Description
A classic Italian dish of veal shanks braised in white wine, broth, and aromatics, resulting in tender meat that falls off the bone.
Ingredients
Scale
- For the Osso Buco:
- 4 veal shanks (osso buco, about 1-inch thick each)
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 cups chicken or beef broth
- 1 (14-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Zest of 1 lemon
- Fresh parsley, chopped, for garnish
- For the Gremolata:
- 1 lemon, zested
- 2 garlic cloves, finely chopped
- 1/4 cup fresh parsley, finely chopped
Instructions
- Preheat the oven to 325°F (165°C).
- Season the veal shanks with salt and pepper, then dredge in flour, shaking off excess.
- In a large Dutch oven or heavy pot, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. Brown the shanks on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add the remaining oil and butter. Sauté onion, carrots, celery, and garlic until softened, about 5-7 minutes.
- Deglaze with white wine, scraping up browned bits, and reduce by half.
- Stir in broth, tomatoes, tomato paste, thyme, and bay leaf. Bring to a simmer.
- Return shanks to pot, nestling into the liquid. Cover and braise in oven for 2-2.5 hours, until meat is tender and falling off bone.
- For gremolata: Mix lemon zest, garlic, and parsley.
- Serve shanks with sauce, topped with gremolata.
Notes
Use a good quality white wine for best flavor. The gremolata adds a fresh, bright contrast to the rich braise. Nutritional info is per serving, based on 4 servings.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 25g
- Protein: 40g