Ossobuco with Risotto Recipe

Today I would like to share with you my Ossobuco recipe. It is so delicious, and can be made with either beef shank or veal shank. This dish goes perfect with a side of risotto. If you would like to make a risotto, see the video down below.


    • Beef Shanks
    • Onions
    • Garlic
    • Plum Tomatoes
    • Olive Oil
    • Fresh Basil
    • Tomato Sauce
    • Flour
    • White wine
    • Salt
    • Black Pepper
    • Risotto


    We’re going to first start off with a large pot. Pour in about 1/4 cup of olive oil, and add in 4 cloves of smashed garlic and a half diced onion. Put it on the stove on medium to high heat. Try not to let the onions and garlic burn, lower heat if needed. Stir occasionally. Next we will need to cut the tops off of the plum tomatoes. Boil the tomatoes in water until the skin starts to peel off. Drain the tomatoes, and run them under cold water. Wait until they are cool enough, and peel off the skin, and dice them up. Set aside in dish.


    Next we are going to work with the beef shanks. Cut several slits around the shank, so that while it is cooking, it doesn’t shrivel up. Add about a cup of flour into a flat dish. Coat each piece of shank on both sides with flour. Next, in a pan add about 3 tables spoons of olive oil, and a garlic clove. Heat it on medium. When it is hot enough, cook each side of the shank for about 3 minutes. Then set each piece aside in a large oven pan.


    In the pot with garlic and onion, add in about a half cup of white wine. Let this simmer for about a minute. Next add in the plum tomatoes, and a jar of homemade tomato sauce. Stir occasionally. Let cook for about 20 minutes on medium-low heat. When done cooking, pour the sauce over the beef shanks in the large pan. Add fresh basil on the top. Put the large oven pan in the oven at 400 degrees for 1 hour. That’s all there is to it! Enjoy!

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