beef broth
– a handful of fresh thyme sprigs
– 2 bay leaves
– a tablespoon of tomato paste
– a sprinkle of chopped parsley for garnish
Instructions
1. Pat the veal shanks dry with paper towels, then season both sides generously with salt and pepper.
2. Dust the shanks lightly with flour, shaking off any excess—this helps create a lovely crust.
3. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
4. Sear the shanks for about 4 minutes per side, until deeply browned. Transfer them to a plate.
5. In the same pot, add the onion, carrots, and celery, stirring occasionally until softened, about 5 minutes.
6. Toss in the garlic and cook for another minute, just until fragrant.
7. Pour in the white wine, scraping up any browned bits from the bottom of the pot—this adds incredible depth to the gravy.
8. Stir in the tomato paste, then return the shanks to the pot, nestling them into the vegetables.
9. Add the beef broth, thyme, and bay leaves, ensuring the liquid comes about halfway up the shanks.
10. Cover and simmer on low heat for 2 hours, turning the shanks once halfway through, until the meat is fork-tender.
11. Discard the thyme sprigs and bay leaves, then skim off any excess fat from the surface.
12. Sprinkle with chopped parsley before serving.
Kneading the flavors together over hours, the ossobuco becomes meltingly tender, its gravy thick with the sweetness of carrots and the earthiness of herbs. Serve it over creamy polenta or crusty bread to soak up every last drop—it’s a dish that rewards patience with every bite.
Ossobuco with Citrus Glaze and Carrots
Holding the warmth of a slow-cooked meal in mind, this ossobuco feels like a quiet afternoon spent tending to something deeply comforting. The citrus glaze brightens the richness of the meat, while the carrots soften into sweetness, making each bite a little celebration of patience and care.
Ingredients
– 4 pieces of ossobuco (about 1.5 inches thick)
– a generous pinch of salt and freshly ground black pepper
– 2 tbsp of olive oil
– 1 cup of diced yellow onion
– 2 cloves of garlic, minced
– 1 cup of dry white wine
– 2 cups of beef broth
– a couple of sprigs of fresh thyme
– 1 bay leaf
– 2 large carrots, cut into thick rounds
– the zest and juice of 1 orange
– 1 tbsp of honey
– a splash of balsamic vinegar
Instructions
1. Pat the ossobuco dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. Sear the ossobuco for about 4 minutes per side, until deeply browned. Transfer to a plate.
3. In the same pot, add the diced onion and cook for 5 minutes, stirring occasionally, until softened. Tip: Scrape up the browned bits from the bottom—they’ll add incredible flavor.
4. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
5. Pour in the white wine, scraping the bottom of the pot to loosen any remaining bits. Let it simmer for 3 minutes to reduce slightly.
6. Add the beef broth, thyme, and bay leaf, then return the ossobuco to the pot. The liquid should come about halfway up the sides of the meat.
7. Cover and simmer on low heat for 1.5 hours, checking occasionally to ensure the liquid is at a gentle bubble.
8. Nestle the carrot rounds around the ossobuco, cover again, and cook for another 30 minutes until the carrots are tender.
9. In a small bowl, whisk together the orange zest, juice, honey, and balsamic vinegar. Drizzle this over the ossobuco and carrots during the last 10 minutes of cooking. Tip: The glaze will thicken slightly and cling to the meat.
10. Remove the thyme sprigs and bay leaf before serving. Tip: Let the ossobuco rest for 5 minutes to allow the flavors to settle.
Buttery and falling-off-the-bone tender, the ossobuco melts into the bright, glossy glaze, while the carrots soak up all the savory-sweet goodness. Serve it over a mound of creamy polenta or with crusty bread to catch every last drop of the sauce.
Ossobuco with Caramelized Onions and Thyme
Gently, the rich aroma of slow-cooked meat and caramelized onions fills the kitchen, a comforting reminder of how time and patience can transform simple ingredients into something deeply satisfying. This dish, with its tender ossobuco and fragrant thyme, feels like a quiet celebration of rustic elegance. Let’s gather what we need and take it step by step.
Ingredients
– 2 lbs ossobuco (veal shanks, about 1.5 inches thick)
– 2 large yellow onions, thinly sliced
– 3 tbsp olive oil
– 1 cup dry white wine
– 2 cups beef stock
– a couple of sprigs of fresh thyme
– 1 tbsp butter
– a pinch of salt and freshly ground black pepper
Instructions
1. Preheat your oven to 325°F—low and slow is key for tender ossobuco.
2. Heat olive oil in a heavy Dutch oven over medium heat until it shimmers, then season the ossobuco with salt and pepper.
3. Sear the ossobuco for 4-5 minutes per side until deeply browned. Remove and set aside.
4. In the same pot, add the sliced onions and cook, stirring occasionally, for 15 minutes until golden and caramelized. (Tip: A pinch of salt helps draw out their sweetness.)
