If you’re craving a meal that feels like a warm hug from the inside, this Homemade Osso Buco Recipe is exactly what you need. Tender veal shanks slowly braised with aromatic vegetables, bright white wine, and rich beef broth create a dish that’s bursting with comforting flavors and melt-in-your-mouth texture. This classic Italian favorite brings elegance to your table without complicated steps, making it a beloved recipe to return to again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a vital role — from the hearty veal shanks that form the base to the wine and herbs that build layers of flavor. These essentials come together effortlessly to give you a truly satisfying Homemade Osso Buco Recipe.
- 4 veal shanks, cut 1.5 inches thick: The star protein that becomes tender and flavorful as it braises.
- 1 large onion, chopped: Adds subtle sweetness and depth.
- 2 carrots, chopped: Bring natural sweetness and texture to the dish.
- 2 celery stalks, chopped: Contribute an aromatic base and gentle crunch.
- 4 cloves garlic, minced: Infuses the sauce with fragrant warmth.
- 1 cup dry white wine: Lifts the flavors, adding acidity and richness.
- 2 cups beef broth: Provides a robust, savory foundation for braising.
- 2 tablespoons olive oil: For browning and building flavor layers.
- 1 tablespoon tomato paste: Offers subtle umami and color depth.
- 1 teaspoon dried thyme: Brings an herbal note that complements the meat.
- Salt and pepper to taste: Essential seasonings to enhance all the flavors.
- Chopped parsley for garnish: Adds a fresh, vibrant finish before serving.
How to Make Homemade Osso Buco Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 325°F (163°C). A low and slow cooking temperature is key to breaking down the tough fibers in the veal shanks and turning them beautifully tender.
Step 2: Brown the Veal Shanks
Warm the olive oil in a large Dutch oven over medium heat, then season your veal shanks generously with salt and pepper. Browning them well on all sides not only seals in juices but also creates those delightful caramelized bits that deepen the entire dish’s flavor.
Step 3: Sauté the Vegetables
After browning, set the shanks aside and toss in the chopped onion, carrots, celery, and minced garlic. Cook until they soften and release their aromas, forming the savory base of your Homemade Osso Buco Recipe.
Step 4: Build the Sauce
Mix in the tomato paste and thyme, stirring for about a minute to toast the tomato paste slightly. Then pour in the white wine, using a wooden spoon to scrape up all the browned bits from the pan. This deglazing process is magic for flavor.
Step 5: Braise the Meat
Nestle the browned veal shanks back into the pot and add the beef broth. Bring everything to a gentle simmer on the stove, then cover and transfer to your preheated oven. This slow braise, usually between 2 to 3 hours, transforms the veal until it is tender and succulent.
Step 6: Final Touches and Serving
Once the meat is fork-tender and the sauce has thickened slightly, your Homemade Osso Buco Recipe is ready to impress. Garnish with freshly chopped parsley to brighten every bite.
How to Serve Homemade Osso Buco Recipe
Garnishes
A sprinkle of chopped parsley not only adds a pop of color but also brings a fresh, herbaceous contrast to the rich meat and sauce. Some people like to add a spoonful of gremolata—a mix of lemon zest, garlic, and parsley—for an extra zing that makes the dish truly shine.
Side Dishes
This dish pairs beautifully with creamy risotto alla Milanese or simple buttery mashed potatoes, both perfect for soaking up the luscious sauce. For a lighter twist, a side of roasted vegetables or sautéed greens can balance the richness wonderfully.
Creative Ways to Present
For a restaurant-worthy presentation, serve your veal shanks with a neat mound of risotto or polenta, then drizzle the sauce generously over everything. Garnish plates with a sprig of fresh thyme or even edible flowers for an elegant touch that will wow your dinner guests.
Make Ahead and Storage
Storing Leftovers
Homemade Osso Buco Recipe leftovers keep beautifully in the fridge for up to 3 days. Store the meat and sauce in an airtight container to preserve the flavors and moisture. The dish often tastes even better the next day as the flavors continue to meld.
