Description
Classic Italian ossobuco featuring tender, slow-braised veal shanks simmered in a rich white wine, tomato, vegetable, and herb sauce. Finished with fresh lemon-garlic gremolata, this comforting Milanese-inspired dish is perfect for family dinners and special occasions.
Ingredients
4 veal shanks, about 1½ inches thick
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
3 garlic cloves, minced
1 cup dry white wine
1 cup crushed tomatoes
2 cups beef or veal broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
½ teaspoon dried rosemary
For the Gremolata:
¼ cup fresh flat-leaf parsley, finely chopped
1 garlic clove, finely minced
1 tablespoon finely grated lemon zest
Instructions
- Pat the veal shanks dry with paper towels. Season both sides with salt and freshly ground black pepper. Lightly dredge each shank in all-purpose flour, shaking off any excess.
- Heat the olive oil and unsalted butter in a large Dutch oven over medium-high heat. Add the veal shanks in a single layer and brown for approximately 3–4 minutes per side until golden. Transfer to a plate and set aside, leaving the browned bits in the pot.
- Reduce the heat to medium. Add the diced onion, carrots, and celery to the Dutch oven. Cook for 6–8 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds. Stir in the tomato paste and cook for another minute.
- Pour in the dry white wine, scraping the bottom of the Dutch oven with a wooden spoon to release the flavorful browned bits. Simmer for 3–4 minutes until the wine reduces slightly.
- Stir in the crushed tomatoes, beef or veal broth, dried thyme, dried rosemary, and bay leaf. Return the browned veal shanks to the Dutch oven in a single layer. The braising liquid should reach approximately two-thirds of the way up the shanks.
- Bring the liquid to a gentle simmer. Cover the Dutch oven, reduce the heat to low, and braise for approximately 1 hour and 45 minutes to 2 hours. Carefully turn the shanks halfway through cooking. Continue braising until the meat is fork-tender and separates easily from the bone.
- While the ossobuco finishes cooking, prepare the gremolata. Combine the finely chopped parsley, minced garlic, and grated lemon zest in a small bowl. Mix well and set aside until serving.
- Once the veal is tender, remove the bay leaf. Taste the braising sauce and adjust the salt and pepper if needed. For a thicker sauce, carefully remove the shanks and simmer the sauce uncovered for several minutes until reduced to the desired consistency.
- Transfer the tender veal shanks to serving plates and spoon the rich braising sauce over each portion. Sprinkle with freshly prepared gremolata just before serving. Serve hot with risotto alla Milanese, creamy polenta, or buttery mashed potatoes.
Notes
Best veal shanks: Choose thick, bone-in veal shanks approximately 1½ inches thick. The connective tissue and marrow create a tender texture and rich, flavorful sauce during slow braising.
Traditional Milanese variation: Omit the crushed tomatoes and tomato paste for a lighter-colored sauce made with white wine, broth, aromatic vegetables, and gremolata.
Beef shank substitute: Replace the veal shanks with thick-cut beef shanks. Increase the braising time as needed until the meat becomes fork-tender.
Red wine variation: Substitute dry red wine for the white wine to create a darker, more robust braising sauce.
Mushroom variation: Add sliced cremini mushrooms while sautéing the onion, carrots, and celery for additional earthy flavor.
Oven-braised method: Prepare the recipe on the stovetop through the simmering stage. Cover the Dutch oven and transfer to a preheated 325°F (165°C) oven. Braise for approximately 2–2½ hours or until the veal is fork-tender.
Extra-citrusy gremolata: Add a little finely grated orange zest or increase the lemon zest for a brighter finish.
Wine-free option: Replace the white wine with an equal amount of additional beef or veal broth. Add a small splash of lemon juice or white wine vinegar for acidity.
Slow cooker option: Brown the veal and sauté the vegetables on the stovetop, then transfer everything to a slow cooker with the remaining braising ingredients. Reduce the broth slightly if necessary and cook on low for 7–8 hours or until tender.
Cooking tip: Maintain a gentle simmer rather than a vigorous boil. If the meat remains tough, continue braising and check every 20–30 minutes until tender.
Serving suggestions: Serve with saffron risotto alla Milanese, creamy polenta, mashed potatoes, buttered pasta, roasted vegetables, or a simple green salad.
Make ahead: Prepare the ossobuco one day in advance and refrigerate it in its sauce. Reheat gently and prepare fresh gremolata just before serving.
Refrigeration: Store cooled leftovers in airtight containers with the braising sauce for up to 3–4 days at 40°F (4°C) or below.
Freezing: Freeze the cooled veal shanks and sauce in freezer-safe containers for up to 3 months. Freeze without gremolata and prepare a fresh batch when serving.
Stovetop reheating: Warm the ossobuco and sauce in a covered saucepan over low heat. Add a splash of broth if needed and heat thoroughly to 165°F (74°C).
Oven reheating: Place the ossobuco and sauce in a covered oven-safe dish and reheat at 300°F (150°C) until thoroughly heated. Garnish with fresh gremolata before serving.
Nutrition: Nutritional values are estimates per serving and exclude optional side dishes. Actual values vary depending on veal shank size, edible meat yield, and the amount of sauce consumed.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Slow Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 veal shank with sauce and gremolata
- Calories: 620 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 52 g
- Cholesterol: 185 mg
