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Osso buco is a classic Italian dish made with veal shanks. The name means "bone with a hole" in Italian, referring to the marrow inside. This dish comes from Lombardy, a region in northern Italy. It has been a part of Italian cuisine for many years.

Osso Buco

Discover the delicious world of Osso Buco, a flavorful Italian classic that's perfect for any gathering! This hearty dish made with tender veal shanks is rich in history and flavor. Our blog post guides you step-by-step through the cooking process, shares key ingredients, and offers delicious pairing suggestions like creamy polenta and risotto. Ready to impress your guests? Click through to explore the full recipe and elevate your dinner experience with Osso Buco!
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Ingredients
  

4 veal shanks (about 2 inches thick, with marrow)

Salt and black pepper, to taste

1/4 cup all-purpose flour, for dusting

3 tablespoons olive oil

1 onion, finely chopped

2 carrots, finely chopped

1 celery stalk, finely chopped

3 garlic cloves, minced

1 can (14 oz) diced tomatoes, drained

2 cups beef broth

1 tablespoon fresh thyme leaves

1 bay leaf

Zest of 1 lemon

1 tablespoon fresh parsley, chopped

1 tablespoon fresh oregano, chopped

1 tablespoon lemon juice

Instructions
 

Preheat your oven to 350°F (175°C).

    Season the veal shanks with salt and pepper, then dust them lightly with flour, tapping off excess.

      In a large Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and sear until golden brown on all sides (about 4-5 minutes per side). Remove and set aside.

        In the same pot, add the chopped onion, carrots, and celery. Sauté until softened (about 5-7 minutes). Stir in the minced garlic and cook for an additional minute.

          Add the drained diced tomatoes, beef broth, thyme, and bay leaf. Stir to combine.

            Return the seared veal shanks to the pot, ensuring they are submerged in the liquid. Cover with a lid or foil and place in the preheated oven.

              Braise for about 2 hours or until the meat is tender and easily falls off the bone.

                Meanwhile, prepare the gremolata by mixing together the lemon zest, parsley, oregano, and lemon juice in a small bowl. Set aside.

                  Once the osso buco is done, remove it from the oven and let it rest for 10 minutes before serving.

                    Serve the osso buco hot, spooning some of the braising liquid over the top, and sprinkle with the fresh gremolata for a zesty finish.

                      20 minutes prep time | 2 hours total time | Serves 4

                        - Presentation Tips: Serve the osso buco on a rustic platter with a side of creamy polenta or risotto, garnished with additional gremolata for an appealing contrast of colors.