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Osso Buco Recipe

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★★★★★

4.5 from 77 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/osso-buco-recipe/