Osso Buco Recipe

Introduction

Osso Buco is a classic Italian braised veal shank dish known for its rich flavor and tender meat. Slow-cooked in a savory tomato and herb sauce, it’s a comforting meal perfect for family dinners or special occasions. This recipe guides you through making an authentic, hearty Osso Buco with a fresh gremolata garnish.

Ingredients

• 6 (1 ¼”-thick) crosscut bone-in veal shanks, tied with kitchen twine (about 2 3/4 lb.)
• Kosher salt
• Freshly ground black pepper
• 1/4 cup all-purpose flour or cornstarch
• 6 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, finely chopped
• 3 medium carrots, finely chopped
• 2 stalks celery, finely chopped
• 5 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 1 cup dry red or white wine
• 2 cups low-sodium chicken broth
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1/3 cup finely chopped fresh parsley
• 2 tablespoons lemon zest (from 2 lemons)
• 2 cloves garlic, minced

Instructions

1. Step 1: Adjust a rack to the lower third of your oven and preheat to 325°F (165°C). Pat the veal shanks dry with paper towels and season all over with 2 teaspoons salt and ½ teaspoon pepper. Dredge the shanks in flour or cornstarch, shaking off excess, and set aside on a plate.
2. Step 2: Heat 4 tablespoons of olive oil in a large Dutch oven over medium-high heat. In two batches, sear the shanks on all sides until golden, about 10 minutes per batch. Transfer the shanks to a plate and wipe out the pot with a paper towel.
3. Step 3: Add the remaining 2 tablespoons of oil to the pot over medium heat. Once hot, add the onion, carrots, celery, and sliced garlic. Cook, stirring occasionally, until softened and beginning to turn tender, about 8 minutes.
4. Step 4: Stir in the tomato paste and cook until lightly toasted, about 2 minutes. Pour in the wine and bring to a boil, letting it reduce by half, about 2 minutes. Add the chicken broth, thyme, rosemary, and bay leaf, then return the shanks to the pot. Bring to a boil, cover, and transfer to the oven. Bake until the meat is very tender, about 1 hour and 30 minutes.
5. Step 5: While the shanks cook, make the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a medium bowl. Refrigerate until ready to serve.
6. Step 6: Remove the pot from the oven. Skim off any excess fat from the surface of the sauce. Season with additional salt and pepper to taste. Discard the bay leaf, thyme, rosemary, and remove the kitchen twine from the shanks.
7. Step 7: Serve each shank topped with gremolata and spoon the sauce and juices over the top for a flavorful finish.

Tips & Variations

• For a gluten-free option, use cornstarch instead of all-purpose flour for dredging.
• Try substituting the veal shanks with beef shanks for a more economical version with similar results.
• Add a pinch of crushed red pepper flakes to the sauce for a subtle hint of heat.
• If you prefer a thicker sauce, reduce it uncovered on the stovetop after baking until desired consistency is reached.

Storage

Store leftover Osso Buco in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent drying out, adding a splash of broth if needed to loosen the sauce. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Osso Buco ahead of time?

Yes, Osso Buco tastes even better the next day as the flavors deepen. Prepare it in advance and refrigerate overnight before reheating to serve.

What should I serve with Osso Buco?

Traditional accompaniments include creamy risotto, polenta, or mashed potatoes, which soak up the delicious sauce beautifully.

Osso Buco Recipe

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Osso Buco is a classic Italian dish featuring tender, slow-braised veal shanks cooked in a savory blend of vegetables, wine, and aromatic herbs. This recipe ensures perfectly seared veal shanks, simmered until meltingly tender, and finished with a fresh, zesty gremolata that adds brightness and depth to the rich sauce.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Veal Shanks

• 6 (1 ¼”-thick) crosscut bone-in veal shanks, tied with kitchen twine (about 2 3/4 lb.)
• Kosher salt
• Freshly ground black pepper
• 1/4 cup all-purpose flour or cornstarch
• 6 tablespoons extra-virgin olive oil, divided

Vegetables and Aromatics

• 1 medium yellow onion, finely chopped
• 3 medium carrots, finely chopped
• 2 stalks celery, finely chopped
• 5 cloves garlic, thinly sliced
• 2 tablespoons tomato paste

Liquids and Herbs

• 1 cup dry red or white wine
• 2 cups low-sodium chicken broth
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf

Gremolata

• 1/3 cup finely chopped fresh parsley
• 2 tablespoons lemon zest (from 2 lemons)
• 2 cloves garlic, minced

Instructions

1. Prepare and Season Veal Shanks: Adjust a rack to the lower third of your oven and preheat to 325°F. Pat the veal shanks dry with paper towels and season all over with 2 teaspoons kosher salt and ½ teaspoon freshly ground black pepper. Place all-purpose flour or cornstarch on a large plate and dredge each shank thoroughly, shaking off any excess flour. Repeat until all shanks are evenly coated.
2. Sear the Veal Shanks: Heat 4 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in two batches, sear the veal shanks on all sides until golden brown, about 10 minutes per batch. Transfer the seared shanks to a plate. Wipe out any dark bits and excess oil from the pot with a paper towel.
3. Sauté Vegetables and Garlic: Return the pot to medium heat and add the remaining 2 tablespoons of olive oil. Once hot, add the finely chopped onion, carrots, celery, and thinly sliced garlic. Cook, stirring occasionally, until the vegetables soften and begin to turn tender, about 8 minutes.
4. Add Tomato Paste and Wine: Stir in the tomato paste and cook until lightly toasted, about 2 minutes. Pour in the dry wine and bring to a boil. Boil until the wine reduces by half, approximately 2 minutes. This adds concentrated flavor to the sauce.
5. Braise the Veal Shanks: Add the chicken broth, fresh thyme sprigs, rosemary sprigs, and bay leaf to the pot. Return the veal shanks to the pot so they are partially submerged in the liquid. Bring the pot to a boil, then cover with a lid and transfer it to the preheated oven. Bake until the veal shanks are very tender, about 1 hour and 30 minutes.
6. Prepare the Gremolata: While the shanks braise, combine the finely chopped parsley, lemon zest, and minced garlic in a medium bowl. Cover and refrigerate until ready to serve. This fresh topping adds a bright contrast to the rich dish.
7. Finish the Sauce and Serve: Remove the pot from the oven. Skim off any excess fat from the top of the sauce with a spoon. Adjust the seasoning with additional salt and pepper to taste. Discard the bay leaf, thyme, rosemary, and remove the kitchen twine from the shanks. Plate the veal shanks, top generously with the gremolata, and spoon the braising juices over the top. Serve immediately for a comforting and flavorful meal.

Notes

• You can substitute the veal shanks with beef shanks if veal is unavailable, but cooking times may vary.
• Ensure to pat the veal shanks dry before dredging in flour to get a nice sear.
• The gremolata adds a fresh herbal note to balance the richness; do not skip it.
• Use low-sodium chicken broth to better control the salt level in the final dish.
• Letting the dish rest for a few minutes after braising allows flavors to meld together beautifully.

Keywords: Osso Buco, veal shanks recipe, Italian braised meat, slow-braised veal, gremolata, classic Italian dish