Classic Osso Buco Recipe | Slow-Cooked Veal Shanks

Osso Buco is a classic Italian dish made with braised veal shanks, vegetables, and flavorful broth. This slow-cooked recipe yields succulent, fall-off-the-bone meat with a rich and savory sauce. Serve Osso Buco with creamy risotto or polenta for a hearty and satisfying meal.

Ingredients

• 4 veal shanks, approximately 2 inches thick
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour, for dredging
• 4 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef broth
• 1 can (14 ounces) diced tomatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Gremolata, for serving (optional)

Directions

1. Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
2. In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter with the olive oil over medium-high heat.
3. Add the veal shanks to the pot and brown them on all sides, about 5 minutes per side. Remove the shanks and set them aside.
4. In the same pot, add the remaining 2 tablespoons of butter and sauté the onion, carrots, celery, and garlic until they are softened, about 5 minutes.
5. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
6. Add the beef broth, diced tomatoes, bay leaf, dried thyme, and dried rosemary to the pot. Stir well to combine.
7. Return the veal shanks to the pot, nestling them into the liquid. Bring the mixture to a simmer.
8. Cover the pot with a lid and reduce the heat to low. Let the Osso Buco simmer gently for 2-3 hours, or until the meat is tender and falls off the bone.
9. Once cooked, remove the veal shanks from the pot and keep them warm.
10. Skim off any excess fat from the surface of the sauce.
11. If desired, prepare the gremolata by combining minced garlic, lemon zest, and chopped parsley.
12. Serve the Osso Buco hot with the sauce spooned over the veal shanks and sprinkle with gremolata, if desired.
13. Enjoy!

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