Osso Buco Veal Shanks (Print)

Tender veal shanks slowly cooked in a savory tomato-based sauce, finished with zesty gremolata for added flavor.

# Components:

→ Veal and Seasoning

01 - 4 veal shanks, bone-in, cross-cut, approx. 12 oz each
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1/3 cup all-purpose flour (or gluten-free flour for gluten-free option)

→ Vegetables

05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 1 large onion, finely chopped
08 - 2 carrots, diced
09 - 2 celery stalks, diced
10 - 4 garlic cloves, minced

→ Braising Liquid

11 - 1 cup dry white wine
12 - 1 can (14 oz) diced tomatoes with juice
13 - 1 1/2 cups beef or veal stock
14 - 2 tbsp tomato paste
15 - 2 bay leaves
16 - 1 tsp dried thyme
17 - Zest of 1 lemon (reserve half for gremolata)

→ Gremolata

18 - 2 tbsp fresh flat-leaf parsley, finely chopped
19 - 1 garlic clove, minced
20 - Reserved lemon zest

# Directions:

01 - Pat veal shanks dry and season generously with salt and freshly ground black pepper. Lightly dredge in flour, shaking off excess.
02 - Heat olive oil and unsalted butter in a large Dutch oven over medium-high heat. Brown veal shanks on all sides, approximately 3 to 4 minutes per side, then transfer to a plate.
03 - In the same pot, add chopped onion, diced carrots, diced celery, and minced garlic. Sauté until softened, about 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Deglaze the pot with dry white wine, scraping up any browned bits from the bottom.
05 - Add diced tomatoes with juice, beef or veal stock, bay leaves, dried thyme, and half of the lemon zest. Stir to combine.
06 - Return the veal shanks to the pot in a single layer, spooning sauce over them. Bring to a simmer, cover, and transfer to a preheated oven at 325°F. Braise for 2 hours or until meat is fork-tender.
07 - Meanwhile, mix fresh parsley, minced garlic, and remaining lemon zest to prepare the gremolata garnish.
08 - Remove veal shanks from the pot onto a serving platter. Skim excess fat from the sauce if necessary and simmer to thicken slightly. Spoon sauce over shanks and sprinkle with gremolata before serving.

# Expert Advice:

01 -
  • The veal becomes so tender it falls off the bone, yet the flavor stays bold and sophisticated.
  • You can prep it hours ahead and let the oven do the work while you focus on something else.
  • That bright gremolata at the end feels like a small magic trick, cutting through the richness with lemon and fresh herbs.
02 -
  • Do not skip browning the veal properly; that caramelized crust is the foundation of every ounce of flavor in the final dish.
  • The oven temperature matters more than you think; too hot and the meat becomes stringy instead of tender, so resist the urge to speed things up.
  • The gremolata is not a garnish you can make hours ahead; its brightness fades, so save it for the last moment before plating.
03 -
  • Buy your veal from a butcher if possible and ask them to cross-cut the shanks for you; they'll know exactly what you need.
  • If the sauce tastes a bit thin at the end, remove the shanks and simmer the liquid on the stovetop uncovered until it reduces by about a quarter; this concentrates everything beautifully.
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