Veal Osso Buco

4 from 7 votes

A classic Italian veal osso buco with tender, braised veal shanks in a rich white wine sauce, finished with bright, fresh gremolata. A restaurant-worthy dish the whole family will enjoy.

Course Main Course

Cuisine Italian

Keyword veal

Prep Time 30

Cook Time 2 30

Total Time 3

Servings

Calories 407.76kcal

Author Lisa Lotts

Ingredients

2½-3 pounds veal shanks
3 tablespoons olive oil divided
¾ cup diced onion about ½ of a large onion
¾ cup diced celery about 2 stalks
¾ cup diced carrots about 2 medium-sized carrots
½ cup diced leeks optional
2 large cloves garlic minced
¼ cup flour
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons tomato paste
2 anchovies
1 teaspoon freshly chopped thyme or ½ teaspoon dried thyme
1 bay leaf
1½ cups dry white wine
2 cups beef bone broth or low-sodium stock

FOR GREMOLATA:

1 lemon
1 cup Italian parsley finely chopped
1 clove garlic minced

Instructions

Preheat the oven to 325°.
Use paper towels to dry 2½-3 pounds veal shanks removing any residual water and myoglobin, which seeps out (it looks like blood, but it's not).
Whisk together ¼ cup flour, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a wide, shallow bowl. Coat either side of the veal shanks with the flour mixture, patting away any excess and set aside.
Heat a Dutch oven over medium-high heat. Once hot, add 1½ tablespoons of olive oil and use a sturdy pair of tongs to transfer the veal to the pot to sear and brown the outside, about 4-5 minutes per side. Transfer the shanks to a platter and set aside.
Add the remaining olive oil to the pot and stir in ¾ cup diced onion, ¾ cup diced celery, ¾ cup diced carrots, and ½ cup diced leeks. Sauté the vegetables for 3-5 minutes until they're softened and the onions, leeks and celery have a slight translucent look to them.
Add 2 large cloves garlic and sauté for one minute, stirring occasionally until fragrant.
Stir in 2 tablespoons tomato paste, and 1 teaspoon freshly chopped thyme. Cook, stirring constantly to coat the vegetables with the tomato paste. Deglaze the pot with 1½ cups dry white wine, using your spoon to scrape up any dried bits and fond on the bottom of the pot. Stir in 2 anchovies and simmer for about 5 minutes, or until the wine has reduced by about half.
Stir in 2 cups beef bone broth and bring it to a boil. Add 1 bay leaf and use your tongs to return the veal shanks to the liquid. Put the lid on the pot and transfer to the oven to braise for 2 to 2½ hours.
Use a spoon to skim off excess grease that floats to the surface, or cool the braise to room temperature and refrigerate overnight to make removing the solidified fat easier (the flavors will further marry, too).

FOR THE GREMOLATA:

Use a microplane to zest 1 lemon and transfer to a bowl, add 1 cup Italian parsley and 1 clove garlic. Stir well until the ingredients are thoroughly combined, then set aside (you can make the Gremolata up to a day or two ahead of time).

TO SERVE:

Divide the braised veal shanks between 4 plates or shallow bowls. Spoon some of the sauce over the veal and sprinkle with gremolata.

Video

Notes

This is commonly served with risotto alla milanese (saffron risotto), but it's also delicious with mashed potatoes or just a crusty, hot bread or focaccia.

If you have the will-power, make the osso buco recipe a day before and refrigerate it in the Dutch oven after cooling.
Refrigerating solidifies fats, making them easier to remove, and it also allows the flavors to marry further.
The gremolata can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat gently over medium heat in a heavy pot with a lid until warmed through.
Freeze osso buco in a freezer-safe container for up to 3 months.
Defrost before reheating.
Don't freeze the gremolata as the flavors will diminish; make it fresh before serving.

Nutrition