This classic Italian dish features cross-cut veal shanks slowly braised in white wine and beef broth until the meat is fork-tender and falling off the bone. The rich, savory sauce is enhanced by a soffritto of onions, carrots, celery, and garlic. A fresh gremolata of parsley, lemon zest, and garlic adds a bright, aromatic finish that cuts through the richness. Perfect for a special dinner or a comforting weeknight meal, osso buco delivers deep, complex flavors and a luxurious texture. Serve with polenta or risotto for a complete gourmet experience.
Osso Buco
Description
This classic Italian dish features cross-cut veal shanks slowly braised in white wine and beef broth until the meat is fork-tender and falling off the bone. The rich, savory sauce is enhanced by a soffritto of onions, carrots, celery, and garlic. A fresh gremolata of parsley, lemon zest, and garlic adds a bright, aromatic finish that cuts through the richness. Perfect for a special dinner or a comforting weeknight meal, osso buco delivers deep, complex flavors and a luxurious texture. Serve with polenta or risotto for a complete gourmet experience.Ingredients
Directions
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Preheat the oven to 325°F (163ðC).
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Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
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In a heavy skillet, heat 3 tablespoons of butter and 3 tablespoons of olive oil over medium-high heat.
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Brown the veal shanks on all sides, adding more butter and oil if necessary, then transfer them to a platter.
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Pour the white wine into the skillet and boil, scraping up any browned bits from the bottom, until reduced to about half a cup. Reserve this mixture.
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In a flameproof casserole dish large enough to hold the veal shanks in a single layer, melt the remaining 4 tablespoons of butter over medium-low heat.
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Add the onions, carrots, celery, and minced garlic to the casserole and cook, stirring occasionally, until the vegetables are softened.
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Place the browned veal shanks and any accumulated juices into the casserole on top of the vegetables.
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Pour the reserved wine mixture and enough beef broth over the shanks to almost cover them.
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Spread the chopped tomatoes over the shanks, then add the bouquet garni and season with salt and pepper to taste.
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Bring the liquid to a simmer over moderately high heat on the stovetop.
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Cover the casserole and braise in the preheated oven for 2 hours, or until the veal is tender.
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Using a slotted spoon, transfer the veal shanks to an ovenproof serving dish. Discard the bouquet garni strings and keep the shanks warm.
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Strain the pan juices into a saucepan, pressing hard on the solids to extract all flavor. Skim off any fat from the surface.
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Boil the strained juices for about 15 minutes, or until reduced to about 3 cups.
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Baste the veal shanks with some of the reduced juices and bake for 10 minutes, basting 3 or 4 more times during baking, until the shanks are glazed.
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In a small bowl, stir together the minced parsley, lemon zest, and minced garlic to make the gremolata.
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Sprinkle the gremolata over the shanks and pour some of the reduced juice around and over them.
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Serve the shanks immediately, with the remaining juices in a separate boat for basting.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 342.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 4.4g23%
- Cholesterol 162.0mg54%
- Sodium 97638.0mg4069%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 54.0g108%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Gremolata should be added just before serving to preserve its fresh, bright flavor.
If you cannot find cross-cut veal shanks, you can use beef shanks, though the cooking time may need to be slightly longer.
The braising liquid can be made ahead and refrigerated; remove the solidified fat before reheating.
