1 of The Best Osso Buco

Osso Buco is a classic Italian dish that combines tender veal shanks with a savory, aromatic tomato-based sauce, creating a richly flavored, melt-in-your-mouth experience. Braised to perfection, the meat becomes incredibly succulent while absorbing flavors from vegetables, wine, and herbs. This hearty, comforting meal is perfect for special occasions or Sunday dinners.

Why You’ll Love This Recipe

This Osso Buco recipe delivers exceptional depth and flavor, bringing a taste of Italy to your table. With tender veal shanks braised in a luscious tomato sauce enhanced with wine, fresh herbs, and garlic, every bite is bursting with a harmonious balance of savory and tangy notes. The marrow within the bone adds luxurious richness, making it a unique and satisfying dining experience. Plus, Osso Buco is versatile: you can serve it with risotto, pasta, or mashed potatoes, making it adaptable to any dinner preference.

Health Benefits of Osso Buco

This osso buco recipe not only delights your taste buds but also offers several health benefits. Veal shanks are rich in high-quality protein, essential for muscle repair and growth. They also provide important minerals such as iron and zinc, which support immune health. The vegetables in the sauce contribute dietary fiber, aiding digestion, while the olive oil provides heart-healthy monounsaturated fats. The gremolata, rich in vitamin C from the lemon zest and antioxidants from parsley, adds an extra nutritional boost.

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Ingredients

• 4 veal shanks (about 1-1.5 inches thick, each weighing 8-10 oz)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dry white wine (substitute: chicken broth for non-alcoholic version)
• 1 cup beef or veal broth
• 1 can (14 oz) crushed tomatoes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• Gremolata topping:
  • Zest of 1 lemon
  • 2 tbsp parsley, finely chopped
  • 1 garlic clove, minced (optional)

Instructions

1. Prepare the Veal Shanks: Pat veal shanks dry with paper towels, then season generously with salt and pepper on all sides.
2. Brown the Shanks: Heat olive oil and butter in a large, heavy-bottomed skillet over medium-high heat. Add shanks, browning each side for about 4 minutes until golden. Remove and set aside.
3. Sauté the Vegetables: In the same skillet, add onions, carrots, and celery. Sauté until softened, about 5-6 minutes. Add minced garlic and cook for an extra minute till fragrant.
4. Deglaze with Wine: Pour in the white wine, scraping the bottom of the skillet to release browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
5. Add Broth and Tomatoes: Stir in beef broth and crushed tomatoes, along with thyme, rosemary, and bay leaf. Mix well to combine.
6. Add the Shanks Back: Place the browned veal shanks into the skillet, nestling them into the sauce. Cover with a lid and reduce heat to low.
7. Simmer Until Tender: Let the shanks braise for 1.5-2 hours, or until the meat is tender and almost falling off the bone. Check occasionally, adding more broth if needed.
8. Prepare Gremolata: In a small bowl, combine lemon zest, parsley, and minced garlic. Mix well and set aside.
9. Serve: Spoon the osso buco onto plates and top with a sprinkle of gremolata. Serve hot with risotto, pasta, or mashed potatoes.

Recipe Details

• Category: Main Course
• Cuisine: Italian
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 4
• Difficulty: Intermediate

Nutritional Information (per serving)

• Calories: 450 kcal
• Fat: 24g
• Carbohydrates: 18g
• Protein: 35g

FAQs

1. Can I use beef shanks instead of veal? Yes, beef shanks can be used as an alternative for veal shanks. However, keep in mind that beef shanks may require additional cooking time as they are generally tougher than veal.

2. How can I make this dish without alcohol? If you prefer to avoid wine, you can substitute it with an equal amount of chicken broth. The flavor profile will change slightly, but it will still be delicious.

3. Can I make osso buco in a slow cooker? Yes, after browning the shanks and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours, or until the meat is tender.

Osso Buco Recipe

Course: Main CourseCuisine: ItalianDifficulty: Intermediate

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

450

kcal

Ingredients

• 4 veal shanks (about 1-1.5 inches thick, each weighing 8-10 oz)

• 2 tbsp olive oil

• 2 tbsp butter

• 1 medium onion, finely diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 cup dry white wine (substitute: chicken broth for non-alcoholic version)

• 1 cup beef or veal broth

• 1 can (14 oz) crushed tomatoes

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 bay leaf

• Salt and pepper, to taste

• Gremolata topping:

• Zest of 1 lemon

• 2 tbsp parsley, finely chopped

• 1 garlic clove, minced (optional)

Directions

• Prepare the Veal Shanks: Pat veal shanks dry with paper towels, then season generously with salt and pepper on all sides.
• Brown the Shanks: Heat olive oil and butter in a large, heavy-bottomed skillet over medium-high heat. Add shanks, browning each side for about 4 minutes until golden. Remove and set aside.
• Sauté the Vegetables: In the same skillet, add onions, carrots, and celery. Sauté until softened, about 5-6 minutes. Add minced garlic and cook for an extra minute till fragrant.
• Deglaze with Wine: Pour in the white wine, scraping the bottom of the skillet to release browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
• Add Broth and Tomatoes: Stir in beef broth and crushed tomatoes, along with thyme, rosemary, and bay leaf. Mix well to combine.
• Add the Shanks Back: Place the browned veal shanks into the skillet, nestling them into the sauce. Cover with a lid and reduce heat to low.
• Simmer Until Tender: Let the shanks braise for 1.5-2 hours, or until the meat is tender and almost falling off the bone. Check occasionally, adding more broth if needed.
• Prepare Gremolata: In a small bowl, combine lemon zest, parsley, and minced garlic. Mix well and set aside.
• Serve: Spoon the osso buco onto plates and top with a sprinkle of gremolata. Serve hot with risotto, pasta, or mashed potatoes.

Notes

• Adjust the cooking time as needed, depending on the thickness of your veal shanks.
• For a gluten-free model, make sure the broth is gluten-free.
• For a lower-sodium option, use low-sodium broth and limit added salt.

Cooking Tips

1. Choose Quality Shanks: Use bone-in veal shanks for the best flavor and tender results. Marrow in the bones enriches the sauce with a creamy texture.
2. Don’t Rush the Braise: Slow braising is key to achieving the signature melt-in-your-mouth tenderness.
3. Customize with Herbs: Feel free to add fresh thyme or rosemary in addition to dried herbs for an aromatic boost.

Conclusion

Osso Buco is a timeless Italian classic that transforms a humble cut of meat into a luxurious, flavorful dish. Serve it with creamy risotto, pasta, or polenta for an unforgettable meal. This recipe is perfect for special occasions or cozy family dinners, adding warmth and elegance to any table.