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ItalianMainDairy-Free
Osso Buco
Braised veal shanks fall apart at the touch of a fork in this showstopping Italian classic, enriched with tomato and aromatic vegetables that meld into a silky sauce. The marrow-filled bones release deep, savory flavor as they braise low and slow, creating comfort food that tastes like a special occasion. Save this for when you want to impress dinner guests or celebrate something worth savoring.
Jump to recipeIngredients
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Instructions
- 1
Preheat the oven to 325°F.
- 2
Add the flour to a bowl or plate and season well with about 1 tbsp salt and 1/2 tsp pepper.
- 3
Dredge the veal shanks on all sides in the seasoned flour and set aside.
- 4
Heat the olive oil in a Dutch oven over medium-high heat until it begins to smoke lightly.
- 5
Add the veal shanks, reduce heat to medium, and sear until golden brown on all sides, about 4-6 minutes per side.
- 6
Remove the veal shanks and add the onions, carrots, celery, and garlic to the pot. Sauté for 3-4 minutes or until lightly browned.
- 7
Mix in the tomato paste and cook for 2 minutes.
- 8
Add the tomatoes and deglaze with the wine. Cook for 2 minutes.
- 9
Add the beef stock, bay leaves, parsley, thyme, salt, and pepper. Taste the liquid to ensure it's well seasoned.
- 10
Return the veal shanks to the pot, submerge them, cover, and cook in the oven for 2 to 2 1/2 hours, or until very tender and the meat easily releases from the bone.
- 11
Serve the osso buco with sauce spooned over top and finish with gremolata on the veal shanks.
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