Osso Buco
This cozy homemade Osso Buco features fall-apart tender veal shanks slowly braised in a rich tomato and white wine sauce, finished with a bright gremolata for the ultimate comforting Italian dinner.
Servings: 4
Calories: 485kcal
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
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.
- 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.
- 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.
- 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.
- 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.
- While the veal is cooking, mix together the lemon zest, minced garlic, and chopped parsley. This is your gremolata.
- 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
- Veal Shanks: Look for shanks about 1½ to 2 inches thick with a good center of marrow, that’s where all the magic happens. Beef shanks can also be used for a budget-friendly option (they’ll just need a little extra braising time).
- Browning Is Non-Negotiable: Browning the shanks properly before braising builds deep flavor. Don’t rush it, this is where the magic starts.
- Wine: Use a dry white wine you’d happily sip. Mid-range is perfect, you don’t need anything fancy.
- Sauce Tips: If your sauce looks thin after cooking, simmer it uncovered for a few extra minutes until it thickens naturally. Leftovers thicken even more overnight.
- Gremolata: It’s not just garnish, it cuts through the richness and makes the whole dish taste lighter and brighter. Totally worth the 2 minutes to mix it up.
- Make-Ahead: Like most braised dishes, Osso Buco tastes even better the next day after the flavors have time to develop.
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
