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
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 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.
