Osso Buco Veal Braised Dish (Printable Version)

Tender veal shanks slowly braised with tomatoes, aromatic vegetables, and fresh gremolata garnish.

# What You 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 (40 g) all-purpose flour (use gluten-free flour if needed) 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 (8 fl oz) dry white wine
11 - 1 can (14 oz) diced tomatoes with juice
12 - 1 1/2 cups (12 fl oz) beef or veal stock
13 - 2 tbsp tomato paste
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - Zest of 1 lemon (reserve half 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 - Pat veal shanks dry and season generously with salt and black pepper. Lightly dredge in flour and shake off excess.
02 - Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown veal shanks on all sides, about 3 to 4 minutes per side, then transfer to a plate.
03 - In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, approximately 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Deglaze the pan with dry white wine, scraping up browned bits from the bottom.
05 - Add diced tomatoes with juice, stock, bay leaves, thyme, and half of the lemon zest. Stir to combine thoroughly.
06 - Return veal shanks to the pot in a single layer, spooning the sauce over them. Bring to a gentle simmer.
07 - Cover and transfer to a preheated oven at 325°F. Braise for 2 hours or until veal is tender and easily pierced with a fork.
08 - Combine parsley, minced garlic, and the remaining lemon zest in a small bowl and mix well.
09 - Remove veal shanks to a serving platter. Skim fat from the sauce if desired and simmer to thicken slightly. Spoon sauce over shanks and garnish with gremolata before serving.

# Expert Advice:

01 -
  • The marrow becomes buttery and rich, melting into the sauce in a way that makes every spoonful feel indulgent.
  • Two hours of braising means you can set it and forget it, then come back to something restaurant-worthy with minimal fuss.
02 -
  • Browning the veal properly is non-negotiable—if you skip this step or rush it, you lose the depth that makes the final dish sing.
  • The marrow is the reward, so serve the shanks standing upright on the plate so people see that hollow bone and understand what they're about to experience.
03 -
  • Use a Dutch oven or heavy ovenproof pot that can go from stovetop to oven without fuss—it saves you a step and keeps the heat steady.
  • Never rush the browning, and never skip it; those caramelized bits are flavor concentrated, and they're what make the braising liquid taste like something special.
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