There is something truly magical about the Osso Buco with Tomato, White Wine, and Herb Sauce Recipe that makes it a standout in any home kitchen. This Italian classic features tender veal shanks slow-cooked in a rich tomato sauce infused with aromatic white wine and fresh herbs. Every bite bursts with deep, comforting flavors and perfect textures that make for a heartwarming meal. Whether you’re cooking for family or impressing friends, this dish offers elegance with a homey touch that’s hard to beat.
Ingredients You’ll Need
This recipe is delightfully straightforward, relying on simple, fresh ingredients that work harmoniously to bring out that special Osso Buco taste. Each element plays a crucial role — from the sweetness of the carrot to the brightness of lemon zest, every ingredient adds layers to the final sauce and tender meat.
- 5 thick veal osso bucco (300 g / 10 oz each, 2.5cm / 1” thick): The star of the dish, veal shanks provide the rich marrow and tender meat.
- Salt and pepper: Essential for seasoning and bringing out natural flavors.
- Kitchen string (optional): Helps keep the veal shanks intact during cooking for a beautiful presentation.
- 2 tbsp olive oil: Used for searing – adds a fruity, rich base flavor.
- 1 small onion, finely chopped: Provides sweetness and aromatic depth.
- 3 garlic cloves, minced: Adds warmth and pungency to the sauce.
- 1 small carrot, finely chopped: Contributes subtle sweetness and color.
- 1 celery stick, finely chopped: Offers a mild, herbal complexity and texture.
- 800 g / 28 oz can crushed tomato: Forms the rich, tangy base of the sauce.
- 1 cup / 250 ml dry white wine: Adds acidity and layers of flavor; choose a dry, unsweetened style.
- 1 cup / 250 ml chicken broth: Enhances savoriness and moisture.
- 1 chicken bouillon cube (optional): Boosts the umami of the broth.
- 2 tbsp tomato paste: Concentrates tomato flavor and thickens the sauce.
- 3 sprigs thyme or 1 ½ tsp dried thyme: Provides an earthy, fragrant herbal note.
- 2 bay leaves: Infuses the sauce with subtle depth and warmth.
- 1 cup parsley leaves, lightly packed: Brightens the dish with fresh herbaceousness.
- 2 – 3 tsp lemon zest, finely grated: Adds fresh citrus brightness to balance richness.
- 1 garlic clove, minced: Included in the herb sauce for an extra garlic punch.
- Risotto Milanese, mashed potato or pasta: Perfect accompaniments to soak up the delicious sauce.
How to Make Osso Buco with Tomato, White Wine, and Herb Sauce Recipe
Step 1: Prepare and Season the Veal
Start by generously seasoning both sides of each veal shank with salt and pepper. This simple step ensures the meat is well-flavored before it hits the pan and builds the foundation for a tasty crust.
Step 2: Sear the Veal for a Beautiful Brown Crust
Heat olive oil in a large heavy-based pot over high heat. Sear the veal shanks for a few minutes on each side, aiming for a nice golden-brown crust that locks in flavor and juices. Once browned, remove the meat and reduce the heat to medium-low.
Step 3: Build the Flavor Base with Vegetables
If the pot is dry, add a splash more oil, then toss in garlic and onion. Sauté for about a minute until fragrant, then add chopped carrot and celery. Let them cook gently over low heat for around 8 minutes, allowing the vegetables to soften and develop a natural sweetness that’s essential for the sauce.
Step 4: (Optional) Tie the Veal
While the vegetables cook, you can tie kitchen string around each veal shank to help them keep their shape throughout the slow cooking. This is optional but recommended for a gorgeous presentation, especially if you plan to serve guests.
Step 5: Combine Liquids and Herbs
To the pot, add crushed tomato, dry white wine, chicken broth, crumbled bouillon cube if using, tomato paste, thyme sprigs, and bay leaves. Stir everything together so the flavors mingle, then nestle the veal shanks back into the sauce. Cover the pot with a lid, preparing it for slow cooking.
Step 6: Simmer to Tender Perfection
Turn the heat so the sauce is gently simmering on medium-low. The long, slow simmer breaks down the veal, making it incredibly tender – you want to be able to pull the meat apart easily with forks. Start checking tenderness at about 1.5 hours and continue cooking, checking every 15 minutes until perfect.
Step 7: Thicken the Sauce
Once your veal is tender, carefully remove it from the pot using a slotted spoon and keep it warm. Turn the heat up to medium to reduce the sauce for 5 to 15 minutes or until it thickens to your preferred consistency. Season with salt and pepper as needed to perfect the balance of flavor.
How to Serve Osso Buco with Tomato, White Wine, and Herb Sauce Recipe
Garnishes
A bright gremolata made from parsley, lemon zest, and minced garlic is a classic accompaniment that adds a fresh, zesty lift to the rich Osso Buco with Tomato, White Wine, and Herb Sauce Recipe. Sprinkle this garnish liberally over the dish before serving to bring the flavors alive.
Side Dishes
This dish pairs beautifully with creamy Risotto Milanese, smooth mashed potatoes, or even simple pasta. Each side helps soak up the luscious herb sauce, ensuring no drop goes to waste. The saffron risotto is particularly traditional and enhances the Italian authenticity magnificently.
Creative Ways to Present
For a show-stopping presentation, serve the veal on a pool of risotto or mashed potatoes with the sauce spooned generously over the top. Adding a sprig of thyme or a sprinkle of finely chopped parsley on the meat not only looks stunning but adds an inviting aroma right at the table.
