18 Delicious Ossobuco Recipes for Every Occasion

Welcome to your next culinary adventure with 18 Delicious Ossobuco Recipes for Every Occasion! Whether you’re craving a cozy comfort meal on a chilly evening or seeking to impress at your next dinner party, we’ve got a dish for every moment. From classic takes to modern twists, these recipes promise to delight your taste buds. Let’s dive into the world of ossobuco and discover your new favorite dish!

Classic Italian Ossobuco with Gremolata

There’s something truly comforting about a well-made Ossobuco, and this classic Italian version with gremolata is no exception—tender meat falling off the bone, paired with a bright, herby topping.

Ingredients

• 4 pieces of veal shank (about 1 inch thick)
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• For the gremolata: 1/4 cup chopped fresh parsley, 1 tablespoon lemon zest, 1 garlic clove, minced

Instructions

1. Preheat your oven to 350°F. Dredge the veal shanks in flour, shaking off excess.
2. In a large oven-proof pot, heat olive oil over medium-high heat. Brown the veal shanks on both sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, sauté onion, carrots, celery, and minced garlic until softened, about 5 minutes.
4. Pour in white wine, scraping up any browned bits. Let simmer for 2 minutes.
5. Add beef broth, diced tomatoes, salt, pepper, and bay leaf. Return the veal shanks to the pot.
6. Cover and bake for 1.5 to 2 hours, until the meat is very tender.
7. Meanwhile, mix parsley, lemon zest, and minced garlic for the gremolata.
8. Serve the Ossobuco hot, sprinkled with gremolata on top.

The magic of this dish lies in the contrast between the rich, slow-cooked meat and the fresh, zesty gremolata that cuts through the richness perfectly.

Tip: For an even deeper flavor, let the dish rest overnight and reheat before serving—the flavors meld beautifully.

Slow Cooker Ossobuco with Red Wine

There’s something incredibly comforting about coming home to the rich, aromatic flavors of Slow Cooker Ossobuco simmering away. This version, deepened with red wine, turns a classic into a hands-off masterpiece perfect for any day of the week.

Ingredients

• 4 pieces of ossobuco (about 1 inch thick)
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dry red wine
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley

Instructions

1. Coat the ossobuco pieces in flour, shaking off any excess.
2. Heat olive oil in a large skillet over medium-high heat. Brown the ossobuco on both sides, about 3-4 minutes per side, then transfer to the slow cooker.
3. In the same skillet, add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
4. Pour in red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes, then transfer everything to the slow cooker.
5. Add beef broth, diced tomatoes, tomato paste, salt, pepper, thyme, and bay leaf to the slow cooker. Stir to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender.
7. Before serving, stir in lemon zest and sprinkle with chopped parsley.

The magic of this ossobuco lies in the slow melding of flavors, with the red wine adding a luxurious depth that’s balanced beautifully by the bright lemon zest at the end.

Tip: For an extra layer of flavor, serve over creamy polenta or mashed potatoes to soak up the delicious sauce.

Ossobuco alla Milanese with Risotto

Dive into the heart of Italian cuisine with this classic Ossobuco alla Milanese, paired with a creamy risotto that’s sure to transport your taste buds straight to Milan.

Ingredients

• 4 pieces of veal shank (about 1.5 inches thick)
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 cup dry white wine
• 2 cups chicken stock
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 1 tablespoon grated lemon zest
• 2 tablespoons chopped fresh parsley
• 1 cup Arborio rice
• 4 cups beef stock
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter

Instructions

1. Preheat your oven to 350°F. Dredge the veal shanks in flour, shaking off the excess.
2. In a large oven-proof skillet, heat olive oil over medium-high heat. Brown the veal shanks on both sides, about 3 minutes per side, then remove and set aside.
3. In the same skillet, add onion, carrot, celery, and garlic. Cook until softened, about 5 minutes.
4. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer until reduced by half, about 3 minutes.
5. Add chicken stock, diced tomatoes, salt, pepper, and thyme. Return the veal shanks to the skillet. Cover and transfer to the oven. Braise for 1.5 hours, until the meat is tender.
6. Meanwhile, for the risotto, bring beef stock to a simmer in a saucepan. In another pan, toast Arborio rice over medium heat for 2 minutes. Gradually add stock, 1/2 cup at a time, stirring constantly until absorbed before adding more. This process should take about 18 minutes.
7. Stir in Parmesan cheese and butter into the risotto until creamy. Serve the ossobuco over the risotto, garnished with lemon zest and parsley.

