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Osso Buco is a classic Italian dish. It features braised veal shanks. The name "Osso Buco" means "bone with a hole" in Italian. This refers to the marrow-filled bone in the center of the meat.

Osso Buco

Discover the mouthwatering world of Osso Buco, a classic Italian dish that brings warmth and flavor to your table. With tender veal shanks simmered to perfection, you'll impress everyone with this hearty meal. Dive into the recipe that explores its rich history, essential ingredients, and perfect cooking techniques. Ready to create a culinary masterpiece? Click through for the full Osso Buco recipe and savor every delicious bite!
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Ingredients
  

4 veal shanks (about 1.5 inches thick)

1/4 cup all-purpose flour

Salt and pepper to taste

2 tablespoons olive oil

1 onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

3 cloves garlic, minced

1 cup chicken broth

1 cup diced tomatoes (canned or fresh)

2 teaspoons fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

Zest of 1 lemon

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Start by seasoning the veal shanks generously with salt and pepper on all sides. Dredge them lightly in the flour, shaking off any excess.

    In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the veal shanks and sear them for about 3-4 minutes on each side until they are golden brown. Remove the shanks from the pot and set them aside.

      In the same pot, reduce heat to medium and add the chopped onion, carrot, and celery. Cook for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.

        Pour in the chicken broth and diced tomatoes, scraping the bottom of the pot to release any browned bits. Stir in the rosemary and thyme.

          Return the seared veal shanks to the pot, nestling them in the sauce. The liquid should cover about half of the shanks.

            Bring the mixture to a gentle simmer, cover the pot, and let it cook on low heat for about 1.5 to 2 hours or until the meat is tender and easily pulls away from the bone.

              Once done, carefully remove the shanks and set aside. Increase the heat slightly and allow the sauce to reduce for about 10 minutes to thicken up.

                To serve, place a shank on each plate and spoon the rich sauce over the top. Finish with a sprinkle of lemon zest and fresh parsley.

                  Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 4

                    - Presentation Tips: Serve with creamy polenta or mashed potatoes on the side, and garnish with a lemon wedge for an added pop of color.