billyparisi.com
Osso Buco Recipe
This Osso Buco recipe features slow-braised veal shanks simmered with vegetables, tomatoes, wine, and rich stock, creating a fall-off-the-bone tender dish. Being Sicilian, Italian food has always been second nature in my home. I’ve been cooking this osso buco for years, and to this day, it’s still one of my all-time favorites.
Prep
20 min
Cook
2h 30m
Total
2h 20m
Serves
4
Instructions
- 01
Preheat the oven to 325°.
- 02
Add the flour to a bowl or a plate and season it very well with salt and pepper, about 1 tablespoon of salt and 1/2 teaspoon of pepper.
- 03
Dredge the veal shanks on all sides in the flour and set them aside.
- 04
Next, heat the olive oil in a Dutch oven over medium-high heat and heat until it begins to smoke lightly.
- 05
Add the veal shanks, turn the heat down to medium, and sear them until they are golden brown on all sides, about 4 to 6 minutes per side.
- 06
Remove the veal shanks and add the onions, carrots, celery, and garlic to the pot and sauté for 3 to 4 minutes or until lightly browned.
- 07
Mix in the tomato paste and cook for two minutes.
- 08
Add the tomatoes and deglaze with the wine. Cook for 2 minutes.
- 09
Place in the beef stock, bay leaves, parsley, thyme, salt, and pepper. Be sure to try the liquid to make sure it's well seasoned.
- 10
Add the veal shanks back into the pot, submerge them, place a cover over the pot, and cook in the oven for 2 to 2 ½ hours in the oven at 325°. or until they are very tender and easily remove from the bone.
- 11
Serve the Osso Buco and some of the sauce over top, and add the gremolata to the top of the veal shanks. We used to serve all the vegetables in the braising liquid underneath the osso buco at a restaurant I worked at.
Nutrition
per serving · 1 serving
- Calories
- 435
- Protein
- 27g
- Carbs
- 43g
- Fat
- 8g
- Fiber
- 4g
- Sugar
- 8g
- Sat. fat
- 2g
- Sodium
- 637mg
- Cholesterol
- 64mg
Variations & swaps
Ingredients and Substitutions
- Meat – I usually make this with veal shanks, as they’re the traditional cut for Osso Buco. But if I can’t find them, I go for beef shanks instead.
- Olive oil is best to use for this recipe. Feel free to substitute with avocado oil.
- Flour – You will need some all-purpose flour to coat the veal shanks in before searing them.
- Vegetables – I used a combination of onions, carrots, celery, and garlic. You can use white, yellow, sweet, or red onions. These are your standard vegetables when braising any piece of meat.
- Tomato paste and fresh tomatoes in the braising liquid. You can substitute the fresh tomatoes for canned tomatoes.
- Wine – You can use a dry white wine, such as Pinot Grigio or Chardonnay, or a dry red wine, like I did, such as Sangiovese or Barolo.
- Beef stock is best to use in this recipe. You can also substitute with Brodo.
- Herbs – I added bay leaves, fresh parsley, and thyme to the braising liquid. You can also use dried parsley and thyme.
- Gremolata is the traditional garnish used in osso buco. It’s a combination of lemon zest and finely minced flat-leaf Italian parsley.
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