Description
Osso Buco is a classic Italian dish made with tender veal shanks braised in a savory broth with vegetables and herbs. This comforting dish is perfect for special occasions and family dinners, offering a rich, flavorful experience.
Ingredients
For the Osso Buco:
4–6 veal shanks (2–3 inches thick, about 2.5–3 lbs)
¼ cup all-purpose flour (for dredging)
2 carrots, peeled and diced
2 ribs of celery, diced
1 medium onion, peeled and diced
4 cloves garlic, peeled and smashed or chopped
3–4 sprigs fresh thyme (or 1 teaspoon dried thyme)
1–2 sprigs rosemary (or ¼–½ teaspoon dried rosemary)
1–2 cups chicken or veal stock (or beef broth)
1 (14 oz) can of crushed tomatoes (optional)
Salt and black pepper, to taste
For Serving:
Fresh parsley, chopped (optional)
Mashed potatoes, risotto, or polenta for serving
Instructions
- Prepare the Veal Shanks: Season the veal shanks generously with salt and black pepper. Dredge them in flour, shaking off the excess.
- Cook the Ingredients: In a heavy-bottomed pot or Dutch oven, heat your preferred cooking fat over medium heat. Cook until golden and crispy, then remove with a slotted spoon and set aside.
- Sear the Veal Shanks: In the same pot, increase heat to medium-high. Add the veal shanks and brown them on all sides (about 5 minutes per side). Once browned, remove the shanks and set aside.
- Cook the Vegetables: Add the diced carrots, celery, and onion to the pot. Cook, stirring frequently, for 5-7 minutes until softened and start to brown. Add the garlic, thyme, and rosemary, and cook for another minute until fragrant.
- Deglaze and Braise: Pour in the stock, stirring to deglaze the pot and scrape up any browned bits from the bottom. Add the crushed tomatoes (if using), then bring the mixture to a simmer. Return the veal shanks and cooking ingredient to the pot, ensuring the meat is mostly submerged in liquid.
- Slow Braise: Cover the pot and place it in the preheated oven at 325°F (160°C). Braise the meat for 1.5 to 2 hours until fork-tender and the meat is falling off the bone.
- Finish the Sauce: Once the veal shanks are cooked, remove them from the pot and set aside. Bring the sauce to the stovetop and simmer for 5-10 minutes, allowing it to reduce and thicken. You can strain the sauce if desired, but it’s not necessary.
- Serve: Serve the veal shanks over mashed potatoes, risotto, or creamy polenta. Spoon the reduced sauce over the top and garnish with fresh parsley.
Notes
If you don’t have veal, you can substitute beef or lamb shanks for a different flavor.
Osso Buco is great for meal prep as it often tastes better the next day.
If you prefer a non-alcoholic version, you can use more stock instead of wine in the braising liquid.
For added depth, try adding a bit of lemon zest or gremolata on top before serving.
This dish pairs beautifully with mashed potatoes, polenta, or risotto to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
