Recipe Ossobuco – an Italian Classic in my Way

Ossobuco Recipe Image
Ossobuco Recipe Image © Thomas Sixt

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is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I present you my Ossobuco Recipe.

The braised veal slices with vegetables are a classic Italian dish of the Milanese region, Lombardy.

Gremolata, a mixture of lemon peel and parsley, is an important component of the finely braised Ossobuco dish.

Well, let yourself be seduced in Italian and this time NOT with pizza and amore.

Have fun braising and good luck! If you like, you can write me a comment at end of this page.

1. Recipe Ossobuco

Ossobuco

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 403
Total Time 140 Min.

Simple guide to prepare slices of veal leg Italian style.

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Ossobuco Recipe Image
Ossobuco Recipe Image © Thomas Sixt

Preparation Time

20 Min.

Cook Time

120 Min.

Ingredients

Braise meat

4 slices calf leg slices
1/2 pc onion
1 pc carrot
1 pc cellery (celery sticks or celeriac tubers)
2 tbs clarified butter or butter
200 ml dry white wine
500 ml veal stock (optional beef broth)
some Salt
some Pepper
2 tbs tomato puree
2 tbs butter

Gremolata

1 pc Lemon
4 stems smooth parsley

Instruction

veal leg slices
veal leg slices

Prepare meat

Have the veal shank slices prepared by the butcher.

Wash and dry the meat slices and dust with flour. Cut the peeled onions into fine cubes.

Wash the vegetables, peel the celery and root and chop into small pieces. Preheat the oven to 200° C.

Veal stock recipe image
Veal stock is passed through a sieve. I rarely use the strainer. Step just before boiling down the veal jus.

Roasting batch

Season the veal shank slices with salt and pepper and sear them directly in the roaster with the clarified butter and let them take on color.

Remove the slices of meat briefly from the roaster and place on a plate.

Sauté the onion cubes in the roaster with a little butter and lightly sugared.

At the same time, mix the tomato paste with a tablespoon of hot water, add it.

Add the prepared diced vegetables, sauté lightly and deglaze with the white wine and reduce.

Then fill up with the veal stock or the meat stock.

Deglaze sauce with red wine and veal stock.
Sauce with red wine and veal stock, butter and potato finely grated to thicken.

Braise osso buco

Bring the sauce to a boil, season with salt and pepper.

Mix the slices of veal shank with the vegetable ragout and braise in a roasting pan with a lid in the oven at medium heat for 100-120 minutes.

Check the degree of cooking of the veal shank slices, if necessary continue to braise until tender-soft.

Lemon zest
Prepare lemon zest or lemon zest

Prepare gremolata

Prepare gremolata: Mix lemon zest grated and finely chopped parsley.

Add gremolata to the ossobuco in the oven for the last 5 minutes of cooking.

Ossobuco Recipe Image
Ossobuco Recipe Image © Thomas Sixt

Serve

Arrange the veal shanks on preheated plates, season the sauce again with salt, pepper and butter and add to the veal shank slices.

Various vegetables such as zucchini and pasta are suitable as a side dish.

Cousine

2. Nutritional Values

3. Shopping List Ossobuco

A tender and original Ossubuco with Gremolata needs these ingredients from the butcher (preferably organic) and the supermarket:

Well, let yourself be Italian seduced and for once NOT with pizza and amore.

Tipp from Chef Thomas Sixt
Roast shank of veal raw
Raw veal shank before roasting with vegetables in a large roasting pan.

4. Stew Ossobuco Properly

The meat: Wash and dry the calf leg slices, season with salt and pepper and dust with flour.

Tender veal slices for the Ossobuco, ready for preparation

You can now fry the flour-stained leg slices vigorously on both sides in a roaster for a short time. Remove the leg slices from the roaster and sauté the onion in melted butter until translucent.

A hint of brown sugar caramelises the onion and is a great antagonist of the acidity of wine and tomato paste.

Now cut the celery and carrot into small cubes. Add these to the onion cubes.

Thin the tomato puree with a tablespoon of hot water. Add the dry white wine to the vegetables. When the wine is almost overcooked, you can add the broth or veal stock and the diluted tomato paste.

For braising, marry the meat with the vegetables in the roaster.

Use a closed roaster that immediately goes into the oven. There our Ossobuco stews nearly 2 hours with closed cover with middle heat around 200° C.

Now you’ve got a little time for a good book or a phone call to your mama 😉

Take time Tip for braising from Chef Thomas Sixt

5. Preparation of the Gremolata

Towards the end of the stewing time you can take care of the Gremolata.

That’s fast:

  1. Grate half a lemon.
  2. Finely chop 1-2 stems of smooth parsley.
  3. Mix both in a bowl.

Put the Gremolata in the oven for the last 5 minutes of the cooking time to the Ossobuco. Right, close the roaster again.

Finely grate the lemon peel
Lemon abrasion for the Gremolata

6. More Ideas for Veal

Veal recipes can be found in a separate category.

Comments, Cooking Questions and Answers

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