Ossobuco

Chef’s Secrets today brings you the recipe for an extremely well-known and widespread Italian dish, ossobuco, prepared Florentine style.

History of Ossobuco

Ossobuco is part of Italy’s historic culinary tradition. It owes its name to the special cut of meat used to prepare it. In fact, the ‘ossobuco’ comes from central veal shank sliced into pieces of 4-5 cm in diameter. It gets its name ‘ossobuco’ (bone with a hole) from the marrow hole found at the center of the bone. The traditional recipe for ossobuco is typically Milanese; indeed it is originally a Milanese dish. We don’t know exactly when the dish originated but we know for sure that by medieval times the use of the marrowbone in cooking was already widespread. What we do know with some certainty is that the recipe for ossobuco became well known across Italy towards the end of the 19th Century, when regional variations began to come to light. The way they differed from each other lay in the use or not of some ingredients and the way the meat was cooked. Ossobuco has also become one of the most well known dishes overseas. The basic ingredients for ossobuco aren’t hard to find or expensive but that doesn’t make it poor peasant food: it’s basically a family meal. Although each of the regional variations of the recipe for ossobuco is based on local traditions and flavors this doesn’t mean they are any less authentic. One of these variations, ossobuco Florentine style is a perfect example of ossobuco. Let’s see how to prepare ossobuco alla fiorentina together.

Level of difficulty: Easy

Cooking time: 45m

Preparation time: 15m excluding broth preparation time

Ingredients:

  • Veal shin bones containing marrow
  • Celery
  • Carrots
  • Onion
  • White wine
  • Rosemary
  • Flou
  • Tomatoes
  • Salt
  • Pepper

Method:

Cube the celery, carrot and onion and make a soffrito (slowly cooked) in a pan with oil. Meanwhile, salt and pepper the marrowbones to taste, then carefully dust them with flour. After a few minutes, add the tomatoes, and rosemary and cook to the celery, carrot and onion mix for a while. Then, add a few soup spoonfuls of broth during cooking. Brown the marrowbones and add a little white wine. In another pan, place the meat carefully on a base of vegetables, cover with an aluminum lid and place in oven for 45 minutes.