The magic of this dish lies in the slow-braised veal that falls off the bone, perfectly complemented by the rich and creamy risotto.

Tip: For an extra layer of flavor, tie a bouquet garni of thyme, parsley, and bay leaf to simmer with the ossobuco.

Braised Ossobuco with Tomatoes and Herbs

There’s something deeply comforting about a slow-braised ossobuco, especially when it’s infused with the bright flavors of tomatoes and fresh herbs. This dish is a celebration of patience and simplicity, yielding tender meat that falls off the bone.

Ingredients

• 4 pieces of ossobuco (about 1 inch thick)
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Preheat your oven to 325°F. Dredge the ossobuco in flour, shaking off any excess.
2. In a large Dutch oven, heat olive oil over medium-high heat. Brown the ossobuco on both sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
4. Pour in white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 3 minutes.
5. Stir in diced tomatoes, beef broth, tomato paste, salt, and pepper. Return the ossobuco to the pot. Add rosemary, thyme, and bay leaf.
6. Cover and transfer to the oven. Braise for 2 to 2.5 hours, until the meat is very tender.
7. Remove the herb sprigs and bay leaf before serving.

The magic of this ossobuco lies in the melding of rich, savory flavors with the brightness of tomatoes and herbs, creating a dish that’s both hearty and refreshing.

Tip: For an extra layer of flavor, garnish with gremolata—a mix of lemon zest, garlic, and parsley—right before serving.

Ossobuco with White Wine and Mushrooms

Imagine coming home to the rich, comforting aroma of Ossobuco simmering with white wine and mushrooms—a dish that promises to transport your senses straight to the heart of Italy.

Ingredients

• 4 pieces of veal shanks (about 1 inch thick)
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 cup dry white wine
• 1 cup beef broth
• 1 cup sliced mushrooms
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme

Instructions

1. Preheat your oven to 350°F. Dredge the veal shanks in flour, shaking off any excess.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Brown the veal shanks on both sides, about 3 minutes per side, then remove and set aside.
3. In the same skillet, sauté the onion and garlic until soft, about 2 minutes. Add the mushrooms and cook for another 3 minutes.
4. Stir in the white wine, beef broth, tomato paste, salt, pepper, and thyme, scraping up any browned bits from the bottom of the skillet.
5. Return the veal shanks to the skillet, cover, and transfer to the oven. Braise for 1.5 hours, or until the meat is tender and falling off the bone.

The magic of this Ossobuco lies in the slow braising process, which melds the flavors of wine, mushrooms, and herbs into the tender veal, creating a dish that’s both elegant and deeply satisfying.

Tip: Serve over creamy polenta or mashed potatoes to soak up the delicious sauce.

Pressure Cooker Ossobuco with Polenta

This Pressure Cooker Ossobuco with Polenta is a game-changer for busy weeknights, offering the rich flavors of a slow-cooked meal in a fraction of the time.

Ingredients

• 4 pieces of ossobuco (about 1 inch thick)
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup polenta
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter

Instructions

1. Dredge the ossobuco in flour, shaking off excess. Heat olive oil in the pressure cooker on sauté mode. Brown the ossobuco on both sides, about 3 minutes per side. Remove and set aside.
2. In the same pot, add onion, carrots, celery, and garlic. Sauté for 5 minutes until softened. Pour in white wine, scraping up any browned bits, and simmer for 2 minutes.
3. Add beef broth, diced tomatoes, salt, pepper, thyme, and bay leaf. Return the ossobuco to the pot. Lock the lid and cook on high pressure for 45 minutes. Naturally release pressure for 10 minutes, then quick release.
4. Meanwhile, bring water to a boil in a saucepan. Whisk in polenta and reduce heat to low. Cook for 15 minutes, stirring occasionally, until thickened. Stir in Parmesan and butter.
5. Serve ossobuco over polenta, spooning the sauce over the top. The ossobuco’s tender meat and the polenta’s creamy texture create a comforting dish that feels gourmet without the fuss.

