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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 108 votes
Print Pin Rate
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Course Entree, Main Dish
Cuisine Italian
Servings 4
Calories 355 kcal

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 (we use and recommend Aneto), can also used veal stock if you have access to it. 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
Keyword Osso Buco, Ossobuco
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