Skip to main content
Epicurious
Cookbooks

Ossobuco

Recipe information

  • Yield

    Veal hind shanks sawed into 1 1/2-to-2-inch lengths, 2 or 3 per person

Ingredients

Preparation

  1. Cooking time: about 1 1/2 hours. Season and dredge the meat in flour just before browning—because of the flour, the sauce will need no further thickening. Simmer with chicken stock (page 4), sliced sautéed onions, and dry white wine or dry French vermouth. Finish with a sprinkling of gremolata—finely minced zest of an orange and a lemon, a minced clove of garlic, and a handful of chopped parsley.

Julia's Kitchen Wisdom Knopf
TagsVealBeefMeatParsleyHerbs & SpicesOnionRoot VegetableVegetableMainDinnerDairy FreeNut FreeSimmerCookbooks
Read More
Glazed Apple Pie Fritters
Apple pie in doughnut hole form? We’re in love.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.