Italian-style ossobuco
Ossobuco is a classic Milanese dish featuring cross-cut veal shanks braised slowly in a savory mixture of white wine, broth, and aromatics, often finished with a bright gremolata. The name translates to 'bone with a hole,' referring to the marrow cavity at the center of the cut, which becomes a prized, flavorful delicacy. It is traditionally served with risotto alla Milanese or polenta to soak up the rich sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates unless served with a starchy side. It is an excellent source of iron, zinc, and collagen from the slow-cooked connective tissue, with a typical serving containing roughly 400-600 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 42 g |
| Carbs | 8 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Phosphorus | 350 mg |
| Vitamin B12 | 5.0 µg |
| Niacin (B3) | 10 mg |
| Vitamin B6 | 0.6 mg |
| Selenium | 35 µg |
Per 1 serving (about 300 g, including meat, bone marrow, and sauce) · estimated, varies by recipe
💡 What's interesting
Culturally, the marrow is considered the best part of the dish, often scooped out and enjoyed directly from the bone. Nutritionally, the long braising process breaks down tough collagen into gelatin, which supports joint and gut health.
