Description
Milan’s hearty Osso Buco delivers rich, fall-apart beef braised in robust wine and aromatic vegetables, creating a classic Italian comfort dish. Succulent meat melts alongside creamy risotto, promising a luxurious dining experience you’ll savor with each tender, flavorful bite.
Ingredients
Scale
Meat:
- 4 (8 ounces/226 grams) veal shanks
Vegetables:
- 1 yellow onion, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 6–8 garlic cloves
Pantry and Additional Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 3 cups fresh tomatoes, chopped
- 2 cups dry red wine (Sangiovese/Barolo)
- 4 cups beef stock
- 2 bay leaves
- 1 bunch Italian parsley
- 20–25 fresh thyme sprigs
- Salt and pepper to taste
- Gremolata for serving
Instructions
- Preheat the oven to a low and slow 325°F, creating the perfect environment for tenderizing tough meat.
- Create a seasoned coating by mixing salt and pepper into the flour, ensuring an even distribution of flavor.
- Carefully coat each veal shank in the seasoned flour, shaking off excess to prevent clumping during cooking.
- Heat oil in a Dutch oven until it reaches a light smoking point, preparing for a perfect sear.
- Carefully place veal shanks in the hot oil, developing a rich golden crust by cooking 4-6 minutes on each side. Transfer meat to a separate plate.
- Sauté vegetables in the same pot, allowing them to caramelize and develop deep, complex flavors for 3-4 minutes.
- Introduce tomato paste, stirring constantly to prevent burning and to intensify its rich, concentrated flavor for 2 minutes.
- Pour in whole tomatoes and splash of wine, using liquid to lift browned bits from the bottom of the pot.
- Add aromatic herbs and rich stock, creating a robust braising liquid that will infuse the meat with incredible depth.
- Return veal shanks to the pot, nestling them into the sauce. Cover and braise in the preheated oven for 2-2.5 hours until meat becomes exceptionally tender and falls off the bone.
- Finish by garnishing with bright, zesty gremolata and serving the succulent meat with its luxurious sauce.
Notes
- Use a mix of all-purpose and whole wheat flour for added nutrition and a nuttier flavor profile.
- Choose high-quality, thick-cut veal shanks with marrow intact for richer, more intense taste and texture.
- Maintain consistent, gentle oven temperature to ensure meat becomes meltingly tender without drying out.
- Substitute veal with lamb or beef shanks for alternative protein options that work beautifully with this braising technique.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg