Classic Osso Buco is a traditional Italian dish that highlights tender veal shanks braised with vegetables, white wine, broth, and aromatic herbs.
This hearty meal brings together rich flavors and comforting textures, making it perfect for special occasions or a cozy family dinner. The secret lies in the slow cooking process. Slow cooking ensures the meat becomes fork-tender and absorbs all the delightful tastes of the ingredients. Served with a gremolata, a mixture of lemon zest, garlic, and parsley, this dish delivers a satisfying dining experience.
Whether you’re a seasoned cook or a kitchen novice, Classic Osso Buco is an easy and quick recipe that will impress anyone.
Serving and Pairing Suggestions
Classic Osso Buco deserves to be paired with side dishes that can soak up its delicious sauce. Serve it over creamy polenta or with a fresh crusty bread to really capture all the juices. For a refreshing contrast, consider serving it alongside a Spinach and Pomegranate Salad or a Mediterranean Quinoa Salad. Both offer a light and bright touch to the hearty main dish.
If you’re inspired to create the perfect meal, you could also serve it with a glass of a robust red wine. The wine accentuates the rich flavors of the Osso Buco.
Tips and Notes
- Use Fresh Ingredients: Fresh vegetables and herbs make a significant difference in flavor.
- Browning is Key: Take your time to properly brown the meat. This enhances the overall taste.
- Let it Rest: Allow the dish to sit for a few minutes after cooking. This helps the flavors meld and intensify.
- Pair with Lemon Zest: A sprinkle of lemon zest adds a lovely brightness to the final dish.
- Make Ahead: Osso Buco tastes even better the next day, so consider making it in advance.
Enjoy making Classic Osso Buco, and don’t hesitate to share your experience or any variations you try with friends and family! This dish can create memorable moments around the dining table, with everyone wanting seconds.
Classic Osso Buco
Equipment
- 1 large dutch oven or pot
- 1 large skillet
- Cheesecloth
- Kitchen twine
- Large spoon or ladle
Ingredients
- 4 veal shanks about 2 inches thick
- Salt and pepper
- All-purpose flour for dredging
- ¼ cup olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves of garlic minced
- 1 cup dry white wine
- 1 cup chicken or beef broth
- 1 14.5 oz can diced tomatoes
- 2 bay leaves
- 4 sprigs of fresh thyme
- 2 tablespoons butter
- 2 tablespoons parsley chopped
- 1 lemon zest grated
- 1 clove garlic minced
Instructions
- Preheat your oven to 350°F (180°C).
- Season the veal shanks generously with salt and pepper. Dredge the shanks in flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Brown the veal shanks on all sides, about 8 minutes total. Transfer the shanks to a plate and set aside.
- In the same skillet, add onions, carrots, celery, and garlic. Cook until the vegetables are soft and beginning to brown, about 10 minutes.
- Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Cook until the liquid is reduced by half.
- Transfer the vegetables and liquid to a large dutch oven or pot. Add the broth, diced tomatoes, bay leaves, and thyme sprigs. Bring to a simmer.
- Add the veal shanks back to the pot, making sure they are fully submerged in the liquid. Cover and transfer to the oven.
- Cook for 1 ½ to 2 hours, or until the veal is tender and falling off the bone.
- In a small bowl, combine the butter, parsley, lemon zest, and minced garlic. Mash together with a fork until well blended.
- Remove the veal shanks from the oven and take out the bay leaves and thyme sprigs. Discard.
- Serve the veal shanks on top of a bed of risotto or creamy polenta. Garnish with the gremolata on top of each shank.