Here’s how to make the authentic, melt-in-your-mouth version:
🍷 Osso Buco (Braised Veal Shanks)
Servings: 4
Prep Time: 20 minutes
Cook Time: 2–2½ hours
Total Time: ~2½ hours
🧂 Ingredients
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4 veal shanks, about 1½ to 2 inches thick (beef shanks can substitute)
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Salt and pepper, to taste
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½ cup all-purpose flour (for dredging)
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3 tbsp olive oil
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2 tbsp unsalted butter
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1 onion, finely chopped
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1 carrot, finely chopped
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1 celery stalk, finely chopped
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3 cloves garlic, minced
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1 cup dry white wine (or red, for deeper flavor)
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1 (14.5 oz) can crushed tomatoes (or 2 fresh tomatoes, chopped)
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1 cup beef or chicken stock
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1 tsp fresh thyme leaves (or ½ tsp dried)
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1 bay leaf
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1 tbsp tomato paste (optional, for richer sauce)
🌿 For the Gremolata (Traditional Topping)
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Zest of 1 lemon
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2 tbsp fresh parsley, finely chopped
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1 clove garlic, minced
Mix together and sprinkle over the dish before serving — it brightens the rich sauce beautifully!
👩🍳 Instructions
1. Prep the Veal
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Pat shanks dry and season with salt and pepper.
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Lightly dredge in flour, shaking off excess.
2. Brown the Meat
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In a large Dutch oven or heavy pot, heat olive oil and butter over medium-high heat.
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Brown the veal shanks on all sides, about 3–4 minutes per side.
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Remove and set aside.
3. Sauté Aromatics
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In the same pot, add onion, carrot, celery, and garlic.
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Cook until softened and fragrant, about 5–7 minutes.
4. Deglaze & Build the Sauce
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Stir in tomato paste (if using) and cook 1 minute.
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Pour in wine, scraping up browned bits from the bottom.
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Let simmer 3–5 minutes until reduced slightly.
5. Braise
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Add tomatoes, stock, thyme, and bay leaf.
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Return the veal shanks to the pot, nestling them into the sauce.
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Liquid should come about halfway up the meat — add more stock if needed.
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Bring to a simmer, then cover and reduce heat to low.
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Cook gently for 1½–2 hours, turning once, until meat is fork-tender and nearly falling off the bone.
6. Finish & Serve
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Discard bay leaf and adjust seasoning with salt and pepper.
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Spoon sauce over the shanks and sprinkle with gremolata.
🍽️ Serving Ideas
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Serve over Risotto alla Milanese (saffron risotto) — traditional pairing
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Or with creamy polenta, mashed potatoes, or buttered noodles
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A crusty loaf of bread to soak up the sauce is a must 🍞
💡 Tips & Variations
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For deeper flavor: Use beef or veal stock instead of chicken.
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Wine substitute: Use extra stock with a splash of balsamic vinegar.
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Beef shanks are more affordable and still delicious — just cook a bit longer.
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Make ahead: Even better the next day! The flavors deepen overnight.
Would you like me to include the traditional saffron risotto (Risotto alla Milanese) recipe that’s meant to go with Osso Buco? It’s the ultimate Italian pairing.
