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Osso Buco (Italian Braised Veal Shanks) Recipe

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4.1 from 10 reviews

Classic Italian Osso Buco recipe featuring tender braised veal shanks slow-cooked in a rich tomato, white wine, and aromatic vegetable sauce, topped with a flavorful gremolata of parsley, lemon zest, and garlic. Perfectly suited for a comforting, hearty meal served traditionally with risotto alla Milanese.

Ingredients

Veal Shanks

  • 6 (1- to 1 1/2-inch-thick) pieces osso buco (veal shanks) (about 4 pounds; 1.8 kg total)
  • Kosher salt and freshly ground black pepper, divided
  • 1 cup all-purpose flour (5 ounces; 140 g)
  • 1/4 cup (60 ml) extra-virgin olive oil, plus more if needed
  • 1 tablespoon unsalted butter (1/2 ounce; 15 g)

Vegetables and Aromatics

  • 1 large yellow onion, minced (12 ounces; 340 g)
  • 2 medium carrots, minced (6 ounces; 170 g)
  • 1 celery rib, minced (4 ounces; 120 g)
  • 3 medium cloves garlic, minced

Liquids and Flavorings

  • 1 (28-ounce; 800 g) can peeled whole tomatoes, seeded and drained, tomato flesh crushed by hand
  • 1 cup (235 ml) dry white wine
  • 3/4 cup (175 ml) homemade or store-bought low-sodium chicken stock or homemade beef stock
  • 3 fresh thyme sprigs
  • 1 bay leaf

Gremolata

  • 2 tablespoons (about 20 g) finely minced flat-leaf parsley leaves and tender stems
  • Zest of 1 lemon, finely minced
  • 6 medium cloves garlic, finely minced

Instructions

  1. Preheat and Season: Preheat your oven to 325°F (165°C). Season the veal shanks all over with kosher salt and freshly ground black pepper. Optionally, tie butcher’s twine tightly around each shank to help maintain shape during cooking.
  2. Dredge and Brown: Place the flour in a shallow bowl. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Lightly dredge the veal shanks in flour, shaking off excess. In batches, place them in the Dutch oven without overcrowding and brown on all sides, about 4 minutes per side. Adjust heat as needed to prevent scorching. Transfer browned shanks to a platter.
  3. Sauté Vegetables: Add butter to the Dutch oven along with minced onion, carrots, celery, and garlic. Cook over medium-high heat, stirring, until the vegetables soften and begin to turn a light golden color, about 6 minutes.
  4. Add Liquids and Herbs: Add the crushed tomatoes, dry white wine, and chicken or beef stock to the vegetables in the Dutch oven. Nestle the browned veal shanks back into the pot with any juices collected. The liquid should almost cover the shanks; add more stock or water if necessary. Toss in thyme sprigs and bay leaf. Bring everything to a gentle simmer.
  5. Cover and Braise: Prepare a parchment paper lid to cover the pot, then transfer the Dutch oven to the preheated oven. Braise the shanks for 2 hours.
  6. Prepare Gremolata: While the shanks cook, combine finely minced parsley, lemon zest, and garlic in a small bowl. Set aside.
  7. Continue Braising: Remove the parchment lid and continue cooking the shanks in the oven for about 1 more hour until they are fork-tender. Add more stock or water as needed to keep the liquid from drying out. Stir in 1 to 2 teaspoons of gremolata during the last 20 minutes to infuse fresh lemon and garlic flavor.
  8. Finish and Serve: Carefully transfer the shanks to a serving platter using a spatula and tongs to avoid breaking them. Scrape off excess fat from the braising liquid. Adjust sauce consistency by simmering on the stovetop or adding stock or water as desired. Remove thyme and bay leaf. Season sauce with salt and pepper if needed. Remove twine from shanks, if used. Spoon the sauce over the shanks and serve with extra gremolata for garnish. Traditionally served with risotto alla Milanese.

Notes

  • For the best sauce texture, mince vegetables finely; larger chunks won’t break down into a thickened sauce as effectively. Use a food processor if needed, but be sure to add any released vegetable juices to the pot.
  • If using store-bought broth, enhance its texture by adding about 2 teaspoons powdered gelatin and allowing it to hydrate before use.
  • Butcher’s twine is optional but helps maintain the shape of the shanks during cooking.
  • The parchment paper lid helps control moisture during braising, preventing the liquid from evaporating too quickly.
  • Osso buco pairs beautifully with risotto alla Milanese or creamy polenta for a traditional Italian meal.

Find it online: https://bitezly.com/osso-buco-italian-braised-veal-shanks-recipe/