Instructions
1. Prepare the veal
Make small cuts around the edges of each veal shank (to prevent curling during cooking)
Lightly dredge in flour and shake off excess
2. Brown the meat
Heat butter and a drizzle of olive oil in a large pan
Brown the veal shanks for 3–4 minutes per side
Remove and set aside
3. Make the base
In the same pan, sauté the chopped carrot, celery, and onion
Add the bay leaf and cook until soft and fragrant
4. Deglaze
Pour in the white wine and let it reduce slightly
5. Build the sauce
Season with salt and pepper
Stir in the tomato paste
6. Slow cook
Return the veal to the pan
Add enough hot broth to partially cover the meat
Cover and simmer gently for about 2 hours
The meat should become very tender and nearly fall off the bone
7. Make the gremolata
Mix parsley, garlic, and lemon zest in a small bowl
8. Serve
Plate the ossobuco
Sprinkle with fresh gremolata
Serve with saffron risotto
Tips & Variations
Also delicious with mashed potatoes or soft polenta
Beef shanks can be used instead of veal (stronger flavor)
Gremolata is essential—it balances the richness
Low and slow cooking is key for tenderness
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