Description
Italian Osso Buco is a classic Milanese dish of slow-braised veal shanks cooked with vegetables, white wine, and broth until tender, traditionally finished with a fresh gremolata.
Ingredients
- 4 veal shanks (about 1.5 inches thick)
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 1/2 cups beef or veal broth
- 1 can (14 oz) crushed tomatoes
- 2 sprigs fresh thyme
- 1 bay leaf
- Zest of 1 lemon
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Season veal shanks with salt and pepper, then lightly dredge in flour, shaking off excess.
- Heat olive oil and butter in a large heavy pot or Dutch oven over medium-high heat.
- Sear veal shanks on both sides until golden brown, then remove and set aside.
- Add onion, carrot, and celery to the pot and sauté for 5–7 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Deglaze the pot with white wine, scraping up browned bits, and simmer for 2 minutes.
- Stir in broth, crushed tomatoes, thyme, and bay leaf.
- Return veal shanks to the pot, cover, and simmer gently on low heat for 1 1/2–2 hours until very tender.
- Mix lemon zest and parsley to make gremolata.
- Remove bay leaf, garnish with gremolata, and serve hot.
Notes
- Serve traditionally with risotto alla Milanese or mashed potatoes.
- Keep heat low to avoid tough meat.
- Osso buco tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian