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A white plate of Osso Buco served on top of risotto with a silver fork on a black and white patterned countertop. A black and white striped napkin is in the image, as well as a small bowl of chopped herbs.
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5 from 3 votes

Osso Buco

Servings: 4 people
Author: Alex Snodgrass

Ingredients

  • 4 large veal shanks about 1 1/2 inches thick
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 sprig fresh rosemary
  • 2 sprigs fresh oregano
  • 8 sprigs thyme
  • Kitchen twine
  • 4 ounces diced pancetta or bacon
  • 2 tablespoons unsalted butter
  • 1 cup finely diced yellow onion
  • 1 cup finely diced carrot
  • ¾ cup finely diced celery
  • 2 tablespoons tomato paste
  • 4 garlic cloves minced
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ cups dry white wine

For the Gremolata:

  • 1 cup finely chopped fresh flat-leaf parsley leaves
  • 2 garlic cloves minced
  • Zest of 1 lemon, 2-3 teaspoons
  • Flakey salt

Instructions

Prepare the Shanks:

  • Pat the veal shanks dry with a paper towel. Season generously with kosher salt and freshly ground black pepper. Dredge each shank lightly in flour, shaking off any excess. Tie the herbs (rosemary, oregano, and thyme) together with kitchen twine to create a bouquet. Set aside.

Sear the Pancetta:

  • Heat a large, heavy-bottomed Dutch oven over medium heat. Add the diced pancetta (or bacon) and cook until it’s crispy and golden, about 4-5 minutes. Remove the pancetta with a slottedspoon and set it aside, leaving the fat in the pot.

Brown the Veal Shanks:

  • Increase the heat to medium-high. Add the veal shanks to the pot and sear on all sides until they are golden brown, about 3-4 minutes per side. Remove the shanks and set them aside with the pancetta.

Sauté the Vegetables:

  • In the same pot, add the butter and let it melt. Add the diced onion, carrot, and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes. Add the minced garlic, tomato paste, and crushed red pepper flakes, cooking for another 2-3 minutes until fragrant.

Deglaze with White Wine:

  • Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and let it cook for about 5 minutes to reduce slightly.

Add the Shanks and Herbs:

  • Return the pancetta to the pot and stir to combine. Nestle the veal shanks into the sauce and nestle the herb bouquet into the sauce. Ensure the liquid covers at least half of the shanks (if needed, you can add a bit of broth). Bring to a gentle simmer.

Braise the Osso Buco:

  • Reduce the heat to low, cover the pot, and let the osso bucco braise for about 1.5 to 2 hours. The meat should be tender and easily fall off the bone. Check occasionally and turn the shanks if needed, ensuring they don’t dry out.

Make the Gremolata:

  • In a small bowl, combine the parsley, garlic, lemon zest and a pinch of flakey salt, stir to combine and set aside.

Finish and Serve:

  • Once the osso buco is cooked, remove the herb bouquet and discard it. Serve the shanks with the sauce spooned over them. Finish with a spoonful of gremolata over the top for freshness.

Notes

OPTIONAL: Tie kitchen string around each piece of veal. It holds it together for a nice presentation (it falls apart once slow-cooked).

Nutrition

Calories: 466kcal | Carbohydrates: 15g | Protein: 51g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 200mg | Sodium: 1552mg | Potassium: 1198mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7174IU | Vitamin C: 32mg | Calcium: 134mg | Iron: 4mg