Osso buco veal shank recipe
Osso Buco is a classic Italian dish featuring tender veal shanks slow-cooked until the meat just falls off the bone. The stars of the recipe are the rich, flavorful marrow…
Tip: save now, cook later.Osso Buco is a classic Italian dish featuring tender veal shanks slow-cooked until the meat just falls off the bone. The stars of the recipe are the rich, flavorful marrow in the bone and the hearty vegetables and herbs simmered together to make a beautiful, comforting sauce. It’s a meal that fills your kitchen with incredible smells and feels like a warm hug on a plate.
I love making Osso Buco because it’s such a special dish that brings people together. While it takes time to cook low and slow, the process is easy, and the results are always worth it. A tip I always use is to brown the veal shanks well before braising – it adds a lovely depth of flavor. Plus, don’t forget to swirl in some gremolata (a mix of lemon zest, garlic, and parsley) at the end to brighten up those rich flavors.
My favorite way to enjoy Osso Buco is with a side of creamy risotto or buttery mashed potatoes to soak up all that tasty sauce. Whether you’re making it for a quiet dinner or sharing it with friends, it’s a dish that feels fancy but is truly simple to prepare. It brings a little bit of Italy right to your home kitchen, and I always find it’s worth the time and love it takes to make.
Key Ingredients & Substitutions
Veal Shanks: The star of this dish. Look for shanks with a nice marrow bone in the center that adds deep flavor. If veal is hard to find, beef shanks are a good, more affordable substitute.
White Wine: This helps build a bright, acidic balance in the sauce. Use dry white wine like Pinot Grigio or Sauvignon Blanc. If you prefer no alcohol, replace it with white grape juice mixed with a splash of vinegar or lemon juice.
Stock: Beef or veal stock gives richness and depth. If you don’t have homemade stock, good-quality store-bought works fine. For a lighter version, chicken stock can be used.
Gremolata (lemon zest, garlic, parsley): This fresh topping is key to lift the heaviness of the dish. Try adding a tiny pinch of red pepper flakes for some heat or fresh oregano for a twist.
How Do You Get the Veal Shanks Tender and Flavorful?
The secret is slow braising. Here’s how to nail it:
- Brown well: Start with dry veal shanks and flour them lightly. Sear on medium-high heat until deep golden on all sides. This adds flavor through the Maillard reaction.
- Low and slow: In the oven, cook them gently at 325°F with lid covered so the meat becomes tender without drying out.
- Don’t rush: The 2 to 2 1/2 hour braising time is important for breaking down connective tissues, making the meat silky soft.
- Use fresh herbs: Rosemary, thyme, and bay leaf infuse subtle aroma but don’t overpower—remove them after cooking.
- Finish with gremolata: Adding lemon zest and parsley at the end brightens the rich sauce for a perfect balance.
Equipment You’ll Need
- Large Dutch oven or heavy oven-safe pot – perfect for browning the veal and braising slowly in the oven.
- Tongs – help you turn the veal shanks easily without breaking them apart.
- Wooden spoon or silicone spatula – great for stirring veggies and scraping browned bits off the pot.
- Chef’s knife and cutting board – for chopping onion, carrots, celery, and herbs precisely.
- Fine grater or microplane – to zest the lemon finely for the gremolata topping.
Flavor Variations & Add-Ins
- Swap veal shanks with beef shanks for a more economical option with similar flavor and texture.
- Add chopped mushrooms when sautéing veggies for a deeper, earthy taste.
- Include a pinch of crushed red pepper flakes in the sauce for subtle heat that contrasts the richness.
- Finish with gremolata mixed with a bit of finely chopped anchovy for an extra savory kick.
How to Make Osso Buco Veal Shank
Ingredients You’ll Need:
- 4 veal shanks (about 1.5 – 2 inches thick)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tbsp olive oil
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 carrots, peeled and sliced into rounds
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 (14 oz) can diced tomatoes (with juice)
- 1 1/2 cups beef or veal stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Zest of 1 lemon
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh lemon juice
- Polenta or risotto, for serving
How Much Time Will You Need?
Plan for about 20 minutes of preparation and browning, then around 2 to 2 1/2 hours for slow braising in the oven. This long cooking time is key to making the veal perfectly tender and flavorful.
Step-by-Step Instructions:
1. Prepare and Brown the Veal Shanks:
Preheat your oven to 325°F (160°C). Pat the veal shanks dry and season well with salt and pepper. Coat each one lightly with flour, shaking off any extra. Heat olive oil and 2 tablespoons of butter in a large oven-safe pot over medium-high heat. Brown the shanks on all sides for about 3-4 minutes each, working in batches if necessary. Set the browned shanks aside.
2. Cook the Vegetables and Deglaze:
Reduce the heat to medium, then add chopped onion, carrots, celery, and garlic to the pot. Cook, stirring occasionally, until softened—around 8 minutes. Pour in the white wine and simmer until reduced by half, scraping up the tasty browned bits from the bottom.
3. Braise the Veal Shanks:
Add the diced tomatoes with their juice, stock, rosemary, thyme, and bay leaf to the pot and stir. Return the veal shanks to the pot, nestling them into the sauce. Cover with a tight-fitting lid and place the pot in the oven. Let everything braise slowly for 2 to 2 1/2 hours until the meat is tender and easily pulls away from the bone.
4. Finish the Sauce and Serve:
Carefully remove the pot from the oven and discard the herbs and bay leaf. Take out the veal shanks and keep warm. Place the pot back on the stove and simmer the sauce gently to thicken if needed. Stir in the remaining butter, lemon zest, parsley, and lemon juice to make a fresh gremolata topping. Serve the shanks with the sauce spooned over, alongside creamy polenta or rich risotto for a comforting meal.
Can I Use Frozen Veal Shanks for Osso Buco?
Yes, you can use frozen veal shanks, but make sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry well before dredging in flour to ensure good browning.
Can I Substitute Beef Shanks for Veal?
Absolutely! Beef shanks work well as a more affordable alternative and have similar texture and flavor when braised slowly. Just be sure to adjust cooking time if needed until the meat is tender.
How Should I Store Leftovers?
Store leftover Osso Buco in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to keep the meat tender and the sauce flavorful.
What’s the Best Side Dish to Serve with Osso Buco?
Creamy polenta or risotto are classic and perfect choices to soak up the rich sauce. Mashed potatoes or even crusty bread are great alternatives if you prefer.