Recipe: Broth with ossobuco

Broth with osso bicco

Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata, a chopped herb condiment classically made of lemon zest, garlic and parsley, and traditionally served with risotto alla milanese, however we love eating our broth with local sourdough bread.

Serves: 2


  • 2 ossobuco steaks
  • 1 turnip, peel and chopped
  • 2 zucchini chopped
  • 2 carrots
  • 2 large tomatoes, chopped
  • 2 tbsp tomato paste
  • Plenty of celery, chopped
  • 2 potatoes, peeled and chopped
  • 2 onions, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 3 litres water
  • Sea salt, freshly ground pepper


  1. Clean, peel and cut the vegetables into cubes.
  2. Put the vegetables in a pot of cold water, add the salt and tomato purée.
  3. Place the steaks on top (always start with the meat in cold water).
  4. When it boils, turn down the heat and simmer for an hour and a half (90 minutes).
  5. Turn off the heat and leave to rest of 5 minutes before serving. 

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