Osso Buco Veal Shanks Braised (Printable Version)

Tender veal shanks braised in a tomato and vegetable sauce, topped with zesty gremolata.

# What You'll Need:

→ Veal and Seasoning

01 - 4 veal shanks, about 12 oz each, cross-cut, bone-in
02 - Salt and freshly ground black pepper, to taste
03 - 1/3 cup all-purpose flour (or gluten-free flour), for dredging

→ Vegetables

04 - 2 tbsp olive oil
05 - 2 tbsp unsalted butter
06 - 1 large onion, finely chopped
07 - 2 carrots, diced
08 - 2 celery stalks, diced
09 - 4 garlic cloves, minced

→ Braising Liquid

10 - 1 cup dry white wine
11 - 1 can (14 oz) diced tomatoes with juice
12 - 1 1/2 cups beef or veal stock
13 - 2 tbsp tomato paste
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - Zest of 1 lemon (reserve for gremolata)

→ Gremolata

17 - 2 tbsp fresh flat-leaf parsley, finely chopped
18 - 1 garlic clove, minced
19 - Zest of 1 lemon (from above)

# How to Make It:

01 - Dry veal shanks with paper towels then season generously with salt and black pepper. Lightly dredge each piece in flour, shaking off any excess.
02 - Heat olive oil and butter together in a large Dutch oven over medium-high heat. Sear veal shanks until golden brown on all sides, approximately 3 to 4 minutes per side. Remove and set aside.
03 - Add onion, carrots, celery, and garlic to the same pot. Cook gently until softened and fragrant, about 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Pour in white wine to deglaze the pot, scraping up browned bits from the bottom.
05 - Mix in diced tomatoes with their juice, stock, bay leaves, dried thyme, and half of the reserved lemon zest. Stir thoroughly to combine.
06 - Return veal shanks to the pot in a single layer, spooning sauce over them. Bring to a gentle simmer.
07 - Cover and place the pot in a preheated oven at 325°F. Braise for 2 hours or until the veal is tender and easily pierced with a fork.
08 - Combine chopped parsley, minced garlic, and remaining lemon zest to create the gremolata garnish.
09 - Remove veal shanks from the pot and transfer to a serving platter. Skim excess fat from the sauce if needed, then simmer to desired thickness. Spoon sauce over the shanks and sprinkle with gremolata before serving.

# Expert Tips:

01 -
  • The meat becomes so tender it practically melts off the bone, turning what seems like an intimidating cut into pure comfort.
  • One pot does all the work while you step away, and the kitchen fills with a fragrance that makes everyone ask what's for dinner.
  • That bright gremolata finish feels like a little burst of joy—it's the moment when everything clicks.
02 -
  • Don't skip the browning step—those caramelized surfaces are where half the flavor lives, and they also help seal in the juices.
  • The shanks should be completely submerged or mostly submerged in the braising liquid; if they're poking out, add a splash more stock so they cook evenly.
  • Resist the urge to crank up the heat to speed things up—low and slow is the only way these tough fibers become tender and silky.
03 -
  • Use a heavy Dutch oven or ovenproof pot; the even heat distribution is what gives you that perfect braise without hot spots burning the bottom.
  • Don't be tempted to skim too much fat from the sauce—some of that richness is what makes this dish sing, and it's what carries all those wine and tomato flavors.
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