Description
Osso Buco is a classic Italian braised veal shank dish that boasts tender, flavorful meat enriched with a rich, aromatic sauce. This heartwarming recipe features veal shanks slow-cooked in a savory mirepoix, tomato paste, white wine, and chicken broth, finished with a zesty gremolata topping for a burst of freshness. Perfect for a comforting family meal, this dish delivers melt-in-your-mouth texture and deep, layered flavors.
Ingredients
Scale
Meat
- 2 1/2 to 3 1/2 lbs Cross-Cut Veal Shanks
Seasonings and Coatings
- All-Purpose Flour, for dredging (or gluten-free flour as substitute)
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
Sauté and Braising Base
- 2 tablespoons Olive Oil (preferably extra virgin)
- 1 Yellow Onion, finely diced
- 1 Carrot, peeled and finely diced
- 1 stalk Celery, finely diced
- 3 cloves Garlic, freshly grated (plus more for gremolata)
- 2 tablespoons Tomato Paste
- 1 cup Dry White Wine
- 2 cups Low-Sodium Chicken Broth
- 2 sprigs Fresh Thyme (or 1 teaspoon dried thyme)
- 2 Bay Leaves
Gremolata (Topping)
- 1/4 cup Fresh Parsley, finely chopped
- 1 teaspoon Lemon Zest (freshly grated)
- 1 clove Garlic, finely minced
- Pinch of Kosher Salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and position a rack in the lower third of the oven for even braising.
- Prepare Veal Shanks: Season the all-purpose flour with kosher salt and freshly ground black pepper. Dredge each veal shank in the seasoned flour until lightly coated.
- Sear the Veal: Heat olive oil in a Dutch oven over medium-high heat. Add the veal shanks and sear on all sides until golden brown and crusted, about 3–4 minutes per side. Remove the shanks and set aside.
- Sauté Vegetables: To the drippings in the pot, add the finely diced onion, carrot, celery, and a pinch of kosher salt. Cook over medium heat until softened and translucent, about 5–7 minutes.
- Add Garlic and Tomato Paste: Stir in the freshly grated garlic and tomato paste. Cook, stirring frequently, until the tomato paste darkens in color and becomes aromatic, about 2–3 minutes.
- Deglaze and Add Liquids: Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly for 2–3 minutes. Then add the low-sodium chicken broth, fresh thyme sprigs, and bay leaves.
- Braise the Veal: Return the veal shanks to the pot, arranging them in a single layer so they are partially submerged in the liquid. Cover the Dutch oven with its lid and transfer to the preheated oven. Bake until the meat is tender and easily pulls away from the bone, approximately 1 hour 45 minutes to 2 hours.
- Finish and Season: Remove the pot from the oven. Discard the bay leaves and thyme sprigs. Taste and adjust seasoning with additional kosher salt and black pepper as needed.
- Make Gremolata: In a small bowl, combine finely chopped fresh parsley, freshly grated lemon zest, finely minced garlic, and a pinch of kosher salt. Mix well.
- Serve: Place each veal shank on individual plates, spoon some sauce over the top, and garnish generously with gremolata for a bright, fresh finish.
Notes
- Gluten-free flour can be used for dredging for those avoiding gluten.
- Use a good-quality dry white wine for deglazing to enhance flavor.
- Braising times may vary slightly depending on the thickness of the veal shanks—meat should be very tender.
- Gremolata adds brightness and contrast; do not skip this garnish.
- Leftovers reheat well and often taste better the next day as flavors meld.
