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osso buco recipe authentic traditional italian beef stew veal shanks sauce gravy

Osso Buco

By Kimberly Killebrew
The classic Italian dish, Osso Buco, featuring beef or veal shanks slow-simmered until fork tender in a deliciously rich gravy.
5 from 127 votes
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 4

Ingredients
 
 

  • 4 beef or veal shanks , about 1/2 pound each
  • 1/2 cup flour for dredging
  • 1 tablespoon cooking oil (I use avocado)
  • 1 tablespoon butter
  • 1/4 pound pancetta (can substitute thick cut bacon) , diced
  • 1 medium yellow onion , finely diced
  • 1 carrot , diced
  • 1 celery rib , diced
  • 2 cloves garlic , minced
  • 1 cup dry white wine , e.g. pinot grigio, sauvignon blanc, chardonnay
  • 2 cups quality chicken broth (can also used veal stock; beef broth can also be used though chicken broth tastes more "elegant")
  • 1 1/2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Gremolata (optional):
  • zest of one lemon
  • 3 tablespoons finely minced parsley
  • 4 cloves garlic , minced

Instructions
 

  • Pat the shanks dry with a paper towel and lightly dredge in flour, shaking off the excess.  Heat the oil and butter in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate.  Set aside.
    If making the gremolata, combine the ingredients in a small bowl, cover and refrigerate until ready to use.
  • Add the pancetta or bacon and cook until browned, then add the onions and cook for 5-7 minutes until soft and translucent. Add the carrots, celery, and garlic and cook another 3-4 minutes until softened.  Add the wine and boil until reduced by half. Add the broth, seasonings, and tomato paste.
    Return the browned shanks to the pot, bring to a boil, reduce the heat to a very low simmer, cover and simmer for 1 1/2 to 2 hours or until the meat is fork tender.  Add salt and pepper to taste.  Remove and discard the bay leaf.
  • Serve with creamy polenta or saffron risotto and, if using, sprinkle with gremolata. (See blog post for other serving recommendations.)

Nutrition

Serving: 1shankCalories: 355kcalCarbohydrates: 10gProtein: 29gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 58mgSodium: 933mgPotassium: 766mgFiber: 2gSugar: 3gVitamin A: 2920IUVitamin C: 10mgCalcium: 62mgIron: 4mg
Course Entree, Main Dish
Cuisine Italian
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