Description
Savor the rich flavors of this classic Osso Buco, featuring tender veal shanks slow-cooked in a savory blend of white wine, tomatoes, and aromatic vegetables. Finished with a bright gremolata, this dish is ideal for special occasions or cozy family dinners.
Ingredients
Scale
- 4 pieces of veal shanks (about 1.5 inches thick)
- Salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour, for dusting
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or chicken stock
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped (for garnish)
- Zest of 1 lemon (for gremolata)
- 2 cloves garlic, minced (for gremolata)
- 1 tablespoon fresh parsley, chopped (for gremolata)
Instructions
- Pat the veal shanks dry with paper towels. Season both sides generously with salt and pepper. Dust each shank lightly with flour, shaking off any excess.
- In a large, heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium-high heat until hot. Add the veal shanks, searing for about 4-5 minutes on each side until browned. Remove and set aside.
- In the same pot, reduce heat to medium and add onion, carrot, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional minute. Pour in white wine, scraping the bottom to deglaze, and let simmer for 3-4 minutes.
- Return the veal shanks to the pot. Add stock, diced tomatoes, thyme, and bay leaf. Stir gently. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours until the meat is tender.
- In a small bowl, combine lemon zest, minced garlic, and chopped parsley. Mix well and set aside.
- Check the veal shanks for tenderness after 1.5 to 2 hours. If tender, remove from heat, discard bay leaf, and adjust seasoning. Serve each veal shank on a plate, spooning the sauce over the top, and garnish with gremolata and fresh parsley.
Notes
- For best results, ensure the veal shanks are well-seared to develop a rich flavor.
- The gremolata adds a fresh contrast to the rich sauce, so dont skip it!
- Prep Time: 20 minutes
- Cook Time: 120 minutes