Osso Buco

5 from 1 vote

Osso buco is a northern-Italian dish consisting of veal shanks braised in a white wine sauce and served with risotto Milanese.

Prep Time10

Cook Time3 30

Total Time3 40

Course: Main Course

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

4 1-pound tied veal shanks about 1 to 1 1/2-inches thick
1/2 cup flour for dredging only
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion minced
3 medium carrots minced
3 celery ribs minced
5 cloves garlic minced
3 ounces tomato paste
1 1/2 cups dry white wine
1 large bay leaf
1 sprig rosemary
3 sprigs thyme
2 1/2 cups low sodium chicken stock or enough to almost cover the shanks

Gremolata (optional)

1/2 cup Italian flat-leaf parsley minced
1 clove garlic minced
1-2 teaspoons lemon zest
1/4 teaspoon kosher salt
1-2 tablespoons extra virgin olive oil

Instructions

Preheat oven to 325f and set the rack to the middle level.
Heat a large stainless steel pan to medium heat. Dry the veal shanks with paper towels and season with salt and pepper on all sides. Dredge in the flour and shake off the excess. Add the olive oil to the pan and sear the shanks on both sides until well browned (about 3 minutes per side). Work in batches, if required, to not overcrowd the pan. Set all of the seared shanks aside.
Turn the heat down to medium-low and add the butter along with the onions, carrots, and celery. Sprinkle with a pinch of salt and saute for about 10-12 minutes or until very soft. Once soft, add the garlic and cook until fragrant (about 2 minutes).
Next, add the tomato paste and cook for 5 minutes stirring frequently.
Add the wine and turn the heat to high. Scrape the brown bits off the bottom of the pan and bring to a boil for 1 minute.
Lower the heat to a simmer and add the bay leaves, thyme, and rosemary. Taste test the sauce and season with a bit of salt and plenty of pepper. Don't use too much salt at this time since the sauce will reduce and concentrate.
Pour the sauce into a roasting pan or baking dish, then place the veal shanks into the dish as well. Pour enough chicken stock to almost submerge the shanks. Cover very tightly with foil and bake for 2 hours, turning the shanks over at the halfway point. After 2 hours remove the foil. Continue to cook until the meat is fork-tender but not falling apart (around 30-60 more minutes) making sure to again flip the shanks halfway through.
Once tender, remove the shanks from the oven and place them onto a platter tented with foil. Degrease the sauce with a fat separator, paper towels, bulb baster, or just skim with a spoon. Remove and discard the herbs. To thicken the sauce, transfer to a pot and turn the heat to high, or if satisfied with the sauce's consistency just serve as is. Taste test the sauce and make final adjustments to salt and pepper.
Serve the osso buco with risotto Milanese, polenta, or mashed potatoes. Top with the gremolata if desired. Enjoy!

For the gremolata (optional)

Mix together the minced parsley, garlic, orange zest, olive oil, and salt. Taste test and adjust salt and/or orange zest if required.

Notes

Veal shanks for osso buco are typically sold in portion sizes for 1 person and will often weigh around 1 pound. You can ask your butcher to cut the shanks to whatever size you would like, but around 1 pound is a good size.
Cooking time is a rough estimate. Cook until the veal is very tender. Depending on the fat composition and size of the shank more or less than 3 hours of braising time might be required.
Serving osso buco the next day is even better if you have the time! The flavors will concentrate and you can remove most of the fat from the sauce. Separate and refrigerate both the shanks and the sauce. The next day, all of the fat will have risen to the top and can be easily spooned off and removed. Reheat both together over medium-low heat or in the oven covered at 350f until hot.
Leftovers can be refrigerated for up to 3 days and can be frozen for up to 3 months.

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