Osso Bucco Recipe

This iconic Milanese dish, originating from Northern Italy, is a true masterpiece that celebrates slow-cooked, fork-tender meat infused with rich flavors. Osso Bucco, meaning "bone with a hole," refers to the marrow-filled bone that adds depth and richness to the dish. Prepared with succulent veal shanks, aromatic vegetables, and a delicate blend of herbs and spices, this recipe promises to transport your taste buds to the enchanting streets of Milan.

5 from 1 vote

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Dinner, Lunch, main course, Main Dishes

Cuisine Italian

Servings people

Calories 570 kcal

Equipment

Ingredients

4 Veal Shanks About 1.5 Inches Thick
1/2 cup All-Purpose Flour
Salt To Taste
Pepper To Taste
2 tbsp Olive Oil
4 tbsp Unsalted Butter
1 Onion Finely Chopped
2 Carrots Finely Chopped
2 Celery Stalks Finely Chopped
4 Garlic Cloves Minced
1 cup Dry White Wine
1 can Diced Tomatoes (14 Oz)
1 cup Beef Broth Or
Veal Broth
2 sprig Fresh Thyme
2 Bay Leaves

Gremolata For Garnish (Optional):

1/4 cup Fresh Parsley Finely Chopped
1 Lemon Zest
2 Garlic Cloves Minced

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Instructions

Preheat the oven to 325°F (163°C).
In a mixing bowl, combine the flour, salt, and pepper. Dredge the veal shanks in the seasoned flour, shaking off any excess.
Heat the olive oil and butter in a Dutch oven or deep skillet over medium heat. Add the veal shanks and brown them on all sides, approximately 4-5 minutes per side. Remove the shanks from the pot and set them aside.
In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for a minute or two.
Stir in the diced tomatoes and beef or veal broth. Add the fresh thyme sprigs and bay leaves. Return the browned veal shanks to the pot, nestling them into the sauce.
Cover the pot with a lid and transfer it to the preheated oven. Braise the Osso Bucco for 2 hours, or until the meat is tender and easily pulls away from the bone.
Prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a small bowl.
Remove the Osso Bucco from the oven and carefully transfer the veal shanks to serving plates or bowls using tongs or a slotted spoon.
Skim off any excess fat from the surface of the sauce, if desired. Taste the sauce and adjust the seasoning with salt and pepper if needed.
Spoon the flavorful sauce over the veal shanks, allowing it to generously coat the meat.
For a traditional touch, sprinkle the Osso Bucco with the prepared gremolata, adding a burst of freshness and vibrant flavors.
Serve the homemade Osso Bucco immediately, alongside your favorite accompaniments such as creamy polenta, mashed potatoes or risotto.

Notes

Note: The nutritional facts provided are approximate and may vary depending on specific brands and variations of ingredients used.

Pairs good with: Polenta Recipe

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Butternut Squash and Sage Risotto Recipe

Nutrition

Serving: 1vealCalories: 570kcalCarbohydrates: 16gProtein: 45gFat: 35gCholesterol: 180mgSodium: 460mgFiber: 3gSugar: 5g

Keyword Osso Bucco, Veal Shanks

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