Description
Osso Buco is a traditional Italian dish made with braised veal shanks simmered in a rich broth of wine, tomatoes, vegetables, and herbs until tender. Typically served with risotto or polenta, it’s a comforting and elegant meal full of deep flavors.
Ingredients
- 4 veal shanks, about 2 inches thick
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 1/2 cups beef or veal stock
- 1 (14 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Zest of 1 lemon (for gremolata)
- 1 garlic clove, finely minced (for gremolata)
Instructions
- Pat veal shanks dry and season with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear shanks on all sides until golden brown. Remove and set aside.
- In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5 minutes.
- Stir in tomato paste and cook for 1–2 minutes. Deglaze with white wine, scraping up browned bits.
- Add crushed tomatoes, stock, thyme, and bay leaves. Return shanks to the pot, submerging them in the liquid.
- Reduce heat to low, cover, and simmer for 2–2.5 hours, or until veal is fork-tender. Alternatively, braise in a 325°F (160°C) oven.
- Meanwhile, prepare gremolata by mixing parsley, lemon zest, and garlic.
- Remove bay leaves, adjust seasoning, and serve shanks topped with gremolata over risotto, polenta, or mashed potatoes.
Notes
- For a richer flavor, substitute red wine for white wine.
- Osso buco is best when made a day ahead to let flavors meld.
- Serve with Risotto alla Milanese for a traditional pairing.
- Prep Time: 20 mins
- Cook Time: 2 hrs 30 mins
- Category: Main Dish
- Method: Braising
- Cuisine: Italian