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Fall-off-the-bone tender veal shanks, slow-braised in a rich, savory tomato and white wine sauce. This classic Milanese dish, finished with a bright gremolata, is the ultimate comfort food for a special dinner.
Prepare the Veal Shanks (10 minutes)
Sear the Veal (10 minutes)
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Fall-off-the-bone tender veal shanks, slow-braised in a rich, savory tomato and white wine sauce. This classic Milanese dish, finished with a bright gremolata, is the ultimate comfort food for a special dinner.
This italian recipe takes 180 minutes to prepare and yields 4 servings. At 1944.24 calories per serving with 264.83g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Build the Soffritto (12 minutes)
Deglaze and Create the Braising Liquid (8 minutes)
Braise the Osso Buco (2 to 2.5 hours)
Prepare the Gremolata (5 minutes)
Finish and Serve (5 minutes)
While veal is traditional, this recipe works beautifully with pork shanks or lamb shanks. Adjust cooking time as needed, as lamb may take slightly longer to become tender.
For a 'white' version, omit the crushed tomatoes. Increase the beef broth to 2 cups and add a strip of orange zest along with the lemon zest for a different citrus note.
Add 8 ounces of sliced cremini or porcini mushrooms to the pot after searing the veal and before adding the soffritto. Sauté until browned to add a deep, earthy flavor to the sauce.
Veal is an excellent source of complete protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The slow-cooking process breaks down the connective tissues in the veal shank, releasing collagen into the sauce. Collagen is beneficial for joint health, skin elasticity, and gut integrity.
This dish is a good source of B vitamins, particularly B12, which is vital for nerve function and red blood cell formation. It also provides minerals like zinc and iron from the veal and vitamins A and C from the soffritto vegetables.
The garlic, onions, and tomatoes in the sauce contain antioxidants like allicin and lycopene, which help combat oxidative stress and inflammation in the body.
A typical serving of Osso Buco, including the sauce, contains approximately 750-800 calories. This can vary based on the size and fat content of the veal shank.
Osso Buco can be part of a balanced diet. It's rich in protein and collagen from the veal. However, it is a rich dish, high in calories and saturated fat. To make it healthier, use lean veal shanks, trim any excess fat, and serve with plenty of vegetables.
Yes, you can. While wine adds significant depth and acidity, you can substitute it with an equal amount of extra beef or chicken broth mixed with one tablespoon of red wine vinegar or lemon juice to mimic the acidity.
The best cut is center-cut veal shank, about 1.5 to 2 inches thick. This cut ensures a good ratio of meat to bone and a generous portion of the prized marrow.
Absolutely. Osso Buco freezes very well. Cool it completely, then store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. It's best to make a fresh batch of gremolata when serving.
If the meat is tough, it simply means it hasn't been cooked long enough. The key to tender Osso Buco is a low and slow braise. Continue cooking it, checking every 20-30 minutes, until the meat is fork-tender.