If you are searching for a dish that perfectly combines rich flavors, tender meat, and hearty, rustic charm, look no further than this Homemade Osso Buco Recipe. This classic Italian braised veal shank dish is a culinary treasure that delivers melt-in-your-mouth tenderness and a robust, savory sauce that will warm your soul. With simple ingredients and a straightforward cooking process, this recipe invites you to create a restaurant-worthy meal in the comfort of your own kitchen, making every bite an unforgettable experience.
Ingredients You’ll Need
Each ingredient in this Homemade Osso Buco Recipe plays an important role, contributing to the deep, balanced flavors and textures that make this dish so special. From the tender veal shanks to the aromatic vegetables and herbs, the components are simple but essential to the final masterpiece.
- Veal shanks (4, cut 1.5 inches thick): The star of the dish, providing tender, flavorful meat that becomes beautifully succulent through slow braising.
- Onion (1 large, chopped): Adds sweetness and depth, softening to create a savory base for the sauce.
- Carrots (2, chopped): Bring subtle sweetness and color contrast, supporting the overall richness.
- Celery stalks (2, chopped): Impart a delicate earthiness and aromatic crunch once cooked down.
- Garlic (4 cloves, minced): Infuses a warm, pungent note that enhances every bite without overpowering.
- Dry white wine (1 cup): Adds acidity and brightness, helping tenderize the meat and enrich the braising sauce.
- Beef broth (2 cups): Forms the flavorful liquid base that keeps the meat moist and infuses it with savory depth.
- Olive oil (2 tablespoons): Used for browning the meat and sautéing vegetables, adding richness and helping meld flavors.
- Tomato paste (1 tablespoon): Provides a touch of umami and vibrant color to the sauce.
- Dried thyme (1 teaspoon): Offers an herbal note that complements the meat and vegetables seamlessly.
- Salt and pepper: Essential seasonings for enhancing all the natural flavors.
- Chopped parsley (for garnish): Adds a fresh, bright finish to each serving.
How to Make Homemade Osso Buco Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 325°F (163°C). This gentle temperature is perfect for slow braising the veal shanks, allowing them to become incredibly tender and flavorful without drying out.
Step 2: Brown the Veal Shanks
Heat the olive oil in a large Dutch oven over medium heat. Season your veal shanks generously with salt and pepper, then carefully brown them on all sides. This step creates a beautiful crust and builds a deep flavor foundation for the entire dish.
Step 3: Sauté the Vegetables
Remove the browned shanks and set them aside. Next, add the chopped onion, carrots, celery, and minced garlic to the pot. Sauté these until they soften, releasing a fragrant bouquet and subtly sweetening the base of your sauce.
Step 4: Enhance with Tomato Paste and Thyme
Stir in the tomato paste and dried thyme, cooking everything together for about a minute. This step intensifies the sauce’s depth, ensuring the flavors meld beautifully as it cooks.
Step 5: Deglaze with White Wine
Pour in the dry white wine and use a wooden spoon to scrape up any caramelized bits stuck to the bottom of the pot. These bits are packed with flavor and will enrich your sauce wonderfully.
Step 6: Combine Meat and Broth
Return the veal shanks to the pot, nestling them in among the vegetables. Pour in the beef broth, which will create a savory braising liquid that keeps everything moist and tender during cooking.
Step 7: Braise in the Oven
Bring the liquid to a gentle simmer on the stove, then cover the Dutch oven with a lid and transfer it to your preheated oven. Braise for 2 to 3 hours, until the veal is exquisitely tender and almost falling off the bone.
Step 8: Final Touches
Once done, remove your osso buco from the oven. The sauce should be rich and glossy, and the meat ready to serve. Garnish with freshly chopped parsley for a vibrant, herbaceous lift.
How to Serve Homemade Osso Buco Recipe
Garnishes
A sprinkle of chopped parsley not only adds a pop of color but also delivers fresh, aromatic brightness that balances the richness of the dish beautifully.
Side Dishes
This Homemade Osso Buco Recipe pairs beautifully with creamy risotto, buttery mashed potatoes, or even a rustic polenta. These sides soak up the luscious braising sauce perfectly, making every bite incredibly satisfying.
