Name: Traditional Osso Buco Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: Italian
Ingredients: 4 veal shanks, about 1 1/2 inches thick; Salt and pepper, to season; All-purpose flour, for dredging; 4 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 cup dry white wine; 2 cups beef broth; 1 can (14 ounces) crushed tomatoes; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 1 bay leaf; Gremolata, for serving (optional)

How To Make Traditional Osso Buco Recipe

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Preparation: 20 minutes

Cooking: 2 hours

Total: 2 hours and 20 minutes

Serves:

Ingredients

4 veal shanks, about 1 1/2 inches thick
Salt and pepper, to season
All-purpose flour, for dredging
4 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 cup dry white wine
2 cups beef broth
1 can (14 ounces) crushed tomatoes
1 sprig fresh rosemary
2 sprigs fresh thyme
1 bay leaf
Gremolata, for serving (optional)

Instructions

Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the shanks from the pot and set aside.
In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Cook for 2 minutes to allow the alcohol to evaporate.
Add the beef broth, crushed tomatoes, rosemary, thyme, and bay leaf to the pot. Stir well to combine.
Return the veal shanks to the pot, making sure they are submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 2 hours, or until the veal is tender and easily pulls away from the bone.
Remove the veal shanks from the pot and transfer them to a serving platter. Discard the rosemary, thyme, and bay leaf. If desired, skim off any excess fat from the sauce.
Serve the Osso Buco with the sauce spooned over the top. Optionally, sprinkle with gremolata (a mixture of minced garlic, lemon zest, and parsley) for added flavor.