Osso Buco

by Gather
Prep: 30m
Cook: 2h 30m
beef
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Ingredients
Servings:6
6veal shanks, 2-inch thick
1cupall-purpose flour for dredging
1/4cupolive oil
4tbspunsalted butter
1yellow onion, diced
2carrots, diced
2celery stalks, diced
4garlic cloves, minced
2tbsptomato paste
1 1/2cupdry white wine
2cupbeef or veal stock
14ozcrushed tomatoes
2bay leaves
4fresh thyme sprigs
1tbsplemon zest
1/4cupfresh parsley, chopped
1garlic clove, minced for gremolata
Nutrition Facts

Per serving

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Instructions
  1. 1

    Brown shanks

    Preheat oven to 325°F. Season veal shanks with salt and pepper, dredge in flour. Heat oil and 2 tablespoons butter in Dutch oven over medium-high heat. Brown shanks on all sides, 4 minutes per side. Remove and set aside.

  1. 2

    Make braising base

    Add remaining butter to pot. Sauté onion, carrots, and celery until soft, 8 minutes. Add garlic and tomato paste, cook 2 minutes.

  2. 3

    Deglaze and add liquids

    Pour in wine and scrape up browned bits. Add stock, tomatoes, bay leaves, and thyme. Return shanks to pot, standing upright so marrow doesn't fall out. Liquid should come halfway up shanks.

  3. 4

    Braise

    Cover and transfer to oven. Braise 2-2.5 hours until meat is very tender and falling off bone.

  4. 5

    Make gremolata and serve

    Mix lemon zest, parsley, and minced garlic for gremolata. Remove bay leaves and thyme. Serve shanks with braising vegetables and sauce, topped with gremolata. Traditionally served with risotto alla milanese.

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Osso Buco

Created by: Gather

Prep Time: 30m
Cook Time: 2h 30m
Servings: 6

Ingredients

  • 6 veal shanks, 2-inch thick
  • 1 cup all-purpose flour for dredging
  • 1/4 cup olive oil
  • 4 tbsp unsalted butter
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 1/2 cup dry white wine
  • 2 cup beef or veal stock
  • 14 oz crushed tomatoes
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 1 tbsp lemon zest
  • 1/4 cup fresh parsley, chopped
  • 1 garlic clove, minced for gremolata

Instructions

  1. Brown shanksPreheat oven to 325°F. Season veal shanks with salt and pepper, dredge in flour. Heat oil and 2 tablespoons butter in Dutch oven over medium-high heat. Brown shanks on all sides, 4 minutes per side. Remove and set aside.
  2. Make braising baseAdd remaining butter to pot. Sauté onion, carrots, and celery until soft, 8 minutes. Add garlic and tomato paste, cook 2 minutes.
  3. Deglaze and add liquidsPour in wine and scrape up browned bits. Add stock, tomatoes, bay leaves, and thyme. Return shanks to pot, standing upright so marrow doesn't fall out. Liquid should come halfway up shanks.
  4. BraiseCover and transfer to oven. Braise 2-2.5 hours until meat is very tender and falling off bone.
  5. Make gremolata and serveMix lemon zest, parsley, and minced garlic for gremolata. Remove bay leaves and thyme. Serve shanks with braising vegetables and sauce, topped with gremolata. Traditionally served with risotto alla milanese.

Notes & Tips

Osso buco means "bone with a hole" in Italian - referring to the marrow bone. The gremolata (lemon-parsley-garlic mixture) brightens the rich braised meat. Don't forget to eat the marrow!