Freezing
If you want to preserve your creation for longer, this recipe freezes well. Cool completely, then pack the veal shanks and sauce in a freezer-safe container or heavy-duty bag. Frozen for up to 3 months, it’s a perfect make-ahead meal for busy days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, or warm in an oven-safe dish covered with foil at 325°F until heated through. Avoid high heat as it can dry out the meat. Add a splash of broth or water if the sauce thickens too much during reheating.
FAQs
Can I use beef shanks instead of veal shanks?
Yes, beef shanks can be substituted for veal shanks in this recipe. They have a similar texture and flavor profile, though beef may require slightly longer cooking times to become tender.
What wine is best for cooking Osso Buco?
A dry white wine such as Pinot Grigio or Sauvignon Blanc is ideal. It adds bright acidity that balances the richness of the meat without overpowering the dish.
Is it necessary to brown the veal shanks before braising?
While you could skip browning, this step is highly recommended. It creates savory caramelized layers that elevate the overall flavor of your Homemade Osso Buco Recipe.
Can I make this dish in a slow cooker?
Absolutely! Brown the meat and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the meat is fall-apart tender.
How do I know when the Osso Buco is done?
Your Osso Buco is ready when the meat is fork-tender and nearly falling off the bone, and the sauce has thickened with a rich, deep flavor. This typically takes 2 to 3 hours of braising in the oven.
Final Thoughts
There’s something truly special about a well-made Osso Buco that brings comfort and a touch of Italian charm to any table. This Homemade Osso Buco Recipe balances simplicity with incredible depth of flavor, showing that a few quality ingredients and patience can deliver a dish worth savoring. I can’t wait for you to try it and fall in love just like I did!
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Homemade Osso Buco Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This classic Homemade Osso Buco recipe features tender veal shanks braised in a flavorful mixture of white wine, beef broth, and aromatic vegetables. Simmered low and slow in the oven, this traditional Italian dish is perfect for an elegant yet comforting meal, served garnished with fresh parsley.
Ingredients
Meat
- 4 veal shanks, cut 1.5 inches thick
Vegetables
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids & Seasoning
- 1 cup dry white wine
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Garnish
- Chopped parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for the braising step.
- Heat Oil: Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat, ensuring the oil is hot enough for browning.
- Brown Veal Shanks: Season the veal shanks generously with salt and pepper, then brown them on all sides in the hot oil. This step locks in flavor and adds color.
- Sauté Vegetables: Remove the browned shanks and set aside. Add chopped onion, carrots, celery, and minced garlic to the pot and cook until softened and fragrant, about 5-7 minutes.
- Add Tomato Paste and Thyme: Stir in 1 tablespoon tomato paste and 1 teaspoon dried thyme, cooking for about 1 minute to enhance the flavors.
- Deglaze Pot: Pour in 1 cup dry white wine and scrape the bottom of the pot to release browned bits left from the meat and vegetables, adding depth to the sauce.
- Return Shanks and Add Broth: Return the veal shanks to the pot and pour in 2 cups beef broth, ensuring the meat is partially submerged.
- Simmer and Transfer to Oven: Bring the mixture to a gentle simmer on the stovetop. Once simmering, cover the Dutch oven with a lid and transfer it to the preheated oven.
- Braise Meat: Allow the veal shanks to braise in the oven for 2 to 3 hours until the meat is tender and easily pulls away from the bone.
- Serve: Remove from the oven, discard the herb stems if any, and serve the osso buco hot, garnished with freshly chopped parsley for a burst of color and freshness.
Notes
- Veal shanks should be about 1.5 inches thick for optimal cooking and tenderness.
- Use a heavy Dutch oven for even heat distribution during braising.
- Be patient with the braising time; the low and slow method ensures meltingly tender meat.
- This dish pairs wonderfully with risotto alla Milanese or creamy polenta.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