5. Pour in the white wine, scraping up any browned bits, and let it simmer for 3 minutes to reduce slightly.
6. Return the ossobuco to the pot, add the beef stock and thyme sprigs, and bring to a gentle simmer.
7. Cover and transfer to the oven. Braise for 2.5 hours, checking occasionally to ensure the liquid is just barely bubbling.
8. Remove the ossobuco from the oven and stir in the butter for a silky finish. (Tip: Let it rest for 10 minutes—the flavors will meld beautifully.)
9. Serve the ossobuco topped with the onions and a spoonful of the rich sauce. (Tip: A sprinkle of gremolata or crusty bread on the side wouldn’t hurt.)
Luscious and falling-off-the-bone tender, the ossobuco melts into the sweet-savory onions, while the thyme adds a whisper of earthiness. Try serving it over creamy polenta or with a bright arugula salad to balance the richness.
Ossobuco with Parmesan Crust and Basil
Venturing into the kitchen tonight feels like a quiet rebellion against the rush of everyday life, and what better way to slow down than with a dish that demands patience and rewards it generously—ossobuco, cloaked in a golden parmesan crust and kissed by fresh basil.
Ingredients
- 4 cross-cut veal shanks (about 1.5 inches thick)
- a couple of tablespoons of olive oil
- a splash of dry white wine
- 1 cup of chicken broth
- a small handful of fresh basil leaves
- half a cup of grated parmesan
- a pinch of salt and black pepper
- 1 minced garlic clove
- 1 diced yellow onion
Instructions
- Preheat your oven to 325°F—low and slow is key for tender ossobuco.
- Season the veal shanks generously with salt and pepper on both sides.
- Heat olive oil in a heavy oven-safe pot over medium-high heat until it shimmers.
- Sear the shanks for 4 minutes per side until deeply browned—don’t rush this; the crust is flavor.
- Remove the shanks and set aside, then toss in the onion and garlic, sautéing until translucent (about 3 minutes).
- Deglaze the pot with white wine, scraping up any browned bits—this is liquid gold for your sauce.
- Pour in the chicken broth and return the shanks to the pot, arranging them in a single layer.
- Cover and braise in the oven for 2 hours, checking once to ensure the liquid is gently simmering.
- Remove the pot from the oven and sprinkle parmesan evenly over each shank.
- Switch the oven to broil and return the pot, uncovered, for 3–4 minutes until the cheese forms a crisp, golden crust.
- Garnish with torn basil leaves just before serving.
When the ossobuco is ready, the meat will surrender to the slightest nudge of a fork, and the parmesan crust will crackle under your knife. Serve it over a mound of creamy polenta to catch every drop of the rich, wine-kissed sauce, or alongside a crisp salad for contrast.
Ossobuco with Red Pepper and Olive Tapenade
Kind of like a quiet Sunday afternoon, this ossobuco feels like a slow, comforting embrace. The red pepper and olive tapenade adds a bright, tangy contrast to the rich, tender meat, making each bite a little celebration.
Ingredients
- 2 lbs veal shanks (about 1.5 inches thick)
- A good glug of olive oil (about 3 tbsp)
- 1 large yellow onion, finely chopped
- 2 carrots, diced small
- 2 celery stalks, diced small
- 3 garlic cloves, minced
- A splash of dry white wine (about 1/2 cup)
- 1 can (14 oz) crushed tomatoes
- A couple of sprigs of fresh thyme
- 1 bay leaf
- 1 cup chicken stock
- 1/2 cup pitted Kalamata olives, roughly chopped
- 1 roasted red pepper, finely diced
- A pinch of red pepper flakes
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 325°F.
- Season the veal shanks generously with salt and pepper on both sides.
- Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sear the shanks for about 4 minutes per side, until deeply browned. Transfer to a plate.
- In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the garlic and cook for another 30 seconds, just until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- Add the crushed tomatoes, thyme, bay leaf, and chicken stock. Bring to a gentle simmer.
- Nestle the shanks back into the pot, ensuring they’re mostly submerged in the liquid.
- Cover and transfer to the oven. Braise for 2.5 hours, until the meat is fork-tender.
- While the ossobuco cooks, mix the olives, roasted red pepper, and red pepper flakes in a small bowl to make the tapenade.
- Once the ossobuco is done, discard the thyme sprigs and bay leaf.
- Serve the shanks topped with a spoonful of the tapenade.
Velvety and rich, the ossobuco falls apart at the slightest touch, while the tapenade brings a briny, slightly spicy kick. Try serving it over creamy polenta to soak up every last bit of the sauce.
Ossobuco with Balsamic Reduction and Figs
Kind of like a quiet Sunday afternoon, this ossobuco feels like a slow, comforting embrace—tender meat, sweet figs, and a balsamic reduction that ties it all together with a gentle tang. It’s the kind of dish that makes you pause, savor, and maybe even forget the clock altogether.
