Delicious traditional Italian stew perfect for Christmas

With Christmas just two days away, you still have time to expand your food palette, and ways to do so include new recipes to sample this celebration like osso buco.

Ossobuco, which translates to “off the bone,” is a traditional Northern Italian stew that celebrates the incredible tenderness of a cross-cut veal shank.

Ossobuco Recipe



  • 6 (1 ¼ inch thick) cross-cut bone-in veal shanks, tied with kitchen twine (about 2 3/4 lb.)
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c all-purpose flour or cornstarch
  • 6 tbsp. extra virgin olive oil, shared
  • 1 medium yellow onion, finely chopped
  • 3 medium carrots, finely chopped
  • 2 sticks of celery, finely chopped
  • 5 garlic cloves, thinly sliced
  • 2 TBSP. tomato paste
  • 1 cup dry red or white wine
  • 2 c. low sodium chicken broth
  • 4 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 1 bay leaf


  • 1/3 cup finely chopped fresh parsley
  • 2 tbsp lemon zest (from 2 lemons)
  • 2 garlic cloves, chopped

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  1. Place a rack on the bottom third of your oven and preheat to 325°. Pat the veal knuckles dry on a large plate with kitchen paper and season all over with 2 teaspoons salt and ½ teaspoon pepper. Place flour or cornstarch on a large plate and dredge knuckles all around, shaking off excess flour. Return to the plate and repeat the process until all the thighs are coated.
  2. In a large Dutch oven, heat 4 tablespoons oil over medium-high heat. Work in 2 batches and sear the thighs until golden on all sides, about 10 minutes per batch. Transfer shafts to the plate. Use a paper towel to wipe away any dark parts and excess oil from the pot.
  3. Return the saucepan to medium-high heat and add the remaining 2 tablespoons of oil. Once hot, add onion, carrots, celery and garlic. Cook, stirring occasionally, until tender and just beginning to tenderize, about 8 minutes.
  4. Add the tomato paste and cook, stirring, until lightly toasted, about 2 minutes. Pour in the wine and bring to a boil. Cook until reduced by half, about 2 minutes. Add the broth, thyme, rosemary, and bay leaf and return the knuckles to the pot. Bring to a boil, cover and place in the oven. Bake until thighs are very tender, about 1 hour and 30 minutes.
  5. Meanwhile, prepare the gremolata: In a medium bowl, mix together the parsley, zest, and garlic. Refrigerate until ready to use.
  6. Remove the pan from the oven and use a spoon to scrape off excess fat from the top of the sauce. Season to taste with more salt and pepper. Discard the bay leaf, thyme and rosemary and remove the butcher twine from the thighs and discard.
  7. To serve, spread the gremolata on top and spoon the juice over it.

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You can find this recipe on Delish

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