Description
Osso Buco, which translates to “bone with a hole” in Italian, refers to the veal shanks used in this dish. The shanks are braised in a mixture of wine, broth, and vegetables until tender and falling off the bone. The dish is often served with gremolata (a mixture of parsley, lemon zest, and garlic) for brightness and traditionally paired with risotto or mashed potatoes.
Ingredients
Scale
- 4 veal shanks (about 2 inches thick, tied with kitchen twine)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 ½ cups chicken or veal broth
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Gremolata:
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- 1 clove garlic, minced
Instructions
Step 1: Sear the Veal Shanks
- Season the shanks: Pat the veal shanks dry with paper towels and season generously with salt and pepper.
- Heat the oil and butter: In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat.
- Brown the shanks: Add the veal shanks to the pot and brown them on all sides, about 3-4 minutes per side. Remove the shanks from the pot and set them aside.
Step 2: Sauté the Vegetables
- Cook the vegetables: In the same pot, add the chopped onions, carrots, and celery. Cook over medium heat for about 8-10 minutes, stirring occasionally, until the vegetables are softened and starting to caramelize.
- Add the garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Deglaze and Build the Sauce
- Deglaze with wine: Pour the white wine into the pot, scraping up any browned bits from the bottom. Let the wine simmer for 3-4 minutes to reduce slightly.
- Add the broth and tomatoes: Stir in the broth, diced tomatoes (with their juice), thyme, and bay leaves. Season with salt and pepper to taste.
- Return the veal shanks: Place the browned veal shanks back into the pot, nestling them into the sauce.
Step 4: Braise the Osso Buco
- Cover and cook: Reduce the heat to low, cover the pot with a lid, and let the osso buco braise for 1 ½ to 2 hours, or until the meat is tender and falling off the bone. Check occasionally and stir the sauce to prevent sticking.
- Remove the shanks: Once the veal is cooked, carefully remove the shanks from the pot and place them on a serving platter. Tent with foil to keep warm.
Step 5: Make the Gremolata
- Mix the gremolata ingredients: In a small bowl, combine the chopped parsley, lemon zest, and minced garlic. Set aside for serving.
Step 6: Serve
- Serve the osso buco: Spoon the braising sauce over the veal shanks and garnish with gremolata. Serve with risotto, mashed potatoes, or crusty bread to soak up the rich sauce.