Classic Veal Osso Buco
A traditional Italian dish featuring braised veal shanks in a rich, savory sauce. Perfectly tender and bursting with flavor!
Equipment
- Dutch Oven
Ingredients
Veal Shanks
- 4 pieces veal shanks about 1.5 inches thick
- 1/2 cup all-purpose flour for dredging
- 2 tbsp olive oil
- 2 tbsp unsalted butter
Sauce Base
- 1 cup onion finely chopped
- 1/2 cup carrot finely chopped
- 1/2 cup celery finely chopped
- 2 cloves garlic minced
- 1 cup dry white wine
- 2 cups beef broth low sodium
- 1 can diced tomatoes 14 oz, with juice
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 leaves bay leaf
Instructions
- Season veal shanks with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil and butter in a Dutch oven over medium-high heat. Brown veal shanks on all sides, then remove and set aside.
- Add onion, carrot, and celery to the pot. Cook until softened, about 5 minutes.
- Stir in garlic, then deglaze the pot with white wine, scraping up browned bits.
- Return veal shanks to the pot, add beef broth, diced tomatoes, thyme, oregano, and bay leaves. Bring to a simmer.
- Cover and braise in a preheated oven at 325°F (163°C) for about 2 hours, until veal is tender.
- Remove bay leaves and serve with gremolata or over risotto.
Notes
For a more intense flavor, prepare this dish a day in advance and reheat gently before serving.