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
Scale
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.
