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Ossobuco with sauce or Florentine style recipe

In our online butcher shop for the recipe:

  • 4 beef shanks
  • Boiled mix for meat broth

Recipes with osso buco: Italian delicacy

Italy is renowned for its extraordinary cuisine, which includes a wide range of traditional dishes prepared with fresh, high-quality ingredients. One of the country's most beloved and distinctive cuts of meat is ossobuco, which literally means "bone with a hole" in Italian.

This unusual name refers to the appearance of the bone, which has a central bone marrow surrounded by flesh. Let's explore the world of Italian shanks, discovering their origin, regional variations and, of course, how to prepare a delicious shanks with sauce recipe.

What part is osso buco?

The shanks are fairly thick slices of meat (about 3 cm high) and circular in shape, pierced in the center by a circular bone, containing the tasty and tasty marrow.

It is a cut of beef extracted from the part called the posterior or anterior muscle or hock and is the upper part of the leg at the tibia.

This part is particularly rich in connective tissue and bone marrow, which gives an extraordinary flavor and succulent texture to this dish.

Bone marrow, in particular, is one of the secrets to the success of shanks: during cooking, it slowly melts into the meat, giving a rich flavor and a creamy touch to the sauce.

This cut of meat is often used in Italian cuisine to prepare traditional dishes, and is particularly associated with Milanese cuisine. Shanks are known for being a flavorful meat, and thanks to their high collagen content, they become tender and succulent when slow cooked.

Veal ossobuco: the best of regional cuisine

In Italy, each region has its own variations of ossibuchi, each characterized by typical ingredients and cooking methods. Some of the most famous variations include:

  • Ossobuco alla Milanese : this is probably the best known version of ossobuco with risotto. It is prepared with slices of bone meat slowly cooked in a sauce based on broth, white wine, onion, butter, parsley and grated lemon peel. It is often served with the famous Milanese risotto with saffron .
  • Ossibuchi with peas : this variant includes the addition of peas to the sauce, which gives a touch of sweetness and color to the dish.
  • Ossobuco with mushrooms : In this version, the ossibucos are cooked with mushrooms, often porcini, which add an earthy, rich flavor to the sauce.
  • Ossobuco with potatoes : a variant that involves adding potatoes to the sauce, creating a complete dish with meat and side dish in a single dish.
  • Ossobuco with plums : combining meat and dried fruit may seem like a gamble, but if you play with the quantities to get to the right balance, you create a spectacular recipe .
  • Ossobuco in Gremolada : this variant is characterized by the addition of a fresh "gremolada" at the end of cooking, composed of grated lemon zest, garlic and parsley. This gives a fresh, citrus note to the dish.
  • Ossobuco al Sugo aka ossobuco alla fiorentina or ossobuco alla senese: a more classic version that focuses on the rich and succulent meat sauce.

The recipe for ossibuchi with sauce or Florentine ossibuchi

Now that we've explored some of the regional variations of shanks, it's time to get to work and prepare a delicious shanks with sauce recipe. Here's what you need and how to do it:


  • 4 beef shanks
  • 2 tablespoons extra virgin olive oil
  • 1 large onion
  • 2 carrots
  • 2 stalks of celery
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 cup beef broth
  • 1 cup dry white wine
  • 2 cups peeled tomatoes
  • 1 teaspoon of tomato paste
  • 2 sprigs of fresh rosemary
  • Salt and freshly ground black pepper to taste
  • 00 flour to taste
  • Butter (optional)
  • Grated lemon zest (for the gremolada)
  • Chopped fresh parsley (for the gremolada)

Instructions for shanks with sauce

Start by preparing the shanks. Lightly flour each piece and shake off excess flour. In a skillet large enough to hold the meat, heat the olive oil over medium-high heat.

Cooking the shanks: add the shanks and brown them on both sides until they are golden. This will help seal in the juices and lock in the flavor.

Remove the shanks from the pan and set aside. In the same pan, add the finely chopped onion, carrots, celery and garlic. Sauté the vegetables until they are soft and lightly browned.

Add the tomato paste and mix well with the vegetables for about 2 minutes. Pour the white wine into the pan and scrape the bottom to release any attached flavors. Let the wine evaporate for about 5 minutes to evaporate the alcohol.

Add the browned shanks, meat broth, peeled tomatoes, bay leaves and rosemary sprigs. Bring everything to the boil.

Reduce the heat to low, cover the pan, and let the shanks cook for about 2 to 2.5 hours, or until tender and the meat pulls away easily from the bones. Add hot broth, if necessary, during cooking to keep the sauce generous.

When the shanks are almost ready, you can prepare the gremolada. In a small bowl, mix the grated lemon zest and chopped parsley.

Serve the shanks hot, with toasted Tuscan bread and generously sprinkling the gremolada over each piece. You can also add a knob of butter to the sauce to make it even creamier.

W recipes with osso buco!

This is just one of the many delicious ways Italians prepare shanks. Each region has its own version, but one thing is certain: this meat is a true delight for the palate and a tribute to traditional Italian cuisine.

Try this recipe and enjoy the rich flavors that shanks have to offer. Enjoy your meal!