Slow-Braised Ossobuco

Made with cross-cut shanks of beef or veal, this is one Italy's most renowned (and of course delicious) braises. Serve with risotto, cripsy prosciutto and Grana Padano. Discover what you've been missing.




1⁄2 cup Forte Olive Oil
4 beef or veal ossobuco, tied
100% Sicilian Sea Salt
Freshly cracked pepper
3 cups all purpose flour
2 cups red wine
3 jars Original Passata
8-10 basil leaves

2-3 cups cooked risotto
8 crispy prosciutto chips
1⁄4 cup italian bread crumbs
1⁄2 cup grated Grana Padano cheese
Biancolilla Centinara Olive Oil as desired
1 tablespoon Organic Oregano Flowers


  1. Preheat the oven to 325 degrees F.
  2. In a medium dutch oven heat the olive oil over medium-high heat.
  3. Season the ossobuco heavily with sea salt and cracked black pepper, then dredge heavily in the all purpose flour. Add the ossobuco to the pan and sear until brown on both sides.
  4. Reduce heat to medium-low and add wine, marinara sauce, and basil. Cover with lid and place into the oven. Cook for 3-4 hours or until the meat is extremely tender.
  5. Once the beef has braised, remove from the oven and carefully remove the twine from the braised meat using a pair of kitchen shears.
  6. Serve on top of a pile of risotto and sauce generously with the braising sauce, crumble the crispy prosciutto on top, follow with bread crumbs, grana padano cheese and oregano flowers. Serve immediately.


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