Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Ossobuco with vegetables

Author
Cookinero 19 Apr 2025
6150
Ossobuco with vegetables

Ossobuco is a delicious stewed beef prepared according to an Italian recipe. Ossobuco means "hollow bone" in translation. The dish is based on beef shanks with the marrow bone. The meat is stewed for two hours in a white wine sauce with vegetables. The result is a magnificent roast beef, worthy of being included in a banquet menu. The meat becomes very soft and practically melts in your mouth. For cooking, choose fresh beef of a bright red color without spots or foreign odors.

How to cook Ossobuco with vegetables

Step 1

Ossobuco with vegetables

Prepare the meat. Cut the beef shanks into steaks, each at least 4 cm thick. Season the meat with salt, pepper, and ground nutmeg. Pour the flour into a plate. Roll the meat in flour. Fry the beef steaks in a mixture of butter and olive oil over high heat. The meat should brown. Remove the meat from the pan and cover with a lid.

Step 2

Ossobuco with vegetables

Prepare the vegetables. Place the chopped vegetables in the frying pan with the fat from frying the meat. Add salt and pepper, pour in the wine, stir, and simmer for 7 minutes. Place the tomatoes in the frying pan, stir, and simmer for 5-6 minutes.

Step 3

Ossobuco with vegetables

Prepare the roast. Place the beef pieces in a frying pan with the vegetables, pour in the broth, and add a sprig of rosemary. Simmer the dish for 2 hours over low heat, covering the frying pan with a lid.

Ossobuco with vegetables - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute beef shanks with pork shanks or chicken thighs, but adjust cooking times as they may cook faster than beef.
Replace wine with beef broth mixed with a tablespoon of vinegar or lemon juice for acidity, or use non-alcoholic wine if preferred.
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop with a splash of broth.
For a vegetarian version, use thick-cut portobello mushrooms or eggplants in place of beef, and substitute vegetable broth for beef broth.
Reheat on the stovetop over low heat with added broth or covered in the oven at 300°F (150°C) until warmed through.
Yes, freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Serve with creamy polenta, mashed potatoes, or crusty bread to soak up the sauce. A simple green salad balances the richness.
Simmer uncovered to reduce, or mix 1 tsp cornstarch with 1 tbsp cold water and stir into the sauce until thickened.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Beef lagman
Beef, Lagman,

Beef lagman

Total Reviews:

Beef lagman is cooked less often than lamb, but still this option has a right to exist. It can be assumed that such a version arose simply from hopelessness - in the case when the first meat was more accessible than the second. By the way, this is us

Cookinero Cookinero
Beef tartare with truffle flavored parmesan mousse and spinach cream
Beef, Parmesan, Tartar, Spinach,

Beef tartare with truffle flavored parmesan mousse and spinach cream

Total Reviews:
Cookinero Cookinero
Asian Spritz
White wine, Campari, Pomelo, Alcoholic cocktails, Soju,

Asian Spritz

Total Reviews:

Three ingredients point to the Asian origin of this "Squirt": soju - the Korean national drink, the juice of the Asian citrus fruit yuzu and another citrus - pomelo.

Cookinero Cookinero
Ragu alla Romagnola
Tomatoes, Celery, Ham, Brisket,

Ragu alla Romagnola

Total Reviews:
Cookinero Cookinero
Brizol with mushrooms and onions
Collection of recipes, Brizol, In 30 minutes, There are common allergens, Fried foods,

Brizol with mushrooms and onions

Total Reviews:

Brizol is a French cooking technique that involves dipping thin, pounded pieces of meat or mince in egg and breading, then frying and rolling them into tubes. Various fillings are placed inside. In this recipe, we slightly changed the technique and w

Cookinero Cookinero
Azu in Tatar style
Azu with potatoes, Azu with pickles, Dinner with potatoes, Collection of recipes, Does not contain common allergens,

Azu in Tatar style

Total Reviews:

Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.

Cookinero Cookinero
Apricot mousse cake
Apricots, Bakery, Pie, Summer recipes, Sand cake,

Apricot mousse cake

Total Reviews:

Do you want to amaze your loved ones and guests at home? Prepare a mousse cake with apricots according to our recipe! There will definitely not be indifferent: this dessert deserves epithets exclusively in superlatives. A thin layer of crumbly dough,

Cookinero Cookinero
Georgian Solyanka
Beef dinner, Solyanka with olives, Soups with tomato paste, Soups with olives, Dinner with potatoes,

Georgian Solyanka

Total Reviews:

Georgian meat solyanka differs from the classic recipe that is usually prepared in Russia. In Georgia, this is a fragrant and spicy hot dish based on beef, pickles, vegetables and spices. If desired, this solyanka can be made thick or thin. Its consi

Cookinero Cookinero
Categories Menu Recipes
Top