For an even richer flavor, consider adding a splash of dry white wine to the skillet after sautéing the vegetables. Let it reduce slightly before adding the tomato sauce. Gremolata, a mixture of lemon zest, parsley, and garlic, is the classic accompaniment to Osso Buco. Its bright flavors provide a delightful counterpoint to the richness of the braised veal. Osso Buco is traditionally served with risotto Milanese, but creamy polenta or mashed potatoes also make excellent pairings. If you don't have veal shanks, you can substitute beef shanks, though the cooking time may need to be adjusted slightly.
Osso Buco
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PREP TIME20 mins
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COOK TIME2 hrs 30 mins
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TOTAL TIME2 hrs 50 mins
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SERVING7 People
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VIEWS399
Experience the unparalleled tenderness of Osso Buco, where veal shanks are braised to perfection in a rich tomato and herb sauce. Though requiring patience, the active cooking time is minimal, allowing you to savor the anticipation as the flavors deepen and meld.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol83 mg
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Fiber2 g
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Protein20 g
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Saturated Fat5 g
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Sodium948 mg
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Sugar3 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Veal: In a shallow dish, combine the flour, salt, and pepper. Dredge the veal shanks in the seasoned flour, ensuring they are evenly coated. (5 minutes)
02 Step
Recipe View 15 mins Sear the Veal: In a large, heavy-bottomed skillet or Dutch oven, melt the butter with the olive oil over medium-high heat. Brown the veal shanks on all sides until a rich golden crust forms. Remove the meat from the pan and set aside. (10-15 minutes)
03 Step
Recipe View 5 mins Sauté the Vegetables: Add the chopped onion, thinly sliced carrots, chopped celery, and crushed garlic to the skillet. Cook and stir until the vegetables soften and become fragrant. (About 5 minutes)
04 Step
Recipe View 2 mins Build the Sauce: Stir in the tomato sauce, water, dried basil, dried thyme, parsley sprigs (tied with twine for easy removal), and bay leaf. Bring the mixture to a simmer.
05 Step
Recipe View 2 hrs 30 mins Braise the Osso Buco: Return the seared veal shanks to the skillet, nestling them into the sauce. Bring the sauce back to a gentle boil, then reduce the heat to the lowest setting. Cover the skillet tightly and simmer for 2 1/2 hours, or until the veal is incredibly tender and easily pulls away from the bone.
06 Step
Recipe View 5 mins Rest and Serve: Carefully remove the parsley sprigs and bay leaf before serving. Serve the Osso Buco hot, spooning the flavorful sauce over the veal. Garnish with fresh parsley, if desired.
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RECIPE REVIEWS
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Please Rate
Shayna Price
May 29, 2025The cooking time was spot-on. The veal was fall-off-the-bone tender. My family loved it!
Katherine Hahn
Dec 27, 2023A great recipe, but next time I might add a little bit of lemon zest to the sauce for brightness.
Hilbert Quigley
Nov 16, 2023I've made Osso Buco before, but this recipe is by far the best. The instructions were clear and easy to follow, and the results were restaurant-quality.
Edward Glover
Apr 27, 2023This recipe turned out amazing! The veal was so tender, and the sauce was incredibly flavorful. I added a bit of white wine as suggested, and it really enhanced the taste.