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Ossobuco, The Authentic Italian Recipe

Experience the heart of Italian cooking with our authentic Ossobuco in Umido recipe. A perfect comfort dish for cold nights, this flavorful meat course will impress at any dinner table!
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Ossobuco, The Authentic Italian Recipe
  • Difficulty Moderate
  • Prep 10 minutes
  • Cook 1 hour and 40 minutes
  • Servings 4 people

Embark on a culinary journey through the rustic landscapes of Italy with the traditional Italian Osso Buco. This tender, richly flavored meat dish is a hallmark of genuine Italian cuisine, akin to the renowned Milanese Ossobuco. While it requires patience during its slow cooking process, the recipe is straightforward, promising an authentic, homemade Italian dining experience that will leave your guests craving more.

The term “osso buco” translates to “bone with a hole” in Italian, a name derived from the centerpiece of the dish—the cross-cut veal shank, which features a bone in the middle with marrow in the hollow part.

Originating in Milan, osso buco is a Lombard cuisine staple and represents the region’s rich culinary traditions. It’s especially popular in the colder months, thanks to its warm, hearty characteristics.
This dish, rooted in hearty peasant tradition, brims with robust flavors, making it the perfect comfort food during the chillier months. It pairs beautifully with a range of side dishes, from oven-roasted carrots and warm, creamy mashed potatoes to a comforting slice of polenta, enhancing the meal’s hearty nature.

Ready to immerse your senses in the flavors of traditional Italian cuisine? Gather your ingredients, and let’s delve into the preparation of this magnificent Italian Ossobuco, a dish that truly stands as a testament to the richness and simplicity of Italy’s culinary heritage.


Copy Ingredients


  1. To prepare Ossobuco, start by preparing the vegetable stock and then go on to carve the ossobuco with a knife or scissors so that it does not curl when cooking. Dredge them well in flour and brown them for a few moments on all sides in a large skillet with a little olive oil and a knob of butter, letting it fade with a little dry white wine.

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  2. Take out the veal shanks, add some oil and sauté the onion, clove of garlic, celery and diced carrots. Once they are well browned, add the tomato paste and stir well.

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  3. Now return the veal shanks to the pan, season with salt and pepper, add the tomato pulp, 2 sprigs of rosemary, a few sage leaves, and stir well.

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  4. Cook for a few minutes on high heat and then add a few ladles of broth and start cooking. Cook for about 1 to 2 hours on a gentle heat, keeping the lid slightly flaky and adding a little’ broth from time to time as needed.

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  5. During cooking take care to turn the ossobuchi from time to time and always checking that the sauce does not become too dry. Once the meat is tender, remove the lid, turn up the heat and let the sauce reduce slightly. Here are the Ossibuchi, now ready to be served and enjoyed accompanied by a nice polenta.

    Ricetta Ossobuco In Umido


If you wish, you can enrich your Stewed Ossobuchi with a little chili pepper to give it a touch of spiciness that never goes amiss.


By incising the outer membrane of the ossobuchi you will prevent them from curling in on themselves during cooking.


We recommend that you consume this dish at the time although, if necessary, you can store it in the refrigerator for up to a day placed in an airtight plastic container with some of the cooking sauce.