How to Make OSSO BUCO like an Italian

Ingredients

• 1.5 kg Veal Shank (Osso Buco) (cut into 4 thick pieces, bone marrow intact)
• 0.5 medium Onion (peeled and diced)
• 1 medium Carrot (peeled and diced)
• 1 large Celery Stalk (diced)
• 120 ml White Wine (dry, such as Pinot Grigio)
• 15 g Tomato Paste (about 1 tablespoon)
• 400 g Canned Peeled Tomatoes (crushed by hand)
• 1000 ml Beef Broth (hot)
• 30 g All-Purpose Flour (for dredging the meat)
• 30 g Unsalted Butter (cut into cubes)
• 45 ml Extra Virgin Olive Oil (divided use)
• to taste Salt
• to taste Black Pepper
• 30 g Fresh Parsley (leaves only, roughly chopped)
• 1 Lemon (zest only, avoid white pith)
• 150 g Corn Flour (Polenta) (coarse cornmeal works too)
• 1000 ml Water (for cooking polenta)

Instructions

1. Prepare the Veal

   Using a sharp knife or kitchen scissors, make 4–5 shallow incisions on each side of the veal shank to prevent it from curling while cooking.

   Time: PT5M

2. Make the Sofrito

   Dice the half onion, carrot, and celery stick into uniform small pieces.

   Time: PT5M

3. Crush the Tomatoes

   Hand‑crush the canned peeled tomatoes in a bowl; no blender needed for a rustic texture.

   Time: PT5M

4. Sauté the Sofrito

   In the Dutch oven, melt butter and add 2 Tbsp olive oil over medium‑low heat. Add the diced onion, carrot, and celery, stirring for about 10 minutes until softened but not browned.

   Time: PT10M

   Temperature: Medium‑low

5. Dredge and Brown the Meat

   Pat the veal shanks dry, season lightly with salt and pepper, then coat each piece in the 30 g flour. Add the meat to the pot and sear on each side for about 5 minutes until a deep golden crust forms.

   Time: PT7M

   Temperature: Medium

6. Deglaze with Wine

   Remove the meat temporarily, pour in the 120 ml white wine, and stir, scraping up the browned bits. Let the wine reduce for about 5 minutes until mostly evaporated.

   Time: PT5M

   Temperature: Medium

7. Build the Sauce

   Stir in the tomato paste, cooking for 2 minutes, then add the hand‑crushed tomatoes. Season with a pinch of salt and pepper.

   Time: PT2M

   Temperature: Medium

8. Combine Meat and Broth

   Return the seared veal shanks to the pot, sprinkle a little extra salt on top, then pour in the hot beef broth. Bring to a gentle simmer.

   Time: PT2M

   Temperature: Medium

9. Slow Braise

   Cover the Dutch oven with a lid and simmer on low heat for 1 hour 30 minutes, turning the shanks and stirring gently every 30 minutes to prevent sticking.

   Time: PT1H30M

   Temperature: Low

10. Reduce the Sauce

    After the meat is fork‑tender, uncover and continue to simmer for another 30 minutes until the sauce thickens to a velvety consistency.

    Time: PT30M

    Temperature: Medium‑low

11. Prepare Gremolata

    In a blender, combine the parsley leaves, lemon zest (avoid white pith), and 4 Tbsp extra virgin olive oil. Pulse just enough to coat the herbs without turning them into a puree.

    Time: PT10M

12. Cook Polenta (Penta)

    In a separate saucepan, bring 1 L water to a boil, add a pinch of salt, then whisk in the 150 g corn flour slowly to avoid lumps. Reduce heat to low and cook, stirring constantly, for about 20 minutes until creamy. Finish with a drizzle of olive oil and optional butter.

    Time: PT20M

    Temperature: Medium

13. Plate and Serve

    Spoon a generous portion of polenta onto each plate, place a braised veal shank on top, drizzle with the reduced sauce, and finish with a spoonful of fresh gremolata. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g