Ingredients
– 4 pieces of veal shanks (about 1.5 inches thick)
– a generous pinch of salt and freshly ground black pepper
– 1/4 cup all-purpose flour
– 2 tbsp olive oil
– 1 medium yellow onion, finely chopped
– 2 garlic cloves, minced
– 1 cup dry white wine
– 1 cup beef broth
– a splash of balsamic vinegar (about 2 tbsp)
– 4 fresh figs, halved
– a couple of sprigs of fresh thyme
Instructions
1. Pat the veal shanks dry with paper towels, then season both sides with salt and pepper.
2. Dredge each shank lightly in flour, shaking off any excess—this helps create a beautiful crust.
3. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
4. Sear the shanks for about 4 minutes per side, until deeply golden. Remove and set aside.
5. In the same pot, add the onion and sauté for 3 minutes until softened, then stir in the garlic for another 30 seconds.
6. Pour in the white wine, scraping up any browned bits from the bottom—this adds so much flavor.
7. Simmer the wine for 2 minutes to reduce slightly, then return the shanks to the pot.
8. Add the beef broth, balsamic vinegar, and thyme sprigs. The liquid should come about halfway up the shanks.
9. Cover and simmer on low heat for 1.5 hours, turning the shanks once halfway through.
10. Nestle the fig halves into the pot, cut side up, and cook uncovered for another 15 minutes until the figs soften and the sauce thickens slightly.
11. Remove the thyme sprigs before serving.
Perfectly tender, the ossobuco falls off the bone with a rich, velvety sauce that’s balanced by the figs’ natural sweetness. Try serving it over creamy polenta or with a crusty baguette to soak up every last drop.
Ossobuco with Truffle Oil and Mashed Potatoes
Ossobuco always feels like a quiet Sunday afternoon kind of dish—the kind that fills the kitchen with warmth and makes time slow down just a little. Today, we’re adding a touch of luxury with truffle oil and creamy mashed potatoes, turning it into something quietly spectacular.
Ingredients
- 2 beef shanks (about 1.5 inches thick)
- a good glug of olive oil
- a couple of carrots, diced small
- 1 stalk of celery, finely chopped
- 1 small yellow onion, minced
- 2 cloves of garlic, smashed
- a splash of dry white wine
- 1 cup of beef stock
- a handful of fresh thyme sprigs
- a pinch of salt and freshly ground black pepper
- 2 tbsp of truffle oil
- 4 large russet potatoes, peeled and cubed
- a knob of butter
- a splash of whole milk
Instructions
- Preheat your oven to 325°F.
- Season the beef shanks generously with salt and pepper on both sides.
- Heat a glug of olive oil in a heavy Dutch oven over medium-high heat until it shimmers.
- Sear the shanks for about 4 minutes per side, until deeply browned. Remove and set aside.
- In the same pot, add the carrots, celery, onion, and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
- Pour in the white wine, scraping up any browned bits from the bottom—this adds so much flavor.
- Return the shanks to the pot, add the beef stock and thyme, and bring to a gentle simmer.
- Cover and transfer to the oven. Braise for 2.5 hours, until the meat is fork-tender.
- While the ossobuco cooks, boil the potatoes in salted water until tender, about 15 minutes.
- Drain the potatoes, then mash with butter and milk until smooth. Season with salt and pepper.
- Once the ossobuco is done, drizzle with truffle oil just before serving.
A rich, velvety sauce clings to the tender meat, while the truffle oil adds an earthy depth that lingers. Serve it over a mound of mashed potatoes, letting the flavors meld into something quietly unforgettable.
Ossobuco with Roasted Garlic and Fennel
Nothing soothes the soul quite like the slow, deliberate process of braising—especially when it fills your kitchen with the deep, earthy aroma of ossobuco. This dish, with its tender meat and rich, garlicky broth, feels like a warm embrace on even the quietest evenings.
Ingredients
– 4 cross-cut veal shanks (about 1.5 inches thick)
– a couple of fennel bulbs, trimmed and quartered
– a whole head of garlic, cloves separated but unpeeled
– 1 cup dry white wine (something you’d drink)
– 2 cups chicken stock, preferably homemade
– a splash of olive oil
– a pinch of salt and freshly cracked black pepper
– a handful of fresh parsley, roughly chopped
Instructions
1. Preheat your oven to 325°F—low and slow is key here.
2. Heat a splash of olive oil in a heavy Dutch oven over medium-high heat until it shimmers.
3. Pat the veal shanks dry with paper towels (this helps them brown evenly) and season generously with salt and pepper.
4. Sear the shanks for about 4 minutes per side, until deeply golden. Remove and set aside.
5. Toss in the fennel quarters and unpeeled garlic cloves, letting them caramelize slightly in the leftover fat, about 5 minutes.
