Osso buco is a hearty Italian dish created by braising veal shanks in a rich stock with white wine and tomatoes. For a memorable lunch, top the dish with a zesty gremolata consisting of fresh parsley, lemon zest, and garlic.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 4 |
Ingredients
- 2 pounds veal shanks, cut into short lengths
- ¼ cup all-purpose flour
- ¼ cup Butter
- 2 cloves garlic, crushed
- 1 large onion, chopped
- 1 large carrot, chopped
- ⅔ cup dry white wine
- ⅔ cup beef stock
- 1 (14.5 ounce) can diced tomatoes
- salt and pepper to taste
- ½ cup chopped fresh flat leaf parsley
- 1 clove garlic, minced
- 2 teaspoons grated lemon zest
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Dust the veal shanks lightly with flour.
- Dotdash Meredith Food Studios
- Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm.
- Dotdash Meredith Food Studios
- Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender.
- Dotdash Meredith Food Studios
- Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
- Dotdash Meredith Food Studios
- Pour in the tomatoes and beef stock, and season with salt and pepper.
- Dotdash Meredith Food Studios
- Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
- Dotdash Meredith Food Studios
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 478 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 201 mg |
| Dietary Fiber | 3 g |
| Protein | 47 g |
| Saturated Fat | 10 g |
| Sodium | 467 mg |
| Sugars | 6 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
It’s really very very good! First time I did it, was fabulous, now I am repeating every week. Congratulations for such wonderful recipe. My hat is off to you.
Love it’s simplicity. I use a full flavored red like a Chianti or Pinot Noir instead of white and I substitute the beef with pork. It’s much cheaper and equally delicious. . It’s so delicious in fact, It’s always requested by friends and invited guests.
I just made this meal and it was one of the best I ever made. I lived most of my adult life in Europe and traveled every week through Italy. The gremolata is a must. What a great recipe!
I followed the directions but used venison osco buco cut. My husband loved it. The sauce was delicious. I served it with risotto. I will definitely be making this again (& again).
Delicious recipe! Made it exactly as written. Will make again and again!
Amazing recipe, and it came out perfect for me last night. The only real modification I made was to add celery and mushrooms in addition to the carrot and onion. Thank you pickledpossum for sharing this masterpiece!
I added fresh coriander/cilantro at the end and ate it with Naan bread, Grits and butter might be also a good side dish. Delicious.
Easy to make and restaurant quality! Just make sure to get nice cuts of veal. Highly recommend.
Wonderful meal for a cold winter day. Served with polenta (made my grandmothers way)
My first time making Osso Buco and it was divine! I made some alterations and the depth of flavor developed was unparalleled. Soooo gooood! The alterations: 1. No butter; I used pancetta and browned the veal shanks in its fat. I saved the crispy pancetta bits to serve at the end for a nice crunch. 2. Added celery for a proper mirepoix: onion, carrot, and celery. 3. Added a bouquet garni to the simmer: 1 sprig rosemary, 2 sprigs thyme and 3 bay leaves. 4. Added diced anchovies (1-2 filets) to the gremolata; this adds a huge depth of flavor, but you wouldn’t know that fish was added at all. Will 10/10 make again! Yummmm!
A 1-lb cut labeled “veal for osso bucco” from the grocery store worked perfectly for two people. I followed some of the feedback and added a bit of standard Italian seasonings and a bay leaf to the vegetable mixture, and it seemed worthwhile. At the end, I also pulled the veal from the mixture and kept warm tented with foil while I reduced/thickened the vegetable mix for about 5 min. Then served the veal and veg with bread.
Super easy to make and delicious! I used multicolor baby carrots. Also, I chose to leave off the gremmolada, just because I didn’t have all the ingredients.
Great recipe. We made Risotto Milanese for the starch
I followed recipe and did the following little changes: 1) seasoned meat 2) dredged in flour 3) cut up pancetta and used fat to brown shanks and sauté onions and carrots. Everyone was so impressed with meal. It was very tender.
I used chuck and did not have celery so sub’d 1lb. baby Bella’s.
I followed the receipe exactly – it was very bland -such a missed oppurtunity definetly add more garlic, orengeno and other herbs
Simple and delicious. Worth the time. Make a risotto, rice, polenta or mashed potatoes as a side.
Family all LOVED this recipe. I made it following the instructions and it melted in our mouths. I did make it the day before, cooled, refrigerated and reheated the next day 350° oven for 1 hour. Super yum and such an attractive looking dish. Thanks so much!
Seasoned meat with coarse black pepper and kosher salt before flouring. Doubled the recipe. Added my own dried basil and oregano. Added some tomato paste and half can of fire roasted tomatoes. Finished in the oven at 300 for 1 hr 45 min in covered Dutch oven. Next time will add cayenne or red pepper flakes. Served as Christmas lunch with mushroom Parmesan risotto and sides of roasted asparagus and Brussels sprouts. Huge success!
Absolutely amazing ! I used lamb leg shanks and it was just so so so good over mashed potatoes! I also had it w Brussel sprouts. Just great ! Thank you for the recipe!
I loved it except that my veal needed about another half hour on heat to be right. I also added madiera, in additon to the dry white wine. And I love fish sauce for salt. I got that from Nom Nom Paleo Chef, Michele Tam. The fish sauce makes it taste as though it’s already at that day later best moment. And then it still got better the next day. Served w/ a gremolata and orange zest. Simply salt and peppered zucchini and japanese eggplant.