Osso Buco Recipe

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This slowly cooked Osso Buco recipe results in saucy and tender meat. Serve it with creamy polenta and fresh gremolata on top and conquer everyone's taste buds.

Prep Time30

Cook Time2 30

Total Time3

Course: Beef, Dinner

Cuisine: Italian

Keyword: beef, Italian, veal

Servings: servings

Calories: 687kcal

Author: Tara Noland

Equipment

Ingredients

4 lb veal shanks or 4 pieces
1/3 cup all-purpose flour
2 tbsp olive oil extra virgin
2 small yellow onions thinly diced
1 carrot diced
1/3 cup celery stick diced
3 garlic cloves minced
1 tbsp tomato paste
15 oz tomato sauce
1 cup dry white wine
2 rosemary sprigs
2 bay leaves
1 cup beef broth plus extra as needed
1/2 tsp freshly ground black pepper
1 tsp sea salt
2 tbsp butter optional

Gremolata

1 cup fresh parsley
3 garlic cloves
1 lemon zested
1 lemon juiced
Salt and pepper to taste

Instructions

First, tie the osso buco pieces with kitchen twine to keep them intact. Then, coat them in flour.
Place a Dutch oven over medium heat. Add olive oil, let it heat for a minute, and sear the osso buco pieces until golden brown. Remove them from the pot.
In the same pot, add more olive oil and sauté the chopped onion, carrot, and celery. Once softened, add the minced garlic and tomato paste. Stir over heat for 2 minutes.
Pour in the white wine, tomato sauce, rosemary, bay leaf, and broth. Scrap the sides of the pot to deglaze as needed. Season with salt and pepper.
Return the osso buco to the pot. Cover and cook until the meat becomes very tender and falls apart easily approximately 2 - 2.5 hours. Once done, taste the sauce and adjust for seasonings. Optional: add some butter to the sauce to infuse flavors.
For the gremolata: Place all the ingredients in a food processor and blend until smooth. Alternatively, you can chop everything manually and then mix them together, whichever method you prefer.
When ready to serve, prepare polenta following its package directions. Serve one portion of osso buco over a bed of polenta and top it with the cooking sauce and gremolata.

Video

Notes

See the post for additional information, photos and tips.

If you are using beef shanks rather than veal shanks, you will need to cook them longer, as the beef shanks are quite a bit larger than the veal shanks.

Nutrition