Osso Buco

Name: Osso Buco
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: Serves 5
Cuisine: italian
Ingredients: 5 thick veal osso bucco ((300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1)); Salt and pepper; Kitchen string ((optional)); 2 tbsp olive oil; 1 small onion (, finely chopped); 3 garlic cloves (, minced); 1 small carrot (, finely chopped); 1 celery stick (, finely chopped); 800 g / 28 oz can crushed tomato; 1 cup / 250 ml dry white wine ((not sweet, not fruity), or chicken broth); 1 cup / 250 ml chicken broth; 1 chicken bouillon cube ((optional, or use beef)); 2 tbsp tomato paste; 3 sprigs thyme or 1 1/2 tsp dried thyme; 2 bay leaves; 1 cup parsley leaves (flat or curly), lightly packed; 2 – 3 tsp lemon zest (, finely grated); 1 garlic clove (, minced); Risotto Milanese ((saffron risotto, recipe in notes), mashed potato or pasta)

4.95 (9)

⏱ 105 mins 🍽 Serves 5 🌶 italian 🏷 Main course

This classic Italian main features veal shanks cooked until incredibly tender in a savoury tomato and wine sauce. The dish is traditionally accompanied by saffron risotto, but also pairs wonderfully with mashed potato or polenta. A fresh gremolata garnish provides a bright contrast to the rich, slow-cooked flavours. The recipe serves five and requires just over an hour and a half of cooking time.

Ingredients

5 thick veal osso bucco ((300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1))
Salt and pepper
Kitchen string ((optional))
2 tbsp olive oil
1 small onion (, finely chopped)
3 garlic cloves (, minced)
1 small carrot (, finely chopped)
1 celery stick (, finely chopped)
800 g / 28 oz can crushed tomato
1 cup / 250 ml dry white wine ((not sweet, not fruity), or chicken broth)
1 cup / 250 ml chicken broth
1 chicken bouillon cube ((optional, or use beef))
2 tbsp tomato paste
3 sprigs thyme or 1 1/2 tsp dried thyme
2 bay leaves
1 cup parsley leaves (flat or curly), lightly packed
2 – 3 tsp lemon zest (, finely grated)
1 garlic clove (, minced)
Risotto Milanese ((saffron risotto, recipe in notes), mashed potato or pasta)

Method

Season the veal shanks very well on both sides with salt and pepper.
Warm the olive oil in a large, heavy pot. Brown the veal thoroughly on both sides over high heat, then transfer it to a plate and reduce the heat.
Add a little more oil to the pot if needed. Cook the minced garlic and chopped onion for 1 minute, then stir in the carrot and celery. Allow these to cook on low heat for 8 minutes until softened.
For presentation, you can optionally tie kitchen string around each piece of veal to help it hold its shape during cooking.
Pour in the crushed tomato, white wine, chicken broth, crumbled bouillon cube, tomato paste, thyme, and bay leaves. Stir to combine, then place the veal back into the pot and cover with a lid.
Let the liquid simmer gently. Cook the veal until it becomes fork-tender, checking after 1.5 hours and then every 15 minutes thereafter.
Lift the veal out with a slotted spoon and keep it warm. Boil the sauce on medium heat for 5 to 15 minutes to thicken it, then season with salt and pepper to taste.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

Cuisineitalian