Description
Italian Osso Buco is a classic slow-braised dish made with tender veal shanks simmered in a rich tomato-based sauce with vegetables and herbs, traditionally served with gremolata.
Ingredients
- 4 veal shanks (about 1.2 kg total)
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 2 tbsp butter
- 1 medium onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 2 cups beef or veal stock
- 2 bay leaves
- 1 tsp dried thyme
- Salt to taste
- Black pepper to taste
- Gremolata: zest of 1 lemon + 2 tbsp chopped parsley + 1 clove garlic, minced
Instructions
- Pat veal shanks dry and lightly dredge them in flour, shaking off excess.
- Heat olive oil and butter in a heavy pot over medium-high heat.
- Brown veal shanks on both sides until golden; remove and set aside.
- In the same pot, add onion, carrot, and celery; sauté until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, stock, bay leaves, thyme, salt, and pepper.
- Return veal shanks to the pot, ensuring they are mostly submerged.
- Cover and simmer on low heat for 1.5–2 hours until meat is very tender.
- Remove bay leaves and adjust seasoning.
- Serve hot, topped with fresh gremolata.
Notes
- Serve traditionally with risotto or mashed potatoes.
- Do not let the sauce boil rapidly; gentle simmering keeps meat tender.
- Gremolata adds essential freshness—do not skip it.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian