Osso Buco
Fall-off-the-bone tender veal shanks, slow-braised in a rich, savory tomato and white wine sauce. This classic Milanese dish, finished with a bright gremolata, is the ultimate comfort food for a special dinner.
For 4 servings
7 steps. 150 minutes total.
- 1
Step 1
- a.Prepare the Veal Shanks (10 minutes)
- b.Pat the veal shanks completely dry with paper towels. This is crucial for a good sear.
- c.Secure the meat to the bone by tying a piece of kitchen twine around the circumference of each shank. This helps them hold their shape during the long braise.
- d.In a shallow dish, combine the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- e.Lightly dredge each veal shank in the seasoned flour, shaking off any excess. Set aside on a plate.
- 2
Step 2
- a.Sear the Veal (10 minutes)
- b.In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat until the butter is melted and foaming.
- c.Carefully place the floured shanks in the pot, ensuring not to overcrowd it (work in two batches if necessary).
- d.Sear for 4-5 minutes per side, until a deep, golden-brown crust forms. This step builds the foundational flavor of the dish.
- e.Remove the seared shanks from the pot and set them aside.
- 3
Step 3
- a.Build the Soffritto (12 minutes)
- b.Reduce the heat to medium. Add the chopped onion, carrots, and celery (the 'soffritto') to the same pot.
- c.Sauté for 8-10 minutes, stirring occasionally with a wooden spoon to scrape up any browned bits from the bottom of the pot, until the vegetables are soft and the onion is translucent.
- d.Add 4 cloves of minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 4
Step 4
- a.Deglaze and Create the Braising Liquid (8 minutes)
- b.Pour the dry white wine into the pot to deglaze. Bring to a simmer and cook for 2-3 minutes, scraping the bottom of the pot to release all the flavorful caramelized bits, until the wine has reduced by about half.
- c.Stir in the crushed tomatoes, beef broth, fresh thyme sprigs, bay leaf, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- d.Bring the sauce to a gentle simmer.
- 5
Step 5
- a.Braise the Osso Buco (2 to 2.5 hours)
- b.Return the seared veal shanks to the pot, nestling them into the sauce. The liquid should come about halfway up the sides of the meat.
- c.Once the liquid returns to a simmer, reduce the heat to the lowest possible setting to maintain a very gentle bubble.
- d.Cover the pot and let it braise for 2 to 2.5 hours. Check occasionally to ensure the sauce isn't sticking. The Osso Buco is ready when the meat is incredibly tender and easily pulls away from the bone with a fork.
- 6
Step 6
- a.Prepare the Gremolata (5 minutes)
- b.While the Osso Buco is in its final 30 minutes of cooking, prepare the gremolata.
- c.In a small bowl, combine the finely chopped parsley, lemon zest, and the remaining 2 cloves of finely minced garlic. Mix well and set aside. This fresh topping will be added just before serving.
- 7
Step 7
- a.Finish and Serve (5 minutes)
- b.Once the veal is tender, carefully remove the shanks from the pot and place them on a serving platter. Remove and discard the kitchen twine.
- c.Remove the bay leaf and thyme sprigs from the sauce. If the sauce is thinner than you'd like, simmer it uncovered over medium heat for 5-10 minutes to reduce and thicken.
- d.Taste the sauce and adjust seasoning with salt and pepper if needed.
- e.Spoon a generous amount of the rich sauce over each veal shank. Sprinkle the fresh gremolata over the top and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip the twine! Tying the shanks helps them maintain their beautiful round shape and prevents the meat from falling off the bone completely during the long braise.
- 2The marrow in the bone is a delicacy. Provide small spoons or forks so your guests can scoop it out and enjoy its rich, buttery flavor.
- 3For a deeper flavor, you can make Osso Buco a day in advance. The flavors meld and intensify overnight. Reheat gently on the stovetop.
- 4Choose a wine for cooking that you would also enjoy drinking. The quality of the wine significantly impacts the final taste of the sauce.
- 5Ensure your soffritto vegetables are chopped finely and uniformly. This allows them to melt into the sauce, creating a smooth, rich texture.
- 6Traditionally, Osso Buco is served with Risotto alla Milanese, whose creamy texture and saffron flavor perfectly complement the rich stew. Creamy polenta is another excellent choice.
Adapt it for your goals.
Meat Substitution
While veal is traditional, this recipe works beautifully with pork shanks or lamb shanks. Adjust cooking time as needed, as lamb may take slightly longer to become tender.
Osso Buco in BiancoOsso Buco in Bianco
For a 'white' version, omit the crushed tomatoes. Increase the beef broth to 2 cups and add a strip of orange zest along with the lemon zest for a different citrus note.
Mushroom AdditionMushroom Addition
Add 8 ounces of sliced cremini or porcini mushrooms to the pot after searing the veal and before adding the soffritto. Sauté until browned to add a deep, earthy flavor to the sauce.
Why this is on our healthy list.
Rich in High-Quality Protein
Veal is an excellent source of complete protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Source of Collagen
The slow-cooking process breaks down the connective tissues in the veal shank, releasing collagen into the sauce. Collagen is beneficial for joint health, skin elasticity, and gut integrity.
Provides Essential Vitamins and Minerals
This dish is a good source of B vitamins, particularly B12, which is vital for nerve function and red blood cell formation. It also provides minerals like zinc and iron from the veal and vitamins A and C from the soffritto vegetables.
Antioxidant Properties
The garlic, onions, and tomatoes in the sauce contain antioxidants like allicin and lycopene, which help combat oxidative stress and inflammation in the body.
Frequently asked questions
A typical serving of Osso Buco, including the sauce, contains approximately 750-800 calories. This can vary based on the size and fat content of the veal shank.