Make Ahead and Storage
Storing Leftovers
Osso Buco often tastes even better the next day after the flavors have mingled. Store leftovers in an airtight container in the refrigerator for up to 3 days for a convenient and delicious meal ready to reheat anytime.
Freezing
You can freeze the veal and sauce separately in freezer-safe containers or bags for up to 3 months. This is a great way to enjoy this lovely Osso Buco with Tomato, White Wine, and Herb Sauce Recipe whenever you need a comforting meal without the long cook.
Reheating
Gently reheat in a covered pan over low heat to keep the meat moist and tender. Stir occasionally to prevent sticking and heat evenly. Avoid microwaving if possible to preserve the texture and flavor of the veal and sauce.
FAQs
Can I use beef instead of veal for this recipe?
Absolutely! While veal is traditional for Osso Buco, beef shanks can be a great substitute and may be more accessible or budget-friendly. The cooking time and method remain the same, resulting in a deliciously tender dish.
What type of white wine should I use?
Choose a dry, crisp white wine that is not sweet or overly fruity to maintain the dish’s balance. A Sauvignon Blanc or Pinot Grigio works beautifully here to add acidity and subtle complexity.
Is it necessary to tie the veal shanks with kitchen string?
It’s optional but recommended if you want the shanks to hold their shape during cooking. Without the string, the meat tends to fall apart, which doesn’t affect flavor but might be less visually appealing if serving guests.
How do I know when the Osso Buco is done cooking?
The best test is tenderness — the meat should be so soft it can be pulled apart easily with a fork. This usually takes about 1.5 to 2 hours of gentle simmering but start checking around 90 minutes.
Can I prepare the Osso Buco ahead of time for a dinner party?
Definitely! In fact, Osso Buco with Tomato, White Wine, and Herb Sauce Recipe is perfect for make-ahead meals. The flavors deepen even more after resting overnight, and reheating is simple and stress-free.
Final Thoughts
If you’re craving a dish that brings warmth, tradition, and incredible flavor to your table, the Osso Buco with Tomato, White Wine, and Herb Sauce Recipe is an absolute must-try. It’s a wonderful way to share a memorable meal with loved ones and enjoy the magic of slow-cooked Italian comfort food. Once you make it, it will easily become one of your favorite go-to recipes for special occasions or cozy weekend dinners.
Print
Osso Buco with Tomato, White Wine, and Herb Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Osso Buco is a classic Italian dish featuring slow-cooked veal shanks braised with vegetables, white wine, tomatoes, and aromatic herbs until tender and flavorful. This recipe serves 5 and is perfect for a comforting meal served with Risotto Milanese, mashed potatoes, or pasta.
Ingredients
Meat
- 5 thick veal osso bucco (300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1)
- Salt and pepper
- Kitchen string (optional)
Cooking Base
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 small carrot, finely chopped
- 1 celery stick, finely chopped
Liquids and Flavorings
- 800 g / 28 oz can crushed tomato
- 1 cup / 250 ml dry white wine (not sweet, not fruity), or chicken broth
- 1 cup / 250 ml chicken broth
- 1 chicken bouillon cube (optional, or use beef)
- 2 tbsp tomato paste
- 3 sprigs thyme or 1 ½ tsp dried thyme
- 2 bay leaves
Gremolata (Garnish)
- 1 cup parsley leaves (flat or curly), lightly packed
- 2 – 3 tsp lemon zest, finely grated
- 1 garlic clove, minced
To Serve
- Risotto Milanese (saffron risotto), mashed potato or pasta
Instructions
- Season the Veal: Sprinkle both sides of the veal shanks very generously with salt and pepper to enhance the meat’s natural flavor.
- Brown the Meat: Heat the olive oil in a large heavy-based pot over high heat. Add the veal and sear it on both sides until a rich brown crust forms. Remove the veal onto a plate and reduce heat to medium low.
- Sauté Vegetables: If needed, add a splash of olive oil to the pot. Add minced garlic and chopped onion, cooking for about 1 minute until fragrant. Then add finely chopped carrot and celery. Cook on low heat for 8 minutes or until the vegetables soften and become sweet.
- Prepare Veal for Cooking (Optional): Meanwhile, tie kitchen string around each piece of veal to keep it together during cooking for an attractive presentation, as the meat becomes very tender and prone to falling apart.
- Add Liquids and Herbs: Stir in crushed tomato, dry white wine, chicken broth, crumbled bouillon cube, tomato paste, thyme sprigs, and bay leaves. Mix well. Return the veal to the pot and cover with a lid.
- Braise the Veal: Adjust heat to maintain a gentle simmer (medium low). Cook until the veal is tender enough to be easily pried apart with forks, checking after 1.5 hours and then every 15 minutes as needed.
- Rest the Meat and Thicken Sauce: Use a slotted spoon to transfer the veal to a bowl and cover to keep warm. Simmer the cooking liquid on medium heat for 5–15 minutes or until it thickens to your liking. Season with additional salt and pepper if needed.
- Prepare Gremolata: Finely chop parsley, combine with minced garlic and lemon zest to create a fresh, zesty gremolata garnish.
- Serve: Plate the osso buco with your choice of Risotto Milanese, mashed potatoes, or pasta. Sprinkle gremolata over the meat to add brightness and a traditional Italian touch.
Notes
- Note 1: If veal shanks are unavailable, beef shanks can be used as a substitute.
- For authentic flavor, use a dry white wine rather than a sweet or fruity variety.
- Kitchen string is optional but helps keep the shanks intact during cooking.
- Risotto Milanese is the classic accompaniment; it is a saffron-flavored risotto that complements the rich osso buco sauce.
- Leftover sauce makes a great base for soups or stews.