Tip: For an extra layer of flavor, garnish with gremolata (a mix of lemon zest, garlic, and parsley) right before serving.

Ossobuco with Saffron Risotto

There’s something truly special about the tender fall-off-the-bone texture of Ossobuco paired with the creamy, aromatic saffron risotto. It’s a dish that feels like a warm hug on a chilly evening.

Ingredients

• 4 pieces of veal shank (Ossobuco), about 1.5 inches thick
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef stock
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 cup Arborio rice
• 1/4 tsp saffron threads
• 4 cups chicken stock
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 350°F. Dredge the veal shanks in flour, shaking off the excess.
2. Heat olive oil in a large oven-proof pot over medium-high heat. Brown the veal shanks on both sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add onion, carrot, celery, and garlic. Cook until softened, about 5 minutes.
4. Pour in white wine, scraping up any browned bits. Stir in tomato paste, salt, pepper, and bay leaf. Return the veal shanks to the pot and add beef stock. Bring to a simmer.
5. Cover and transfer to the oven. Braise for 1.5 to 2 hours, until the meat is very tender.
6. Meanwhile, for the risotto, heat chicken stock in a saucepan. In another pan, toast Arborio rice over medium heat for 2 minutes. Add saffron and a ladle of warm stock. Stir until absorbed, then continue adding stock, one ladle at a time, for about 18 minutes.
7. Stir in Parmesan cheese and butter off the heat. Season with salt to taste.
8. Serve the Ossobuco over the saffron risotto, spooning some of the braising liquid over the top.

The magic of this dish lies in the slow braising of the veal, which infuses the risotto with deep, savory flavors that are simply unforgettable.

Tip: For an extra layer of flavor, garnish with gremolata—a mix of lemon zest, garlic, and parsley—right before serving.

Vegetable Ossobuco with Chickpeas

This Vegetable Ossobuco with Chickpeas is a hearty, plant-based twist on the classic Italian dish, perfect for cozy nights in.

Ingredients

• 2 large carrots, diced
• 2 celery stalks, diced
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1/4 cup olive oil
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion. Cook for 5 minutes until softened.
2. Add garlic, thyme, rosemary, salt, and black pepper. Cook for 1 minute until fragrant.
3. Stir in tomato paste and diced tomatoes. Cook for 2 minutes.
4. Add chickpeas and vegetable broth. Bring to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally.
5. Serve hot, garnished with fresh herbs if desired.

The rich tomato broth and tender chickpeas make this dish a comforting yet sophisticated meal that’s sure to impress.

Tip: For an extra depth of flavor, try adding a splash of red wine with the vegetable broth.

Ossobuco with Lemon and Capers

Ossobuco with Lemon and Capers is a comforting yet sophisticated dish that brings a bright twist to the classic Italian favorite, perfect for impressing guests or treating yourself to a special dinner.

Ingredients

• 4 pieces of ossobuco (veal shanks, about 1 inch thick)
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dry white wine
• 1 cup chicken stock
• 1 lemon, zest and juice
• 2 tbsp capers, drained
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 350°F. Season the ossobuco with salt and pepper, then dredge in flour, shaking off excess.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Brown the ossobuco on both sides, about 3-4 minutes per side, then remove and set aside.
3. In the same skillet, sauté onion and garlic until soft, about 5 minutes. Pour in white wine, scraping up any browned bits, and simmer until reduced by half.
4. Return the ossobuco to the skillet. Add chicken stock, lemon zest, and juice. Bring to a simmer, then cover and transfer to the oven. Braise for 1.5 hours until the meat is tender.
5. Stir in capers and sprinkle with parsley before serving. The lemon and capers add a vibrant contrast to the rich, tender ossobuco, making each bite a delightful balance of flavors.

Tip: For an extra touch of elegance, serve over creamy polenta or mashed potatoes to soak up the delicious sauce.

