Osso buco veal shank recipe
Osso Buco is a classic Italian dish featuring tender veal shanks slowly braised until they're melt-in-your-mouth soft. The dish is well-known for its rich, flavorful sauce made with tomatoes, white…
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I love making Osso Buco when I want a hearty meal that feels special but doesn’t require constant attention while cooking. The slow braising means the kitchen fills with incredible aromas, and the veal becomes so tender it practically falls off the bone. I usually toss in some fresh herbs like thyme and bay leaves to add a lovely depth of flavor. Plus, the secret to getting it just right is patience — letting it simmer gently allows all the flavors to blend perfectly.
My favorite way to serve Osso Buco is spooned over creamy risotto or buttery mashed potatoes, which soak up all the delicious sauce. It’s a dish that brings people together, perfect for sharing at family dinners or special occasions. Every time I make it, it reminds me of cozy evenings spent around the table, enjoying great food and good company. It’s definitely one of those meals that feels like a warm hug from the inside.
Key Ingredients & Substitutions
Veal shanks: This is the star of Osso Buco. Look for shanks about 1 ½ to 2 inches thick for the best texture. If veal is hard to find, beef shanks are a great substitute, though the flavor will be a bit stronger.
White wine: It adds acidity and depth to the sauce. If you prefer not to use alcohol, try using white grape juice with a splash of vinegar or lemon juice instead.
Crushed tomatoes and stock: These create the rich braising liquid. You can use canned crushed tomatoes or fresh ones. If you only have vegetable stock, it’ll still work but has a lighter taste.
Aromatics (onion, carrot, celery): Classic soffritto provides a flavor base. Feel free to add a small amount of garlic for extra aroma. I like to finely chop all these so they melt into the sauce.
Gremolata (lemon zest, parsley, garlic): This bright garnish is optional but highly recommended. It cuts through the richness with fresh, zesty notes. If you don’t have fresh parsley, you could use a pinch of dried herbs and extra lemon zest.
How Do I Get Tender, Falling-Off-the-Bone Veal Shanks?
Patience and low heat are key for perfectly cooked Osso Buco. Veal is quite lean, so slow braising slowly breaks down the tough layers and turns them tender without drying out.
- First, brown the shanks well on all sides. This seals in juices and adds flavor through the caramelized crust.
- Use a heavy pan or Dutch oven to maintain steady heat during braising.
- Simmer gently with lid on—avoid boiling, as this toughens meat and evaporates moisture.
- Turn the shanks occasionally to cook evenly and keep them coated in sauce.
- Check tenderness at around 1.5 hours, but most will need up to 2 hours for rich softness.
Following these steps helps you achieve that tender texture and deep flavor Osso Buco is famous for. It’s worth the wait!
Equipment You’ll Need
- Heavy-bottomed pan or Dutch oven – great for even heat and slow braising.
- Tongs – help you turn and handle the veal shanks easily without splashing.
- Sharp knife and cutting board – for chopping your veggies finely and safely.
- Wooden spoon – perfect for stirring the sauce without scratching your pan.
- Measuring cups and spoons – to keep your ingredients balanced and flavors right.
Flavor Variations & Add-Ins
- Swap veal with beef shanks for a more robust flavor; cooks similarly but a bit heartier.
- Add diced pancetta or bacon while sautéing aromatics for a smoky, rich twist.
- Include chopped mushrooms in the braise to add earthiness and extra texture.
- Stir in a pinch of crushed red pepper flakes for a mild heat that brightens the dish.
Osso Buco (Braised Veal Shanks)
Ingredients You’ll Need:
Main Ingredients:
- 4 veal shanks (about 1 1/2 to 2 inches thick)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dusting
- 4 tbsp olive oil, divided
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 (14 oz) can crushed tomatoes or 2 fresh tomatoes, chopped
- 1 1/2 cups beef or veal stock (or chicken stock)
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
For The Gremolata (Optional Topping):
- Zest of 1 lemon
- 2 tbsp fresh parsley, finely chopped
- 1 clove garlic, finely minced
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, and then about 1.5 to 2 hours to braise slowly on the stove. The slow cooking allows the veal to become wonderfully tender and full of flavor.
Step-by-Step Instructions:
1. Prepare and Brown the Veal Shanks:
Start by patting the veal shanks dry with paper towels. Season generously with salt and freshly ground black pepper. Lightly dust each shank with flour, shaking off any excess. Heat 2 tablespoons of olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Brown the veal shanks thoroughly on all sides, about 4-5 minutes per side. Do this in batches if needed. Once browned, remove the shanks and set them aside.
2. Cook the Aromatics:
Lower the heat to medium and add the remaining 2 tablespoons of olive oil. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften, roughly 5 to 7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Deglaze and Build the Sauce:
Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Let the wine simmer until it reduces by half, about 5 minutes. Add the crushed tomatoes and stock, stirring to combine. Add the rosemary, thyme, and bay leaf, and season with salt and pepper.
4. Braise the Veal Shanks:
Return the veal shanks to the pan, nestling them into the sauce. Cover the pan with a lid or foil, reduce the heat to low, and let it simmer gently for about 1.5 to 2 hours. Turn the shanks occasionally to keep them coated in the sauce. The meat should be very tender and falling off the bone when done.
5. Prepare the Gremolata (Optional):
While the Osso Buco is cooking, mix together the lemon zest, finely chopped parsley, and minced garlic to create a fresh gremolata topping.
6. Serve:
Once the veal is tender, remove the herb sprigs and bay leaf from the pan. Serve the Osso Buco with the sauce spooned over the top. Sprinkle a little gremolata on each portion for a bright, zesty finish. It’s traditionally served with creamy risotto alla Milanese or smooth polenta for a classic meal.
Can I Use Frozen Veal Shanks for Osso Buco?
Yes, you can! Just be sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry well to remove excess moisture, which helps with browning.
What Can I Substitute for White Wine?
If you’d prefer to skip alcohol, use an equal amount of white grape juice mixed with a splash of lemon juice or mild vinegar. This will provide a similar acidity and depth of flavor.
How Should I Store Leftover Osso Buco?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a little extra stock or water if the sauce seems too thick.
Can I Make Osso Buco Ahead of Time?
Absolutely! Osso Buco tastes even better the next day as the flavors meld. Make it a day ahead, refrigerate, then gently reheat before serving, adding gremolata fresh just before plating.
