Osso Buco Recipe: Tender Italian Braised Veal Shanks

Introduction

Osso buco, a Milanese specialty, features tender veal shanks braised in a rich, aromatic sauce with vegetables and white wine, traditionally served with a vibrant gremolata. Perfect for special dinners, holidays, or cozy gatherings, this dish is a showstopper that balances rustic comfort with elegant flavors. Its slow-cooking process is straightforward, making it accessible for home cooks willing to invest time for a melt-in-your-mouth result. This recipe delivers an authentic Italian experience, complete with creamy polenta or risotto as a classic pairing, ideal for impressing guests or savoring at home.

Ingredients

Osso Buco:

• 4 veal shanks (1-1.5 inches thick, about 3 lbs total), tied with kitchen twine
• 1/2 cup all-purpose flour, for dredging
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine (e.g., Pinot Grigio)
• 1 cup chicken or veal stock
• 1 can (14 oz) diced tomatoes, drained
• 2 bay leaves
• 1 tsp dried thyme (or 2 sprigs fresh thyme)
• 1/2 tsp salt
• 1/4 tsp black pepper

Gremolata:

• 1/4 cup fresh parsley, finely chopped
• 1 clove garlic, minced
• Zest of 1 lemon
• Optional: 1 tsp finely chopped fresh rosemary

Optional Serving:

• Cooked polenta, risotto, or mashed potatoes, for serving

Step-by-Step Process

1. Prepare Veal Shanks: Pat veal shanks dry with paper towels. Season with salt and pepper. Dredge each shank in flour, shaking off excess.
2. Brown Shanks: In a large Dutch oven, heat olive oil and butter over medium-high heat. Brown shanks on all sides, about 8-10 minutes total. Remove and set aside.
3. Cook Vegetables: In the same pot, add onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
4. Deglaze and Braise: Pour in white wine, scraping up browned bits. Simmer for 2-3 minutes. Add stock, diced tomatoes, bay leaves, thyme, salt, and pepper. Return shanks to the pot, ensuring they’re partially submerged. Bring to a simmer, cover, and reduce heat to low.
5. Slow Cook: Braise for 2-2.5 hours on the stovetop (or in a 325°F oven), turning shanks occasionally, until meat is fork-tender and nearly falling off the bone. Check liquid levels; add a splash of stock if needed.
6. Make Gremolata: In a small bowl, mix parsley, garlic, lemon zest, and optional rosemary. Set aside.
7. Serve: Remove bay leaves. Spoon sauce over shanks. Sprinkle gremolata over each serving. Serve hot with polenta, risotto, or mashed potatoes, spooning extra sauce over the side.

Tips for a Better Osso Buco

• Tie shanks with twine to keep them intact during cooking.
• Brown shanks well for deeper flavor in the sauce.
• Use a heavy Dutch oven to maintain even heat during braising.
• Skim excess fat from the sauce before serving for a cleaner taste.
• Prepare gremolata just before serving to keep it fresh and vibrant.
• Taste and adjust seasoning after braising, as flavors concentrate.
• Let shanks rest in the sauce for 10 minutes before serving for juiciness.
• Serve with a spoon to scoop out the marrow, a delicacy.

Variations and Customization

• Pork Osso Buco: Substitute veal with pork shanks for a budget-friendly option.
• Red Wine Osso Buco: Replace white wine with red wine for a richer sauce.
• Vegetarian Osso Buco: Use large portobello mushrooms and vegetable stock.
• Spicy Osso Buco: Add 1/4 tsp red pepper flakes to the braising liquid.
• Herbed Osso Buco: Include 1 tbsp fresh rosemary or sage in the braise.
• Slow Cooker Osso Buco: Brown shanks and vegetables, then cook on low for 6-8 hours.
• Gluten-Free Osso Buco: Use cornstarch or rice flour for dredging.
• Citrus Gremolata: Add orange zest to gremolata for a brighter twist.

Storage and Serving Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop with a splash of stock to keep moist.
• Freeze shanks with sauce in a freezer-safe container for up to 2 months; thaw overnight before reheating.
• Serve with creamy polenta or saffron risotto for an authentic Milanese experience.
• Use leftover sauce as a pasta topping or base for soup.
• Keep gremolata separate until serving to preserve freshness.
• Avoid leaving at room temperature for more than 2 hours.
• Pair with a medium-bodied red wine like Chianti or a crisp white like Soave.

Nutritional Information

Based on 4 servings (1 shank each, without side):

• Calories: 480 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 160mg
• Sodium: 720mg
• Total Carbohydrates: 18g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 44g
• Vitamin A: 90% Daily Value
• Vitamin C: 20% Daily Value
• Calcium: 8% Daily Value
• Iron: 20% Daily Value

Note: Nutritional values vary based on shank size and ingredient brands. This dish is high in protein but moderate in fat and carbs. For dietary needs, try gluten-free or vegetarian variations. Its rich profile pairs well with lighter sides like greens or polenta.

Conclusion

This osso buco recipe delivers a tender, flavorful Italian classic that’s perfect for special occasions or hearty family meals. Its slow-braised shanks and zesty gremolata create a restaurant-quality dish with minimal effort. The rich sauce and marrow-filled bones offer a luxurious dining experience. This recipe is sure to become a cherished favorite, loved for its depth of flavor and comforting elegance.

Osso Buco Recipe: Tender Italian Braised Veal Shanks

Tender, braised veal shanks with a rich sauce and gremolata, ideal for special dinners or gatherings.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings 4

Ingredients

  

• 4 veal shanks 1-1.5 inches thick, about 3 lbs, tied
• ½ cup all-purpose flour for dredging
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion finely chopped
• 2 medium carrots finely chopped
• 2 celery stalks finely chopped
• 3 cloves garlic minced
• 1 cup dry white wine
• 1 cup chicken or veal stock
• 1 can 14 oz diced tomatoes, drained
• 2 bay leaves
• 1 tsp dried thyme or 2 sprigs fresh
• ½ tsp salt
• ¼ tsp black pepper
• Gremolata:
• ¼ cup fresh parsley finely chopped
• 1 clove garlic minced
• Zest of 1 lemon
• Optional: 1 tsp chopped fresh rosemary
• Optional Serving:
• Cooked polenta risotto, or mashed potatoes

Instructions

 

• Season and dredge veal shanks in flour.
• Brown shanks in olive oil and butter in a Dutch oven; set aside.
• Cook onion, carrots, celery, and garlic until soft.
• Deglaze with wine, add stock, tomatoes, bay leaves, thyme, salt, and pepper; return shanks.
• Braise covered on low for 2-2.5 hours until tender.
• Mix parsley, garlic, lemon zest, and optional rosemary for gremolata.
• Serve shanks with sauce, topped with gremolata, alongside polenta or risotto.

Notes

• Tie shanks to keep intact.
• Skim fat from sauce before serving.
• Make gremolata fresh for best flavor.
• Serve with polenta or risotto for authenticity.