Description
A classic Italian braised veal shank dish slowly cooked with vegetables, white wine, and broth until tender, traditionally finished with aromatic gremolata.
Ingredients
- 4 veal shanks (about 1.2 kg total), tied
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 2 tbsp butter
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 1/2 cups beef or veal broth
- 1 can (14 oz) crushed tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
Instructions
- Season veal shanks with salt and pepper, then lightly dredge in flour.
- Heat olive oil and butter in a large heavy pot over medium-high heat.
- Brown veal shanks on both sides until golden; remove and set aside.
- Add onion, carrot, and celery to the pot and sauté until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Deglaze with white wine, scraping up browned bits.
- Stir in crushed tomatoes, broth, bay leaves, and thyme.
- Return veal shanks to the pot, cover, and simmer on low heat for 2–2.5 hours until very tender.
- Mix lemon zest and parsley to make gremolata.
- Serve osso buco topped with gremolata.
Notes
- Tie the veal shanks to keep them from falling apart.
- Traditionally served with risotto alla Milanese or polenta.
- Flavor improves if rested briefly before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Italian