Osso buco, meaning “bone with a hole” in Italian, is a beloved Milanese speciality that showcases the rich culinary heritage of Northern Italy. This braised veal shank dish is a testament to the slow-cooking traditions that create deeply flavorful, melt-in-your-mouth results.
While numerous variations exist across Italy, our recipe focuses on a classic approach, emphasising the balance of savoury, bright, and subtly sweet notes. The result is a comforting, elegant dish perfect for a special occasion or a cosy weeknight dinner.
This specific recipe distinguishes itself through its meticulous attention to detail, from the careful selection of veal shanks to the precise timing of the braising process. We’ll guide you through each step, ensuring you achieve the tender, succulent meat and rich, flavorful sauce that defines a truly exceptional osso buco.
Beyond the classic preparation, we’ll also share tips and techniques to elevate your culinary skills, addressing common challenges and offering alternative ingredients for customisation. Learning to master this classic Italian recipe unlocks a treasure trove of flavour and culinary expertise.
The flavour profile of osso buco is a symphony of savoury and aromatic elements. The veal shanks develop a rich, deeply savoury taste during the braising process. The addition of white wine, vegetable broth, and herbs like rosemary and sage creates a fragrant, herbaceous depth. A touch of orange zest and juice adds a subtle brightness that cuts through the richness.
In contrast, a final flourish of gremolata (a bright parsley, lemon zest, and garlic mixture) brings a refreshing zing that perfectly complements the tender veal.nn
Achieving perfectly tender osso buco requires patience and attention to detail. Choosing high-quality veal shanks is paramount. Slow braising allows the connective tissue to break down completely, resulting in meltingly tender meat.
Please don’t rush the process; the longer it simmers, the more flavorful and tender your osso buco will be. Proper searing before braising helps develop a beautiful crust and enhances the overall flavour profile. We’ll provide precise instructions and tips for success, enabling you to create this iconic dish with confidence.
Ingredients
- 4 veal shanks (about 1 1/2 to 2 inches thick)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup dry white wine
- 4 cups beef broth
- 1 cup chopped tomatoes (canned or fresh)
- 2 sprigs fresh rosemary
- 4 sprigs fresh sage
- 1 orange, zested and juiced
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper to taste
- 1/2 cup chopped fresh parsley
- 1 tablespoon grated lemon zest
- 2 cloves garlic, minced
Instructions
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Sear the Veal Shanks
Season the veal shanks generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the veal shanks on all sides until nicely browned, about 2-3 minutes per side. Remove the shanks from the pot and set aside.
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Sauté the Vegetables
Add the chopped onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Stir in the tomato paste and cook for another minute.
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Deglaze the Pot and Braise the Veal
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, chopped tomatoes, rosemary, sage, orange zest, and orange juice. Bring the liquid to a simmer, then return the veal shanks to the pot. Reduce heat to low, cover, and braise for at least 2 1/2 hours, or until the veal is fork-tender. Check occasionally and add more broth if needed.
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Prepare the Gremolata and Finish the Dish
While the veal is braising, prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a small bowl. Once the veal is cooked, remove it from the pot and set aside to rest. Skim any excess fat from the braising liquid and increase the heat to medium. Simmer the sauce until it slightly thickens. Return the veal to the pot to coat it in the sauce. Serve hot, garnished with the gremolata.
Nutrition Facts
- Calories: 600-700 (per serving)
- Protein: 40-50g (per serving)
- Fat: 30-40g (per serving)
- Carbohydrates: 10-15g (per serving)
Recipe Video
Frequently Asked Questions
Look for veal shanks that are about 1 1/2 to 2 inches thick. The bone should be visible and the meat should be a light pink color with good marbling. High-quality veal will result in a more tender and flavorful dish.
Yes, you can substitute dry vermouth or even chicken broth if you prefer not to use wine. However, the white wine adds a significant depth of flavor, so it's recommended to use it if possible.
The veal should be extremely tender and easily pierced with a fork. The meat should practically fall off the bone. The sauce should have thickened to a rich, luxurious consistency.
Osso Buco is traditionally served with risotto alla Milanese (saffron risotto), polenta, or creamy mashed potatoes. The starch helps to absorb the delicious braising liquid.
Yes, Osso Buco tastes even better the next day! You can prepare it a day in advance and reheat it gently before serving. The flavors will have had time to meld and deepen.