Osso Buco

A classic Italian braise made with veal shanks, resulting in tender meat and a rich sauce, perfect for a cozy dinner.

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Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Main Ingredients

4 pieces Veal shanks, about 1.5 to 2 inches thick Ask the butcher to tie them if they are falling apart.
1 tbsp Salt
1 tbsp Black pepper
1/2 cup Flour For a light dredge (gluten-free all purpose flour works fine as a substitute).
3 tbsp Olive oil Plus a little butter if you want extra richness.
1 medium Onion, chopped For the flavor base.
1 large Carrot, chopped
1 stalk Celery, chopped
4 cloves Garlic Optional, but recommended.
1 cup Dry white wine Substitute with more broth plus a squeeze of lemon later.
2 cups Broth (chicken or veal) Low sodium recommended if using chicken broth.
1 cup Canned crushed tomatoes or tomato passata Just enough for body.
1 leaf Bay leaf
1 tsp Thyme (fresh or dried)

Gremolata

Preparation

Pat the shanks dry. Season both sides well with salt and pepper.
Lightly dredge in flour and shake off the extra.
Brown the shanks in olive oil (and butter if using) until golden on both sides, then move them to a plate.
In the same pot, add onion, carrot, and celery. Cook until softened (about 6 to 8 minutes). Add garlic for the last minute.

Cooking

Pour in the white wine and let bubble for a couple of minutes.
Add broth, crushed tomatoes, bay leaf, and thyme. Stir.
Nestle the shanks back in the pot, ensuring the liquid comes halfway up the sides.
Cover and braise in a 325°F (163°C) oven for about 1 hour 45 minutes to 2 hours, or until the meat is tender.

Finishing Touches

Mix chopped parsley, lemon zest, and minced garlic for the gremolata and sprinkle on each serving just before serving.

If your sauce looks too thin, simmer uncovered for 10 minutes at the end. Store gremolata separately and make fresh if possible.