Fabio's Mom's Osso Buco

Nothing makes me happier than cooking my friends' family recipes, especially when they come all the way from Livorno, Italy!

I got this recipe from my friend Fabio, whom I met on a crowded train from Fukuoka to Nagasaki in the summer of 1985. Nearly 40 years later, we’re still in touch! One of my fondest memories is visiting him in his hometown, Livorno, in 1990. After meeting us at the station, he called his mom, who immediately asked if we were hungry. Of course, we said yes, and his parents welcomed us with an incredible homemade meal. It was such a memorable trip, spending time with Fabio, his family, his girlfriend Alessandra (now his wife), and their friends.

Fabio said, “Ossibuchi is a traditional dish from the Milano area, and there are different ways to cook it. This is just the way my mom makes it.” I feel so privileged to have this recipe—it’s simply delicious! It’s also simpler than most recipes you’ll find online or in cookbooks, but trust me—it’s incredibly flavorful. Thank you, Fabio! ❤️

Note: I usually serve with orzo mixed with peas, lemon juice, and olive oil.

Serve 4

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Ingredients

• about 5~6 tbsp extra virgin olive oil

• a half onion, chopped (about 1 1/2C)

• about 1/2C flour

• 4 veal shanks

• 1/2C white wine

• 2~3C beef broth (see below #5)

• about 1 tsp Kosher salt

• about 1/2 tsp black pepper

• about 1/4C parsley, roughly chopped (and little more for garnish)

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Instructions

1. Heat 2 tbsp olive oil in a braiser or Dutch oven over low heat. Add the onion and sauté for a few minutes, or until just tender. (Note: Fabio’s mom said the onion must not be browned.)

   

2. Add the flour to a bowl, dredge veal shanks in it, and pat off the excess.

   

3. Add 3 tbsp oil to the braiser or dutch oven. Brown the veal shanks over low heat for a few minutes on each side, or until lightly browned on both sides.

   

4. Add the wine and keep cooking over low~medium heat until wine evaporate.

   

5. Add the beef broth, salt, pepper, and parsley, and cook on low heat for 2~3 hours, or until the meat is tender and the sauce is reduced to about 1/4 and slightly thickened. Keep the lid on, but leave it slightly ajar. Stir and turn the meat occasionally to prevent it from sticking to the bottom of the pot. Add more beef broth if needed. (Note: Fabio’s mom advised that the broth and meat should be at almost the same level, but the meat should not be fully submerged in the broth.)

   

6. Serve with orzo, polenta or risotto and garnish with Italian parsley.

   

   Note: Fabio’s mom adds peas at the end of cooking, but I prefer to mix them into the orzo instead.

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