How To Make Osso Buco

Ingredients

• 4 pieces Veal Shanks (about 1.5‑2 lb each, cross‑cut to expose marrow)
• 1/4 cup All-Purpose Flour (for dusting the shanks)
• 2 tablespoons Unsalted Butter (for searing)
• 2 tablespoons Olive Oil (for sautéing aromatics)
• 1 large Yellow Onion (peeled and diced)
• 3 pieces Garlic Cloves (minced)
• 1 medium Carrot (peeled and diced)
• 2 cups Tomatoes (diced, fresh or canned crushed)
• 1 cup Dry White Wine (preferably a dry Italian white)
• 2 cups Beef Stock (low‑sodium)
• 1/4 cup Fresh Parsley (finely chopped for gremolata)
• 1 whole Lemon (zested for gremolata, wash thoroughly)
• to taste Salt
• to taste Black Pepper

Instructions

1. Dry and Flour the Shanks

   Pat the veal shanks dry with paper towels, then lightly dust each piece with the flour, shaking off excess.

   Time: PT5M

2. Sear the Shanks

   Heat the butter and olive oil in the Dutch oven over medium‑high heat. Add the shanks and brown on all sides, about 2‑3 minutes per side, until a deep caramel color develops. Remove and set aside.

   Time: PT5M

   Temperature: medium‑high

3. Sauté Aromatics

   In the same pot, add the diced onion and minced garlic. Cook, stirring occasionally, until the onion is translucent and soft, about 4‑5 minutes.

   Time: PT5M

   Temperature: medium

4. Add Carrot, Tomatoes and Deglaze

   Stir in the diced carrot and tomatoes. Cook for 2 minutes, then pour in the white wine, stirring to loosen any remaining fond. Let the wine reduce by half, about 2‑3 minutes.

   Time: PT5M

   Temperature: medium

5. Introduce Stock and Return Shanks

   Add the beef stock, season with salt and pepper, and return the seared shanks to the pot. Bring the liquid to a gentle simmer.

   Time: PT5M

   Temperature: medium

6. Braise the Shanks

   Reduce the heat to low, cover the pot, and let the shanks simmer gently for 1 hour 30 minutes, basting the meat with the sauce every 20 minutes.

   Time: PT1H30M

   Temperature: low simmer

7. Prepare Gremolata

   While the shanks are braising, mince the remaining garlic, finely chop the parsley, and zest the lemon. Combine all three in a small bowl to form the gremolata.

   Time: PT5M

8. Finish and Serve

   When the meat is fork‑tender and the marrow is soft, remove the shanks. Spoon some sauce over each piece, sprinkle generously with gremolata, and serve with creamy risotto or crusty bread.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

12 g

Fat

28 g

Fiber

2 g