6. Pour in the white wine, scraping up any browned bits—those are flavor gold.
7. Return the shanks to the pot, nestling them into the fennel and garlic, then add the chicken stock until it reaches halfway up the shanks.
8. Cover and braise in the oven for 2.5 hours, checking once to ensure the liquid isn’t reducing too quickly.
9. When the meat is fork-tender, sprinkle with fresh parsley and let it rest for 10 minutes off the heat.
10. Serve the ossobuco with the softened garlic cloves squeezed over the top—their sweetness balances the richness perfectly.
With each bite, the meat falls away effortlessly, mingling with the silky fennel and roasted garlic. Try spooning the broth over a mound of creamy polenta or crusty bread to soak up every last drop.
Ossobuco with Barley and Kale
Wandering through the kitchen on a quiet evening, I find myself drawn to the comforting embrace of slow-cooked ossobuco, its rich aroma mingling with earthy barley and vibrant kale. There’s something deeply satisfying about the way these humble ingredients come together, like a quiet conversation between old friends.
Ingredients
- 2 lbs beef shanks (about 1.5 inches thick)
- a good glug of olive oil
- 1 large yellow onion, diced
- 2 carrots, chopped into little coins
- 3 garlic cloves, minced
- a splash of dry white wine
- 4 cups chicken stock
- 1 cup pearled barley
- a couple of handfuls of kale, stems removed and leaves torn
- a pinch of salt and a few cracks of black pepper
Instructions
- Preheat your oven to 325°F—low and slow is the key here.
- Season the beef shanks generously with salt and pepper on both sides.
- Heat a Dutch oven over medium-high and add that glug of olive oil. Sear the shanks until they’re deeply browned, about 4 minutes per side. Take your time—this builds flavor.
- Remove the shanks and toss in the onion, carrots, and garlic. Sauté until the onions turn translucent, about 5 minutes.
- Pour in the wine, scraping up any browned bits stuck to the bottom—that’s gold right there.
- Nestle the shanks back into the pot, add the stock, and bring it to a gentle simmer.
- Cover and slide it into the oven for 2.5 hours. The meat should be fork-tender but not falling apart.
- Stir in the barley and kale, then return to the oven for another 30 minutes. The barley will soak up all that goodness.
- Let it rest for 10 minutes off the heat—patience rewards you with deeper flavors.
But what I love most is the way the barley plumps up, each bite a little chewy contrast to the melt-in-your-mouth beef. Serve it in wide, shallow bowls with a crusty loaf nearby for sopping up the juices—it’s a meal that demands to be savored slowly.
Ossobuco with Chorizo and Chickpeas
Sometimes, the best meals are the ones that simmer slowly, filling the kitchen with warmth and the kind of aroma that makes time feel softer. This dish—a hearty blend of tender meat, smoky chorizo, and creamy chickpeas—is one of those comforting creations that feels like a little celebration on a quiet evening.
Ingredients
2 lbs beef shanks (ossobuco), about 1.5 inches thick
4 oz Spanish chorizo, sliced into thin coins
1 can (15 oz) chickpeas, drained and rinsed
1 large yellow onion, diced
2 carrots, chopped into half-moons
3 garlic cloves, minced
1 cup dry white wine
2 cups chicken stock
a couple of sprigs of fresh thyme
1 bay leaf
a splash of olive oil
salt and freshly ground black pepper
Instructions
1. Preheat your oven to 325°F.
2. Heat a splash of olive oil in a heavy Dutch oven over medium-high heat. Pat the ossobuco dry with paper towels—this helps it sear beautifully—then season generously with salt and pepper.
3. Sear the shanks for about 4 minutes per side, until deeply browned. Transfer to a plate.
4. In the same pot, add the chorizo and cook for 2 minutes, letting its oils release. Toss in the onion and carrots, stirring occasionally, until softened, about 5 minutes.
5. Stir in the garlic and cook for just 30 seconds—you’ll smell it when it’s ready.
6. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3 minutes to cook off the alcohol.
7. Add the chickpeas, chicken stock, thyme, and bay leaf, then nestle the ossobuco back into the pot. The liquid should come about halfway up the meat.
8. Cover and braise in the oven for 2.5 hours, until the meat is fork-tender.
9. Discard the thyme sprigs and bay leaf before serving.
Kindness is in the details here: the ossobuco will be so tender it falls apart at the touch, while the chickpeas soak up all the rich, smoky flavors. Serve it over creamy polenta or with crusty bread to mop up every last bit of the sauce.
Summary
Perfect for any gathering, these 18 Ossobuco recipes offer a taste of comfort and elegance. Whether you’re cooking for a special occasion or a cozy night in, there’s a dish here to inspire. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!
