International Cuisine > Italian Cuisine > Meat & Seafood Dishes (Italian) > Osso Buco Recipe

Classic Osso Buco Recipe

Indulge in this authentic Italian Osso Buco recipe, featuring tender veal shanks braised in a rich vegetable and white wine sauce. A true taste of Italy!

Prep Time
30 minutes
Cook Time
2.5 - 3 hours
Servings
4
Ingredients
  • 4 Veal Shanks
  • 1/2 cup All-Purpose Flour
  • 3 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 1 medium, finely chopped Onion
  • 1 medium, finely chopped Carrot
  • 1 medium, finely chopped Celery Stalk
  • 2 cloves, minced Garlic
  • 1 cup Dry White Wine
  • 2 cups Beef Broth
  • 1 cup Canned Diced Tomatoes
  • 1 Bay Leaf
  • 1/2 teaspoon Dried Thyme
  • 2 tablespoons Gremolata (Parsley, Lemon Zest, Garlic)
  • To taste Salt
  • To taste Black Pepper

Prepare the Veal Shanks

Begin by patting the veal shanks dry with paper towels. Season generously with salt and pepper. Dredge the shanks in all-purpose flour, shaking off any excess. This will help create a beautiful crust when searing.

Sear the Veal Shanks

In a large, heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium-high heat. Sear the veal shanks on all sides until they are nicely browned. This process usually takes about 3-4 minutes per side. Remove the shanks from the pot and set aside.

Sauté the Vegetables

Add the chopped onion, carrot, and celery to the pot. Sauté over medium heat until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Deglaze the Pot

Pour in the dry white wine and scrape the bottom of the pot to loosen any browned bits (fond). Let the wine reduce slightly, about 2-3 minutes.

Combine and Braise

Return the veal shanks to the pot. Add the beef broth, diced tomatoes, bay leaf, and dried thyme. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and braise for 2.5 - 3 hours, or until the veal is very tender and falling off the bone. Check occasionally to ensure there is enough liquid; add more broth if necessary.

Serve with Gremolata

Once the Osso Buco is cooked, remove the bay leaf. Stir in half of the gremolata. Serve the Osso Buco hot, spooning the sauce over the shanks. Garnish with the remaining gremolata. Traditionally served with risotto Milanese or polenta.

Nutrition Facts Estimated per 100g of product

Please note that this is an estimated value that can be affected by different factors: Calories: 250-300 kcal, Protein: 25-30g, Fat: 15-20g, Carbohydrates: 5-10g. Nutritional values may vary depending on the specific ingredients and cooking methods used.

Other Important Considerations for Nutrition

Osso Buco is a rich and flavorful dish, but it can be high in fat due to the marrow and the braising process. Consider trimming excess fat from the veal shanks before cooking. Serve with a light side dish, such as a green salad, to balance the meal.

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FAQ

  • Can I use red wine instead of white wine?

    While traditionally Osso Buco is made with white wine, you can use red wine for a richer, more intense flavor. However, it will change the overall character of the dish.
  • Can I make Osso Buco in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Sear the veal shanks as directed, then transfer them to the slow cooker. Add the vegetables, wine, broth, tomatoes, and spices. Cook on low for 6-8 hours, or until the veal is very tender.
  • What is gremolata?

    Gremolata is a traditional Italian garnish made from minced parsley, lemon zest, and garlic. It adds a bright, fresh flavor to the rich Osso Buco.