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Tender Veal Osso Buco Recipe

Tender Veal Osso Buco Recipe

Save on the airfare and bring Italy home with this foolproof recipe for Osso Buco. The Milanese specialty, perfectly tender, braised veal is simmered among fresh herbs, garlic, tomatoes and white wine, and then topped with a zesty Lemon Parsley Gremolata. Buon Appetito!

Bite Me Bit

"If your mother cooks Italian food, why should you go to a restaurant?"

-Martin Scorsese

Ingredients

6 (8-10oz) veal shanks, 1½ inch thick, each tied with kitchen string
½ cup flour
1 tsp kosher salt
1 tsp freshly ground black pepper
¼ cup vegetable oil, divided

1 large red onion, finely chopped
3 medium carrots, peeled and finely chopped
2 medium celery stalks, finely chopped
4 large garlic cloves, minced
6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
¼ cup chopped fresh Italian flat-leaf parsley
½ tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
1 (28oz/796ml) can diced tomatoes
1 1/4 cups dry white wine
4 cups chicken broth

Lemon Parsley Gremolata

¼ cup finely chopped fresh Italian flat-leaf parsley
1 tbsp olive oil
1 tsp grated lemon zest
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Directions

1) Preheat oven to 325°F. Set aside a roasting pan large enough to fit the veal shanks in a single layer.

2) Dry veal with paper towels. Place flour, 1 tsp each salt and pepper in a small dish. Dredge shanks in flour mixture to coat, shaking off excess. In a large heavy skillet, heat half of the vegetable oil (2 tbsp) over medium-high heat. Add 3 veal shanks to the pan and sear on all sides until nicely browned, for a total of about 10 minutes. Place in roasting pan and repeat with remaining oil and veal.

3) In a large bowl, combine onion, carrots, celery, garlic, sage, rosemary, parsley, salt, pepper and red pepper flakes. Spread mixture on top of seared veal and around the roasting pan. Pour diced tomatoes, wine and chicken broth over veal and vegetables. Cover 3/4 of the roasting pan with aluminum foil and place in oven for 2¼ hours – 2½ hours, until meat is easily pierced with a fork. Using a slotted spoon carefully transfer veal to a serving plate. Cut off and discard kitchen string. With the slotted spoon, remove vegetables and place on serving platter along with veal. Pour remaining sauce into a medium saucepan and bring to a boil, reduce heat to medium and simmer for 10 minutes. Pour over veal and vegetables.

4) For the gremolata, just before serving the veal, in a small bowl combine parsley, olive oil, lemon zest, salt and pepper. Sprinkle a small spoonful over each serving.

Serves 6

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