Osso Buco

• 4 veal shanks, about 2 pounds total
• Salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (750 ml) bottle dry white wine
• 2 cups chicken stock
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup fresh parsley, chopped

Steps

1. 1 Pat the veal shanks dry and season with salt and pepper. Dredge in flour, shaking off excess.
2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Brown the shanks on all sides, working in batches if needed, and remove to a plate.
3. 3 Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
4. 4 Stir in garlic and cook for another minute.
5. 5 Deglaze the pot with white wine, scraping up any browned bits.
6. 6 Return the shanks to the pot. Add chicken stock, thyme, and bay leaf. Bring to a simmer.
7. 7 Cover and cook in a preheated 325°F oven for 2 hours, or until the meat is tender.
8. 8 Remove the shanks and vegetables to a serving dish. Discard the bay leaf.
9. 9 Strain the cooking liquid and return it to the pot. Simmer until slightly reduced.
10. 10 Serve the shanks topped with vegetables and sauce, garnished with parsley.

Equipment

• Dutch oven
• Oven

Variations

• Add a splash of lemon juice at the end for a bright finish.

Substitutions

• Substitute chicken stock with beef stock for a richer flavor.

Pairings

• A crisp Pinot Grigio complements the dish beautifully.

Nutrition

Tips

• For deeper flavor, brown the shanks well; it'll be worth the extra time.
• If you can't find veal, beef shanks are a hearty substitute.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with creamy polenta or saffron risotto for a classic pairing.

FAQ