Prepare to embark on a mouthwatering adventure that will transform your kitchen into a rustic Italian trattoria! Osso Buco, a legendary dish that literally means "bone with a hole," is about to become your new obsession. Imagine fork-tender veal shanks braised to perfection, nestled in a rich, aromatic tomato sauce that promises to tantalize your taste buds and transport you straight to the heart of Italy. This isn't just a recipe—it's a culinary experience that will make your dinner guests believe you've secretly trained in a Milanese kitchen.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 veal shanks
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can diced tomatoes
- 1 cup white wine
- 2 cloves garlic, minced
- 1 tablespoon thyme
- Salt and pepper to taste
- Fresh gremolata for garnish
Instructions
- Prepare the veal shanks by patting them dry with paper towels and generously seasoning both sides with salt and freshly ground black pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and carefully brown the veal shanks on all sides until they develop a rich golden-brown crust, about 4-5 minutes per side. Remove shanks and set aside.
- In the same pot, add chopped onions, carrots, and celery. Sauté the vegetables until they become soft and slightly caramelized, approximately 6-7 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in the white wine, scraping the bottom of the pot to release any browned bits, which will add depth to the sauce.
- Return the veal shanks to the pot, and add diced tomatoes, thyme, and enough beef or veal stock to almost cover the meat.
- Bring the liquid to a gentle simmer, then cover the pot and transfer to a preheated oven at 325°F (165°C).
- Braise the osso buco for approximately 2 hours, or until the meat is extremely tender and begins to fall off the bone.
- Remove from the oven and let rest for 10-15 minutes before serving.
- Plate the veal shanks and spoon the rich tomato sauce over the top.
- Garnish with freshly made gremolata (a mixture of chopped parsley, lemon zest, and minced garlic) just before serving to add brightness and freshness to the dish.
Tips
- Choose high-quality veal shanks with a good amount of marrow for maximum flavor and tenderness.
- Pat the meat dry before seasoning to ensure a perfect golden-brown crust when searing.
- Don't rush the braising process—low and slow is the secret to melt-in-your-mouth meat.
- Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent burning.
- Fresh herbs make a significant difference, so opt for fresh thyme if possible.
- The gremolata is not optional—it adds a bright, fresh contrast to the rich, hearty dish.
- Let the meat rest after cooking to allow the juices to redistribute, ensuring maximum succulence.
- If veal is hard to find, you can substitute with beef shanks for a similar effect.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 90mg
