Nothing beats the comforting embrace of a slow-cooked classic, and this Osso Buco Recipe is the perfect example of hearty Italian cooking at its finest. Tender veal shanks braised gently in a rich, aromatic sauce bursting with fresh tomatoes, red wine, and fragrant herbs, this dish transforms simple ingredients into a soul-warming feast. Whether you’re celebrating a special occasion or just craving something deliciously satisfying, this Osso Buco Recipe invites you to slow down and savor every bite.
Ingredients You’ll Need
The magic of this Osso Buco Recipe lies in the simplicity and quality of its ingredients. Each component plays a pivotal role, whether it’s adding depth, aroma, or beautiful color to the final dish. Here’s what you’ll need to bring this classic Italian recipe to life:
- 1 cup all-purpose flour: Helps create a beautiful crust on the veal shanks while thickening the sauce slightly.
- 4 veal shanks (8 ounces each): The star of the dish, chosen for their tender, flavorful meat and rich marrow.
- 2 tablespoons olive oil: Provides the perfect medium for searing and builds the base of flavor.
- 1 peeled and large diced yellow onion: Adds sweetness and texture to the braising sauce.
- 1 peeled and large diced carrot: Brings a subtle earthiness and vibrant color.
- 2 peeled and large diced celery stalks: Offers an aromatic foundation and texture.
- 6-8 garlic cloves: Infuses the sauce with a wonderfully savory punch.
- 2 tablespoons tomato paste: Deepens the color and enriches the sauce’s flavor complexity.
- 3 cups roughly chopped fresh tomatoes: Adds brightness and a fresh, tangy balance.
- 2 cups dry red wine (Sangiovese or Barolo): De-glazes the pan and imparts rich, fruity notes.
- 4 cups beef stock: Creates the luscious braising liquid that melds all the flavors.
- 2 bay leaves: Adds a subtle herbal depth.
- 1 bunch of Italian parsley: Freshens up the sauce and complements the gremolata garnish.
- 20 to 25 fresh thyme sprigs: Brings layers of fragrance and earthiness.
- Coarse salt and fresh cracked pepper to taste: Essential seasoning to elevate every ingredient.
- 1 gremolata recipe: The zesty, fresh topping that brightens up the richness of the dish.
How to Make Osso Buco Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 325°. This steady, moderate heat is key to breaking down the veal shanks slowly and evenly, resulting in fall-off-the-bone tenderness.
Step 2: Flour and Season the Veal Shanks
Generously season the all-purpose flour with about 1 tablespoon of salt and 1/2 teaspoon of fresh cracked pepper. Dredge each veal shank thoroughly on all sides in this seasoned flour, which not only creates a flavorful crust but also helps thicken the sauce later on.
Step 3: Sear the Veal Shanks
Heat olive oil in a Dutch oven over medium-high heat until it just starts to smoke lightly. Add the veal shanks carefully and reduce the heat to medium. Sear each one until deeply golden on every side, about 4 to 6 minutes per side. This caramelization is what builds the rich flavor foundation you want in this Osso Buco Recipe.
Step 4: Sauté Vegetables and Garlic
Remove the veal temporarily and toss in the diced onions, carrots, celery, and garlic to the pot. Allow them to cook over medium heat for about 3 to 4 minutes, until they start to brown lightly, releasing their natural sweetness and aromas that will infuse the sauce.
Step 5: Add Tomato Paste and Fresh Tomatoes
Stir in the tomato paste and cook it gently for two minutes to enhance its umami flavor. Then add the roughly chopped fresh tomatoes, stirring well to combine and add fresh brightness to the rich, hearty mixture.
Step 6: Deglaze with Wine
Pour in the dry red wine (Sangiovese or Barolo is best) to deglaze the pan, scraping up all those beautiful brown bits from the bottom. Let it cook for around 2 minutes to reduce and concentrate the wine’s fruity, savory essence.
Step 7: Add Stock and Herbs
Pour in the beef stock, then add the bay leaves, parsley, thyme sprigs, and season with salt and pepper. Give it a taste to make sure the braising liquid is perfectly seasoned—it should be savory and balanced.
Step 8: Braise the Veal Shanks
Return the veal shanks to the pot, submerging them completely in the liquid. Cover tightly and transfer the pot to the preheated oven. Let the Osso Buco cook slowly for 2 to 2 ½ hours, or until the meat is incredibly tender and easily pulls away from the bone.
Step 9: Final Presentation
Serve the veal shanks with some of the rich braising sauce spooned over the top. Finish with a generous sprinkle of gremolata for that burst of fresh, zesty contrast that lifts the whole dish to another level. Traditionally, you can serve the sautéed braising vegetables underneath the veal for a harmonious and hearty presentation.
How to Serve Osso Buco Recipe
Garnishes
The gremolata is a non-negotiable, vibrant garnish that beautifully balances the richness of the Osso Buco. Made with minced parsley, garlic, and lemon zest, it adds freshness and a pleasantly bright crunch with each bite.
Side Dishes
This recipe pairs wonderfully with creamy polenta, buttery mashed potatoes, or a silky risotto Milanese to soak up every last drop of the luscious sauce. Lightly sautéed greens or a simple crisp salad can also offer a refreshing counterpoint to the rich meat.
