Ossobuco, which roughly translates as 'bone with a hole', is an Italian dish. These chunks of veal have a very specific size and a marrow-filled bone cavity that gives it its rich, nutritious flavour.
It's definitely a certified holiday meal because it just has this warm and inviting essence to it. It's the kind of dish that can stop wars, and we're willing to bet that no one can resist bonding over a succulent ossobuco around the dinner table.
If you don't know how to make ossobuco, it can seem intimidating and impossible for a beginner to pull off. But you'll be surprised because although it takes some time to prepare, the steps are super easy.
This step-by-step recipe will show you how to make soft, restaurant-quality ossobuco that melts in your mouth:
Ingredients
3 - 4 ossobuco veal shanks
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2 cups beef/chicken broth
2 large carrots
2 large white onions
1 sprig fresh thyme/1 tsp dried thyme
1 sprig of fresh rosemary
1 stalk celery
2 dry bay leaves
4 cloves garlic
4 tbsp. olive oil /vegetable oil
1 cup dry white wine (optional)
2 tbsp. flour
Salt
Black pepper
Step one
The first thing you will need to do is prep your ingredients for a smoother cooking process. Dice the carrots, celery and onions into small cubes then chop the fresh thyme and garlic and set aside.
Step two
On a clean chopping board, place the veal chunks and pat dry with a paper towel to remove any excess moisture and to help them brown better. Do this on both sides, sprinkle enough salt and pepper then dust with enough flour to cover the surface on each side.
Step three
Pour some olive oil or vegetable oil into a non-stick pot and let it get hot to the point of smoking. Place the shanks and let them brown on medium heat for about three minutes to five on both sides before removing.
You will then turn on your oven to about 200C so the preheating process can begin as you move on to the next step.
Step four
In the same pot, heat some oil and pour in the diced onions, carrots and celery, then let them cook as you stir occasionally until the onions start to turn translucent. Next, pour in the garlic and thyme and let everything cook on medium heat for about five minutes.
Once that's done, pour in the white wine (optional) and let it simmer for three minutes then the beef or chicken broth. At this point, season with enough salt and pepper, place the bay leaves and rosemary sprig, then stir and bring to a boil.
Step five
In a baking dish, place the veal shanks and pour in the vegetable mixture. Cover and place in the oven to cook at 180C for two hours.
Once it's done remove, garnish and serve. Some great options to serve this with are mashed potatoes or rice with some salad and tartar sauce.