This classic Italian veal osso buco is all about simple technique and big flavor. Meaty veal shanks are lightly floured, browned, and slowly braised in white wine, broth, herbs, and a subtle secret ingredient that melts into the sauce, creating fork-tender meat and a rich, restaurant-quality finish.
Osso buco may sound fancy, but this is an approachable Dutch oven recipe that lets the oven do most of the work. It’s a timeless Italian dish that’s perfect for special occasions, Sunday dinners, or anytime you want a comforting, homey meal that feels a little elevated.
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Osso Buco
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 of 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 of garlic, minced
DIRECTIONS:
Preheat the oven to 325°.
Use paper towels to dry 2½- to 3-pound veal shanks, removing any residual water and myoglobin that may seep out.
Whisk together ¼ cup flour, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a wide, shallow bowl. Coat both sides of the veal shanks with the flour mixture, patting off 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 are slightly translucent.
Add 2 large cloves of garlic and sauté for one minute, stirring occasionally until fragrant.
Stir in 2 tablespoons of tomato paste and 1 teaspoon of 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 of beef bone broth and bring it to a boil. Add 1 bay leaf, then use 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 the zest to a bowl. Add 1 cup of Italian parsley and 1 clove of garlic. Stir well until the ingredients are thoroughly combined, then set aside (you can make the Gremolata up to a day or two ahead).