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
Scale
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.
