Veal Osso Buco
Savor the rich, melt-in-your-mouth flavors of Veal Osso Buco, a classic Italian dish that transforms tender veal shanks into an irresistible comfort food masterpiece. This braised specialty features golden-seared veal simmered slowly in a robust sauce of white wine, tomatoes, aromatics, and fresh herbs, until the meat is fall-off-the-bone tender. Topped with a zesty gremolata of lemon zest, parsley, and garlic, this dish brings a bright, fresh finish that perfectly balances its hearty, savory depths. Ideal for a special occasion or an indulgent dinner, this recipe pairs beautifully with creamy risotto, buttery polenta, or warm crusty bread to soak up the velvety sauce. Elevate your home-cooking repertoire with this show-stopping Veal Osso Buco recipe that’s surprisingly easy to master.
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Recipe Information
Ingredients
- 4 pieces Veal shanks (about 2 inches thick)
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 1 medium Carrot, diced
- 1 large Celery stalk, diced
- 3 cloves Garlic cloves, minced
- 1 cups Dry white wine
- 1 cups Canned diced tomatoes
- 2 cups Veal or chicken stock
- 2 tablespoons Tomato paste
- 3 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- 2 tablespoons Parsley, chopped (for garnish)
- 1 teaspoons Lemon zest (for gremolata)
- 2 tablespoons Parsley (for gremolata)
- 1 clove Garlic, finely grated (for gremolata)
Instructions
Pat the veal shanks dry with paper towels. Season them with salt and black pepper on both sides.
Lightly dredge the veal shanks in all-purpose flour, shaking off any excess.
In a large, heavy-bottomed Dutch oven or braising pan, heat olive oil and unsalted butter over medium-high heat.
Sear the veal shanks on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.
Reduce the heat to medium and add the diced onion, carrot, and celery to the same pot. Cook for 5-7 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine, scraping the bottom of the pot to deglaze and release any browned bits. Cook for 2 minutes to let the wine reduce slightly.
Stir in the diced tomatoes, veal or chicken stock, tomato paste, fresh thyme sprigs, and bay leaf.
Return the veal shanks to the pot, nestling them into the sauce. The liquid should come about two-thirds of the way up the sides of the shanks.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C).
Braise the veal shanks in the oven for 1.5 to 2 hours or until the meat is tender and easily pulls away from the bone.
While the veal is braising, prepare the gremolata by combining lemon zest, finely grated garlic, and chopped parsley in a small bowl. Mix well and set aside.
Once the veal is done, carefully remove the pot from the oven. Discard the thyme sprigs and bay leaf, if desired.
Serve the Osso Buco hot with the sauce spooned over each shank. Garnish with the freshly prepared gremolata and chopped parsley.
Nutrition Facts
Calories |
3316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 4670 mg | 203% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 27.9 g | ||
| Protein | 239.3 g | 479% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 363 mg | 28% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 4500 mg | 96% | |
*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.