Ossobuco with Garlic Mashed Potatoes

There’s something undeniably comforting about a plate of tender Ossobuco paired with creamy garlic mashed potatoes—a dish that promises to warm you from the inside out.

Ingredients

• 4 pieces of veal shanks (about 1.5 inches thick)
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp butter
• 1/2 cup milk
• 2 garlic cloves, minced (for mashed potatoes)

Instructions

1. Preheat your oven to 350°F. Dredge the veal shanks in flour, shaking off excess.
2. In a large oven-proof pot, heat olive oil over medium-high heat. Brown the shanks on both sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, sauté onion, carrots, celery, and 3 minced garlic cloves until softened, about 5 minutes.
4. Pour in white wine, scraping up any browned bits. Add beef broth, diced tomatoes, salt, and pepper. Return the shanks to the pot.
5. Cover and bake for 2 hours, until the meat is fork-tender.
6. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, milk, and 2 minced garlic cloves until smooth.
7. Serve the Ossobuco over a bed of garlic mashed potatoes, spooning some of the sauce over the top.

The slow braising transforms the veal into melt-in-your-mouth perfection, while the garlic mashed potatoes add a creamy contrast that’s simply irresistible.

Tip: For an extra layer of flavor, garnish with gremolata—a mix of lemon zest, garlic, and parsley—right before serving.

Ossobuco with Barley and Root Vegetables

Warm up your kitchen with this hearty Ossobuco paired with nutty barley and sweet root vegetables, a dish that promises comfort in every bite.

Ingredients

• 4 pieces of ossobuco (about 1 inch thick)
• 1 cup pearl barley
• 2 cups beef broth
• 1 large carrot, diced
• 1 parsnip, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 1/2 cup dry white wine
• 2 sprigs fresh thyme

Instructions

1. Preheat your oven to 350°F. Season the ossobuco with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-proof pot over medium-high heat. Brown the ossobuco on both sides, about 3 minutes per side, then remove and set aside.
3. In the same pot, add the remaining olive oil, onion, and garlic. Sauté until soft, about 5 minutes. Stir in the tomato paste and cook for another minute.
4. Add the white wine to deglaze the pot, scraping up any browned bits. Let it simmer until reduced by half, about 3 minutes.
5. Return the ossobuco to the pot. Add the beef broth, barley, carrot, parsnip, thyme, remaining salt, and pepper. Bring to a boil, then cover and transfer to the oven.
6. Bake for 1 hour and 30 minutes, or until the ossobuco is tender and the barley is cooked through.

The slow oven braise melds the flavors beautifully, while the barley adds a delightful chewiness that contrasts the tender meat. A perfect dish for when you want something both nourishing and a bit special.

Tip: For an extra layer of flavor, garnish with gremolata just before serving.

Ossobuco with Orange Zest and Olives

This Ossobuco with Orange Zest and Olives brings a bright, Mediterranean twist to the classic comfort dish, perfect for impressing at dinner parties or cozying up on a chilly evening.

Ingredients

• 4 pieces of veal shank (ossobuco), about 1.5 inches thick
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 cup chicken stock
• 1/2 cup pitted green olives, halved
• Zest of 1 orange
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 350°F. Season the veal shanks with 1 teaspoon salt and 1/2 teaspoon black pepper, then dredge in flour, shaking off excess.
2. In a large oven-proof pot, heat 2 tablespoons olive oil over medium-high heat. Brown the veal shanks on both sides, about 3-4 minutes per side, then remove and set aside.
3. In the same pot, add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
4. Pour in 1 cup dry white wine, scraping up any browned bits from the bottom of the pot. Let simmer until reduced by half, about 3 minutes.
5. Return the veal shanks to the pot. Add 1 cup chicken stock, 1/2 cup green olives, and the zest of 1 orange. Bring to a simmer.
6. Cover and transfer to the oven. Cook for 1.5 to 2 hours, until the meat is tender and falling off the bone.
7. Garnish with 2 tablespoons chopped fresh parsley before serving.

The combination of tangy orange zest and briny olives cuts through the richness of the veal, creating a beautifully balanced dish that’s as flavorful as it is comforting.

