Description:
Osso Buco is a traditional Italian dish that features braised veal shanks slow-cooked in a rich tomato and white wine sauce. This Milanese classic is known for its fall-off-the-bone tenderness and deep, savory flavors. The marrow inside the bone gives the sauce a luxurious texture, making it perfect for serving with risotto or crusty bread. Whether you’re preparing a special dinner or looking for a comforting meal, this authentic Osso Buco recipe will guide you step by step to perfection.
Osso Buco Recipe
Ingredients:
For the Osso Buco:
- 4 veal shanks, about 1 ½ inches thick
- Salt and black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 1 ½ cups beef or chicken broth
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp fresh thyme leaves
For the Gremolata:
- ¼ cup fresh parsley, chopped
- Zest of 1 lemon
- 1 clove garlic, minced
Instructions:
1. Prepare the Veal Shanks
- Pat the veal shanks dry and season with salt and black pepper.
- Dredge each shank lightly in flour, shaking off the excess.
2. Sear the Meat
- Heat olive oil and butter in a large Dutch oven over medium-high heat.
- Sear the veal shanks for about 3-4 minutes per side until golden brown. Remove and set aside.
3. Cook the Vegetables
- In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for another minute.
4. Deglaze and Braise
- Pour in the white wine, scraping up any browned bits from the pot. Let it simmer for 5 minutes.
- Add the diced tomatoes, broth, bay leaf, oregano, and thyme.
- Return the veal shanks to the pot, ensuring they are partially submerged in the sauce.
- Cover and simmer on low heat for about 2 hours, or until the meat is fork-tender.
5. Make the Gremolata
- Mix chopped parsley, lemon zest, and minced garlic in a small bowl.
6. Serve and Enjoy
- Remove the bay leaf and discard.
- Spoon the Osso Buco onto plates and top with the gremolata.
- Serve with risotto or crusty bread.