Classic Osso Buco
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Osso Buco is a classic, traditional Italian braised veal shank dish cooked with vegetables, white wine, and broth. It is slow-cooked until the meat is incredibly tender and served with a bright, fresh gremolata over saffron risotto.
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🍳 Cooking Flow
Tie the veal shanks with twine, season with salt and pepper, dredge in flour, and sear in hot olive oil until deeply browned on both sides. → Remove the meat, lower the heat, and sauté the carrots, celery, and onions before stirring in the tomato paste and deglazing with white wine. → Add the chicken stock, crushed tomatoes, and herbs, return the meat to the pot, cover, and simmer on low for 1.5 to 2 hours until tender. → Take out the meat and reduce the sauce uncovered while preparing a fresh gremolata with chopped parsley, grated lemon zest, and garlic. → Discard the kitchen twine and serve the veal shanks over saffron risotto, topped with the reduced sauce and fresh gremolata.
Cooking Steps
Brief Cooking Order
Tie the veal shanks with twine, season with salt and pepper, dredge in flour, and sear in hot olive oil until deeply browned on both sides. → Remove the meat, lower the heat, and sauté the carrots, celery, and onions before stirring in the tomato paste and deglazing with white wine. → Add the chicken stock, crushed tomatoes, and herbs, return the meat to the pot, cover, and simmer on low for 1.5 to 2 hours until tender. → Take out the meat and reduce the sauce uncovered while preparing a fresh gremolata with chopped parsley, grated lemon zest, and garlic. → Discard the kitchen twine and serve the veal shanks over saffron risotto, topped with the reduced sauce and fresh gremolata.
Introduction
Osso Buco is a classic, traditional Italian braised veal shank dish cooked with vegetables, white wine, and broth. It is slow-cooked until the meat is incredibly tender and served with a bright, fresh gremolata over saffron risotto.
Step 1
Tie each veal shank with kitchen twine to help them hold their shape and stay attached to the bone during the long braising process.
Step 2
Heat about 1/4 cup of olive oil in a large Dutch oven over high heat.
Step 3
Season both sides of the veal shanks generously with salt and freshly cracked black pepper.
Step 4
Dredge each seasoned veal shank in all-purpose flour, shaking off any excess.
Step 5
Place the veal shanks into the hot oil in batches to avoid crowding the pan. Sear for 3-4 minutes on each side until a deep brown crust develops, then transfer them to a plate and set aside.
Ingredients List
Important Notes
Tying the veal shanks with kitchen twine is essential; otherwise, the meat will completely detach from the bone during the long braise.
Searing the meat over high heat to get a deep brown crust is critical as it caramelizes the proteins and forms the flavor base of the sauce.
White wine is highly recommended for traditional flavor, but it can be substituted with more chicken stock if you prefer an alcohol-free version.
Gremolata provides a beautiful, aromatic contrast to the rich, heavy stewed meat, cutting through the richness perfectly.
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