Osso Buco

A classic Italian braised dish made with shanks cooked low and slow in a flavorful sauce until tender, perfect for a cozy and elegant dinner.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 520

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces veal or beef shanks, about 1.5 to 2 inches thick Choose bone-in for the best flavor.
Salt and black pepper To taste.
2 to 3 tablespoons olive oil For browning.
1 onion chopped
2 carrots chopped
2 celery stalks chopped
3 to 4 cloves garlic Minced.
2 tablespoons tomato paste
1 cup dry white wine Or extra broth if preferred.
2 to 3 cups beef or chicken broth Enough to come halfway up the shanks.
1 can crushed tomatoes or tomato sauce (about 14 to 15 ounces)
2 leaves bay leaves
1 teaspoon dried thyme Or a few sprigs fresh.
1 strip lemon peel For brightness, optional.

Gremolata (optional)

1 tablespoon lemon zest
1 clove garlic Finely minced.
2 tablespoons chopped parsley

Method

Preparation

Season and lightly flour the shanks. Pat the meat dry, then salt and pepper it well. Dust with a thin layer of flour.
Brown the shanks in olive oil over medium to medium-high heat for about 3 to 5 minutes per side. Remove to a plate.
In the same pot, add onion, carrot, and celery. Cook until softened, about 6 to 8 minutes. Add garlic and stir for 30 seconds.
Stir in tomato paste and cook for a minute. Pour in the wine and scrape the browned bits. Add broth, crushed tomatoes, bay leaves, and thyme.

Braising

Nestle the shanks back into the pot. Liquid should come about halfway up the sides. Cover and simmer on low for about 2 to 2.5 hours.
Check for tenderness; the meat should pull apart easily with a fork.

Finish

Remove bay leaves. Taste the sauce and adjust seasoning. If too thin, let simmer uncovered for 10 to 15 minutes to reduce.
For gremolata, mix lemon zest, minced garlic, and parsley right before serving.

Notes

This dish is perfect for make-ahead as it tastes better the next day. Store leftovers in an airtight container for up to 3 to 4 days in the fridge or freeze for 2 to 3 months.