Osso Buco Recipe
This classic veal osso buco recipe braises tender, marrow-rich veal shanks in a flavorful tomato and wine sauce, finished with a bright gremolata for a rich, elegant, and comforting dish.
Servings: 6 servings
Ingredients
- 6 veal shanks 2 inches thick
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ cup all-purpose flour
- ¼ cup butter unsalted
- 1 tablespoon olive oil
- 1½ cups yellow onion chopped
- ½ cup carrot chopped
- ½ cup celery sliced
- 2 teaspoon garlic chopped
- 3 anchovy fillets or 3 teaspoons anchovy paste
- 1 cup dry white wine
- 2 cups chicken stock
- 2 cups fresh tomato pulp or diced tomatoes
- Bouquet Garni
Instructions
Prep the Ingredients
- Chop the onion, carrot, celery, and garlic.
- Prepare the tomato pulp: halve the tomatoes, remove the seeds, and grate to collect the pulp, and discard the skins. Tip: You can use fresh tomato sauce as a shortcut.
- Assemble the bouquet garni in cheesecloth and tie with kitchen string.
- For the gremolata, finely chop parsley and lemon zest, then mince the garlic.
Prepare the Veal Shanks
- Tie each shank with kitchen string to keep its shape while cooking.
- Season all sides with salt and pepper, then dredge in flour.Tip: This light coating helps develop a rich, golden crust during browning.
Brown the Veal
- Heat butter and olive oil in a large oven-safe pan over medium heat.
- Add the shanks without crowding the pan; do not move them for 4–5 minutes to get a good sear.
- Flip to brown the other side. Remove and set aside once browned.Tip: Large shanks may require browning in batches.
Saute the Aromatics
- Lower the heat to medium and add onion, carrot, and celery to the pan. Sauté until the onion caramelizes.
- Add garlic and anchovies; cook until fragrant.Tip: Add a splash of olive oil if the pan looks dry.
Deglaze & Build the Sauce
- Pour in white wine and deglaze, scraping up browned bits. Reduce until almost evaporated.
- Add chicken stock and tomato pulp. Stir to combine.
Combine & Braise
- Nestle the veal shanks and bouquet garni into the sauce. Bring to a gentle boil.
- Cover the pan and transfer to a 325°F (160°C) oven.Tip: If your pan is too small, transfer everything to a large casserole before adding shanks.
Roast & Baste
- Braise the shanks for about 1 hour. Flip each shank, then continue cooking for another hour.
- Baste every 30 minutes with pan juices. Reduce the heat if the sauce begins to boil.
Finish the Sauce
- Remove shanks and keep warm; discard the bouquet garni.
- Purée the sauce using a food mill, hand blender, or regular blender.
- Taste and adjust salt and pepper.Tip: Puréeing the sauce gives a silky texture that clings to the meat beautifully.
Serve
- Plate the shanks with your choice of sides, spoon over the sauce, and sprinkle with gremolata.
- Serve immediately and enjoy the rich, tender flavor.