Can you make ossobuco in advance?

Yes, you can make ossobuco in advance and store it in the refrigerator. It actually tastes better if you make it a day ahead, as the flavors can meld together. You can also freeze it for later use.

What can you serve with ossobuco?

Ossobuco is traditionally served with risotto alla milanese, but you can also combine it with mashed potatoes, polenta, or pasta, for example.

What wine pairs well with osso buco?

Wines made from the Nebbiolo grape, especially from Piedmont, pair well with Ossobuco. Barolo and Barbaresco are the best choices. A robust Barbera wine is a more affordable option.

recipe Ossobuco from the oven

Favorites

•

Easy

Nothing beats the aroma of a simmering Ossobuco filling the kitchen. In this recipe, we slow-cook the veal shanks in the oven, making the meat incredibly tender and practically falling off the bone. The base? A rich, aromatic tomato sauce with white wine, fennel, and fresh herbs, given ample time to develop deep flavors.

Although this dish sounds like haute cuisine, it's surprisingly easy to make. Most of the work happens in the oven, leaving your hands free while the meat transforms into a juicy delicacy. Serve this classic with your favorite pasta and a generous sprinkle of fresh oregano for that authentic Italian experience.

Ingredients

What do you need?

Quantity: 4P

1 kg veal shank
4 cloves of garlic
1 large sweet onion
2 thick carrots
1 small fennel
Thyme, bay leaf, sage, and rosemary
Pepper and salt
4 tbsp olive oil
1 large deep plate with flour
1200 g canned peeled tomatoes
200 ml white wine
1 stock cube
Fresh oregano
Pasta of choice to serve with

Preparation method

How do you make this?

Chop the onion and garlic finely and sauté in a saucepan.

Peel the carrots and chop finely. Add to the onion and garlic.

Also chop the fennel finely and mix it in. Let it sauté for a moment.

Using scissors, roughly chop the tomatoes in the can, add them along with the wine. Season and let simmer for 15 minutes.

Season the veal shanks with pepper and salt, dredge them in flour, and brown them nicely in the oil for about 5 minutes on each side. Place them in a large baking dish.

Taste the sauce. You can now blend it so that there are no vegetable pieces left or pour it as is.

Add the herbs, cover with aluminum foil, and let it cook for another 1h30 in a preheated oven at 185°C.

Check occasionally, the goal is for the meat to become completely tender and cook in the sauce.

Add some broth if you see that the sauce is getting too dry.

Set on the table and serve with pasta of your choice and finish with some fresh oregano.