Osso Buco is a showstopper, no doubt about it.
This classic Milanese dish is all about tender veal shanks slowly braised in a rich sauce made of tomatoes, wine, and broth. The result? A melt-in-your-mouth, fall-apart tender piece of meat with an amazing depth of flavor. It’s perfect for a cozy dinner that feels like a celebration.
Ingredients You’ll Need:
- 4 veal shanks (about 1 1/2 inches thick)
- Salt and pepper to taste
- 1/4 cup flour (for dredging)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14.5 oz) diced tomatoes
- 1 1/2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 cup fresh parsley, chopped (for gremolata)
- Zest of 1 lemon (for gremolata)
- 2 garlic cloves, minced (for gremolata)
Step-by-Step Instructions:
1. Prepare the veal shanks.
Season the veal shanks generously with salt and pepper.
Dredge them lightly in flour, shaking off any excess.
2. Brown the veal shanks.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
Add the veal shanks and brown them on all sides.
This should take about 10 minutes, so be patient — you want a nice caramelized crust.
3. Sauté the vegetables.
Remove the veal shanks and set them aside.
In the same pot, add the chopped onion, carrots, and celery.
Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
Add the garlic and cook for an additional minute until fragrant.
4. Deglaze with wine.
Pour in the white wine to deglaze the pot, scraping up all the flavorful brown bits stuck to the bottom.
Let it cook for a minute or two to reduce slightly.
5. Build the braising sauce.
Add the diced tomatoes, beef broth, bay leaves, and thyme. Stir everything together and bring to a simmer.
6. Braise the veal.
Return the veal shanks to the pot, nestling them in the sauce.
Cover the pot and reduce the heat to low.
Let the veal braise gently for 2 to 2.5 hours, or until the meat is incredibly tender and pulls away easily from the bone.
7. Make the gremolata.
While the veal is braising, make the gremolata by mixing together fresh parsley, lemon zest, and minced garlic in a small bowl.
This fresh, zesty topping will bring a burst of flavor when served on top of the rich Osso Buco.
8. Serve and enjoy!
Once the veal is tender, remove the pot from heat.
Discard the bay leaves, and spoon the sauce over the veal shanks.
Sprinkle with gremolata and serve with creamy polenta, risotto, or mashed potatoes to soak up the rich sauce.
Tips for Success:
- Don’t rush the browning: It adds tons of flavor!
- Use bone-in veal shanks: The marrow in the bone adds richness and depth to the dish.
- Let the gremolata shine: It’s a game-changer — fresh, zesty, and the perfect contrast to the rich meat.
FAQs About Osso Buco:
Q1: Can I use beef shanks instead of veal?
Yes! Beef shanks work beautifully as a substitute and are more accessible than veal.
Q2: Can I make Osso Buco ahead of time?
Absolutely! It actually tastes even better the next day. Just reheat gently and serve.
Q3: What can I serve with Osso Buco?
Traditionally, it’s served with risotto or creamy polenta. You could also pair it with mashed potatoes or crusty bread.
Q4: Can I freeze leftovers?
Yes, this dish freezes well. Just store in an airtight container for up to 3 months.
Nutritional Information (per serving — rough estimate):
- Calories: ~600
- Protein: ~45g
- Carbs: ~25g
- Fat: ~35g
- Fiber: ~5g
(A hearty meal that’s also packed with protein and comfort!)
