Osso Buco (Italian Braised Veal Shanks) Recipe

Name: Osso Buco (Italian Braised Veal Shanks) Recipe
Prep time: 5 min
Cook time: 215 min
Total time: 220 min
Yield: 6
Ingredients: 6 (1- to 1 1/2-inch-thick) pieces osso buco (veal shanks) (about 4 pounds; 1.8kg total); Kosher salt and freshly ground black pepper; 1 cup all-purpose flour (5 ounces; 140g); 1/4 cup (60ml) extra-virgin olive oil, plus more if needed; 1 tablespoon unsalted butter (1/2 ounce; 15g); 1 large yellow onion, minced (12 ounces; 340g); 2 medium carrots, minced (6 ounces; 170g); 1 celery rib, minced (4 ounces; 120g); 3 medium cloves garlic, minced; 1 (28-ounce; 800g) can peeled whole tomatoes, seeded and drained, tomato flesh crushed by hand; 1 cup (235ml) dry white wine; 3/4 cup (175ml) homemade or store-bought low-sodium chicken stock (see note); 3 fresh thyme sprigs; 1 bay leaf; For the Gremolata:; 2 tablespoons (about 20g) finely minced flat-leaf parsley leaves and tender stems; Zest of 1 lemon, finely minced; 6 medium cloves garlic, finely minced

Prep 5m

Cook 3h 35m

Total 3h 40m

This Osso Buco recipe features tender veal shanks braised in a flavorful sauce made with tomatoes, white wine, and aromatic herbs. The dish is finished with a zesty gremolata, adding a burst of brightness to the rich, savory flavors of the braised veal.