Classic Osso Buco

Name: Classic Osso Buco
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 10.1 whole 4 veal shanks (about 1.5-2 inches thick); 8.4 jar Salt and pepper to taste; 6 qt 1/2 cup all-purpose flour; 2.8 drop 3 tablespoons olive oil; 3 bag 1 large onion, chopped; 8 box 2 carrots, chopped; 5.8 cm 2 celery stalks, chopped; 3.8 kg 4 cloves garlic, minced; 9 box 1 cup dry white wine; 2.9 bottle 4 cups beef broth; 1.7 pinch 2 tablespoons tomato paste; 8.5 whole 1 bay leaf; 2.4 whole 1 teaspoon dried thyme; 8 oz 1/4 cup chopped fresh parsley; 8.1 pt Zest of 1 lemon

By Heidi Harvey

November 13, 2025

4481 views

Indulge in the rich and comforting flavors of Osso Buco, a classic Italian dish featuring tender braised veal shanks in a savory sauce. This recipe, while requiring some patience, delivers a restaurant-quality meal right in your home. The combination of slow-cooked veal, aromatic vegetables, and vibrant gremolata creates a symphony of tastes that will impress your family and friends. The veal shanks become incredibly tender as they simmer in white wine and broth, absorbing all the delicious flavors. Serve with creamy polenta or risotto for a truly authentic Italian experience. This recipe will guide you through each step, ensuring a perfect Osso Buco every time. The final touch of gremolata adds a bright, zesty finish that elevates the dish to a whole new level, making it a memorable and satisfying meal. Enjoy the process and savor the delightful results!

Ingredients

4 veal shanks (about 1.5-2 inches thick) - 10.1 whole
Salt and pepper to taste - 8.4 jar
1/2 cup all-purpose flour - 6.0 qt
3 tablespoons olive oil - 2.8 drop
1 large onion, chopped - 3.0 bag
2 carrots, chopped - 8.0 box
2 celery stalks, chopped - 5.8 cm
4 cloves garlic, minced - 3.8 kg
1 cup dry white wine - 9.0 box
4 cups beef broth - 2.9 bottle

Cooking Steps

Step 1

Preheat oven to 325°F (160°C). Season veal shanks generously with salt and pepper. Dredge in flour, shaking off excess.

Step 2

In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear veal shanks on all sides until browned. Remove from pot and set aside.

Step 3

Add onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Add garlic and cook for another minute until fragrant.

Step 4

Pour in white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce slightly, about 2-3 minutes.

Step 5

Return veal shanks to the pot. Add beef broth, tomato paste, bay leaf, and thyme. Bring to a simmer, then cover the pot.

Step 6

Transfer the pot to the preheated oven and braise for 2.5-3 hours, or until the veal is very tender and falling off the bone.

Step 7

While the Osso Buco is braising, prepare the gremolata: In a small bowl, combine parsley, lemon zest, and garlic. Mix well.

Step 8

Once the Osso Buco is done, remove from the oven. Skim off any excess fat from the surface of the sauce. Season the sauce with salt and pepper to taste.

Step 9

Serve the Osso Buco hot, garnished with gremolata. Accompany with creamy polenta or risotto.

# One-Bowl # Valentine's Day # Beef # Picnic