Authentic Osso Buco

Name: Authentic Osso Buco
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 people
Ingredients: 4 veal shanks; Kosher salt and freshly ground black pepper; ¼ cup olive oil; 1 medium red onion; 2 garlic cloves; 1 cup dry white wine; 1 carrot; 1 celery rib; 1 ½ cups San Marzano canned tomatoes; 1 cup chicken; 2 teaspoon fresh oregano; 2 teaspoon fresh thyme; 2 tablespoon fresh flat-leaf parsley; 2 garlic cloves; Zest of 1 lemon; Zest of 1 orange

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings
4 people
Calories
312 kcal
Course
Main Course
Cuisine
Italian

Authentic Osso Buco

Kaitlin Leblanc

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This Authentic Osso Buco is sublime. It's the classic low and slow technique that produces the most tender and flavorful veal. The sauce is incredible. It's topped with gremolata, which gives an added burst of flavor and color. Amazing!

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Ingredients

Servings

4 veal shanks about 1 ½ inches thick, each
Kosher salt and freshly ground black pepper
¼ cup olive oil
1 medium red onion diced
2 garlic cloves minced
1 cup dry white wine such as Pinot Grigio
1 carrot peeled and diced
1 celery rib diced
1 ½ cups San Marzano canned tomatoes crushed with your hands
1 cup chicken or veal stock
2 teaspoon fresh oregano chopped
2 teaspoon fresh thyme chopped

FOR THE GREMOLATA

2 tablespoon fresh flat-leaf parsley finely chopped
2 garlic cloves minced
Zest of 1 lemon
Zest of 1 orange

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Instructions

Pre-heat the oven to 375 F.
Season the veal shanks all over with 1 teaspoon salt and ½ teaspoon pepper.
In a large skillet over medium-high heat, warm the olive oil.
Add the veal shanks and cook until browned on all sides, about 10 minutes. Remove from the pan and set aside.
Add the onion and garlic to the pan and saute over medium-high heat until they start to turn tender, about 3 minutes.
Pour in the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
Stir in the carrot, celery, tomatoes, stock, oregano, and thyme and bring to a boil.
Transfer the veal shanks to a large Dutch oven.
Pour in the vegetable mixture .
Cover and cook until the veal is fork-tender, about 1 hours and 45 minutes.
Shortly before the veal is done, mix the gremolata ingredients together in a small bowl.
When the shanks are done, divide them among warmed plates, spooning the cooking liquid and vegetables over the veal.
Garnish with the gremolata. Serve at once.