Osso Buco à la Ina Garten (Printable)
Tender veal shanks braised slowly in white wine and tomatoes with classic Italian aromatics for a rich, comforting meal.
# Ingredient List:
→ Meats
01 - 6 veal shanks, about 2 inches thick (approximately 3 to 3.5 lbs total)
→ For Dredging
02 - 1/2 cup all-purpose flour (or gluten-free flour blend)
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
→ Vegetables and Aromatics
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 1 large yellow onion, diced
08 - 2 medium carrots, diced
09 - 2 celery stalks, diced
10 - 4 garlic cloves, minced
→ Liquids
11 - 1 cup dry white wine
12 - 1 (28 oz) can whole San Marzano tomatoes, hand-crushed with juices
13 - 2 cups chicken stock
→ Herbs and Seasoning
14 - 2 teaspoons fresh thyme leaves
15 - 2 bay leaves
16 - Zest of 1 lemon
17 - 2 tablespoons chopped fresh parsley
→ Gremolata Garnish
18 - 2 tablespoons chopped fresh parsley
19 - 1 garlic clove, minced
20 - Zest of 1 lemon
# Steps:
01 - Preheat the oven to 325°F.
02 - Pat the veal shanks thoroughly dry with paper towels. Combine flour, kosher salt, and black pepper in a shallow dish. Lightly dredge each shank in the flour mixture, shaking off any excess.
03 - Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear the veal shanks on all sides until golden brown, approximately 3 to 4 minutes per side. Transfer the browned shanks to a plate and set aside.
04 - Add diced onion, carrots, and celery to the same pot. Sauté over medium heat until softened and fragrant, about 8 minutes. Add minced garlic and cook for an additional 1 minute until aromatic.
05 - Pour in the white wine while scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2 to 3 minutes until slightly reduced.
06 - Add the crushed tomatoes with their juices, chicken stock, fresh thyme leaves, bay leaves, and lemon zest. Stir thoroughly to combine all ingredients.
07 - Return the veal shanks to the pot, nestling them into the sauce. Bring the mixture to a gentle simmer over medium heat.
08 - Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2.5 hours until the meat is fork-tender and nearly falling off the bone.
09 - Remove the pot from the oven and discard the bay leaves. Use a spoon to skim off any excess fat that has risen to the surface of the sauce.
10 - Combine chopped fresh parsley, minced garlic, and lemon zest in a small bowl. Mix well to create the gremolata garnish.
11 - Transfer the osso buco to serving plates. Sprinkle generously with gremolata and additional fresh parsley. Serve immediately with risotto alla Milanese, polenta, or mashed potatoes.
# Expert Tips:
01 -
- The meat becomes impossibly tender, surrendering to the slightest touch of your fork
- Your house will smell so incredible that neighbors might invent reasons to stop by
02 -
- Patting the meat completely dry before dredging is the difference between a proper sear and steamed gray meat
- Letting the braise rest for 15 minutes before serving gives the sauce time to thicken slightly on its own
03 -
- The marrow inside those bones is liquid gold, so do not let anyone throw them away
- If your sauce seems too thin at the end, remove the meat and reduce the sauce on the stovetop while the meat rests