Osso buco veal shank recipe
Osso buco veal shank is a classic Italian dish that's all about tender, slow-cooked veal shanks braised in a rich tomato and vegetable sauce. The shanks get so soft they…
By Ava
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Reading time: 7 min
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Osso buco veal shank is a classic Italian dish that’s all about tender, slow-cooked veal shanks braised in a rich tomato and vegetable sauce. The shanks get so soft they practically fall off the bone, and the marrow inside adds a unique depth of flavor that’s hard to beat. It’s a comforting meal with a lovely mix of textures and flavors—think soft meat, fragrant herbs, and a tangy, savory sauce that fills the kitchen with warmth.
I love making osso buco because it’s like giving yourself a big, hearty hug in the form of dinner. The smell while it simmers is incredible, and I find that it’s a great dish to prepare when I have a little extra time to let everything cook low and slow. A little gremolata on top—just some lemon zest, garlic, and parsley—brightens it up beautifully, and I always feel like it adds that special touch that makes the dish pop.
My favorite way to serve osso buco is over creamy risotto or buttery mashed potatoes so all that delicious sauce can soak right into the sides. It’s one of those meals that feels a bit fancy but is actually pretty simple to put together with some patience. Whenever I make it, it’s a real treat that everyone at the table appreciates, especially on a cozy night when we want to linger over dinner and enjoy good company.
Key Ingredients & Substitutions
Veal shanks: These are the star of the dish. If veal is hard to find or you prefer, beef shanks work well too. Just expect a slightly different flavor and texture.
White wine: Dry white wine adds nice acidity to balance richness. If you don’t drink alcohol, try extra broth with a splash of lemon juice or white grape juice.
Vegetables (onion, carrot, celery): This classic “mirepoix” builds flavor. Feel free to finely dice to mix smoothly into the sauce.
Broth: Beef or veal broth deepen the sauce. If unavailable, good-quality low-sodium beef stock or even vegetable broth can substitute.
Herbs: Fresh thyme and rosemary add lovely earthiness. Dried herbs work fine but use about half the fresh amount.
Lemon zest & gremolata: This bright finish cuts through richness. Don’t skip! If you lack fresh parsley, a tiny pinch of dried parsley can help.
How Do You Get the Veal Shanks Tender and Flavorful?
The secret to tender osso buco is low, slow braising that gently melts the veal’s collagen into rich gelatin. Here’s how to make it perfect:
- Brown the shanks well: This step adds deep flavor through caramelized crust. Use medium-high heat and don’t rush it.
- Sauté veggies slowly: Softening onions, carrot, and celery builds a tasty base for the sauce.
- Good liquid balance: Enough broth and tomatoes to cover halfway helps even cooking without watering down flavor.
- Low oven heat: Braising at 325°F (160°C) means gentle cooking over 2-2.5 hours. This breaks down tough fibers resulting in tender meat.
- Turn halfway: Flipping the shanks ensures even cooking and flavor in all sides.
- Check tenderness: Meat should be falling off the bone. If not, add a splash of broth and cook a bit longer.
Patience during this slow braise pays off with melt-in-your-mouth veal that soaks up fragrant herbs and tomato sauce perfectly!
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – perfect for even heat and safe for oven use during braising.
- Tongs – help you easily turn and handle veal shanks without breaking the meat.
- Wooden spoon – great for stirring veggies and deglazing without scratching your pot.
- Knife & cutting board – for chopping onions, carrots, celery, and herbs finely.
- Zester or microplane – to grate lemon zest for that fresh, bright finish.
Flavor Variations & Add-Ins
- Swap veal with beef shanks for a budget-friendly version; it’s slightly richer and just as tender when slow-cooked.
- Add a splash of Marsala or dry vermouth instead of white wine to deepen the sauce’s flavor.
- Include chopped mushrooms with the vegetables for extra earthiness and texture.
- Mix in some chopped tomatoes with chili flakes for a bit of heat and a spicy twist on the classic.
How to Make Osso Buco (Braised Veal Shanks)
Ingredients You’ll Need:
- 4 veal shanks, about 1.5 to 2 inches thick
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 1 1/2 cups beef or veal broth (or a mix)
- 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)
- 2 teaspoons fresh rosemary, chopped
- 2 bay leaves
- 1 tablespoon tomato paste
- Zest of 1 lemon
- 2 tablespoons fresh parsley, finely chopped (for garnish)
- Optional gremolata (for serving): 2 tablespoons minced fresh parsley, 1 garlic clove minced, zest of 1 lemon
Time Needed:
This recipe takes about 20 minutes to prepare and brown the shanks and vegetables, plus 2 to 2 ½ hours of oven braising. Most of the time is hands-off while the veal cooks slowly and becomes tender.
Step-by-Step Instructions:
1. Prepare the Veal Shanks
Pat the veal shanks dry with paper towels. Sprinkle salt and pepper all over each shank. Lightly coat them with flour, shaking off any extra flour to avoid clumps.
2. Brown the Shanks
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the veal shanks and brown them on all sides, about 5 minutes per side. When they have a nice golden crust, take them out and set aside.
3. Cook the Vegetables
Lower the heat to medium. Add the remaining 2 tablespoons of olive oil to the pot. Toss in the chopped onion, carrot, and celery. Cook, stirring occasionally, until they become soft and translucent, about 7 minutes. Then add minced garlic and cook for 1 more minute until fragrant.
4. Deglaze with Wine
Pour in the white wine to deglaze the pot. Scrape along the bottom to loosen all the browned bits — that’s flavor! Let the wine simmer and reduce to about half, which should take 5 minutes.
5. Add Tomatoes and Broth
Stir in the crushed tomatoes, tomato paste, broth, thyme, rosemary, and bay leaves. Mix everything well. Add salt and pepper to taste.
6. Return Shanks to the Pot
Place the veal shanks back into the pot, nestling them into the sauce so the liquid comes about halfway up their sides. If needed, add a bit more broth. Bring the mixture to a gentle simmer.
7. Braise the Veal
Cover the pot with a lid and place it in a preheated oven at 325°F (160°C). Braise for 2 to 2 ½ hours, turning the shanks halfway through cooking. The meat should be very tender and soft enough to fall off the bone.
8. Finish and Garnish
When done, remove the pot from the oven and discard the bay leaves. Transfer the shanks to serving plates and spoon the rich sauce and softened vegetables over the top. Sprinkle with lemon zest and chopped parsley. For a bright pop of flavor, add gremolata on top by mixing parsley, garlic, and lemon zest.
9. Serve
Osso buco is delicious served over creamy risotto alla Milanese, smooth polenta, or buttery mashed potatoes that soak up the wonderful sauce.
Can I Use Frozen Veal Shanks for Osso Buco?
Yes, you can! Just make sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry well to ensure proper browning during searing.
What Can I Substitute for White Wine in This Recipe?
If you prefer to skip alcohol, use extra beef or veal broth with a splash of lemon juice or white grape juice to add acidity. This keeps the rich flavor without the wine.
Can I Make Osso Buco Ahead of Time?
Definitely! Osso buco actually tastes even better the next day as the flavors develop. Cool it completely, store in an airtight container in the fridge for up to 3 days, then gently reheat on the stove.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally to warm evenly.