Osso Buco – Braised veal shanks

Ingredients

Veal Shanks

• 4 veal shanks, about 1½ inches thick each
• Salt and freshly ground black pepper
• ½ cup all-purpose flour for dredging

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For Browning and Braising

• 3 tablespoons olive oil or vegetable oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef or veal broth (or a mix)
• 1 (14 oz / 400 g) can diced tomatoes, optional
• 1 teaspoon dried thyme or 2 sprigs fresh thyme
• 1 bay leaf

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Gremolata (Optional, for finishing)

• 2 teaspoons finely grated lemon zest
• 1 small clove garlic, minced
• 1 tablespoon fresh parsley, finely chopped

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Equipment Needed

• Heavy skillet or Dutch oven
• Wooden spoon
• Tongs
• Small bowl for dredging
• Sharp knife and cutting board

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Step 1: Prepare the Veal Shanks

1. Pat the veal shanks dry with paper towels.
2. Season generously with salt and pepper.
3. Lightly dredge each shank in flour, shaking off excess.

Flouring helps create a golden crust and thickens the braising liquid slightly.

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Step 2: Brown the Shanks

1. Heat oil and butter in a large Dutch oven over medium-high heat.
2. Add the shanks and brown on all sides, about 4–5 minutes per side.
3. Remove shanks and set aside.

Browning develops deep flavor and adds color to the sauce.

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Step 3: Prepare the Soffritto

1. In the same pot, add onion, carrot, and celery.
2. Cook for 5–7 minutes until softened.
3. Add garlic and cook for another minute.

This aromatic base enhances the richness of the braising liquid.

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Step 4: Deglaze

1. Pour in the white wine, scraping the bottom of the pot to release browned bits.
2. Let the wine reduce by about half.

Deglazing ensures no flavor is lost from the pan.

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Step 5: Braising

1. Return the shanks to the pot.
2. Add broth and tomatoes (if using), making sure shanks are about halfway submerged.
3. Add thyme and bay leaf.
4. Bring to a gentle simmer, then reduce heat to low.
5. Cover partially and cook for 1½–2 hours, turning the shanks once halfway.

The meat is done when it is tender and pulls away easily from the bone.

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Step 6: Finish the Sauce

1. Remove shanks and keep warm.
2. Simmer the braising liquid uncovered for 10–15 minutes to thicken slightly.
3. Adjust seasoning with salt and pepper.

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Step 7: Prepare Gremolata (Optional)

1. In a small bowl, combine lemon zest, garlic, and parsley.
2. Sprinkle over the finished Osso Buco just before serving.

Gremolata adds brightness and balances the richness of the braised meat.

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Step 8: Serve

• Plate the veal shanks with sauce spooned over them.
• Traditionally served with:
  • Risotto alla Milanese (saffron risotto)
  • Mashed potatoes or polenta
  • Crusty bread