Ingredients:
- Veal shanks: 4 (about 1 1/2 inches thick)
- Flour: 1/2 cup (for dredging)
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Carrots: 2, diced
- Celery: 2 stalks, diced
- Onion: 1, chopped
- Garlic: 2 cloves, minced
- White wine: 1 cup
- Chicken or beef broth: 2 cups
- Tomato paste: 1 tablespoon
- Bay leaf: 1
- Thyme: 1 teaspoon, dried (or fresh sprigs)
- Salt and pepper: To taste
- Gremolata (for garnish): 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1 garlic clove, minced
Instructions Overview:
- Prepare the Veal: Season the veal shanks with salt and pepper, then dredge them in flour. In a large pot, heat olive oil and butter over medium heat. Sear the veal shanks on both sides until browned, then remove and set aside.
- Sauté Vegetables: In the same pot, add carrots, celery, onion, and garlic. Cook until softened, about 5 minutes.
- Deglaze and Simmer: Add white wine to deglaze the pot, scraping up any browned bits. Stir in tomato paste, broth, bay leaf, and thyme. Return the veal shanks to the pot, ensuring they’re partially submerged in the liquid.
- Braise: Cover and simmer on low heat for 1.5 to 2 hours, or until the veal is tender and the sauce has thickened.
- Garnish and Serve: Mix parsley, lemon zest, and garlic to make the gremolata. Sprinkle over the osso buco before serving. Enjoy with risotto, polenta, or mashed potatoes.
For a detailed recipe and variations, check out Serious Eats Osso Buco Recipe.
Osso Buco is a classic Italian dish from the Lombardy region, known for its tender veal shanks slow-braised in a rich sauce of white wine, tomatoes, and aromatic vegetables. The marrow in the shank bones adds a luxurious depth of flavor, making this dish perfect for special occasions or a comforting weekend meal. This osso buco recipe highlights the traditional method of slow cooking the veal until it becomes fall-off-the-bone tender, allowing the flavors of the wine, tomatoes, and herbs to meld together beautifully. Serve it with a traditional gremolata (a mix of parsley, garlic, and lemon zest) and a side of risotto or polenta for a complete Italian dining experience.