Ossobuco with peas

Name: Ossobuco with peas
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 4
Ingredients: Veal marrow bones (4 pieces) 3.1 lbs; White wine 2.1 oz; Black pepper to taste; Fine salt to taste; Butter 3 ½ tbsp; Yellow onions 2.1 oz; Celery 2.1 oz; Carrots ½ cup; Extra virgin olive oil 2 ½ tbsp; Meat broth 1 cup; Peas 1 cup; Type 00 flour to taste

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246.6

Calories per serving

Energy Kcal 246.6
Carbohydrates g 11
of which sugars g 5.3
Protein g 3.9
Fats g 20.8
of which saturated fat g 7.6
Fiber g 31.2
Cholesterol mg 2.5
Sodium mg 362.8

Difficulty: Average
Prep time: 10 min
Cook time: 1 h 40 min
Serving: 4
Cost: Average
Note plus the time to prepare the meat broth

PRESENTATION

Ossobuco—a true gem of Lombard cuisine—hails from the charming city of Milan. I mean, really, it's amazing. This classic Italian dish features veal shank, cut from the back of the leg where the meat is super tender and surrounds a marrow bone filled with flavor. The magic? It's all in the slow, braised cooking.

Honestly, the Italian braised veal becomes incredibly moist and flavorful, with juices soaking into every bite. And here's the thing: as the marrow melts during cooking, each bite becomes succulent and rich—way way tasty. It's no wonder it's been a Milan favorite for generations.

When you talk about traditional ossobuco, you can't skip mentioning risotto alla milanese. That bright yellow, saffron-infused rice pairs perfectly with the meat. But guess what? In some Lombard homes, they add sweet green peas for a splash of color and a fresh twist, giving it a touch of spring. Adding peas to veal shank with peas? Yeah, it gives a cozy, rustic feel to the meal.

This variation of ossobuco alla milanese has the peas braised alongside the meat, soaking up savory juices. They turn soft but not mushy—perfect peas. Many folks love topping the dish with gremolata. It's a zesty mix of lemon zest, garlic, and parsley that adds a pop of zesty brightness cutting through the rich sauce.

And listen, serve this with risotto or creamy polenta, and it's like dining in a true Lombard trattoria. The simple yet magical combo of tender veal, sweet peas, a silky marrow bone, and a sauce that's just perfect for soaking up with bread—seriously good.

It's the kind of dish that makes everyone slow down, savor each bite, and feel like they’re celebrating—even on a regular weeknight. This ossobuco recipe? It's more than a meal; it's a culinary journey to the heart of Lombardy, offering tradition, warmth and comfort. For real, it's gonna be a hit around your table.

INGREDIENTS

246.6

Calories per serving

for 4 ossobuco cuts: Veal marrow bones 3.1 lbs (1400 g) - (4 pieces); White wine 2.1 oz (60 g); Black pepper to taste; Fine salt to taste; Butter 3 ½ tbsp (50 g); Yellow onions 2.1 oz (60 g); Celery 2.1 oz (60 g); Carrots ½ cup (60 g); Extra virgin olive oil 2 ½ tbsp (40 g); Meat broth 1 cup (250 g); Peas 1 cup (160 g)

for flouring: Type 00 flour to taste

Preparation

How to prepare Ossobuco with peas

To make the ossobuco with peas, start by preparing the Beef Broth: wash and peel the vegetables and place them in a large, high-sided pot with the oil. Season with whole peppercorns and cloves. Add the meat 1 and cover with 3 quarts of water. Let it cook over medium-high heat for about 2 hours, until the broth reduces by about half. Then add the remaining quart of water and let it cook for another hour over low heat. At the end of cooking 2, strain the broth through a fine-mesh sieve 3.

Now take care of the basic sauté: wash and peel the carrot, onion, and celery, then finely chop them 4. In a large pan, melt the butter with the olive oil 5, then add the chopped vegetables 6

and let them soften over moderate heat for about 10-15 minutes 7. Take the ossobuco cuts and use kitchen scissors or a knife to cut the membrane surrounding them 8; this will prevent the meat from curling during cooking. Flour the ossobuco cuts on both sides 9

place them in the pan once the sauté is ready 10. Brown the ossobuco on both sides 11. Deglaze with white wine 12, let it evaporate

season with salt 13 and pepper, then moisten the meat with the broth 14. Continue cooking over low heat for 1.5 hours, covering with the lid but leaving a vent. Halfway through, turn the ossobuco cuts 15

Occasionally move the pan back and forth to prevent the ossobuco from sticking, and if it becomes too dry, add more broth to the preparation. About 10 minutes before cooking ends, add the peas 16. If in season, use fresh peas in the same amount, making sure to cook them longer. Your ossobuco cuts are ready 17, serve them hot 18!