Osso Buco Recipe
Osso Buco is a rich and flavorful Italian dish made with tender veal shanks braised in a savory sauce. Traditionally from Milan, this hearty meal is perfect for a special occasion or a cozy family dinner. It is usually served with risotto alla Milanese, polenta, or mashed potatoes to soak up the flavorful sauce.
Equipment
- Large Dutch oven or heavy pot
- Knife and cutting board
- Small bowl (for gremolata)
- Tongs (for searing the veal shanks)
Ingredients
- 4 veal shanks bone-in
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 cup dry white wine
- 2 cups beef or veal broth
- 1 can 14 oz diced tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Zest of 1 lemon for gremolata
Instructions
- In a large pot over medium-high heat, warm the olive oil. Season veal shanks with salt and pepper, and brown them in the hot oil on all sides. Trim the shanks and set them aside.
- To the same pot, add the chopped onion, carrots, celery, and garlic. Add and cook for 5 minutes until the vegetables have softened.
- Add in the white wine and cook for another 2-3 minutes to deglaze the pot, scraping up any of the burnt bits from the pot and bottom.
- Stir in the crushed tomatoes, beef broth, thyme and bay leaf. Add the veal shanks back to the pot, ensuring they are mostly submerged in the liquid.
- Cover, and cook on low for 2-3 hours or until meat is falling off the bone.
- To make the gremolata, You'll want to combine the chopped parsley and lemon zest in a small bowl.
- When the osso buco is finished cooking, remove the shanks and discard the bay leaf. Serve the veal shanks with sauce and garnished with gremolata.
Notes
If you can’t find veal shanks, beef shanks work well as a substitute.
The gremolata (parsley and lemon zest) is essential for adding brightness to the rich dish.
Osso Buco can be prepared a day in advance, and the flavors will deepen after resting overnight in the fridge.
For a healthier option, serve with a cauliflower mash instead of mashed potatoes for a lower-carb alternative.
The gremolata (parsley and lemon zest) is essential for adding brightness to the rich dish.
Osso Buco can be prepared a day in advance, and the flavors will deepen after resting overnight in the fridge.
For a healthier option, serve with a cauliflower mash instead of mashed potatoes for a lower-carb alternative.