Creative Ways to Present
For a special touch, serve your osso buco on a large platter with the shanks arranged around a heap of risotto or polenta, drizzled generously with the sauce and sprinkled with parsley. You can also accompany with lemon gremolata for a zesty contrast.
Make Ahead and Storage
Storing Leftovers
Leftover osso buco makes excellent next-day meals. Store it in an airtight container in the refrigerator for up to 3 days, keeping the shanks and sauce together to maintain moisture and flavor.
Freezing
You can freeze this dish for longer storage. Place cooled osso buco in freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently on the stove over low heat, adding a splash of broth or water if needed to loosen the sauce. This method keeps the veal tender and the sauce perfectly luscious, just like the first day.
FAQs
Can I use beef shanks instead of veal?
Absolutely! Beef shanks are a great alternative and will yield a slightly different but equally delicious result. Just adjust the braising time as beef can take a bit longer to become tender.
Do I need a Dutch oven to make this recipe?
A Dutch oven is ideal because it distributes heat evenly and works well both on the stove and in the oven. However, any heavy, oven-safe pot with a tight lid will do.
What can I substitute for white wine?
If you prefer not to use wine, you can substitute with extra beef broth mixed with a splash of white vinegar or lemon juice to add acidity and brightness.
How can I make the sauce thicker?
If you’d like a thicker sauce, remove the veal shanks after cooking and simmer the braising liquid uncovered until it reduces and thickens to your desired consistency.
Is osso buco traditionally served with gremolata?
Yes, gremolata—a mix of lemon zest, garlic, and parsley—is a classic accompaniment that adds a lively, zesty note. Feel free to add it if you want a fresh contrast to the rich flavors.
Final Thoughts
This Homemade Osso Buco Recipe is truly a tour de force of comforting, elegant flavors that invites you to slow down and enjoy the art of cooking. Once you savor the tender veal and rich sauce, you’ll understand why this dish has been cherished for generations. So go ahead, gather your ingredients, and treat yourself and your loved ones to a meal that feels like a warm embrace on a plate.
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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 4.4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This classic Homemade Osso Buco recipe features tender veal shanks braised slowly with aromatic vegetables, white wine, and beef broth, creating a rich and flavorful dish perfect for a comforting meal. Garnished with fresh parsley, each bite melts in your mouth, making it an impressive yet approachable dish to prepare at home.
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 and Seasonings
- 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
- Chopped parsley for garnish
Instructions
- Preheat: Preheat your oven to 325°F (163°C) to prepare for slow braising of the veal shanks.
- Heat Oil: In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering.
- Brown Veal Shanks: Season the veal shanks generously with salt and pepper. Place them in the hot oil and brown on all sides until they develop a rich golden color. Remove the browned shanks and set them aside.
- Sauté Vegetables: Add the chopped onion, carrots, celery, and minced garlic to the pot. Sauté over medium heat until the vegetables soften and become fragrant.
- Add Tomato Paste and Thyme: Stir in 1 tablespoon of tomato paste and 1 teaspoon of dried thyme, cooking for about one minute to combine flavors and remove raw tomato taste.
- Deglaze with Wine: Pour in 1 cup of dry white wine, scraping the bottom of the pot to loosen any browned bits, enhancing the dish’s depth.
- Return Shanks and Add Broth: Place the veal shanks back into the pot and pour in 2 cups of beef broth, ensuring the meat is partially submerged.
- Simmer and Transfer to Oven: Bring the mixture to a gentle simmer on the stovetop, then cover the pot with a lid and transfer it to the preheated oven.
- Braise: Cook in the oven for 2 to 3 hours, until the veal shanks are tender and the flavors have melded beautifully.
- Serve: Remove from the oven, garnish with freshly chopped parsley, and serve hot for a hearty, satisfying meal.
Notes
- Browning the veal shanks well is key to developing a deep, rich flavor in your osso buco.
- Use a good quality dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- Adjust the braising time depending on the thickness of the veal shanks to ensure tenderness.
- Osso Buco is traditionally served with gremolata (a mix of lemon zest, garlic, and parsley) for added brightness—consider adding this as an option.
- Leftovers keep well and flavors deepen after a day, making this a great make-ahead dish.
