Osso buco veal shank recipe
Osso buco is a classic Italian dish made with tender veal shanks slowly braised until they’re meltingly soft and packed with flavor. The key ingredients include the veal shanks themselves,…
By Emily
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Osso buco is a classic Italian dish made with tender veal shanks slowly braised until they’re meltingly soft and packed with flavor. The key ingredients include the veal shanks themselves, fragrant vegetables like carrots and celery, fresh herbs, and a rich tomato-based sauce that soaks into every bite. The real star is the marrow in the bone, which adds a wonderful depth and silky texture to the dish.
I love making osso buco when I want something that feels special but isn’t too complicated to prepare. The slow cooking time means you can set it on the stove or in the oven and come back to a meal that smells incredible and tastes even better. My favorite part is topping the finished dish with gremolata — a simple mix of lemon zest, garlic, and parsley — which adds a bright and fresh contrast to the rich meat.
Serving osso buco with creamy risotto or buttery mashed potatoes is my go-to way to enjoy it, as the sides soak up the delicious sauce perfectly. It’s a dish that brings warmth and comfort, great for sharing with family or friends on a cozy weekend. I find that leftovers taste just as good the next day, if you’re lucky enough to have any left over!
Key Ingredients & Substitutions
Veal shanks: These are the stars of osso buco. They have a lovely bone with marrow that adds richness. If veal is hard to find, beef shanks work well as a substitute, though they have a stronger flavor.
Vegetables (onion, carrot, celery): This mix, called soffritto, builds the base flavor. If you don’t have celery, use more carrot or even some fennel for a slightly different twist.
White wine: Adds acidity and depth. If you want to skip alcohol, substitute with extra beef stock and a splash of white grape juice or lemon juice for brightness.
Tomatoes and tomato paste: They give body and sweetness to the sauce. Canned diced tomatoes work fine, but fresh chopped tomatoes can add a fresher flavor in season.
Gremolata (lemon zest, parsley, garlic): This topping brings a fresh, zesty contrast to the rich braise. Don’t skip it! For a twist, add a touch of orange zest or some finely chopped anchovy for extra umami.
How Do You Achieve Tender, Flavorful Osso Buco?
Slow braising is key to turning tough veal shanks into tender perfection. Here’s what I focus on:
- Brown well: Brown the shanks thoroughly on all sides in hot oil. This adds flavor and color to the sauce.
- Cook low and slow: After adding liquids, cook gently in the oven or on the stove for 2 to 2 1/2 hours. Check occasionally—it should be fork-tender but not falling apart.
- Use a tight lid: Cover your pot well to trap steam; this keeps meat moist during long braising.
- Rest before serving: Let the meat sit for a few minutes once done; this helps juices redistribute.
Patience is important here, but well worth it. The meat becomes soft, infused with the vegetables and herbs, and the marrow melts into the sauce.
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – Perfect for even heat and slow braising without burning.
- Tongs – Help you turn the veal shanks easily while browning.
- Wooden spoon – Great for stirring the vegetables gently without scratching your pot.
- Chef’s knife and cutting board – Essential for chopping the soffritto vegetables and herbs.
- Oven mitts – You’ll need these for handling the hot pot when moving it in and out of the oven safely.
Flavor Variations & Add-Ins
- Try lamb shanks instead of veal for a stronger, earthier flavor that still braises beautifully.
- Add a pinch of crushed red pepper flakes while sautéing the vegetables for a subtle kick of heat.
- Stir in chopped mushrooms along with the soffritto for extra umami and texture.
- Use orange zest instead of lemon zest in the gremolata for a sweeter, citrus twist that pairs well with veal.
Classic Osso Buco (Braised Veal Shank)
Ingredients You’ll Need:
For the Veal and Braising:
- 4 veal shanks, about 1 1/2 to 2 inches thick
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup beef or veal stock
- 1 (14-ounce) can diced tomatoes, drained
- 2 teaspoons tomato paste
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons unsalted butter
For the Gremolata (Topping):
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced garlic
- Optional: 1/2 cup chopped fresh flat-leaf parsley for garnish
Time Needed:
The whole process takes about 20 minutes prep plus 2 to 2 1/2 hours of slow braising. This long, slow cook time lets the veal become wonderfully tender and soak up all the flavors.
Step-by-Step Instructions:
1. Prepare the Veal Shanks:
Dry the veal shanks with paper towels, then season them well with salt and pepper. Lightly coat each shank in all-purpose flour, shaking off any extra.
2. Brown the Veal:
Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the shanks on all sides until golden, about 4-5 minutes per side. Remove and set aside.
3. Sauté the Vegetables:
In the same pot, add the onion, carrot, and celery. Cook them gently for 5-7 minutes until soft. Add the minced garlic and cook for 1 more minute until fragrant.
4. Deglaze with Wine:
Pour in the white wine and scrape the pot bottom well to loosen browned bits. Let it simmer till the wine reduces by half, about 5 minutes.
5. Add Stock, Tomatoes, and Herbs:
Stir in the beef or veal stock, drained diced tomatoes, tomato paste, thyme, and bay leaf. Nestle the veal shanks into the liquid so it comes about halfway up their sides.
6. Braise the Veal:
Bring the liquid to a gentle simmer, cover, and put the pot into a 325°F (160°C) oven. Let it cook 2 to 2 1/2 hours until the veal is fork-tender and nearly falling off the bone.
7. Make the Gremolata:
While the veal cooks, mix lemon zest, chopped parsley, and minced garlic in a small bowl. This fresh topping cuts through the rich braise beautifully.
8. Finish and Serve:
Take out the bay leaf and spoon the rich vegetables and braising liquid over the veal on each plate. Sprinkle gremolata on top just before serving for a burst of fresh flavor.
Serving Suggestions:
Osso buco goes wonderfully with creamy risotto alla Milanese, soft polenta, or mashed potatoes which soak up every drop of the delicious sauce.
Can I Use Frozen Veal Shanks for Osso Buco?
Yes, frozen veal shanks work fine—just make sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry before dredging in flour to get a good sear.
How Should I Store Leftover Osso Buco?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to keep the meat tender and the sauce flavorful.
Can I Make Osso Buco Without Wine?
Absolutely! Substitute the white wine with extra beef or veal stock plus a splash of lemon juice or white grape juice for acidity. This keeps the flavor bright without the alcohol.
Is It Okay to Use Beef Shanks Instead of Veal?
Yes, beef shanks are a good alternative if veal is unavailable. Beef has a stronger flavor and may require slightly longer cooking to become tender but still makes a delicious osso buco.
