Osso buco is the ultimate slow Sunday dish — veal shanks braised low and slow in a rich tomato sauce until the meat practically falls off the bone. The marrow in the center melts into pure luxury. It takes time, but almost all of it is hands-off, and the result is unforgettable.
Ingredients
- 4 veal shanks (osso buco cut, about 2 lbs)
- 1/2 cup all-purpose flour, for dredging
- 3 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 cups beef or veal stock
- 2 bay leaves
- 1 tbsp tomato paste
- Salt and pepper to taste
- Gremolata: lemon zest, minced garlic, and parsley, for serving
Instructions
- Brown the shanks: Tie kitchen twine around each shank, season with salt and pepper, and dredge in flour. Sear in hot olive oil until deeply browned on all sides. Remove and set aside.
- Build the base: In the same pot, sauté the onion, carrots, and celery until softened, about 8 minutes. Stir in the garlic and tomato paste; cook 1 minute.
- Deglaze: Pour in the wine and scrape up all the browned bits. Simmer 3 minutes to cook off the alcohol.
- Braise: Add the crushed tomatoes, stock, and bay leaves. Return the shanks to the pot, cover, and braise in a 325°F (160°C) oven for 2–2.5 hours, until the meat is fork-tender.
- Finish: Remove the twine, skim any excess fat, and spoon sauce over the shanks. Top with fresh gremolata and serve with crusty bread or risotto.
Pro tip: Don’t skip the gremolata — that bright hit of lemon, garlic, and parsley cuts through the richness and makes the whole dish sing. Make it fresh right before serving.
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Estimated nutrition per serving: 560 calories, 52g protein, 18g carbs, 28g fat
