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Osso Buco Recipe

Osso Buco

iamwinfred
Osso Buco is a classic Milanese dish of tender, slow-braised veal shanks in a rich wine and tomato sauce, finished with a bright gremolata. The name means "bone with a hole," referring to the marrow-filled bone that melts into the sauce as it braises. It looks fancy but is mostly hands-off, making it perfect for a cozy weekend dinner or entertaining.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 465 kcal

Equipment

  • Dutch oven 5 to 6 quarts, with a tight-fitting lid
  • Butcher's twine For tying the shanks and bundling the herbs
  • Instant-read thermometer To check the meat is fully tender
  • Microplane zester For the lemon zest in the gremolata
  • Chef's knife
  • Cutting board
  • Tongs
  • Wide shallow dish For the flour
  • Wooden spoon
  • Plate For resting the seared shanks

Ingredients
  

  • 4 veal shanks about 1 pound each, cross-cut and tied with twine
  • 1/2 cup all-purpose flour for dredging
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion finely diced
  • 2 medium carrots finely diced
  • 2 ribs celery finely diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 1 can (14.5 ounces) whole peeled tomatoes crushed by hand; San Marzano tomatoes are my pick
  • 2 1/2 cups low-sodium beef or veal stock
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary

For the Gremolata

  • 1/2 cup Italian parsley finely chopped
  • 1 large lemon zest only
  • 1 small clove garlic minced

Instructions
 

  • Take the veal shanks out of the fridge 30 minutes before cooking. Pat each shank very dry with paper towels. If not already tied, wrap kitchen twine around the outer edge of each shank and tie snugly. Position an oven rack in the lower third of the oven and preheat to 325°F.
  • Stir together the flour, salt, and pepper in a wide, shallow dish. Press each shank into the flour mixture, coating both flat sides and the edges. Shake off the extra flour.
  • Heat the olive oil and butter in the Dutch oven over medium-high heat until the butter foams. Sear the shanks in batches, 4 to 5 minutes per side, until deeply golden brown. Transfer to a plate and keep the browned bits in the pot.
  • Lower the heat to medium and add the onion, carrots, and celery. Cook for 8 to 10 minutes, stirring often, until softened. Stir in the garlic and cook for 1 minute, then add the tomato paste and cook for 2 minutes until it darkens slightly.
  • Pour in the white wine and scrape the bottom of the pot with a wooden spoon to loosen all the browned bits. Simmer for 5 to 6 minutes, until the wine reduces by about half and the sharp alcohol smell fades.
  • Add the crushed tomatoes and their juices and stir well. Pour in the stock and stir until smooth. Tie the thyme, rosemary, and bay leaves together with twine and tuck the bundle into the liquid. Nestle the seared shanks back into the pot in a single layer. The liquid should come about three quarters of the way up the sides of the meat.
  • Bring the pot to a gentle simmer on the stovetop and cover with the lid. Slide into the preheated oven and braise for 2 to 2 1/2 hours. Turn the shanks and spoon sauce over them halfway through. Check for doneness by piercing the meat with a fork or thermometer probe; it should slide in with almost no resistance.
  • Combine the chopped parsley, lemon zest, and minced garlic in a small bowl. Stir well and set aside.
  • Carefully lift the shanks onto a warm plate, cover loosely with foil, and remove the herb bundle. Skim excess fat from the sauce. Simmer the sauce on the stovetop over medium heat for 5 to 10 minutes, until it thickens to a glossy, spoonable consistency. Taste and add more salt and pepper if needed. Snip off the twine, spoon the sauce over each shank, and sprinkle generously with gremolata.

Notes

  • Dry the meat well: Wet shanks steam instead of sear, and you lose that deep browned flavor.
  • Do not crowd the pot: Brown the shanks in batches so each one gets a proper crust.
  • Tie the shanks: Twine keeps the meat attached to the bone during the long braise.
  • Keep the heat gentle: A low oven gives tender meat, while high heat toughens it.
  • Use a wine you would drink: A dry white with good acidity adds brightness; a sweet wine will taste off.
  • Make it a day ahead: The flavors deepen overnight and the fat is easy to lift off once chilled.
  • Save the marrow: Serve small spoons or forks so guests can scoop out the marrow, which many consider the best bite.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freeze the shanks in their sauce for up to 3 months, and thaw overnight in the fridge.
  • Reheating: Warm gently in a covered pot over low heat, adding a splash of stock if the sauce is thick. Or cover with foil and heat at 300°F for 20 to 30 minutes.
  • Gremolata: Always make a fresh batch, since it loses its bright color and flavor in the fridge.
  • Variations: Osso buco in bianco (leave out tomatoes), beef shanks (cook about 3 hours), pork shanks (budget friendly), red wine version, mushroom boost (add dried porcini), or slow cooker method (cook on low 7 to 8 hours).

Nutrition

Serving: 1ServingCalories: 465kcalCarbohydrates: 16gProtein: 52gFat: 20gSaturated Fat: 8gSodium: 780mgFiber: 3gSugar: 6g
Keyword braised veal shanks, gremolata recipe, italian comfort food, osso buco, slow cooked veal
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