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osso buco with gremolata and sauce on a white serving platter.
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5 from 2 votes

Osso Buco

This Osso Buco recipe is a true Italian classic, known for its tender veal shanks, slowly cooked to perfection in a rich tomato and wine sauce. Each bite of the veal is succulent and flavorful, falling off the bone effortlessly. Topped with a vibrant gremolata of lemon zest, garlic, and parsley, it adds a fresh and zesty finish.
Prep Time20 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 40 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: osso buco, osso buco recipe
Servings: 4
Calories: 485kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 4 veal shanks about 2 inches thick
  • salt and pepper to taste
  • ¼ cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 2 medium carrots peeled and finely chopped
  • 2 stalks celery finely chopped
  • 3 cloves garlic minced
  • 1 cup dry white wine
  • 1½ cups beef broth low sodium
  • 14 ounces crushed tomatoes 1 can
  • 2 bay leaves
  • 2 sprigs fresh thyme

For The Gremolata

  • 1 tablespoon fresh lemon zest
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley finely chopped
US Customary - Metric

Instructions

  • Pat the veal shanks dry with paper towels. Season each shank with salt and pepper. Lightly dredge them in flour, shaking off any excess.
    process shots showing how to make osso buco.
  • In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the veal shanks, making sure not to overcrowd the pot. Brown each side for about 3-5 minutes or until they get a nice golden color. Remove and set aside.
    process shots showing how to make osso buco.
  • In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and sauté for another minute.
    process shots showing how to make osso buco.
  • Pour in the white wine, scraping the bottom of the pot to lift up the browned bits. Allow the wine to simmer and reduce by half. Add the crushed tomatoes, beef broth, bay leaves, and thyme to the pot. Stir well.
    process shots showing how to make osso buco.
  • Return the browned veal shanks to the pot, ensuring they are submerged in the sauce. Cover and let it simmer on low heat for about 1½ to 2 hours or until the meat is tender and falling off the bone.
    process shots showing how to make osso buco.
  • While the veal is cooking, mix together the lemon zest, minced garlic, and chopped parsley. This is your gremolata.
    process shots showing how to make osso buco.
  • Once the veal shanks are tender, discard the bay leaves and thyme sprigs. Plate each veal shank and spoon some sauce over the top. Sprinkle with gremolata before serving.

Video

Notes

  1. Choosing the Right Cut: Veal shanks are the traditional choice for Osso Buco. Look for shanks that are cut evenly and have a good amount of meat around the marrow bone.
  2. Browning the Meat: Don't rush the browning process of the veal shanks. This step is crucial for developing a deep flavor in the dish.
  3. Cooking Time: The key to tender Osso Buco is slow cooking. If the meat isn't falling off the bone, it may need more time. Every cut of meat can be a bit different, so adjust cooking time as needed.
  4. Sauce Thickness: If you find the sauce too thin after cooking, you can remove the shanks and reduce the sauce further over medium heat. If it's too thick, add a bit more broth.
  5. Leftovers: Osso Buco tastes even better the next day as the flavors have more time to meld together. Just reheat gently.

Nutrition

Serving: 1serving | Calories: 485kcal | Carbohydrates: 20g | Protein: 48g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 170mg | Sodium: 528mg | Potassium: 1410mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5594IU | Vitamin C: 16mg | Calcium: 116mg | Iron: 4mg