Uploaded April 2015 | Updated September 2026, 2 weeks ago
Chef Roberto Reatini of London’s Ristorante Frescobaldi shows us how to make the delectable Ossobuco, a highlight on the restaurant’s menu. Full recipe below:
OSSOBUCO RECIPE
INGREDIENTS FOR ONE PERSON:
Veal shank 1 piece cut 2-3 cm thick
Carrot 1 half cut in thick slices
White onion 1 half
Celery 2 stalks
Veal stock 1 litre
Flour/olive oil As needed
GARNISH:
Celery 15 grams (cut in 5mm cubes)
Parsnip 15 grams (cut in 5mm cubes)
Carrot 15 grams (cut in 5mm cubes)
Mixed herbs Finely chopped and mixed together (rosemary, thyme etc)
PREPARATION:
Season the shank with salt and pepper and then cover with flour evenly.
Heat a dash of olive oil in a pan then sear the shank on each side.
Remove the meat and deglaze the pan with white wine.
In a separate pan sauté the vegetables, then combine with the meat as well as the liquid from the pan.
Add hot veal stock and let it simmer for 2-3 hours or until the meat comes easily off the bone (be careful not to overcook).
When the meat is ready, filter the sauce through a chinois then reduce the heat until you get the desired texture.
Serve the Ossobuco over some white polenta then sprinkle the sautéed vegetables on top.
Pour the sauce over the meal and sprinkle with herbs.
Voilà!
Chef Roberto Reatini of London’s Ristorante Frescobaldi shows us how to make the delectable Ossobuco, a highlight on the restaurant’s menu. Full recipe below:
OSSOBUCO RECIPE
INGREDIENTS FOR ONE PERSON:
Veal shank 1 piece cut 2-3 cm thick
Carrot 1 half cut in thick slices
White onion 1 half
Celery 2 stalks
Veal stock 1 litre
Flour/olive oil As needed
GARNISH:
Celery 15 grams (cut in 5mm cubes)
Parsnip 15 grams (cut in 5mm cubes)
Carrot 15 grams (cut in 5mm cubes)
Mixed herbs Finely chopped and mixed together (rosemary, thyme etc)
PREPARATION:
Season the shank with salt and pepper and then cover with flour evenly.
Heat a dash of olive oil in a pan then sear the shank on each side.
Remove the meat and deglaze the pan with white wine.
In a separate pan sauté the vegetables, then combine with the meat as well as the liquid from the pan.
Add hot veal stock and let it simmer for 2-3 hours or until the meat comes easily off the bone (be careful not to overcook).
When the meat is ready, filter the sauce through a chinois then reduce the heat until you get the desired texture.
Serve the Ossobuco over some white polenta then sprinkle the sautéed vegetables on top.
Pour the sauce over the meal and sprinkle with herbs.
Voilà!
