Braised veal (Osso Buco)

Here’s a traditional Osso Buco recipe-tender braised veal shanks simmered in a rich wine and tomato sauce, finished with a fresh gremolata.

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Ingredients (Serves 4)

For the Osso Buco:

4 veal shanks (about 1 ½ inches thick, each with bone marrow)

Salt and freshly ground black pepper

½ cup all-purpose flour (for dredging)

3 tbsp olive oil

2 tbsp unsalted butter

1 large onion, finely chopped

2 carrots, diced

2 celery stalks, diced

4 garlic cloves, minced

1 cup dry white wine

1 cup beef or veal stock

1 cup canned crushed tomatoes

2 tbsp tomato paste

1 bay leaf

1 sprig fresh rosemary

2–3 sprigs fresh thyme

Zest of 1 lemon (optional, for brightness)

For the Gremolata:

2 tbsp fresh parsley, finely chopped

1 garlic clove, finely minced

Zest of 1 lemon

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Instructions

1. Prepare the Veal Shanks

Pat the veal shanks dry. Season generously with salt and pepper. Lightly dredge in flour, shaking off the excess.

2. Sear the Meat

In a heavy Dutch oven or deep skillet, heat olive oil and butter over medium-high heat. Sear the shanks on all sides until golden brown (about 3-4 minutes per side). Remove and set aside.

3. Cook the Aromatics

In the same pot, add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add garlic and cook for 1 more minute.

4. Deglaze

Pour in the white wine, scraping up browned bits from the bottom. Let the wine reduce by half.

5. Build the Sauce

Stir in crushed tomatoes, tomato paste, stock, bay leaf, rosemary, thyme, and lemon zest (if using). Season lightly with salt and pepper.

6. Braise

Return the veal shanks to the pot, making sure the liquid comes at least halfway up the meat. Bring to a simmer, cover, and cook on low heat for 1 ½ to 2 hours, or until the meat is fork-tender. (You can also braise in a 325°F / 160°C oven.)

7. Make the Gremolata

In a small bowl, mix parsley, garlic, and lemon zest.

8. Serve

Remove herbs from the sauce. Taste and adjust seasoning. Serve the osso buco over risotto alla Milanese, polenta, or mashed potatoes, sprinkling gremolata on top for freshness.

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Tip:

Osso Buco tastes even better the next day-the flavors deepen beautifully.

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If you’d like, I can also give you the traditional Risotto alla Milanese recipe that’s usually served alongside Osso Buco, so you can make the classic pairing. Would you like me to add it?  Risotto alla Milanese Here