Tip: For an even deeper flavor, let the dish rest for 10 minutes after cooking before serving.

Ossobuco with Fennel and Pernod

Dive into the rich flavors of this Ossobuco with Fennel and Pernod, a dish that marries tender meat with the subtle licorice notes of fennel and a splash of Pernod for an unforgettable depth.

Ingredients

• 4 pieces of ossobuco (about 1 inch thick)
• 2 tbsp olive oil
• 1 large fennel bulb, thinly sliced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 cup Pernod
• 1 cup chicken stock
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 350°F. Season the ossobuco with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large oven-proof skillet over medium-high heat. Brown the ossobuco on both sides, about 4 minutes per side, then remove and set aside.
3. In the same skillet, add the sliced fennel, diced onion, and minced garlic. Cook until softened, about 5 minutes.
4. Pour in 1/2 cup Pernod and let it simmer for 2 minutes to reduce slightly. Stir in 1 tbsp tomato paste and 1 cup chicken stock, bringing the mixture to a simmer.
5. Return the ossobuco to the skillet, cover, and transfer to the oven. Braise for 1.5 hours, or until the meat is fork-tender.
6. Sprinkle with 2 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the Pernod’s anise flavor melding perfectly with the fennel, creating a sauce that’s both rich and subtly sweet.

Tip: For an extra layer of flavor, garnish with a sprinkle of fennel fronds alongside the parsley.

Ossobuco with Sweet Potatoes and Kale

Warm up your kitchen with this hearty Ossobuco, where tender meat meets the earthy sweetness of sweet potatoes and the boldness of kale for a dish that’s as nutritious as it is comforting.

Ingredients

• 4 pieces of ossobuco (veal shanks, about 1 inch thick)
• 2 tbsp olive oil
• 1 large sweet potato, peeled and diced into 1-inch cubes
• 2 cups kale, stems removed and leaves chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup dry white wine
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Preheat your oven to 350°F. Season the ossobuco with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large oven-proof skillet over medium-high heat. Brown the ossobuco on both sides, about 3 minutes per side, then remove and set aside.
3. In the same skillet, add the onion and garlic, sautéing until soft, about 2 minutes. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan.
4. Return the ossobuco to the skillet. Add 1 cup beef broth, 1 tsp dried thyme, the remaining 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
5. Cover the skillet and transfer to the oven. Bake for 1 hour.
6. Add the sweet potato cubes to the skillet, cover, and bake for another 30 minutes.
7. Stir in the kale, cover, and bake for a final 10 minutes until the kale is wilted and the sweet potatoes are tender.

The magic of this dish lies in the slow braising that melds the flavors together, creating a rich sauce that perfectly coats the tender meat and vegetables.

Tip: For an extra layer of flavor, garnish with a gremolata made of lemon zest, garlic, and parsley before serving.

Ossobuco with Pearl Onions and Bacon

There’s something undeniably comforting about a slow-cooked Ossobuco, especially when it’s paired with the sweet crunch of pearl onions and the smoky depth of bacon. This recipe brings a twist to the classic, making it a standout dish for any dinner table.

Ingredients

• 4 pieces of ossobuco (about 1 inch thick)
• 1 cup pearl onions, peeled
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 1 cup beef broth
• 1/2 cup dry white wine
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 325°F. Season the ossobuco with 1 tsp salt and 1/2 tsp black pepper.
2. In a large oven-proof skillet, heat 2 tbsp olive oil over medium heat. Add the ossobuco and sear each side for about 4 minutes, until golden brown. Remove and set aside.
3. In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the skillet.
4. Add the pearl onions to the skillet and sauté until they start to caramelize, about 5 minutes. Stir in 2 cloves minced garlic and 1 tbsp fresh rosemary, cooking for another minute until fragrant.
5. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes, then add 1 cup beef broth.
6. Return the ossobuco and bacon to the skillet. Cover and transfer to the oven. Bake for 2 hours, until the meat is tender and falls off the bone.

The magic of this dish lies in the melding of flavors—the ossobuco becomes impossibly tender, while the pearl onions and bacon add layers of sweetness and smokiness that elevate every bite.

