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Osso Buco


  1. Veal Shanks: 4 large pieces, about 1 to 1½ inches thick
  2. Salt and Freshly Ground Black Pepper: To taste
  3. All-Purpose Flour: For dredging
  4. Olive Oil: ¼ cup
  5. Butter: 2 tablespoons
  6. Onion: 1 large, finely chopped
  7. Carrot: 1, finely chopped
  8. Celery Stalk: 1, finely chopped
  9. Garlic Cloves: 2, minced
  10. Dry White Wine: 1 cup
  11. Tomatoes: 1 can (14 oz) of diced tomatoes, with juice
  12. Chicken Broth: 1 cup
  13. Lemon Zest: From 1 lemon
  14. Fresh Thyme: 1 teaspoon, or a few sprigs of fresh thyme
  15. Bay Leaf: 1

For the Gremolata (Optional Garnish):

  1. Lemon Zest: From 1 lemon
  2. Garlic Clove: 1, minced
  3. Fresh Parsley: ¼ cup, finely chopped


  1. Prepare the Veal Shanks:
    • Pat the veal shanks dry with paper towels and season each piece with salt and pepper. Dredge the shanks lightly in flour, shaking off excess.
  2. Brown the Shanks:
    • In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat. Add veal shanks and brown on all sides. Remove the shanks and set aside.
  3. Sauté the Vegetables:
    • In the same pan, add onion, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes. Add garlic and cook for another minute.
  4. Deglaze and Simmer:
    • Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half. Then add tomatoes with their juice, chicken broth, lemon zest, thyme, and bay leaf. Bring to a simmer.
  5. Cook the Osso Buco:
    • Return the veal shanks to the pan. The liquid should come about halfway up the sides of the shanks. Cover and simmer over low heat for about 1½ to 2 hours, until the meat is tender and pulling away from the bone.
  6. Make the Gremolata (if using):
    • Combine lemon zest, minced garlic, and chopped parsley.
  7. Serve:
    • Transfer the veal shanks to serving plates. Spoon the sauce over the top and sprinkle with the gremolata. Osso Buco is traditionally served with risotto, especially saffron-infused risotto alla Milanese, and a side of steamed vegetables or a simple salad.


  • Choosing the Meat: While veal is traditional for Osso Buco, you can also use beef or pork shanks.
  • Cooking Time: Ensure that the meat is cooked slowly and gently to become tender.
  • Gremolata: This zesty garnish adds freshness and a bright flavor contrast to the rich, hearty dish.

Enjoy your homemade Osso Buco, a dish that’s sure to impress with its deep flavors and elegant presentation!

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