OSSOBUCO IN BIANCO (veal shanks braised in white wine, for six)



1/3 cup olive oil

¼ cup butter (4 tablespoons)

2 veal hind shanks, sawed into pieces 1-1/2 inches thick, skin left on (about 10 slices)

1 cup flour, spread on a plate or waxed paper

salt and freshly ground black pepper

1-1/2 cups dry white wine

2 tablespoons lemon peel chopped fine

5 tablespoons parsley chopped fine



1. Put the oil and butter into a large saute pan and turn the heat to medium high.

2. Dredge the veal slices in flour on both sides. When the butter foam begins to subside, put them in the pan. They should fit snugly, but without overlapping, in a single layer. Brown the meat well on both sides. Season it liberally with salt and pepper and turn the shanks once. Add the wine and cover the pan tightly. Turn the heat down so that the juices in the pan bubble at the laziest simmer. The meat must cook very slowly until it becomes tender – about 2 to 2-1/2 hours.

3. After 10 to 15 minutes, when there is very little liquid in the pan, add 1/3 cup warm water. Check the pan from time to time and add more water as needed. The meat is done when it comes away from the bone and is tender enough to cut with a fork. When done, transfer it to a warm platter.

4. Put the lemon peel and chopped parsley into the pan and turn the heat up to medium. Cook for about 1 minute, stirring with a wooden spoon and scraping loose any cooking residues stuck to the pan. Boil down any excess liquid. Return shanks to the pan and very briefly turn them in the pan juices. Serve at once with all the pan juices poured over the shanks.


NOTE: Veal dries out when reheated, so that ossobuco should not be made in advance and reheated.


from Marcella Hazan, More Classic Italian Cooking

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