Ossobuco Culinary Trip Around World

5 from 2 votes
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 140 kcal


  • 2 piece Veal shank slices
  • 2 piece Chopped onions
  • 2 size Garlic cloves chopped
  • 2 size Salt
  • 2 size Black pepper from the mill
  • 2 tablespoon Flour
  • 3 tablespoon Sunflower oil
  • 1 bunch Soup greens fresh
  • 1 piece Fresh leek
  • 2 teaspoon Herbs de Provence
  • 400 Milliliters Bone broth-my own
  • 250 Milliliters White wine dry
  • 1 tablespoon Tomato paste concentrated three times
  • 1 size Fresh tomato
  • 1 bunch Freshly chopped parsley



  • I used to go on vacation to Italy a lot. I brought this nice dish with me. They also eat other things besides pasta and pizza, smile.


  • I cooked the broth the day before. Can be read in my recipes. I could write broth too. But don't know if that's true if you cook them from beef bones.
  • Rub the knuckle on both sides with salt and pepper. Turn once in flour. Heat the oil in an ovenproof pan and fry the meat on both sides. Then sauté the onions. Now add the cleaned and finely chopped vegetables from the soup greens, the garlic and the tomato. Sweat it all over again. In addition, I then put a marrow bone in with it.
  • Mix the broth with the wine. Then pour on everything. Add the Provence herbs, put the lid on the pan and stew everything in the oven at 180 ° for 60 minutes.
  • After 60 minutes, the leek stick, cleaned and cut into large pieces, is also placed in it. It is then intended as a side dish. Braise everything again for about 20-25 minutes.
  • Finally, remove the knuckles and the leek. Thicken the sauce with tomato paste and season well again. Mix in the chopped parsley and enjoy your meal. Potatoes and ribbon noodles go well with it.


Serving: 100gCalories: 140kcalCarbohydrates: 16.6gProtein: 3.5gFat: 5.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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