{"id":18445,"date":"2026-06-04T10:39:04","date_gmt":"2026-06-04T10:39:04","guid":{"rendered":"https:\/\/easyrecipes.milaf.ma\/?p=18445"},"modified":"2026-06-04T10:39:04","modified_gmt":"2026-06-04T10:39:04","slug":"ossobuco-a-specialty-of-italian-cuisine-see-more","status":"publish","type":"post","link":"https:\/\/easyrecipes.milaf.ma\/index.php\/2026\/06\/04\/ossobuco-a-specialty-of-italian-cuisine-see-more\/","title":{"rendered":"Ossobuco, a specialty of Italian cuisine\u2026 See more"},"content":{"rendered":"

Ossobuco, a classic Italian dish that delights with its flavor, aroma, and tender meat.<\/strong><\/p>\n

The name \u201cossobuco\u201d comes from the Italian \u201cosso buco,\u201d meaning \u201cbone with a hole,\u201d as the dish is made from veal shanks with the bone in. Through slow braising, the meat becomes soft and delicate, and the broth is rich in flavor. This Lombardian gem is a real treat to try at home.<\/p>\n

Ingredients for ossobuco (for 4 servings)<\/strong><\/h3>\n
    \n
  • 4 veal shank slices with the bone, each about 300 g<\/li>\n
  • 2 tablespoons flour for coating the meat<\/li>\n
  • 3 tablespoons olive oil<\/li>\n
  • 1 medium onion, finely chopped<\/li>\n
  • 2 carrots, diced<\/li>\n
  • 2 celery stalks, diced<\/li>\n
  • 2 garlic cloves, finely chopped<\/li>\n
  • 200 ml white wine<\/li>\n
  • 400 g canned diced tomatoes or tomato passata<\/li>\n
  • 250 ml vegetable or meat broth<\/li>\n
  • 1 bay leaf, a few sprigs of thyme<\/li>\n
  • Salt and pepper to taste<\/li>\n
  • Zest of 1 lemon (optional)<\/li>\n
  • Fresh parsley for garnish<\/li>\n
  • <\/li>\n<\/ul>\n

    How to prepare ossobuco step by step<\/strong><\/h3>\n
      \n
    1. Preparing the meat<\/strong>\u00a0\u2013 Dust the veal shank slices with flour on both sides. This will help form a golden crust while frying and also thicken the sauce.<\/li>\n
    2. Browning the meat<\/strong>\u00a0\u2013 Heat the olive oil in a large pan and fry the meat on both sides for 3\u20134 minutes until lightly browned. Remove the meat and set it aside.<\/li>\n
    3. Cooking the vegetables<\/strong>\u00a0\u2013 In the same pan, saut\u00e9 the onion, carrots, celery, and garlic until they soften and become aromatic.<\/li>\n
    4. Adding the liquids<\/strong>\u00a0\u2013 Pour in the white wine, stirring to scrape off any browned bits from the bottom of the pan. Add the tomatoes, broth, bay leaf, and thyme. Season with salt and pepper.<\/li>\n
    5. Braising<\/strong>\u00a0\u2013 Return the meat to the pan, cover, and simmer over low heat for about 1.5\u20132 hours until the meat is tender and easily separates from the bone. Alternatively, you can cook ossobuco in the oven at 160\u00b0C covered with foil.<\/li>\n
    6. Serving<\/strong>\u00a0\u2013 Before serving, sprinkle the dish with fresh parsley and, if desired, lemon zest for added flavor. Ossobuco pairs perfectly with\u00a0risotto alla milanese<\/strong>, mashed potatoes, or fresh bread.<\/li>\n<\/ol>\n

      Chef\u2019s Tips<\/strong><\/h3>\n
        \n
      • Choose fresh veal shank slices with a well-visible bone \u2013 the marrow adds an exceptional flavor to the dish.<\/li>\n
      • Don\u2019t rush the braising process \u2013 slow cooking on low heat ensures tender meat and a deep, flavorful sauce.<\/li>\n
      • You can experiment by adding a splash of white wine or orange juice for a slight fruity note.<\/li>\n<\/ul>\n

        Summary<\/strong><\/h3>\n

        Ossobuco is a dish that requires time but rewards you with an extraordinary taste and aroma. Tender meat, aromatic sauce, and the option to serve with various sides make it the perfect choice for an elegant lunch or special dinner at home. By making ossobuco yourself, you can feel the authentic Italian atmosphere in your kitchen and impress your guests with a traditional, flavorful dish.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Ossobuco, a classic Italian dish that delights with its flavor, aroma, and tender meat. The name \u201cossobuco\u201d comes from the…<\/p>\n","protected":false},"author":1,"featured_media":18446,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/easyrecipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/18445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/easyrecipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/easyrecipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/easyrecipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/easyrecipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/comments?post=18445"}],"version-history":[{"count":1,"href":"https:\/\/easyrecipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/18445\/revisions"}],"predecessor-version":[{"id":18447,"href":"https:\/\/easyrecipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/18445\/revisions\/18447"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/easyrecipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/media\/18446"}],"wp:attachment":[{"href":"https:\/\/easyrecipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/media?parent=18445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/easyrecipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/categories?post=18445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/easyrecipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/tags?post=18445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}