Osso Bucco

Osso Bucco

Osso Bucco is a sumptuous Italian classic that features tender veal shanks braised to perfection with aromatic vegetables and herbs. This dish, hailing from the Lombardy region of Italy, translates to 'bone with a hole,' referring to the marrow-filled bone at the center of the shank. The rich flavors of slow-cooked veal meld beautifully with a medley of vegetables and a splash of white wine, creating an unforgettable sauce. Traditionally served with a vibrant gremolata, this comforting meal is perfect for special occasions or a cozy dinner at home. Each bite of the fall-off-the-bone veal, enriched by the rich sauce and the zesty gremolata, is simply divine, invoking the warmth of Italian family gatherings.

Servings: 4

Ingredients

  • Veal shanks (4 pieces, about 1.5-2 inches thick)
  • All-purpose flour (1/2 cup, for dredging)
  • Salt (to taste)
  • Black pepper (to taste)
  • Olive oil (3 tablespoons)
  • Onion (1 medium, chopped)
  • Carrot (1 medium, chopped)
  • Celery (1 stalk, chopped)
  • Garlic (4 cloves, minced)
  • Tomato paste (2 tablespoons)
  • Dry white wine (1 cup)
  • Beef broth (2 cups)
  • Bay leaf (1)
  • Thyme (1 teaspoon, dried or 2 sprigs fresh)
  • Gremolata (for serving)
  • Fresh parsley (1/4 cup, chopped (for gremolata))
  • Lemon zest (1 tablespoon (for gremolata))
  • Garlic (1 clove, minced (for gremolata))

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess to ensure a nice sear.
  3. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the shanks from the pot and set them aside.
  4. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
  5. Stir in the tomato paste and cook for another minute, allowing the paste to caramelize slightly.
  6. Pour in the dry white wine, scraping the bottom of the pot to release any browned bits, and let it simmer for a couple of minutes.
  7. Add the beef broth, bay leaf, thyme, salt, and pepper to the pot. Bring the mixture to a gentle simmer.
  8. Return the veal shanks to the pot, nestling them into the liquid. Ensure they are mostly submerged.
  9. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the veal is tender and easily pulls apart with a fork.
  10. While the osso bucco is cooking, prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a bowl.
  11. Once the osso bucco is done, remove it from the oven and let it rest for a few minutes before serving.
  12. Serve the osso bucco hot, garnished with the gremolata for a fresh, zesty contrast to the rich meat.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 3 hours • Calories: 450 • Fat: 25g • Carbs: 10g • Protein: 40g • Sodium: 800mg • Sugar: 3g