Osso Buco

🕒 Prep: 15 min
🔥 Cook: 2 hours 30 min
🍽 Serves: 4
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Osso Buco is a classic Italian dish that's all about slow-cooked comfort. This recipe brings together tender veal shanks and a rich, savory sauce that's perfect for a cozy dinner. Let's dive into this simple yet impressive dish!

Ingredients for Osso Buco

Veal shanks are the star here, becoming tender and flavorful as they cook. The marrow in the bone adds richness to the sauce. All-purpose flour gives a light crust and helps thicken the sauce. Olive oil is used for browning, adding a bit of fruity flavor. Your onion, carrots, and celery form the classic flavor base, adding sweetness and depth. Garlic gives a strong aroma and a hint of spice. White wine deglazes the pot, pulling rich flavors into the sauce. Beef broth and crushed tomatoes create a hearty, savory sauce. Dried thyme and a bay leaf add herbal notes. Finish with fresh parsley and lemon zest for a bright, fresh contrast.

Tips & Tricks

  • If the sauce is too thin after cooking, remove the shanks and let the sauce reduce further.
  • For added depth, use bone-in beef shanks if veal is unavailable.
  • Use a good quality, dry white wine for the best flavor.

Serving Suggestions

Osso Buco pairs beautifully with creamy risotto or a simple polenta. A side of crusty bread to soak up the sauce is always a good idea. For a fresh note, serve with a crisp green salad.

Frequently Asked Questions

Can I make Osso Buco in advance?
Yes, it's even better the next day as the flavors meld together.
What can I use instead of veal shanks?
Beef shanks or lamb shanks can be used, though the cooking time may vary slightly.
Is there a non-alcoholic substitute for white wine?
Use the same amount of chicken broth mixed with a splash of white wine vinegar.

Osso Buco Recipe Walkthrough

Start by patting the veal shanks dry. Season them generously with salt and pepper, then dredge in flour, shaking off any excess. This step ensures a nice crust and helps thicken the sauce later. In a large Dutch oven, heat olive oil over medium-high heat. Brown the shanks on all sides, which should take about 8 minutes. Remove them and set aside.

In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft. Add the garlic; cook for another minute, just until it's fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pot. These bits are flavor gold!

Once the wine reduces slightly, add the beef broth, crushed tomatoes, thyme, and bay leaf. Stir everything together. Nestle the veal shanks back into the pot, making sure they’re mostly submerged in the sauce.

Bring the mixture to a simmer. Then cover the pot and reduce the heat to low. Let it cook for 2 to 2 1/2 hours. The meat should be tender and falling off the bone. Before serving, remove the bay leaf and stir in the fresh parsley and lemon zest for a final burst of flavor.

Why You'll Love This Recipe

  • Rich, deep flavors from slow cooking.
  • Impresses guests with minimal effort.
  • Simple ingredients that pack a punch.
  • Perfect for a cozy, comforting meal.

Ingredients

4 veal shanks, about 1 1/2 inch thick
1/2 cup all-purpose flour
Salt and pepper, to taste
1/4 cup olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 cup white wine
2 cups beef broth
1 can (14.5 oz) crushed tomatoes
1 teaspoon dried thyme
1 bay leaf
1/4 cup fresh parsley, chopped
Zest of 1 lemon

Step-by-step Instructions

1. Pat the veal shanks dry with paper towels and season with salt and pepper. Dredge in flour, shaking off excess.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides. Remove and set aside.
3. In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are soft, about 5 minutes.
4. Add the garlic and cook for another minute until fragrant.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pot.
6. Add the beef broth, crushed tomatoes, thyme, and bay leaf. Stir to combine.
7. Return the veal shanks to the pot, ensuring they are submerged in the liquid.
8. Bring to a simmer, then cover and reduce the heat to low. Cook for 2 to 2 1/2 hours, or until the meat is tender and falling off the bone.
9. Remove the bay leaf. Stir in the chopped parsley and lemon zest before serving.

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