Osso Buco Recipe: Tender Italian Braised Veal Shanks
Tender, braised veal shanks with a rich sauce and gremolata, ideal for special dinners or gatherings.
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.