Osso Buco with Balsamic Onions
Experience the ultimate comfort food with this rich and savory Osso Buco with Balsamic Onions. This classic Italian dish features tender, fall-off-the-bone veal shanks braised low and slow in a flavorful mix of white wine, beef stock, and hearty aromatics like onions, carrots, and celery. The dish is elevated with a sweet-tangy twist—pearl onions glazed in balsamic vinegar and sugar, adding a luxurious depth of flavor. Perfect for a cozy dinner or special occasion, this recipe pairs beautifully with creamy polenta, buttery mashed potatoes, or crusty artisan bread to soak up the luscious sauce. With its melt-in-your-mouth texture, robust flavors, and gourmet appeal, this Osso Buco with Balsamic Onions is a showstopper that captures the essence of Italian comfort food.
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Recipe Information
Ingredients
- 4 pieces Veal shanks (about 1-inch thick)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cups All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 2 cups Beef or veal stock
- 1 cup Canned diced tomatoes
- 1 piece Bay leaf
- 4 sprigs Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped
- 10 pieces Pearl onions, peeled
- 0.25 cups Balsamic vinegar
- 1 tablespoon Sugar
Instructions
Pat dry the veal shanks with paper towels and season them with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Lightly dredge each shank in flour, shaking off the excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the veal shanks on all sides until golden brown, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
Sauté the diced onion, carrots, and celery for about 5 minutes until softened.
Add the minced garlic and cook for another minute, stirring frequently.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom.
Let the wine simmer for 2-3 minutes until slightly reduced.
Stir in the stock, tomatoes, remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper, then add the bay leaf and thyme sprigs.
Return the seared veal shanks to the pot, ensuring they are partially submerged in the braising liquid.
Bring the liquid to a gentle simmer, then cover the pot with a lid and transfer it to a 325°F (165°C) oven.
Braise for 1.5 to 2 hours, turning the shanks halfway through, until the meat is tender and falling off the bone.
While the shanks are cooking, prepare the balsamic onions: In a skillet, melt the remaining 1 tablespoon of butter over medium heat.
Add the pearl onions and cook for 5-7 minutes until they begin to brown.
Stir in the balsamic vinegar and sugar, then reduce the heat to low.
Simmer the onions for about 10 minutes, stirring occasionally, until the vinegar is reduced into a glossy glaze.
Once the veal shanks are done, remove them from the oven and let rest for 5 minutes, keeping them warm.
Garnish the osso buco with chopped parsley and serve with the balsamic onions on the side or spooned over the top. Enjoy!
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 6251 mg | 272% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 66.8 g | ||
| Protein | 159.7 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4203 mg | 89% | |
*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.
