Osso Buco represents the pinnacle of Italian comfort cooking, a dish that transforms humble ingredients into a symphony of rich, deep flavors. Originating from Milan, this classic braised veal shank recipe embodies the heart of traditional Italian cuisine, offering a luxurious and soul-warming dining experience that connects generations through its incredible taste and cooking technique.
Ingredients
US Measurements:
- 4 veal shanks (about 1.5 inches thick)
- Salt and pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup beef or veal broth
- 1 (14 oz) can diced tomatoes
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Gremolata:
- Zest of 1 lemon
- 2 tablespoons fresh parsley, finely chopped
- 1 garlic clove, minced
Metric Measurements:
- 4 veal shanks (about 4 cm thick)
- Salt and pepper
- 60g all-purpose flour
- 45ml olive oil
- 30g butter
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 240ml dry white wine
- 240ml beef or veal broth
- 400g canned diced tomatoes
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Gremolata:
- Zest of 1 lemon
- 2 tablespoons fresh parsley, finely chopped
- 1 garlic clove, minced
Detailed Cooking Instructions
- Prepare the Veal Generously season the veal shanks with salt and pepper. Carefully dust each shank with all-purpose flour, ensuring an even coating that will help create a beautiful golden crust.
- Brown the Meat Heat olive oil in a large Dutch oven over medium-high heat. Carefully place the floured veal shanks into the hot oil and brown thoroughly on all sides. This process should take about 4-5 minutes per side, creating a rich, golden exterior that will contribute deep flavor to the final dish.
- Sauté the Vegetables Remove the browned veal shanks and set aside. In the same pot, melt butter and add finely chopped onions, carrots, and celery. Sauté the vegetables until they become soft and translucent, approximately 5 minutes.
- Build the Flavor Base Add minced garlic and cook for an additional minute, releasing its aromatic oils and creating a fragrant base for the sauce.
- Deglaze and Add Liquid Pour in the white wine, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot. This process, known as deglazing, ensures no flavor is left behind.
- Create the Braising Liquid Add beef or veal broth, diced tomatoes, bay leaves, fresh thyme, and rosemary to the pot. These ingredients will create a rich, complex braising liquid that will transform the veal into a tender masterpiece.
- Slow Braising Carefully return the browned veal shanks to the pot, ensuring they are partially submerged in the liquid. Cover the pot and reduce heat to low, allowing the meat to simmer gently for 2-2.5 hours.
- Prepare the Gremolata While the osso buco is cooking, prepare the bright and fresh gremolata. Mix lemon zest, finely chopped parsley, and minced garlic in a small bowl.
- Final Touch Once the meat is incredibly tender and nearly falling off the bone, remove from heat. Plate the osso buco and generously sprinkle the vibrant gremolata over the top.
Recipe Details
- Prep Time: 30 minutes
- Cooking Time: 2.5 hours
- Total Time: Approximately 3 hours
- Servings: 4
Nutrition Information (per serving)
- Calories: 450
- Total Fat: 25g
- Protein: 40g
- Carbohydrates: 15g
- Fiber: 3g
Expert Tips
- Choose veal shanks with a good amount of marrow for maximum flavor
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc
- Allow the meat to rest for 10 minutes before serving to retain juiciness
Serving Suggestions
Traditionally served with risotto alla Milanese or creamy polenta, this dish pairs beautifully with a robust red wine like Barolo or Chianti.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to maintain the meat’s tenderness.
Buon appetito!