Osso Buco
Osso Buco is a hearty Milanese specialty of cross-cut veal shanks braised slowly in white wine, broth, and aromatics until the meat falls from the bone. It is traditionally served with Risotto alla Milanese and topped with bright, herby gremolata that cuts through the richness.
Slow-braised veal shanks in white wine and vegetables, finished with vibrant gremolata.
Nutrition per serving
Ingredients
Main
Braise
Aromatics
Finish
Instructions
Sear the Veal Shanks
Tie kitchen twine around the circumference of each shank to keep the meat attached to the bone during cooking. Season generously with salt and pepper and dredge lightly in flour, shaking off any excess. Heat olive oil in a large Dutch oven over medium-high heat and sear each shank for 4 minutes per side until deeply browned. Remove and set aside.
Build the Braising Base
Reduce heat to medium and add the diced carrot, celery, and onion to the same pot. Cook for 8 minutes until softened. Pour in the white wine and scrape up all the browned bits from the bottom. Simmer for 3 minutes until the wine reduces by half.
Braise Low and Slow
Return the veal shanks to the pot, nestling them snugly in the vegetables. Add the crushed tomatoes and enough broth to come halfway up the shanks. Bring to a gentle simmer, cover, and cook over low heat for 1 hour and 45 minutes until the meat is completely tender and pulling away from the bone.
Make Gremolata and Serve
While the shanks rest, finely chop the parsley, mince the garlic, and combine with freshly grated lemon zest. Spoon the braising liquid over each shank and scatter the gremolata generously on top just before serving so it stays bright and fresh.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.