5 from 184 votes
Osso Buco
Osso Buco features braised beef or veal shanks cooked slowly with vegetables, wine, broth, and tomato paste until fork-tender. The dish develops rich, deep flavors from the combined use of pancetta, aromatic vegetables, and herbs simmered in a savory broth. Adding gremolata—lemon zest, garlic, and parsley—brightens the robust stew, making it a satisfying main course. This recipe showcases a classic, hearty preparation ideal for pairing with creamy polenta or saffron risotto.
Prep Time
15 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 55 mins
Servings:
4
Calories:
355 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 4 beef shank about 1/2 pound each, or veal shank
- 1/2 cup flour for dredging
- 1 tablespoon neutral cooking oil I use avocado, generic cooking oil
- 1 tablespoon butter
- 1/4 pound pancetta diced, can substitute thick cut bacon
- 1 yellow onion finely diced, medium
- 1 carrot , diced
- 1 celery diced, rib
- 2 cloves garlic , minced
- 1 cup white wine e.g. pinot grigio, sauvignon blanc, chardonnay, dry
- 2 cups chicken broth we use and recommend Aneto), can also used veal stock if you have access to it. Beef broth can also be used though chicken broth tastes more "elegant", quality
- 1 1/2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon thyme dried leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- Gremolata (optional):
- lemon zest of one
- 3 tablespoons parsley finely minced
- 4 cloves garlic , minced
Instructions
- Pat the shanks dry with a paper towel and lightly dredge in flour, shaking off the excess. Heat the oil and butter in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate. Set aside.If making the gremolata, combine the ingredients in a small bowl, cover and refrigerate until ready to use.
- Add the pancetta or bacon and cook until browned, then add the onions and cook for 5-7 minutes until soft and translucent. Add the carrots, celery, and garlic and cook another 3-4 minutes until softened. Add the wine and boil until reduced by half. Add the broth, seasonings, and tomato paste.Return the browned shanks to the pot, bring to a boil, reduce the heat to a very low simmer, cover and simmer for 1 1/2 to 2 hours or until the meat is fork tender. Add salt and pepper to taste. Remove and discard the bay leaf.
- Serve with creamy polenta or saffron risotto and, if using, sprinkle with gremolata. (See blog post for other serving recommendations.)
Cup of Yum
Nutrition Information
Serving
1shank
Calories
355kcal
(18%)
Carbohydrates
10g
(3%)
Protein
29g
(58%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Cholesterol
58mg
(19%)
Sodium
933mg
(39%)
Potassium
766mg
(16%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2920IU
(58%)
Vitamin C
10mg
(11%)
Calcium
62mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 355
% Daily Value*
| Serving | 1shank | |
| Calories | 355kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 58mg | 19% |
| Sodium | 933mg | 39% |
| Potassium | 766mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2920IU | 58% |
| Vitamin C | 10mg | 11% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.