Ossobuco | Kitchen on the Cliff with Giovanna Bellia LaMarca

This rich and comforting dish from Emilia-Romagna features thick-cut veal shanks—bone-in, with luscious marrow at the center. It is first pan-seared, then slow-braised in broth or wine, tomato or other vegetables, and served with a zerty gremolata. The marrow in the center of the bone is eaten along with the tender and flavorful meat.

Serve it with creamy polenta or risotto for the ultimate Italian comfort meal.

📚 Our new cookbook is available for pre-order!
The Cooking of Emilia-Romagna, Illustrated Edition: Culinary Treasures from Northern Italy is available now for pre-order and releases on June 24!
👉 Pre-order here: https://www.amazon.com/Cooking-Emilia...

For the Ossobuco:
2 tbsp butter
1/2 onion, chopped
2 ossibuchi (2-inch-thick veal shanks)
Salt & pepper to taste
1/2 cup Sangiovese wine
14 oz San Marzano tomatoes, pureed
A grinding of nutmeg

For the Gremolata:
Zest of 1/2 lemon
2 garlic cloves
1 cup loosely packed flat-leaf parsley (stems removed)
This can be pulsed in the food processor or chopped by hand

📌 Pair with:
Risotto:    • Creamy Risotto con Funghi | Kitchen on the...  
Polenta:    • Polenta with Mushrooms | Kitchen on the Cl...  

🎥 Filming & Video Editing by Francesca Sacco

📚 More Books by Giovanna Bellia La Marca:
Sicilian Feasts https://www.amazon.com/Sicilian-Feast...
Language and Travel Guide to Sicily https://www.amazon.com/Language-Trave...
Available on Amazon, Barnes and Noble, and other book vendors.

Timestamps
00:00 Intro
00:39 Cookbook announcement
01:49 Ingredients
04:43 Begin searing the meat
07:07 Make the sauce
08:46 Slow braise the meat
09:28 Make the gremolata
12:54 Serve and taste!

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