Osso Buco is a delicious Italian dish of braised veal shanks that are falling off the bone because they are so moist. It uses white wine, aromatic vegetables, and tomatoes to braise at a low temperature in the oven until the meat is super tender.
Key Steps to Making Osso Buco:
- Heavily season and sear the meat prior to cooking, this helps with flavor!
- Use white wine instead of red. Most red meat we use red wine with, but veal is more tender of a meat and lighter than beef, so you will want to use white wine so it will not be overpowered.
- Cook at a low temperature – this breaks down all the collagen and geletan that makes a shank a tough cut of meat, turning it tender and edible.
- Cook it until it is fork tender – if you pull it too early, it will be too tough to eat and not as enjoyable.
If you have trouble finding veal shanks, you can order them online. You can also replace them with beef shanks for a different flavor, but still an incredibly tasty dish!
This recipe originated from my book, The Basics of Cooking, where there is a full in depth step by step tutorial on how to make it. If you want to check out that video and other amazing recipes, buy the book here!
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SERVINGS: 4
- PREP TIME: 10 Mins
- ACTIVE TIME: 2 Hrs Mins
- TOTAL TIME: 2 Hr 10 min
Ingredients:
- 4 veal shanks or beef shanks
- salt and pepper
- avocado oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 4 garlic, minced
- 2 tbsp tomato paste
- 2 cups dry white wine
- 1 cup canned diced tomatoes
- 1-2 cups veal stock / beef stock
- 3 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- minced parsley for garnish
Preparation:
STEP 1.
Preheat the oven to 325*F. Salt and pepper the veal shanks on all side. In a dutch oven over medium high heat, add avocado oil and sear the veal shanks on both sides and set aside.
STEP 2.
Saute the onion, celery, and carrot until translucent, salting as you go– about 5-7 minutes. Add minced garlic and saute another 2 minutes. Add tomato paste all over and cook for 3-4 minutes. Deglaze with white wine and reduce for 2 minutes.
STEP 3.
Add veal back to the pot. Then add diced tomatoes and enough veal / beef stock to come halfway up the veal. Add thyme, rosemary, and bay leaf. Bring to a simmer and top with a lid. Transfer to the oven and braise for 45 minutes. After 45 minutes, flip the meat over and braise for another 45 minutes. Check for doneness by poking with a fork. If it is fork tender, remove it from the oven. If it is still tough, cook for another 30 minutes or until the meat is fork tender and nearly falling off the bone.
STEP 4.
Place the pot on the stovetop. Remove the thyme, rosemary, and bay leaves and discard them. Remove shanks and set aside. Turn the pot to medium heat and bring the sauce to a simmer. Adjust seasoning. If needed, reduce for 10-15 minutes to thicken the sauce. Add the shanks back to the pot to reheat and serve. Top with parsley.
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