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braised veal dish perfection

Tender Braised Osso Buco

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This classic Italian dish transforms humble veal shanks into fork-tender meat that practically melts off the bone. The slow braising process allows the rich marrow to infuse the sauce with velvety depth, while aromatic vegetables, pancetta, and white wine create layers of complex flavor.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2½-3 pounds veal shanks 4-6 pieces, 2-3 inches thick
  • 1-2 cups chicken or veal stock veal stock preferred for authentic flavor
  • 1 cup dry white wine
  • 1 medium onion diced into ¼-inch pieces
  • ½ cup celery diced into ¼-inch cubes
  • ½ cup carrot diced into ¼-inch cubes
  • ¼ pound pancetta diced into ¼-inch cubes (do not substitute bacon)
  • 2 tablespoons chopped garlic about 4 cloves
  • 3-4 sprigs fresh thyme or 1 teaspoon dried thyme
  • Flour for dusting
  • Salt and pepper for seasoning
For the gremolata:
  • 2 tablespoons flat-leaf parsley minced
  • 1 tablespoon lemon zest grated
  • 2 cloves garlic crushed and minced

Equipment

  • Dutch oven
  • Paper towels
  • Mixing bowl

Method
 

  1. Preheat your oven to 325°F.
  2. Heat a Dutch oven over medium heat for about 5 minutes.
  3. Add the diced pancetta to the pan and cook until crispy, about 5 minutes. Remove to a paper towel-lined plate.
  4. Season the veal shanks generously with salt and pepper, then dust lightly with flour, shaking off any excess.
  5. Brown the shanks in the pancetta fat over medium-high heat for about 5 minutes per side until they develop a golden crust. Set aside once browned.
  6. Add the diced carrots, celery, and onion to the Dutch oven. Cook until the onions become translucent, about 5 minutes.
  7. Add the chopped garlic and fresh thyme. Cook until the vegetables just begin to brown, about 10 minutes.
  8. Return the shanks and pancetta to the pan. Pour in the white wine and add enough stock to come slightly more than halfway up the shanks.
  9. Bring the mixture to a simmer, then cover the Dutch oven and transfer to the preheated oven.
  10. Cook for 60-90 minutes, until the meat becomes tender and nearly falls off the bone.
  11. While the osso buco is cooking, prepare the gremolata by combining the minced parsley, grated lemon zest, and minced garlic in a small bowl.
  12. Serve each person one shank, preferably atop risotto or polenta. Sprinkle with the fresh gremolata before serving.

Nutrition

Calories: 520kcal

Notes

For the most authentic flavor, use veal stock if you can find it or make it yourself. The gremolata isn't just a garnish—it's essential for adding bright, citrusy contrast to the rich dish.
If you can't find veal shanks, beef shanks work well but will need a longer braising time. For a bolder version, try using red wine instead of white.
Leftovers can be refrigerated for up to 3 days and actually improve in flavor. Reheat gently in a covered pan with a splash of stock.

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