Traditional Osso Buco

Osso buco is a hearty Italian dish made by braising veal shanks in a rich stock with white wine and tomatoes; garnish with a zesty gremolata made with fresh parsley, lemon zest, and garlic for a memorable meal.

Prep Time Cook Time Total Time

20 mins 1 hr 30 mins 1 hr 50 mins

Servings

4

What Is Osso Buco?

Osso buco is an Italian dish of braised veal shanks, which are cross-cut from the leg bone beneath the knee and shoulder. The shank is a tougher cut of meat, so slow cooking in liquid is essential for the melt-in-your-mouth texture that osso buco is known for.

The dish, a staple of Lombard cuisine, is traditionally garnished with gremolata (a green, herbaceous sauce with lots of bright flavor).

Sear the Meat

Lightly dust the veal with flour and melt the butter in a large skillet over medium-high heat. Sear the veal shanks until they're browned on both sides. Remove the veal from the skillet and set aside.

Braise the Meat

Cook the onions and two cloves of garlic in the skillet until the onions are tender. Return the veal to the skillet, then add the carrots and wine. Simmer for about 10 minutes, then add the remaining osso buco ingredients (tomatoes, stock, and seasonings). Cover and simmer over low heat, basting often, until the meat is tender.

Garnish the Osso Buco

Mix the parsley, remaining garlic, and lemon zest in a small bowl. Drizzle over the osso buco just before serving.

What to Serve With Osso Buco

Osso buco is traditionally served over polenta, mashed potatoes, or risotto alla milanese (a risotto made with beef bone marrow, stock, and saffron).

As far as wines go, osso buco pairs perfectly with a full-bodied red such as Chianti or cabernet sauvignon.

How to Store Osso Buco

Store your leftover osso buco in an airtight container in the fridge for three to four days. Reheat gently in the microwave or in the oven.

Can You Freeze Osso Buco?

Yes, you can freeze cooked veal shanks. Wrap the cooked veal shanks tightly in aluminum foil or place them in an airtight freezer-safe container. Freeze for up to three months. Thaw overnight in the refrigerator.

Ingredients

• 2 pounds veal shanks, cut into short lengths

• ¼ cup all-purpose flour (gluten free)

• ¼ cup Butter

• 2 cloves garlic, crushed

• 1 large onion, chopped

• 1 large carrot, chopped

• ⅔ cup dry white wine

• ⅔ cup beef stock

• 1 (14.5 ounce) can diced tomatoes

• salt and pepper to taste

Gremolata:

• ½ cup chopped fresh flat leaf parsley

• 1 clove garlic, minced

• 2 teaspoons grated lemon zest

Directions

1. Gather all ingredients.

2. Dust the veal shanks lightly with flour (gluten free).

3. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm.

4. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender.

5. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.

6. Pour in the tomatoes and beef stock, and season with salt and pepper.

7. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.

8. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition Facts (per serving)

478 20g 18g 47g

Calories Fat Carbs Protein