Osso buco veal shank recipe
Osso Buco is a classic Italian dish featuring tender veal shanks that have been slow-cooked until they melt in your mouth. The main highlight is the rich, flavorful meat balanced…
Tip: save now, cook later.Osso Buco is a classic Italian dish featuring tender veal shanks that have been slow-cooked until they melt in your mouth. The main highlight is the rich, flavorful meat balanced with a sauce of tomatoes, white wine, garlic, and fresh herbs. The marrow in the center of the bone adds a wonderful depth, and the slow braising creates a soft, saucy dish that’s perfect for cozy dinners.
I love making Osso Buco because it fills the kitchen with a wonderful aroma that makes everyone excited for dinner. It’s one of those recipes where patience really pays off — letting the veal simmer slowly results in the most tender bites and a sauce that’s packed with savory goodness. I usually add a sprinkle of gremolata, a fresh mix of lemon zest, garlic, and parsley, on top just before serving to brighten up the dish.
Serving Osso Buco over creamy polenta or buttery mashed potatoes is my favorite way to enjoy it since the sauce soaks into them beautifully. It’s a dish that brings the family together, perfect for a weekend meal when you have time to relax and savor each bite. Whenever I make this recipe, it feels like a little taste of Italy right in my own home.
Key Ingredients & Substitutions
Veal shanks: These are the star of the dish, prized for their tender, flavorful meat and marrow. If veal is hard to find, you can substitute with beef shanks, but cooking time may be a bit longer.
White wine: It adds brightness and depth. If you prefer no alcohol, use extra stock or a splash of white grape juice mixed with a bit of vinegar.
Beef or veal stock: Essential for rich braising liquid. If you don’t have homemade stock, a good-quality store-bought broth works fine.
Tomatoes and tomato paste: They give acidity and body to the sauce. Canned diced tomatoes are easy to find; fresh ripe tomatoes work too but may change the flavor slightly.
Gremolata (parsley and lemon zest): This fresh topping cuts through the richness. If you don’t have fresh parsley, use a sprinkle of dried herbs, though fresh is best.
How Can I Get Tender Veal Shanks Every Time?
The key to perfect Osso Buco is slow, gentle cooking. Here’s how to nail it:
- Brown the meat well: This builds flavor through caramelization before you braise.
- Low and slow braise: Keep the heat low to let the connective tissues break down gently, making the meat tender and soft.
- Keep the shanks moist: Make sure the liquid covers the meat halfway to keep it juicy. Add extra stock or water as the dish cooks.
- Patience: Cooking for 1¾ to 2 hours is ideal. Rushing will make the meat tough.
Equipment You’ll Need
- Heavy-bottomed Dutch oven or large ovenproof pot – great for even heat and perfect for slow braising.
- Tongs – helps you turn and brown the veal shanks easily without piercing the meat.
- Wooden spoon – ideal for stirring the vegetables and scraping browned bits without damaging your pot.
- Knife and cutting board – for chopping your onion, carrot, celery, and garlic neatly.
- Lid for your pot – keeps moisture in while braising for tender meat and a rich sauce.
Flavor Variations & Add-Ins
- Swap veal with beef shanks if you want a more affordable but still delicious version.
- Add chopped mushrooms along with the vegetables for an earthy note that deepens the sauce.
- Stir in a pinch of crushed red pepper flakes for a little heat and extra kick.
- Top with gremolata (lemon zest, parsley, garlic) to add a fresh, zesty contrast to the rich braise.
How to Make Osso Buco Veal Shank
Ingredients You’ll Need:
Main Ingredients:
- 4 veal shanks (about 1½ to 2 inches thick)
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup canned diced tomatoes (with juices)
- 2 cups beef or veal stock
- 1 teaspoon dried thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
For Garnish:
- 2 tablespoons chopped fresh flat-leaf parsley
- Zest of 1 lemon
- Optional: 1 teaspoon tomato paste (for extra depth)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and brown the meat and vegetables, plus around 1¾ to 2 hours of slow cooking to tenderize the veal shanks beautifully. So, plan for a total of about 2 to 2½ hours, mostly hands-off while it simmers gently.
Step-by-Step Instructions:
1. Prepare and Brown the Veal Shanks:
Start by drying the veal shanks with paper towels. Season them well with salt and pepper. Dredge each shank lightly in flour, shaking off the extra. Heat the olive oil and butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. When hot, add the shanks and brown them on all sides for about 3 to 4 minutes per side. Remove and set aside.
2. Cook the Vegetables and Deglaze:
In the same pot, add the chopped onion, carrot, and celery. Sauté for 5 to 7 minutes until softened and lightly golden. Add the minced garlic and cook for another minute until fragrant. Pour in the white wine, scraping the bottom with a wooden spoon to lift up browned bits. Let the wine reduce by half, about 3 to 5 minutes.
3. Add Tomatoes, Stock, and Herbs, Then Braise:
Stir in the diced tomatoes (and tomato paste if you’re using it), beef or veal stock, thyme, rosemary, and bay leaves. Nestle the veal shanks back into the pot, ensuring they’re partially submerged. Bring to a simmer, cover, and reduce the heat to low. Let it cook gently for 1¾ to 2 hours, or until the veal is tender and falling off the bone. Check occasionally and add more stock or water if necessary.
4. Finish the Sauce and Serve:
Once cooked, remove the veal shanks and keep warm. Discard the rosemary sprigs and bay leaves. If the sauce is too thin, increase the heat and reduce uncovered until it thickens slightly. Taste and adjust seasoning with salt and pepper. To serve, place the veal shanks on a plate, spoon over some sauce, and sprinkle generously with chopped parsley and lemon zest for a fresh finish.
5. Suggested Serving Suggestions:
Serve Osso Buco over creamy polenta, risotto alla Milanese, or mashed potatoes to soak up the delicious sauce and enjoy a comforting, flavorful Italian meal.
Can I Use Frozen Veal Shanks for Osso Buco?
Yes! Just make sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry well to ensure good browning.
How Do I Store Leftover Osso Buco?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of stock if the sauce has thickened too much.
Can I Substitute Beef Shanks for Veal?
Absolutely! Beef shanks work well and often cost less, but they might require a slightly longer braising time to become tender.
Is There a Way to Make Osso Buco Ahead of Time?
Yes! You can prepare it a day ahead, refrigerate overnight, and reheat slowly on the stove. The flavors often deepen after resting, making it even more delicious.
