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
Scale
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.
