Traditional Osso Buco

Name: Traditional Osso Buco
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces veal shanks (about 2 inches thick); 1/2 cup all-purpose flour (for dredging); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 onion (chopped); 2 cloves garlic (minced); 2 carrots (chopped); 2 celery stalks (chopped); 1 cup dry white wine; 2 cups chicken or beef broth; 1 can (400g) diced tomatoes; 2 bay leaves; 1 teaspoon dried thyme; to taste salt and pepper; 1 lemon (zested); 2 cloves garlic (minced); 1/4 cup fresh parsley (chopped)

140 min 4 servings Medium

All Recipes

Traditional Osso Buco

Savour the rich and tender flavours of traditional Italian Osso Buco with this easy-to-follow recipe.

Prep

20 min

Cook

120 min

Total

140 min

Servings

Difficulty

Medium

Osso Buco, a classic Italian dish hailing from Milan, is a hearty and comforting meal featuring braised veal shanks cooked to tender perfection. The name 'Osso Buco' translates to 'bone with a hole', referring to the marrow-filled shank bones that are the star of this dish. This traditional recipe uses veal, slowly cooked with aromatic vegetables, white wine, and broth, resulting in a rich and flavourful sauce. The dish is often finished with a zesty gremolata, adding a fresh contrast to the savoury meat.

Ingredients

Servings

For the Osso Buco

For the Gremolata

Instructions

Prepare the Veal Shanks

Pat the veal shanks dry with paper towels. Tie each shank with kitchen twine to keep the meat intact. Season with salt and pepper, then dredge in flour, shaking off the excess.

Pro tip: Tying the shanks helps them hold their shape during cooking.

Brown the Shanks

In a large oven-safe Dutch oven, heat olive oil and butter over medium-high heat. Sear the shanks until browned on all sides, about 4 minutes per side. Remove and set aside.

Pro tip: Ensure a good sear for added flavour in the sauce.

Sauté Aromatics

In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.

Pro tip: Scrape up any bits from the bottom of the pot for extra flavour.

Deglaze with Wine

Pour in the white wine to deglaze the pot, stirring to lift any browned bits. Allow the wine to reduce by half, about 5 minutes.

Pro tip: Reducing the wine concentrates its flavour.

Add Broth and Tomatoes

Return the shanks to the pot. Add the broth, diced tomatoes, bay leaves, and thyme. Bring to a simmer.

Pro tip: Ensure the liquid covers the shanks at least halfway.

Oven Braise

Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 1.5 to 2 hours or until the meat is tender and falls off the bone.

Pro tip: Check the liquid level occasionally and add more broth if needed.

Prepare Gremolata

Combine lemon zest, garlic, and parsley in a small bowl. Mix well.

Pro tip: Gremolata adds a bright, fresh finish to the dish.

Serve

Remove the shanks from the oven. Discard the bay leaves. Serve hot, topped with a sprinkle of gremolata.

Pro tip: Pair with risotto or polenta for a complete meal.

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Tips & Tricks

<ul><li>Use veal shanks for authentic flavour.</li><li>Tie the shanks to keep them intact during cooking.</li><li>Ensure the pot is oven-safe for a seamless transition from stove to oven.</li><li>Gremolata adds a fresh finish; don't skip it!</li></ul>

Serving Suggestions

Osso Buco pairs beautifully with risotto alla Milanese, polenta, or a simple creamy mashed potato, allowing the rich sauce to shine. Alternatively, serve it with a side of crusty bread to soak up every bit of the delicious sauce. This dish can be prepared a day in advance, allowing the flavours to meld even further. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the oven before serving.