Creative Ways to Present
For an elegant dinner party, serve each veal shank on a warmed plate with a neat pile of saffron risotto or polenta underneath. Drizzle the braising sauce artistically and finish with gremolata on top. Alternatively, plate it rustic-style with the vegetables nestled beside the tender meat, inviting guests to dig in family-style.
Make Ahead and Storage
Storing Leftovers
After enjoying your Osso Buco, you can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making the next meal even more impressive.
Freezing
Osso Buco freezes beautifully, so don’t hesitate to portion it out for future meals. Use freezer-safe containers and freeze for up to 3 months. When ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat, allowing the meat to warm slowly without drying out. Adding a splash of beef stock can help loosen the sauce and keep everything silky and luscious just like the first time.
FAQs
What cut of meat is best for Osso Buco Recipe?
Veal shanks are traditional and ideal due to their rich marrow and tender texture after slow braising. However, some variations use beef shanks if veal is unavailable.
Can I make Osso Buco Recipe without wine?
While wine adds depth and complexity, you can substitute with additional beef stock and a splash of balsamic vinegar or red grape juice for acidity.
How long should I braise Osso Buco?
Plan on at least 2 to 2 ½ hours in a low oven at 325°. This slow cooking is crucial for tender meat that falls off the bone easily.
What is gremolata and why is it important?
Gremolata is a fresh mixture of parsley, lemon zest, and garlic sprinkled atop Osso Buco. It cuts through the richness and brightens the whole dish with a zesty contrast.
Can I prepare Osso Buco Recipe in a slow cooker?
Yes! After searing, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Just add gremolata fresh before serving for that burst of flavor.
Final Thoughts
This Osso Buco Recipe is a true labor of love that rewards your time and attention with deeply satisfying flavors and melt-in-your-mouth tenderness. Whether you’re cooking for a cozy family dinner or an impressive gathering, I promise you’ll want to make this classic Italian dish time and again. Give it a try, and enjoy the delicious journey from simple ingredients to an unforgettable meal.
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Osso Buco Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Description
Osso Buco is a classic Italian braised veal shank dish, slow-cooked to tender perfection in a rich tomato and red wine sauce with aromatic vegetables and herbs. This recipe yields flavorful, fall-off-the-bone shanks finished with a fresh gremolata to brighten the dish—perfect for a comforting and elegant meal.
Ingredients
Veal Shanks & Coating
- 1 cup all-purpose flour
- 4 veal shanks (8 ounces each)
- Coarse salt and fresh cracked pepper to taste (about 1 tablespoon salt and 1/2 teaspoon black pepper for flour seasoning, plus more as needed)
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 large yellow onion, peeled and diced
- 1 large carrot, peeled and diced
- 2 celery stalks, peeled and diced
- 6–8 garlic cloves
- 2 tablespoons tomato paste
- 3 cups roughly chopped fresh tomatoes
Liquids & Herbs
- 2 cups dry red wine (Sangiovese or Barolo recommended)
- 4 cups beef stock
- 2 bay leaves
- 1 bunch Italian parsley
- 20 to 25 fresh thyme sprigs
Finishing
- 1 gremolata recipe (typically a mix of chopped parsley, garlic, and lemon zest)
Instructions
- Preheat the oven: Set your oven temperature to 325°F (163°C) to prepare for slow braising the veal shanks.
- Season and dredge flour: Combine the flour with about 1 tablespoon salt and 1/2 teaspoon pepper in a bowl or plate. Thoroughly coat each veal shank in the seasoned flour, then set them aside to rest.
- Sear veal shanks: Heat olive oil in a Dutch oven over medium-high heat until lightly smoking. Add veal shanks and reduce heat to medium. Sear each shank until golden brown on all sides, approximately 4 to 6 minutes per side, then remove from pot.
- Sauté vegetables: In the same pot, add diced onions, carrots, celery, and garlic. Sauté for 3 to 4 minutes until the vegetables are lightly browned and fragrant.
- Add tomato paste: Stir in the tomato paste and cook for an additional 2 minutes to deepen flavors.
- Incorporate tomatoes and deglaze: Add the chopped fresh tomatoes, then deglaze the pot with red wine. Allow this to cook for about 2 minutes to reduce slightly.
- Add stock and herbs: Pour in beef stock, then add bay leaves, parsley bunch, thyme sprigs, and season with salt and pepper. Taste the broth and adjust seasoning as needed.
- Braise veal shanks: Submerge the veal shanks back into the pot so they are mostly covered by the liquid. Cover the pot with a lid and place it in the preheated oven. Cook for 2 to 2 ½ hours until the veal is very tender and can be easily removed from the bone.
- Serve: Plate the veal shanks, spoon some of the rich braising sauce over them, and top with freshly made gremolata. Optionally serve the braised vegetables underneath the shanks for extra flavor and texture.
Notes
- For best results, use veal shanks with a good amount of marrow in the center for authentic flavor and richness.
- The gremolata adds a bright contrast to the rich meat—made with parsley, garlic, and lemon zest.
- You may substitute veal with beef shanks if unavailable, though cooking time may vary.
- Ensure the veal is fully submerged in the braising liquid to cook evenly and maintain moisture.
- Leftovers reheat well and flavors often deepen after resting.
