Osso Buco Recipe

This Osso Buco recipe features slow-braised veal shanks simmered with vegetables, tomatoes, wine, and rich stock, creating a fall-off-the-bone tender dish. Being Sicilian, Italian food has always been second nature in my home. I’ve been cooking this osso buco for years, and to this day, it’s still one of my all-time favorites.

Author: None Prep: 20 min Cook: 150 min Effort: Easy

Public recipe

PORTIONS

INGREDIENTS

Measure Ingredient Note

US Customary
For the Osso Bucco:
1 cup all-purpose flour
4 veal shanks, 8 ounces each
2 tablespoons of olive oil
1 peeled and large diced yellow onion
1 peeled and large diced carrot
2 peeled and large diced celery stalks
6-8 garlic cloves
2 tablespoons tomato paste
3 cups roughly chopped fresh tomatoes
2 cups dry red wine,, Sangiovese or Barolo
4 cups of beef stock
2 bay leaves
1 bunch of Italian parsley
20 to 25 fresh thyme sprigs
coarse salt and fresh cracked pepper to taste
1 gremolata recipe

INSTRUCTIONS

Imported instructions

Step

Directions

Preheat the oven to 325°.

Add the flour to a bowl or a plate and season it very well with salt and pepper, about 1 tablespoon of salt and 1/2 teaspoon of pepper.

Dredge the veal shanks on all sides in the flour and set them aside.

Next, heat the olive oil in a Dutch oven over medium-high heat and heat until it begins to smoke lightly.

Add the veal shanks, turn the heat down to medium, and sear them until they are golden brown on all sides, about 4 to 6 minutes per side.

Remove the veal shanks and add the onions, carrots, celery, and garlic to the pot and sauté for 3 to 4 minutes or until lightly browned.

Mix in the tomato paste and cook for two minutes.

Add the tomatoes and deglaze with the wine. Cook for 2 minutes.

Place in the beef stock, bay leaves, parsley, thyme, salt, and pepper. Be sure to try the liquid to make sure it's well seasoned.

Add the veal shanks back into the pot, submerge them, place a cover over the pot, and cook in the oven for 2 to 2 ½ hours in the oven at 325°. or until they are very tender and easily remove from the bone.

Serve the Osso Buco and some of the sauce over top, and add the gremolata to the top of the veal shanks. We used to serve all the vegetables in the braising liquid underneath the osso buco at a restaurant I worked at.