Description
Veal Osso Buco is a classic Italian braised dish featuring tender veal shanks cooked slowly in a flavorful beef stock reduction with aromatic vegetables and white wine. This recipe delivers melt-in-your-mouth meat with a rich, savory sauce perfect for a comforting meal.
Ingredients
Scale
Meat and Coating
- 4 veal shanks
- 1 cup all-purpose flour
Vegetables
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids and Seasonings
- 4 tablespoons olive oil
- 1 cup white wine
- 4 cups beef stock
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for braising the veal shanks.
- Prepare the Veal Shanks: Season the veal shanks evenly with salt and black pepper, then dust them with all-purpose flour to help form a golden crust during browning.
- Brown the Shanks: Heat olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides until they’re nicely seared, then remove and set them aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Sauté these aromatic vegetables until they soften, which enhances the dish’s depth of flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its fragrance without burning.
- Deglaze the Pot: Pour in the white wine and scrape the bottom of the pot to loosen all the browned bits, enriching the sauce.
- Add Broth and Seasonings: Return the veal shanks to the pot, then add beef stock, dried thyme, and red pepper flakes. This creates the flavorful braising liquid.
- Simmer and Cover: Bring the mixture to a gentle simmer, cover the Dutch oven with a lid, and prepare to transfer it to the oven.
- Braise the Veal: Place the covered pot in the preheated oven and braise for approximately 2 hours, or until the meat is fork-tender and infused with the rich sauce.
- Serve: Remove the pot from the oven and serve the Osso Buco hot, spooning the beef stock reduction sauce over the veal shanks for a luscious presentation.
Notes
- For best flavor, use fresh veal shanks and quality beef stock.
- Make sure to brown the meat thoroughly to develop depth in taste and color.
- If you prefer a thicker sauce, reduce the braising liquid separately on the stovetop after cooking.
- Serve with gremolata (a mix of lemon zest, garlic, and parsley) for a traditional touch.
- Osso Buco pairs wonderfully with risotto or creamy polenta.
