Osso Buco, or braised veal shanks, is a traditional recipe from northern Italy suitable for every season and a wonderful dish to serve on special occasions.
The main ingredient in this dish is veal shanks. Good, simple, and tasty, Osso Buco will win over even the most demanding palates.
Try Stef and Alex’s other authentic Italian recipes, including Panzanella, Chicken Cacciatore and Bruschetta.
What I love about this recipe:
- Succulence: A special meat is used in this recipe: veal (or beef) shanks, which softens during cooking and makes everything very creamy and tasty. The result is a very tender meat dish that melts in your mouth.
- Simplicity: This Italian Osso Buco recipe is a simple recipe with intense flavors but straightforward ingredients and easy steps. Even those who are not experts in the kitchen will enjoy making this recipe.
- Flavor: The final touch is made with the gremolata (or green sauce) made of parsley, garlic, and, finally, lemon zest to give freshness to the final dish.
How to make Osso Buco:
Prep Meat: Score the meat at the edges with a sharp knife or scissors to prevent the edges of the veal shanks from curling up. Season the meat with salt and freshly ground pepper. Flour the veal shanks on both sides. Remove excess flour using your hands and set aside.
Caramelize Onions: Cut the onion into thin slices. Heat a nonstick skillet with a drizzle of oil. Cook over medium heat with salt and pepper. When they are golden brown, remove them from the pan and set aside. Deglaze the pan with ½ cup white wine and cook for about 5 minutes.
Cook Veal: In the same pan, without washing it, add the butter and let it melt. It will absorb the flavors of the onion well. Add the veal shanks after the butter sizzles. Brown them well on both sides.
Simmer: Deglaze the pan with the remaining white wine, raising the flame slightly, then let it evaporate. Add the onions and 3 spoons of hot stock. Cover the pan and let cook for 30 minutes on each side.
Make the Gremolata: Mince the parsley along with the peeled garlic. Sprinkle generously over the Osso Buco, and finally, grate the zest of a lemon over the top.
Serve hot, for the best Osso Buco.
Helpful Tips:
- To keep the meat from curling, make a few small incisions around the edge of the shanks.
- Tenderize the meat by slow simmering it and turning it often.
- Take your time; Osso Buco cooks slowly. Prepare it in the morning to eat in the evening or the day before for the next day. Serve it with gremolata right before eating.
Recipe Variations:
This easy Osso Buco recipe has no significant variations, but you can make small changes.
- Use orange instead of lemon. The important thing is that it is fresh and organic.
- Use vegetable broth for a lighter taste;
- Add peas while cooking. You only need ¾ cup of frozen peas, which you can add to enrich the dish.
- Add fennel, half, chopped, 30 minutes from the end of cooking time.
- Make a red version, adding about 14 oz of tomato pulp.
Osso Buco (Braised Veal Shanks)
Ingredients
- 1 pound Veal or Beef Shanks (400g)
- 300 ml meat stock
- 2 cloves garlic
- 1 bunch fresh chopped parsley
- lemon zest , from half of a lemon
- 1 medium onion
- ½ cup white wine
- ¼ cup all-purpose flour (50g)
- 2 tbsp butter (30g)
- salt to taste
- freshly ground black pepper to taste
Instructions
- Score the meat at the edges with a sharp knife or scissors to prevent the edges of the veal shanks from curling up.
- Season the meat with salt and freshly ground pepper.
- Flour the veal shanks on both sides. Remove excess flour using your hands and set aside.
- Cut the onion into thin slices.
- Heat a nonstick skillet with a drizzle of oil.
- Caramelize the onions; cook them over medium heat with salt and pepper. When they are golden brown, remove them from the pan and set aside. Deglaze the pan with ½ cup white wine and cook for about 5 minutes.
- In the same pan, without washing it, add the butter and let it melt. It will absorb the flavors of the onion well.
- Add the veal shanks after the butter sizzles. Brown them well on both sides
- Deglaze the pan with the remaining white wine, raising the flame slightly, and let it evaporate.
- Add the onions and 3 spoons of hot stock.
- Cover the pan and let cook for 30 minutes on each side.
- Make the gremolata: mince the parsley along with the peeled garlic. Sprinkle generously over the Osso Buco, and finally, grate the zest of a lemon over the top.
- Serve very hot.
Notes
- Use orange instead of lemon. The important thing is that it is fresh and organic;
- Use vegetable broth for a lighter taste;
- Add peas while cooking. You only need ¾ cup of frozen peas, which you can add to enrich the dish.
- Add fennel, half, chopped, 30 minutes from the end of cooking time.
- Make a red version, adding about 14 oz of tomato pulp.
