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osso buco recipe

Osso Buco Recipe

Pinklady
Osso Buco hails from the Lombardy region of Italy, specifically Milan, where it’s been enjoyed for centuries as a classic cold-weather dish. Originally, it was made using only white wine, but over time, the addition of tomatoes became more common.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 5
Calories 520 kcal

Equipment

  • Large skillet or Dutch oven with lid
  • Tongs
  • Spatula
  • Chopping board
  • Knife

Ingredients
  

For the Osso Buco:

  • 4 veal shanks (about 1 to 1.5 inches thick)
  • 1/4 cup all-purpose flour (for dredging)
  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 cup beef or chicken broth
  • 1 cup canned crushed tomatoes
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • Salt and black pepper to taste

For the Gremolata (optional garnish):

  • 2 tablespoons fresh parsley, chopped
  • 1 garlic clove, minced
  • Zest of 1 lemon

Instructions
 

  • Prepare the Veal Shanks
    Dredge in Flour: Lightly season the veal shanks with salt and pepper, then dredge them in flour, shaking off the excess. This will help create a crispy crust.
  • Sear the Shanks: Heat olive oil over medium-high heat in a large skillet or Dutch oven. Add the veal shanks, cooking for about 3-4 minutes per side until golden brown. Once seared, transfer them to a plate and set aside.
  • Build the Flavor Base
    Cook the Vegetables: In the same pan, add the chopped onions, carrots, and celery. Sauté until they’re soft, about 5-6 minutes, stirring occasionally to prevent sticking.
  • Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
  • Deglaze and Add Liquid
    Add White Wine: Pour the white wine into the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2-3 minutes.
  • Add Broth and Tomatoes: Once the wine has reduced, add in the broth, crushed tomatoes, bay leaf, and thyme. Stir to combine.
  • Braise the Veal
    Return the Shanks: Place the veal shanks back into the skillet or Dutch oven, submerging them in the sauce.
  • Simmer and Cover: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for about 2 hours. The veal should be fork-tender and the sauce rich and thick.
  • Make the Gremolata (Optional)
    While the Osso Buco is cooking, prepare the gremolata by mixing the chopped parsley, minced garlic, and lemon zest in a small bowl.
  • Serve and Garnish
    Plate the Osso Buco: Serve each veal shank with a generous spoonful of sauce.
  • Garnish with Gremolata: Sprinkle a bit of gremolata on top of each serving for a burst of fresh flavor.

Video

Keyword Osso Buco Recipe