Recipes Il Fornaio Sacramento Ossobuco Al Marsala

Ossobuco Al Marsala Recipe

inspired by

@ilfornaiosacramento

Dec 21 2025

•

3h

•

Serves 4

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Recipe information

Make Ossobuco Al Marsala in just 3h . braised veal shank | shiitake & porcini mushrooms | parmigiano risotto

Ossobuco Preparation

1. Season the Veal

Sprinkle the veal shanks with salt and black pepper on all sides.

2. Sear the Meat

In a large pot, heat olive oil over medium-high heat. Add the veal shanks and sear until browned on all sides, about 5-7 minutes. Remove and set aside.

3. Sauté Vegetables

In the same pot, add diced carrot, celery, and onion. Sauté for about 3-4 minutes until softened. Add minced garlic and cook for an additional minute.

4. Add Mushrooms

Stir in shiitake mushrooms and rehydrated porcini mushrooms (soaked in warm water for 20 minutes and chopped). Cook for another 2-3 minutes.

5. Deglaze with Marsala

Pour in Marsala wine, scraping the bottom of the pot to release any browned bits. Allow to simmer for 2-3 minutes.

6. Combine Ingredients

Return the veal shanks to the pot. Add beef broth, thyme, and bay leaf. Bring to a boil.

7. Braise

Cover the pot and reduce heat to low. Allow to braise for 2-2.5 hours until the meat is tender and falling off the bone.

Risotto Preparation

8. Sauté Onion

In a separate saucepan, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.

9. Toast the Rice

Add Arborio rice to the pan and toast for 2 minutes, stirring frequently.

10. Add Wine

Pour in white wine and stir until it is mostly absorbed by the rice.

11. Incorporate Broth

Gradually add beef broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.

12. Finish the Risotto

Remove from heat and stir in grated Parmesan cheese, butter, salt, and black pepper. Mix until creamy.