Step-by-step Instructions

1. Prepare the Meat

Pat the veal shanks dry with paper towels (helps them brown better).
Lightly dust them with flour – this gives them color and thickens the sauce.
In a large Dutch oven or heavy pot, heat a drizzle of olive oil and sear the veal on both sides until golden brown. Remove and set aside.

2. Make the Soffritto

In the same pot (do not discard the flavorful bits), add finely chopped onion, carrot, celery, and garlic.
Cook over medium heat for 5–7 minutes, until softened and lightly golden.

3. Braise the Meat

Return the veal shanks to the pot.
Deglaze with the white wine and let it simmer for a few minutes to evaporate the alcohol.
Add the tomatoes, hot broth, rosemary, and bay leaves.
Season with salt and pepper.
Cover and simmer on low heat for 1.5 to 2 hours, turning the meat occasionally, until the sauce thickens and the meat is meltingly tender.

4. Prepare the Gremolata (Traditional Finishing Touch)

Just before serving, combine finely chopped parsley and grated lemon zest.
Sprinkle over the hot ossobuco — it adds freshness and cuts through the richness of the sauce.

5. Serve

Serve hot, generously topped with the sauce.
Traditionally paired with saffron risotto, but equally delicious with creamy polenta, mashed potatoes, or even fresh pasta.

Tips & Variations

Meat: Choose thick slices (at least 4 cm / 1.5 in) to prevent them from falling apart during cooking.
Wine: A dry white wine (like Pinot Grigio or Sauvignon Blanc) is best, though some use a light red.
Slow cooking: The slower the better! You can also bake it in the oven at 150°C (300°F) for 2 hours.
Citrus twist: Add a bit of orange zest to the sauce for a subtle, aromatic variation.

The Result:

A rich, aromatic, and comforting dish — perfect for entertaining guests or enjoying a luxurious weekend meal, without spending all day in the kitchen!

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