Ossobuco
Cena • Italia
Informazioni su Ossobuco
Braised veal shank with gremolata — rich and tender
How to Make Ossobuco (Traditional & Healthy Version)
Ossobuco is a classic Italian dish originating from the culinary heart of Milan, in the Lombardy region. Traditionally prepared with cross-cut veal shanks, this recipe celebrates Italy’s deep-rooted passion for slow-cooked, flavorful meals. The marrow bone at the center of each shank enriches the sauce, creating a luscious and comforting dish that has become a symbol of Italian home cooking. The taste of Ossobuco is a harmonious blend of tender, fall-off-the-bone meat, aromatic vegetables, and a bright, zesty finish provided by gremolata – a mixture of lemon zest, garlic, and parsley. Its appeal lies in the perfect balance of hearty and fresh, making it a favorite for gatherings and family dinners. As a health-conscious adaptation, our recipe uses minimal oil, lean veal, and plenty of vegetables, making it suitable for those tracking their calorie intake without sacrificing authentic Italian flavor. Ossobuco is a wonderful choice for anyone seeking a nourishing, protein-rich meal that is both satisfying and culturally significant. Enjoying this dish connects you with Italian tradition, where food is not just sustenance but a celebration of life and togetherness.
Ingredients(for One veal shank with sauce and vegetables)
- 2 pieces (about 350g each) Veal shanks (cross-cut) (ossobuco di vitello)
- 1 tablespoon Olive oil
- 1 medium, finely chopped Yellow onion (cipolla)
- 1 medium, diced Carrot (carota)
- 1, diced Celery stalk (sedano)
- 2, minced Garlic cloves (aglio)
- 1 cup Low-sodium chicken broth (brodo di pollo)
- 1/2 cup Dry white wine (vino bianco secco)
- 1/2 cup Diced tomatoes (no salt added) (pomodori a dadini)
- 2 tablespoons, chopped Fresh parsley (prezzemolo)
- 1 teaspoon Lemon zest (buccia di limone)
- to taste Black pepper (pepe nero)
- to taste Salt (sale)
Instructions
- 1
Pat the veal shanks dry and season with salt and pepper. Lightly dust with flour if desired for a slightly thicker sauce.
3 minutes
Remove excess moisture for better browning.
- 2
Heat olive oil in a large, heavy-bottomed pan over medium heat. Brown the veal shanks on all sides until golden, about 3-4 minutes per side. Remove and set aside.
8 minutes
Do not overcrowd the pan; brown in batches if needed.
- 3
In the same pan, add onion, carrot, and celery. Sauté until softened and fragrant, about 5 minutes. Add the garlic and cook for another minute.
6 minutes
Stir frequently to prevent vegetables from sticking.
- 4
Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes until slightly reduced.
3 minutes
Deglazing adds depth to the sauce.
Why This Dish is Healthy
This healthy Ossobuco recipe uses lean veal, minimal olive oil, and a base of fresh vegetables to create a balanced meal that is lower in saturated fat and calories compared to traditional versions. The recipe avoids excessive salt and uses low-sodium broth, making it suitable for those aiming to manage their blood pressure or maintain a healthy weight. It’s a wholesome, filling option for anyone seeking authentic Italian flavors without compromising their nutritional goals.
Ossobuco is a nutrient-dense dish rich in high-quality protein, essential amino acids, and vital minerals such as iron and zinc from the veal. The inclusion of carrots, celery, and tomatoes provides dietary fiber, vitamin C, vitamin A, and antioxidants, supporting overall health and immune function. Olive oil offers heart-healthy monounsaturated fats, while the gremolata topping adds vitamin C and phytonutrients from parsley and lemon zest.
Pro Tips
- 💡Choose veal shanks with plenty of marrow for the most authentic flavor.
- 💡Brown the meat well to develop deeper, richer sauce.
- 💡Add gremolata only at the end to keep the flavors fresh and vibrant.
Storage & Serving
Store leftover Ossobuco in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to retain moisture. Freezing is possible for up to 2 months, though the texture may slightly change.
Best served: Lunch or Dinner
Fatti Nutrizionali
| Nutriente | Per 100g |
|---|---|
| Energia | 145.0 kcal |
| Proteine | 18.0 g |
| Carboidrati | 3.0 g |
| Grassi Totali | 7.0 g |
| Fibre | 0.0 g |
