Veal Osso Buco: A Tasty Traditional Dish

Veal Osso Buco: A Tasty Traditional Dish

By[email protected]

Veal Osso Buco (Osso Buco de Veau)

Prep Time: 30 minutes | Cook Time: 2 hours | Total Time: 2 hours 30 minutes | Servings: 4

Ingredients

  • 4 veal shanks, about 1.5 kg (3.3 lbs) total
  • Salt and pepper, to taste
  • 1/2 cup (60g) all-purpose flour
  • 4 tablespoons (60ml) olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 cup (240ml) dry white wine
  • 1 can (400g) diced tomatoes
  • 2 cups (480ml) beef or veal stock
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • Zest of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil

For the Gremolata (optional):

  • 1/4 cup chopped fresh parsley
  • 1 clove garlic, minced
  • Zest of 1 lemon

Instructions

Prepare the Veal Shanks:

  1. Preheat the oven to 325°F (165°C).
  2. Season the veal shanks with salt and pepper, then lightly coat them in flour, shaking off any excess.

Brown the Veal Shanks:

  1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
  2. Add the veal shanks and brown them on all sides, about 5-7 minutes per side. Remove the shanks from the pot and set them aside.

Sauté the Vegetables:

  1. In the same pot, add the chopped onion, carrots, and celery.

Cook, stirring occasionally, until the vegetables soften, about 5–7 minutes. Then, add the minced garlic and cook for another 1–2 minutes until fragrant.

  1. Deglaze the Pot:
  1. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to deglaze, releasing any browned bits.
  2. Cook until the wine has reduced by about half, about 3-5 minutes.

Assemble the Osso Buco:

  1. Return the veal shanks to the pot. Add the diced tomatoes, beef or veal stock, bay leaves, thyme, rosemary, lemon zest, parsley, and basil.
  2. Stir to combine and bring the mixture to a simmer.

Braise the Veal Shanks:

  1. Cover the pot with a lid and transfer it to the preheated oven.
  2. Braise the veal shanks for about 2 hours, or until the meat is tender and falling off the bone.

Prepare the Gremolata (optional):

  1. While the veal is braising, prepare the gremolata by combining the chopped parsley, minced garlic, and lemon zest in a small bowl. Mix well and set aside.

Serve:

  1. Remove the pot from the oven. Carefully transfer the veal shanks to a serving platter.
  2. Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids.
  3. Bring the braising liquid to a simmer over medium heat and reduce it slightly to thicken, if desired.
  4. Spoon the braising liquid over the veal shanks. Sprinkle the gremolata over the top, if using.
  5. Serve the veal osso buco hot with a side of creamy polenta, risotto, or mashed potatoes.

Tips:

  • You can prepare the osso buco a day ahead and reheat it gently in the oven before serving.
  • For a richer flavor, you can add a splash of heavy cream to the braising liquid before reducing it.
  • The gremolata adds a bright, fresh flavor to the dish, but it is optional.

Enjoy your delicious and traditional Veal Osso Buco! This recipe is perfect for a special occasion or a cozy dinner at home.

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