Osso Buco Recipe

As the days grow shorter and the evenings cooler, there’s nothing quite like gathering around the dinner table with loved ones to enjoy a hearty, soul-warming meal. Our Osso Buco recipe is a shining example of slow-cooked perfection. This traditional Italian dish—tender veal shanks braised in a rich, aromatic vegetable and white wine sauce—brings together exquisite flavors and comforting textures. Ideal for family gatherings or special occasions, this dish not only pleases the palate but also awakens the senses with its mouthwatering aroma and beautiful presentation. With a luscious gremolata finish and served alongside creamy polenta or risotto, it’s a recipe that transforms everyday meals into memorable culinary experiences.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 4
• Skill Level: Intermediate

Ingredients

• 4 veal shanks, each about 2 inches thick
• Salt and pepper, to taste
• 1/2 cup all-purpose flour, for dredging
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef broth
• 1 (14.5-ounce) can diced tomatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Gremolata:
• 1/4 cup fresh flat-leaf parsley, finely chopped
• Zest of 1 lemon
• 2 garlic cloves, finely minced

Instructions

1. Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the veal shanks until golden brown on all sides, about 5 minutes per side. Remove the shanks and set aside.
3. In the same pot, add the onions, carrots, and celery. Cook until the vegetables are softened, about 8 minutes. Stir in the garlic and cook for an additional minute.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, then add the beef broth, diced tomatoes, bay leaf, thyme, and rosemary.
5. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer, cover, and cook on low heat for about 2 to 2.5 hours, or until the meat is fall-apart tender.
6. To make the gremolata, combine the chopped parsley, lemon zest, and minced garlic in a small bowl.
7. Once the veal shanks are cooked, remove and discard the bay leaf. Serve the Osso Buco garnished with gremolata, alongside creamy polenta or risotto.

Helpful Tips

• If you can’t find veal shanks, substitute with beef shanks for a similar result.
• For a richer flavor, use bone-in shanks as the marrow adds depth to the sauce.
• To thicken the sauce, remove the lid during the last 30 minutes of cooking.

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat until warmed through.

Pairings

• Complement this dish with a creamy polenta or a classic Parmesan risotto.
• Pair with a robust red wine, such as Chianti or Barolo, for an Italian-inspired dining experience.

At Zynahz, we are passionate about crafting recipes that bring joy, creativity, and a sense of togetherness into your kitchen. We invite you to try our Osso Buco recipe and share your delightful experiences with us. Spread the love by sharing this recipe with your friends and family. There’s always more to explore, so follow Zynahz on social media, and don’t forget to sign up for our newsletter to stay updated with our latest culinary adventures. Let’s cook, share, and savor the moments together!