Hearty Osso Bucco
Indulge in the rich, comforting flavors of Hearty Osso Bucco, a classic Italian braised dish that transforms tender veal shanks into a melt-in-your-mouth masterpiece. This recipe features a vibrant medley of aromatics—sweet onions, earthy carrots, and crisp celery—simmered with dry white wine, tangy tomatoes, and fragrant herbs like thyme and bay leaf. Slow-cooked to perfection, the meat becomes irresistibly tender, soaking up the luscious sauce. Finished with a fresh garnish of parsley and an optional hint of bright lemon zest, this dish is perfect for impressing guests or enjoying a cozy family dinner. Pair it with creamy polenta, velvety risotto, or crusty bread to savor every drop of the savory braising liquid. Perfectly satisfying and packed with depth, this osso bucco is a timeless comfort food you’ll crave again and again!
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Recipe Information
Ingredients
- 4 pieces (about 1 1/2 inches thick each) Veal shanks
- 0.5 cups All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large (diced) Yellow onion
- 2 medium (diced) Carrot
- 2 stalks (diced) Celery
- 3 cloves (minced) Garlic
- 1 cup Dry white wine
- 1 can (14.5 ounces) Canned diced tomatoes
- 2 cups Beef stock
- 4 sprigs Fresh thyme
- 1 leaf Bay leaf
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 1 tablespoon (optional, for garnish) Lemon zest
Instructions
Preheat your oven to 325°F (163°C).
Pat the veal shanks dry with paper towels and tie kitchen twine around each shank to keep the meat intact during cooking.
Season the veal shanks generously with salt and black pepper, then dredge them in flour, shaking off any excess.
In a large, heavy-bottomed oven-safe pot or Dutch oven, heat the olive oil and butter over medium heat.
Sear the veal shanks for 3-4 minutes per side until golden brown. Remove and set aside on a plate.
In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until slightly reduced.
Stir in the canned diced tomatoes, beef stock, thyme, and bay leaf. Season with salt and pepper to taste.
Return the seared veal shanks to the pot, ensuring they are partially submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2 hours, or until the meat is tender and easily pulls away from the bone. Check occasionally and add a splash of water or stock if the sauce reduces too much.
Once cooked, remove the pot from the oven. Adjust seasoning if needed.
Garnish the dish with chopped fresh parsley and a sprinkle of lemon zest for brightness, if desired.
Serve hot with creamy polenta, risotto, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 5233 mg | 228% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 25.6 g | ||
| Protein | 168.2 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3916 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
