Veal Osso Buco is a traditional Italian dish made with braised veal shanks, slow-cooked in a rich and aromatic sauce of white wine, tomatoes, and broth. The star of this dish is the tender, fall-off-the-bone meat, accompanied by the luxurious marrow inside the bone. The combination of savory flavors, including garlic, onion, and herbs, meld together to create a deeply comforting and flavorful meal. Traditionally served with risotto or polenta, Veal Osso Buco is the perfect dish for a special occasion or a hearty family dinner that will leave everyone impressed.
Ingredients
- 4 veal shanks (about 2 inches thick, with bone)
- Salt and pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef or veal broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Zest of 1 lemon (for gremolata)
- 2 tablespoons fresh parsley, chopped (for gremolata)
- 1 clove garlic, minced (for gremolata)
Instructions
- Prepare the Veal: Season the veal shanks generously with salt and pepper. Dredge each shank in flour, shaking off the excess.
- Sear the Veal: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the veal shanks for 4-5 minutes on each side, until golden brown. Remove the veal and set aside.
- Sauté the Vegetables: In the same pot, reduce the heat to medium and add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute.
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes until slightly reduced.
- Add Tomatoes and Broth: Stir in the diced tomatoes, beef broth, tomato paste, thyme, and bay leaf. Bring the mixture to a simmer.
- Braise the Veal: Return the veal shanks to the pot, nestling them into the sauce. Cover the pot and reduce the heat to low. Simmer gently for 2 to 2.5 hours, or until the meat is tender and falling off the bone, turning the veal shanks occasionally to ensure even cooking.
- Make the Gremolata: While the veal is braising, mix together the lemon zest, chopped parsley, and minced garlic in a small bowl to create the gremolata.
- Serve: Remove the bay leaf from the pot and discard. Serve the veal shanks with a generous spoonful of the sauce, and top with a sprinkle of gremolata for a fresh, zesty finish. Traditionally, Osso Buco is served with risotto, polenta, or mashed potatoes.
Enjoy your tender, flavorful Veal Osso Buco, a dish that brings a touch of Italian tradition to your table!
