Description
This classic Italian dish features tender veal shanks slowly braised in white wine and vegetables, seasoned with classic Italian herbs like oregano and rosemary, and finished with a gremolata garnish.
Ingredients
Scale
- 4 veal shanks, cut into pieces
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 onions, chopped
- ½ cup carrots, chopped
- ½ cup celery, chopped
- 2 garlic cloves, finely chopped
- 2 cups dry white wine
- 2 cups beef stock or broth
- 1 (14.5 ounce) can diced tomatoes
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh oregano, chopped
- Salt and freshly ground black pepper, to taste
- ### For the gremolata ###
- 1 tablespoon lemon zest
- ¼ cup parsley, finely chopped
- 2 garlic cloves, finely chopped
Instructions
- Tie the veal shanks securely with butcher's twine. Season the shanks with salt and pepper on all sides. Dredge the shanks in flour, shaking off any excess.
- Heat 4 tablespoons of the butter and the olive oil in a large Dutch oven over medium heat. Brown the shanks in batches, turning occasionally to brown all sides, about 8 to 10 minutes per batch. Remove the shanks and set aside.
- In the same pot, add the onions, carrots, celery, and garlic. Cook until softened, about 5 minutes. Add the white wine and reduce by half, about 5 minutes.
- Add the beef stock, diced tomatoes (with juice), rosemary, and oregano. Bring to a boil, and then add the browned shanks back to the pot. Cover and simmer on low heat for 2 hours, until the meat is tender and falling off the bone.
- Remove the shanks from the pot and keep warm. Skim off any excess fat from the surface of the sauce. If the sauce is too thin, boil it down to thicken. Stir in the remaining 2 tablespoons of butter.
- Remove the twine from the shanks and place them on a serving platter. Spoon the sauce over the shanks.
- In a small bowl, mix the lemon zest, parsley, and garlic to make gremolata. Sprinkle the gremolata over the osso buco just before serving.
- Serve hot with risotto alla Milanese or polenta, if desired.
Notes
Osso buco is traditionally made with veal shanks, but beef shanks can be substituted. Adjust cooking time as needed based on the thickness of the shanks. For best results, use a Dutch oven that fits the shanks snugly.
- Prep Time: 20 mins
- Cook Time: 2 hrs 30 mins
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 498 kcal
- Sugar: 6 g
- Fat: 28 g
- Carbohydrates: 11 g
- Protein: 47 g