Italian Osso Buco (Braised Veal Shank)

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

Pat the veal shanks dry with paper towels.
Season with salt and black pepper.
Dredge in flour, shaking off any excess.

Sear the Veal

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

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

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

Mix garlic, lemon zest, and parsley in a small bowl.
Set aside for garnish.

Serve and Enjoy

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

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.

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Italian Osso Buco (Braised Veal Shank)