Osso Buco Recipe
A classic Italian dish, osso buco features slow-cooked veal shanks braised until incredibly tender.
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Instructions
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Preheat the oven to 350 F (175 C).
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Pat veal shanks dry, then make a few vertical cuts in their outer membrane.
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Season shanks with salt.
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Heat oil in a Dutch oven over high heat; sear shanks on all sides until a brown crust develops.
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Remove browned shanks and set aside.
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Add carrots, celery, onions, and garlic to the pot; cook for 5 minutes until onions are translucent.
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Add wine and reduce by half.
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Return shanks to the pot; add tomatoes, stock, bay leaf, thyme, and peppercorns, ensuring liquid covers shanks by one-third.
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Bring liquid to a boil on the stovetop, then cover and transfer to the oven.
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Braise for 1 1/2 to 2 hours until the meat is tender.
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Remove from oven, strain cooking liquid through cheesecloth, and season with salt and pepper.
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Serve osso buco over risotto, polenta, or mashed potatoes, topped with the cooking liquid; garnish with gremolata if desired.