Tip: For an extra touch of elegance, garnish with a sprinkle of fresh rosemary before serving.

Ossobuco with Dried Fruits and Almonds

This Ossobuco with Dried Fruits and Almonds is a luxurious twist on the classic, combining tender meat with sweet and nutty flavors for a truly unforgettable meal.

Ingredients

• 4 pieces of ossobuco (about 1 inch thick)
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dried apricots, chopped
• 1/2 cup dried figs, chopped
• 1/4 cup slivered almonds
• 2 cups beef broth
• 1/2 cup dry white wine
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 350°F. Dredge the ossobuco in flour, shaking off any excess.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Brown the ossobuco on both sides, about 3 minutes per side, then remove and set aside.
3. In the same skillet, sauté the onion and garlic until soft, about 5 minutes. Add the dried apricots, figs, and almonds, cooking for another 2 minutes.
4. Pour in the beef broth and white wine, scraping up any browned bits from the bottom of the skillet. Stir in the salt, black pepper, and rosemary.
5. Return the ossobuco to the skillet, cover, and transfer to the oven. Bake for 1.5 hours, or until the meat is fork-tender.

The combination of sweet dried fruits and crunchy almonds with the savory ossobuco creates a dish that’s as rich in texture as it is in flavor.

Tip: For an even deeper flavor, let the ossobuco rest in the sauce for 10 minutes after baking before serving.

Ossobuco with Spicy Tomato Sauce

Warm up your kitchen with this hearty Ossobuco, braised to perfection in a spicy tomato sauce that’s sure to impress.

Ingredients

• 4 pieces of ossobuco (about 1 inch thick)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp grated lemon zest

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the ossobuco on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes. Pour in white wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes.
3. Stir in crushed tomatoes, red pepper flakes, salt, and black pepper. Return the ossobuco to the pot, ensuring they’re submerged in the sauce. Cover and simmer on low heat for 2 hours, until the meat is tender.
4. Before serving, sprinkle with fresh parsley and lemon zest for a bright finish.

The magic of this dish lies in the slow braise, which melds the spicy tomato sauce with the rich, fork-tender ossobuco. Tip: Serve over creamy polenta to soak up every last drop of that flavorful sauce.

Ossobuco with Creamy Gorgonzola Polenta

Imagine tender, fall-off-the-bone ossobuco paired with a luxuriously creamy gorgonzola polenta—this dish is a cozy night in, served on a plate.

Ingredients

• 4 pieces of ossobuco (about 1 inch thick)
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef stock
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sprigs fresh thyme
• 1 bay leaf
• For the polenta: 1 cup polenta, 4 cups water, 1/2 tsp salt, 1/2 cup gorgonzola cheese, crumbled

Instructions

1. Preheat your oven to 350°F. Dust the ossobuco with flour, shaking off excess.
2. In a large oven-proof pot, heat olive oil over medium-high. Brown the ossobuco on both sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5 minutes.
4. Pour in white wine, scraping up browned bits. Simmer until reduced by half, about 3 minutes.
5. Add beef stock, diced tomatoes, 1 tsp salt, 1/2 tsp black pepper, thyme, and bay leaf. Return ossobuco to the pot. Cover and bake for 2 hours, until meat is tender.
6. Meanwhile, bring 4 cups water to a boil. Whisk in polenta and 1/2 tsp salt. Reduce heat to low, stirring often, until thickened, about 20 minutes. Stir in gorgonzola until melted.
7. Serve ossobuco over creamy gorgonzola polenta, spooning some of the sauce over the top.

The magic of this dish lies in the contrast between the rich, meaty ossobuco and the sharp, creamy polenta—a match made in comfort food heaven.

Tip: For an extra layer of flavor, garnish with gremolata (a mix of lemon zest, garlic, and parsley) right before serving.

Conclusion

We hope this roundup of 18 delicious Ossobuco recipes inspires your next kitchen adventure! Whether you’re cooking for a special occasion or just craving something hearty, there’s a dish here for everyone. Don’t forget to share your favorites in the comments and pin the recipes you love on Pinterest. Happy cooking!