Ingredients
Method
Prepare the Veal Shanks:
- Soak veal shanks in cold water for 20-30 minutes to remove impurities. Pat dry with paper towels. Season flour with salt and pepper and dredge each veal shank, shaking off excess flour.
Sear the Veal Shanks:
- Heat olive oil in a Dutch oven over medium-high heat. Add veal shanks and sear on all sides until deep golden brown, 5-7 minutes per side. Remove the veal and set it aside.
Prepare the Soffritto:
- In the same pot, sauté chopped onions, carrots, and celery for about 4 minutes until soft. Add garlic and cook for 1 more minute. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
Deglaze and Add Stock:
- Pour in dry white wine, scraping up any browned bits from the bottom of the pot. Add beef stock, bay leaves, and fresh thyme (if using). Season with salt and pepper.
Braise the Veal:
- Return veal shanks to the pot, ensuring they’re nearly covered with the braising liquid. Cover with a lid, and cook in a preheated oven at 325°F for about 2½ hours, or until the meat is fork-tender.
Prepare the Gremolata:
- In a small bowl, finely mince parsley, lemon zest, and garlic. This will be used to garnish the dish.
Finish the Dish:
- After cooking, remove the lid and let the sauce reduce for 30 minutes. The marrow should be soft, and the sauce thickened.
Serve:
- Serve the osso buco over creamy saffron risotto, polenta, or crusty bread. Top with the fresh gremolata.
Notes
- Wine Options: If you don’t have dry white wine, dry vermouth can be used as a substitute, but avoid sweet wines.
- Slow Cooker Option: After searing the veal shanks, transfer everything to a slow cooker and cook on low for 6-8 hours instead of using the oven.
- Leftovers: Store leftover osso buco with the braising liquid in an airtight container for up to 4 days in the fridge. It can be frozen for up to 2-3 months.
- Make-Ahead Tip: Prepare a double batch of the sauce for future meals. The flavors only improve with time!