Authentic Osso Buco

A white plate with the dish Osso Buco on it next to a glass of red wine

Course: Entree

Cuisine: Italian

Prep Time: 15

Cook Time: 2 30

Total Time: 2 45

Servings: people

Calories: 477kcal

Author: Kris Longwell

This Authentic Osso Buco is sublime. It's the classic low and slow technique that produces the most tender and flavorful veal. The sauce is incredible. It's topped with gremolata, which gives an added burst of flavor and color. Amazing!

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Ingredients

4 veal shanks about 1½ inches thick, each
Kosher salt and freshly ground black pepper
¼ cup olive oil
1 medium red onion diced
2 garlic cloves minced
1 cup dry white wine such as Pinot Grigio
1 carrot peeled and diced
1 celery rib diced
1½ cups San Marzano canned tomatoes crushed with your hands
1 cup chicken or veal stock
2 teaspoon fresh oregano chopped
2 teaspoon fresh thyme chopped

For the Gremolata

2 tablespoon fresh flat-leaf parsley finely chopped
2 garlic cloves minced
Zest of 1 lemon
Zest of 1 orange

Instructions

Preheat the oven to 375°F.
Season the veal shanks all over with 1 teaspoon salt and ½ teaspoon pepper.
4 veal shanks, Kosher salt and freshly ground black pepper
In a large skillet over medium-high heat, warm the olive oil.
¼ cup olive oil
Add the veal shanks and cook until browned on all sides, about 10 minutes. Remove from the pan and set aside.
Add the onion and garlic to the pan and saute over medium-high heat until they start to turn tender, about 3 minutes.
1 medium red onion, 2 garlic cloves
Pour in the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
1 cup dry white wine
Stir in the carrot, celery, tomatoes, stock, oregano, and thyme, and bring to a boil.
1 carrot, 1 celery rib, 1½ cups San Marzano canned tomatoes, 1 cup chicken, 2 teaspoon fresh oregano, 2 teaspoon fresh thyme
Transfer the veal shanks to a large Dutch oven.
Pour in the vegetable mixture.
Cover and cook until the veal is fork-tender, about 1 hour and 45 minutes.
Shortly before the veal is done, mix the gremolata ingredients together in a small bowl.
2 tablespoon fresh flat-leaf parsley, 2 garlic cloves, Zest of 1 lemon, Zest of 1 orange
When the shanks are done, divide them among warmed plates, spooning the cooking liquid and vegetables over the veal.
Garnish with the gremolata. Serve at once.

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