Osso Buco

Total Time:
2 hr 15 min
Prep:
15 min
Cook:
2 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 dry bay leaf
  • 2 whole cloves
  • Cheesecloth
  • Kitchen twine, for bouquet garni and tying the veal shanks
  • 3 whole veal shanks (about 1 pound per shank), trimmed
  • Sea salt and freshly ground black pepper
  • All purpose flour, for dredging
  • 1/2 cup vegetable oil
  • 1 small onion, diced into 1/2-inch cubes
  • 1 small carrot, diced into 1/2-inch cubes
  • 1 stalk celery, diced into 1/2 inch cubes
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 3 cups chicken stock
  • 3 tablespoons fresh flat-leaf Italian parsley, chopped
  • 1 tablespoon lemon zest
Directions

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.

For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.

Remove and discard bouquet garni from the pot.

Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.


CATEGORIES:
View All

Pairs Well With
Sangiovese

Bright, fruity Italian red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 165
No garlic...are you INSANE? LOL. if not in the dish, you need it for the gremolata which you sprinkle on top at the end. Lemon zest, parsley and GARLIC! Bon Apetit! item not reviewed by moderator and published
lamb shanks or turkey legs is a variation that works well. item not reviewed by moderator and published
Absolutely fantastic. Easy to make and an unexpected wonderful meal! item not reviewed by moderator and published
Unfortunately, the recipe and the video are incongruent. The video shows that the wine should be added and reduced BEFORE adding the veal shanks back into the pot; however, the recipe states to "Return browned shanks to the pan and add the white wine and reduce liquid by half." Adding the veal shanks BEFORE adding the wine and reducing ruined my dish - the veal is unbelievably tough. I accept fault that I should have watched a 4.5 minute video before assuming that the recipe was correct, but it would be nice of the recipe matched the video. Please fix! item not reviewed by moderator and published
Very very good. The sauce was incredible! Do not skip the lemon peel and parsley - it adds an extra dimension to the sauce that absolutely makes this dish. I served it with the traditional side - a risotto milanese - and boy do those flavors go well together! My only gripe was with the meat itself. Although tender and pretty tasty, I found the veal shanks rather small and fatty. Next time, I might either add some veal stew meat partway through cooking, or try another type of shank that would be bigger and meatier. But as written, it's still an incredible meal, and really wasn't much effort. item not reviewed by moderator and published
I gave this four stars, because it is a solid recipe for Osso Buco. However, with the price of veal shanks, I'm afraid that a nice pot roast would have been just as tasty, and cost much less. I expected something really exquisite, but was disappointed. While it was delicious, so is a good pot roast. item not reviewed by moderator and published
Delicious! Very flavorful. My 10 year old daughter said it was the best dinner ever. I added 6 cloves of whole garlic and a pinch of red pepper flakes, but those were the only deviations from the recipe. Will definitely make again! item not reviewed by moderator and published
I followed the recipe exactly and thought the sauce was very bland. This is the first (and probably last) time I cooked veal. It is very expensive and very fatty. item not reviewed by moderator and published
This was my first time making osso buco and I was not disappointed at all! I used beef shanks and cooked it for 2 hours. I also omitted the 'ground cloves' because I wasn't too sure if it meant garlic or actual cloves .. I did however add one minced garlic to the gremolata to make up for it. Very flavoursome and hearty - the marrow is to die for! item not reviewed by moderator and published
this was absolutely the best meal I have ever cooked. Used red wine and half beef and half chicken stock and modified slightly. Used Pork shanks and cooked 2 hrs. Wow! item not reviewed by moderator and published
Honestly, what you did should not have impacted the final result. I am sure many who posted how much they liked the recipe did what you did. Perhaps you undercooked the shanks? item not reviewed by moderator and published
I considered this and allowed the shanks to cook longer than the recommended time (checking throughout the cooking process) as the meat was not tender. The final texture of the meat was tough and overcooked. I repeated this recipe this weekend following the instructions in the video; the meat was much more tender and easily fell off of the bone. It is equally possible that many who posted watched the video and made the appropriate change. I just think that the recipe should match the video. item not reviewed by moderator and published
I agree that step had nothing to do with the failure on your first attempt. item not reviewed by moderator and published
use turkey legs instead of veal shanks. it works well, cheap, healthy and tastes great. item not reviewed by moderator and published

This recipe is featured in:

Italian Cooking Basics