CategoryChefs Choice, Main Courses, Meat, Veal
Osso Buco is a classic Italian dish, featuring tender, slow-braised veal shanks simmered in a rich tomato and white wine sauce. The bone marrow melts into the sauce, creating a deep and luxurious flavor. Topped with fresh gremolata and traditionally served over saffron risotto or creamy polenta, this dish is an ultimate comfort food and a true Italian delicacy.
For the Osso Buco
4 veal shanks (about 1.5 inches thick)
Salt and black pepper (to taste)
½ cup all-purpose flour (for dredging)
3 tbsp olive oil
2 tbsp unsalted butter
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1 ½ cups beef or veal stock
1 can (14 oz) diced tomatoes
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Zest of 1 lemon
½ tsp red pepper flakes (optional, for a bit of heat)
For the Gremolata (Traditional Topping)
1 clove garlic , minced
Zest of 1 lemon
¼ cup fresh parsley, finely chopped
For Serving
Saffron risotto or creamy polenta
Crusty Italian bread (for soaking up the sauce)
Prepare the Veal Shanks
1
- Pat the veal shanks dry with paper towels.
- Season with salt and black pepper.
- Dredge in flour, shaking off any excess.
Sear the Veal
2
- Heat olive oil and butter in a large Dutch oven over medium-high heat.
- Sear the veal shanks for 3-4 minutes per side, until golden brown.
- Remove and set aside.
Sauté the Aromatics
3
- In the same pot, add onion, carrots, and celery.
- Sauté for 5 minutes, until softened.
- Stir in garlic and cook for another minute.
Deglaze and Simmer
4
- Pour in the white wine, scraping up any browned bits from the bottom.
- Let it reduce for 2-3 minutes.
- Add diced tomatoes, tomato paste, beef stock, thyme, oregano, bay leaf, and lemon zest.
- Return the veal shanks to the pot, submerging them slightly in the sauce.
- Cover and simmer over low heat for 2-2.5 hours, until the meat is fork-tender.
Make the Gremolata
5
- Mix garlic, lemon zest, and parsley in a small bowl.
- Set aside for garnish.
Serve and Enjoy
6
- Place a veal shank over saffron risotto or creamy polenta.
- Ladle the rich sauce over the top.
- Sprinkle generously with gremolata.
- Serve with crusty bread and a glass of red wine
Pro Tips
7
- For extra depth of flavor, use veal stock instead of beef stock.
- For a richer sauce, add a small knob of butter before serving.
- For a deeper tomato flavor, roast the tomatoes before adding them.
Ingredients
For the Osso Buco
4 veal shanks (about 1.5 inches thick)
Salt and black pepper (to taste)
½ cup all-purpose flour (for dredging)
3 tbsp olive oil
2 tbsp unsalted butter
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1 ½ cups beef or veal stock
1 can (14 oz) diced tomatoes
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Zest of 1 lemon
½ tsp red pepper flakes (optional, for a bit of heat)
For the Gremolata (Traditional Topping)
1 clove garlic , minced
Zest of 1 lemon
¼ cup fresh parsley, finely chopped
For Serving
Saffron risotto or creamy polenta
Crusty Italian bread (for soaking up the sauce)
Directions
Prepare the Veal Shanks
1
- Pat the veal shanks dry with paper towels.
- Season with salt and black pepper.
- Dredge in flour, shaking off any excess.
Sear the Veal
2
- Heat olive oil and butter in a large Dutch oven over medium-high heat.
- Sear the veal shanks for 3-4 minutes per side, until golden brown.
- Remove and set aside.
Sauté the Aromatics
3
- In the same pot, add onion, carrots, and celery.
- Sauté for 5 minutes, until softened.
- Stir in garlic and cook for another minute.
Deglaze and Simmer
4
- Pour in the white wine, scraping up any browned bits from the bottom.
- Let it reduce for 2-3 minutes.
- Add diced tomatoes, tomato paste, beef stock, thyme, oregano, bay leaf, and lemon zest.
- Return the veal shanks to the pot, submerging them slightly in the sauce.
- Cover and simmer over low heat for 2-2.5 hours, until the meat is fork-tender.
Make the Gremolata
5
- Mix garlic, lemon zest, and parsley in a small bowl.
- Set aside for garnish.
Serve and Enjoy
6
- Place a veal shank over saffron risotto or creamy polenta.
- Ladle the rich sauce over the top.
- Sprinkle generously with gremolata.
- Serve with crusty bread and a glass of red wine
Pro Tips
7
- For extra depth of flavor, use veal stock instead of beef stock.
- For a richer sauce, add a small knob of butter before serving.
- For a deeper tomato flavor, roast the tomatoes before adding them.
Notes
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