Osso Buco à la Ina Garten (Printable Version)
Tender veal shanks braised slowly in aromatic tomato wine sauce with vegetables and herbs.
# What You Need:
→ Meats
01 - 6 veal shanks, about 2 inches thick (about 3–3.5 lbs total)
→ For Dredging
02 - 1/2 cup all-purpose flour (or gluten-free flour, optional)
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
→ Vegetables & Aromatics
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 1 large yellow onion, diced
08 - 2 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
13 - 2 cups chicken stock
→ Herbs & Seasoning
14 - 2 tsp fresh thyme leaves (or 1 tsp dried)
15 - 2 bay leaves
16 - Zest of 1 lemon
17 - 2 tbsp chopped fresh parsley
→ For Serving (Optional)
18 - Gremolata (2 tbsp chopped fresh parsley, 1 minced garlic clove, zest of 1 lemon)
# How-To Steps:
01 - Preheat the oven to 325°F.
02 - Pat the veal shanks dry with paper towels. Mix the flour, salt, and pepper in a shallow dish. Lightly dredge each shank in the flour mixture, shaking off excess.
03 - In a large Dutch oven, heat olive oil and butter over medium-high heat. Brown the veal shanks on all sides (about 3–4 minutes per side). Remove and set aside.
04 - Add onion, carrots, and celery to the pot and sauté until softened, about 8 minutes. Add garlic and cook for 1 minute.
05 - Pour in the white wine, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.
06 - Add the tomatoes (with juices), chicken stock, thyme, bay leaves, and lemon zest to the pot. Stir to combine.
07 - Return the veal shanks to the pot, nestling them into the sauce. Bring to a simmer.
08 - Cover the pot and transfer to the oven. Braise for 2–2.5 hours, until the meat is fork-tender and nearly falling off the bone.
09 - Remove bay leaves. Skim off any excess fat from the surface. Optionally mix gremolata ingredients and sprinkle over the osso buco before serving. Garnish with fresh parsley.
# Helpful Tips:
01 -
- The meat becomes so tender it literally falls off the bone with just the gentle pressure of a fork
- This dish tastes even better the next day, making it perfect for make-ahead meals
02 -
- The browned bits on the bottom of your pot contain incredible flavor so do not skip deglazing
- Letting the meat rest for 10 minutes before serving helps it retain all those juices
03 -
- Tie each shank with kitchen twine to help it hold its shape during long braising
- Use a wide pot so the shanks fit in a single layer