Meal Prep · Italian
Osso Buco
A classic, slow-cooked Italian veal shank dish braised to perfection with vegetables, wine, and broth.
Ingredients
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Step-by-step- Season veal shanks generously with salt and pepper. Dredge each shank in flour, shaking off excess.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium-high heat. Sear veal shanks until deeply browned on all sides, about 3-5 minutes per side. Remove shanks and set aside.
- Add onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
- Stir in crushed tomatoes, beef broth, bay leaf, and thyme. Bring the sauce to a gentle simmer.
- Return the seared veal shanks to the pot, nestling them into the sauce. Ensure they are mostly submerged. Reduce heat to low, cover, and braise for 2 to 2.5 hours, or until the meat is fork-tender and easily pulls away from the bone.
- While the Osso Buco is braising, prepare the Gremolata: combine chopped parsley, lemon zest, and minced garlic in a small bowl.
- Once cooked, remove the bay leaf. Taste the sauce and adjust seasoning if needed. Serve Osso Buco hot, garnished generously with the fresh Gremolata. Traditionally served with risotto alla Milanese or polenta.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 580 kcal |
| Protein | 55 g |
| Fat | 32 g |
| Saturated Fat | 12 g |
| Carbohydrates | 25 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 750 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Osso Buco in an airtight container in the refrigerator. The flavors often deepen overnight.
Freezer Up to 3 months
Allow Osso Buco to cool completely. Transfer to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of broth if needed. Alternatively, microwave in intervals until hot.
Chef’s Corner
- Don’t skip the Gremolata! Its fresh, citrusy brightness cuts through the richness of the veal and sauce, providing a crucial balance of flavors.
- Browning the veal shanks deeply before braising adds a significant depth of flavor (Maillard reaction) to the final dish.
- Ensure the braising liquid is just barely simmering, not boiling vigorously, to keep the meat tender and prevent it from drying out.
