Osso Buco

Indulge in the rich, melt-in-your-mouth flavors of Osso Buco, a classic Italian braised veal shank dish that defines comfort food with elegance. This recipe features tender, fall-off-the-bone veal shanks slow-cooked in a savory medley of white wine, crushed tomatoes, beef broth, and aromatic herbs like thyme and bay leaf. The deeply flavorful sauce is enhanced by a fragrant soffritto of onions, carrots, and celery, while a bright gremolata of parsley and lemon zest provides the perfect finishing touch. Ideal for special occasions or a cozy dinner, this Osso Buco pairs beautifully with creamy risotto or buttery polenta. With its hearty ingredients and slow braising technique, this dish promises a taste of Italian tradition in every bite. Perfect for lovers of rustic, slow-cooked meals and those seeking authentic Italian recipes!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

Ingredients

• 4 pieces Veal shanks
• 0.5 cup All-purpose flour
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Butter
• 1 large Yellow onion
• 2 medium Carrot
• 2 medium Celery stalks
• 3 Garlic cloves
• 1 cup Dry white wine
• 14 ounces Canned crushed tomatoes
• 2 cups Beef broth
• 2 Bay leaves
• 1 teaspoon Fresh thyme
• 2 tablespoons Parsley
• 1 teaspoon Lemon zest

Directions

Step 1

Pat the veal shanks dry with paper towels. Season with salt and black pepper. Dredge each shank lightly in flour, shaking off the excess.

Step 2

In a large, heavy-bottomed Dutch oven, heat olive oil and butter over medium-high heat. Brown the veal shanks on all sides until a deep golden brown, about 10 minutes. Remove the shanks to a plate and set aside.

Step 3

Add the chopped onion, carrot, and celery to the pot, sautéing until the vegetables are soft and beginning to caramelize, about 8-10 minutes.

Step 4

Add the minced garlic and cook for an additional minute until fragrant.

Step 5

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer until it has reduced by about half.

Step 6

Stir in the crushed tomatoes, beef broth, bay leaves, and thyme. Return the veal shanks to the pot, nestling them into the sauce so they are covered by the liquid.

Step 7

Bring the mixture to a gentle simmer. Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Cook for about 2 to 2 1/2 hours, or until the veal is tender and easily pulls away from the bone.

Step 8

Remove the pot from the oven and discard the bay leaves. Taste the sauce and adjust seasoning with salt and pepper, if necessary.

Step 9

For the gremolata topping, mix the chopped parsley with the lemon zest.

Step 10

Serve the osso buco hot, sprinkled with the gremolata. It pairs perfectly with risotto or polenta.

Nutrition Facts

Serving size	2224 grams (2224.0g)

Amount per serving	% Daily Value*
Calories	2304

Total Fat 116.80g	150%
Saturated Fat 38.70g	194%
Polyunsaturated Fat 4.70g
Cholesterol 660mg	220%
Sodium 5381mg	234%
Total Carbohydrate 108.30g	39%
Dietary Fiber 17.50g	63%
Total Sugars 31.20g
Protein 170.10g	340%

Vitamin D 5IU	23%
Calcium 373mg	29%
Iron 18mg	99%
Potassium 4566mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 31.4%

Carbs: 20.0%