Serves: 4 | Prep Time: 15 minutes | Cook Time: 2 hours
Ingredients
- For the Osso Buco:
- 4 veal shanks (about 1.5–2 inches thick, with bone in the center)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14.5 oz) crushed tomatoes
- 1 cup beef or chicken broth
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- 1 teaspoon dried oregano
- Zest of 1 lemon (for garnish)
- Fresh parsley, chopped (for garnish)
- For the Gremolata (optional but recommended):
- 2 tablespoons fresh parsley, finely chopped
- Zest of 1 lemon
- 1 garlic clove, minced
Instructions
- Prepare the Veal Shanks:
- Season the veal shanks with salt and pepper on all sides.
- Heat olive oil in a large, heavy pot or Dutch oven over medium-high heat.
- Sear the Veal:
- Add the veal shanks to the pot and sear them for 3–4 minutes per side, until browned.
- Once browned, remove the veal shanks and set them aside.
- Cook the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery.
- Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for another minute until fragrant.
- Deglaze the Pot:
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom of the pan.
- Let the wine reduce by half, about 2–3 minutes.
- Add the Remaining Ingredients:
- Stir in the crushed tomatoes, broth, thyme, bay leaf, and oregano.
- Return the veal shanks to the pot, making sure they are mostly submerged in the sauce.
- Bring to a simmer, then cover the pot and reduce the heat to low.
- Let the osso buco cook for 1.5–2 hours, or until the veal is fork-tender and the meat is falling off the bone. Check occasionally, and add more broth if necessary to keep the sauce from drying out.
- Make the Gremolata (Optional):
- While the osso buco is cooking, prepare the gremolata by mixing the parsley, lemon zest, and minced garlic in a small bowl.
- Serve:
- Once the veal is tender, remove the pot from the heat.
- Garnish the osso buco with fresh gremolata and lemon zest just before serving.
- Serve with a side of risotto, polenta, or mashed potatoes to soak up the delicious sauce.
Osso Buco is a classic Italian dish that’s rich and flavorful, with tender meat falling off the bone and a savory sauce full of depth. The gremolata adds a fresh, zesty contrast to the dish.