Tonight I made myself a delicious ossobuco and I realized I do not have the recipe on my website, so let me remedy the situation. This is another very simple recipe, although it may look complicated. Anybody can do it.

It takes almost one hour from start (i.e., open the fridge to look for ingredients) to finish (eating), so you need some time, but the result is outstanding.  Now, if you consult 10 cook books, you get 10 different recipes, so forget about them and, as always, do as I say and then tell anybody who disagrees to try to make a better ossobuco.

To start,  the ossobuco is the veal shank.  It needs to be cut 2 to 2 and  ½ inches thick, not those flat “ossobuco” you find sometimes in the grocery stores.  You may need to talk to the butcher about cutting it for you.

There is 1 ossobuco per person. The following recipe is for 4.

Another thing – you need a good pot, for example, Staub, Le Creuset, and similar.  The size of the pot is just a little bit larger than the ossobuchi, which need to stay flat and cannot end up on top of each other.


  • 4 ossobuchi (plural has the “i” ending, singular is the “o” ending, that is Italian and this simple grammar rule applies to almost everything).
  • Flour, butter and olive oil
  • 1 medium red onion, minced
  • 1 medium carrot, minced
  • 1 sprig of celery, minced
  • ½ cup good white wine warmed up on fire
  • 1 ½ to 2 cups of homemade meat broth (see the recipe that we use from the New York Times ) Look, you must have every type of broth (vegetable, chicken, meat and fish) in your freezer, so that when you need them, they’re ready to go.
  • 1 tablespoon conserva di pomodoro (tomato paste) which you will dilute in 1 cup of broth
  • Gremolate: lemon zest, from 2 lemons, and 2 tablespoons of parsley, 2 leafs of fresh sage and 1 or 2 spoons of dried porcini chopped together, salt and pepper.


  1. Melt 100 grams, or one a stick of butter plus 1 teaspoon of olive oil on low heat.
  2. Add about 1/2 of cup of minced pancetta or guanciale and 1 medium size red onion, or 1/2 of a large one, minced.For an explanation of the differences between bacon, guanciale and pancetta, see this link –
  1. Roll the ossobuchi through the flower (all purpose flower) so that they are lightly coated.
  1. Once the onion “just begins” to become translucent, turn the heat to high and add the ossobuchi. Wait at least 3 minutes before you turn them –they need to become golden on each side.
  1. Reduce the heat to medium and add the minced celery and carrot, mix it gently. Allow it to cook for 2-3 minutes.
  2. Add ½ cup white wine previously warmed up. Let it reduce to almost nothing for about 5 minutes, turning the ossobuchi only once.
  3. Add 1 cup of beef broth–if you do not have beef broth, use chicken broth–in which you dissolved 1 and ½ tablespoon of tomato paste. Continue to cook at medium low heat for about 15-20 minutes (the time depends on the size of the ossobuchi). Turn the meat only once.  Add the remaining ½ cup of broth as needed.
  4. Add the cremolata, and let it cook for another 5 to 6 minutes on medium low.
  5. Now you’re ready to eat—but it’s critical that you first push the bone marrow from the middle of the bone into the sauce. Give it a good stir, and then eat the meat and sauce together, you may need to add salt, taste first, and if you like black pepper.
  6. Buon appetito!

Italiano: Ossobuco  (per 2 persone)

Ricetta che pare complicate ma è facilissima.  Ci vuole circa un’ora, da quando aprite il frigo per prendere la carne a quando si mangia

L’ossobuco è lo stinco di vitello, va tagliato a pezzi di circa 5-6 cm, non quelle cose piatte e ridicole che a volte propinano per ossobuco

100 grammi di burro e un cucchiaino d’olio d’oliva, pentola a bordi alti di buona qualità (Staubb, Le Creuset, e simili) appena il burro si scioglie aggiunger 1 cipolla media rossa tritata, circa 120 grammi di pancetta/guanciale tritato.  Fuoco medio/basso.

Infarinate gli ossobuchi.

Appena la cipolla comincia ad appassire, alzare il fuoco al massimo, e aggiungere gli ossobuchi: 3 minuti per lato devono dorarsi.

Aggiungere il sedano (1 ramo) e 1 carota tritati, mischiare, 3 minuti al fuoco medio.

Aggiungere mezzo bicchiere di vino bianco, lasciare evaporare quasi del tutto

Aggiungere 250 ml (una tazza) di brodo di carne –se non lo avete brodo di pollo- in cui avrete disciolto un cucchiao e mezzo di conserva di pomodoro- molte ricette suggeriscono il pomodoro fresco, lasciate perdere si sbagliano. Fuoco medio-basso circa 15-20 minuti, se necessario aggiungere un’altra 125 ml di brodo o più.

Aggiungere cremolata, cioè , un trito di: 2 cucchiai di prezzemolo tritato, 1-2 cucchiai di porcini secchi tritati, 2 foglie di salvia tritate, la buccia grattata di due limoni –solo il giallo, niente bianco, fuoco medio basso, fate andare 5-6 minuti.

Pronto, un ossobuco a testa, più la salsa, ma fondamentale prima di mangiarlo, con un punterolo o simile attrezzo spingete il midollo fuori dall’ossobuco e mischiatelo con il sugo.  Ora potete assaggiare e se necessario aggiungere sale e pepe nero.


Buon appetito!