Description

Osso Buco is a classic Italian braised veal shank dish slowly cooked with vegetables, white wine, tomatoes, and broth until the meat becomes incredibly tender. This traditional osso buco recipe is finished with fresh gremolata and served with risotto or polenta for a rich, comforting Italian meal

Ingredients

4 veal shanks (about 1½–2 inches thick)
½ cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, finely chopped
1 carrot, diced
1 celery stalk, diced
3 garlic cloves, minced
1 cup dry white wine
2 cups beef or chicken broth
1 cup crushed tomatoes
2 bay leaves
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
Salt, to taste
Black pepper, to taste

For the Gremolata

2 tablespoons fresh parsley, finely chopped
1 garlic clove, minced
1 teaspoon lemon zest

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Instructions

Pat the veal shanks dry with paper towels and season with salt and black pepper.
Lightly dredge the veal shanks in flour, shaking off any excess.
Heat olive oil and butter in a large heavy pot or Dutch oven over medium-high heat.
Sear the veal shanks for 3–4 minutes per side until golden brown. Remove and set aside.
In the same pot, add onion, carrot, and celery. Cook for about 5 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Pour in the white wine and scrape the bottom of the pot to release the browned bits.
Let the wine simmer until slightly reduced.
Add crushed tomatoes, broth, bay leaves, and thyme.
Return the veal shanks to the pot, making sure they are partially submerged in the sauce.
Cover and simmer on low heat for 1½–2 hours, turning occasionally, until the meat becomes very tender.
In a small bowl, mix parsley, garlic, and lemon zest to make the gremolata.
Remove the veal shanks from the pot and spoon the sauce over them.
Sprinkle the gremolata on top just before serving.

Notes

Browning the veal first builds deep flavor for the final sauce.The marrow inside the bone melts during cooking and enriches the dish.Avoid boiling the braise—gentle simmering keeps the meat tender.Osso buco often tastes even better the next day as the flavors deepen.