Name: Italian Braised Veal Shanks
Prep time: 30 min
Cook time: PT-490529H19M11S
Total time: 3 h
Cuisine: Italian
Ingredients: 4 veal shanks (about 2 inches thick, bone-in); ½ cup all-purpose flour (for dredging); 2 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 cup dry white wine; 1 cup crushed tomatoes or 2 tbsp tomato paste; 2 cups beef or veal stock; 2 bay leaves; 3 sprigs fresh thyme (or 1 tsp dried); Salt and pepper to taste; Optional: gremolata (1 tbsp lemon zest, 1 garlic clove minced, 2 tbsp chopped parsley)

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Italian Braised Veal Shanks, also known as Osso Buco, is a slow-cooked, melt-in-your-mouth dish that I make when I want something rich, comforting, and full of bold flavor. The veal is simmered in wine, tomatoes, and aromatic herbs until it’s fork-tender.

Why You’ll Love This Recipe

I love how this dish transforms a humble cut of meat into something luxurious and hearty. It’s the kind of meal I make when I want to impress or slow down and savor the process. The sauce is rich and velvety, and the marrow inside the bones is a treat on its own. Italian Braised Veal Shanks

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Veal shanks (cut crosswise, about 2 inches thick)
All-purpose flour (for dredging)
Olive oil
Onion
Carrots
Celery
Garlic
Dry white wine
Crushed tomatoes or tomato paste
Beef or veal stock
Bay leaves
Fresh thyme
Salt and pepper
Optional: gremolata (lemon zest, garlic, parsley) for garnish

Directions

I season the veal shanks with salt and pepper, then dredge them lightly in flour.
I sear them in olive oil over medium-high heat until browned on both sides, then remove them from the pan.
I add chopped onion, carrot, celery, and garlic to the same pan and sauté until softened.
I pour in white wine, scraping up any browned bits, and let it reduce slightly.
I stir in crushed tomatoes and stock, then return the shanks to the pan along with bay leaves and thyme.
I cover and braise in a preheated oven at 325°F (160°C) for about 2 to 2½ hours, until the meat is tender.
Before serving, I garnish with gremolata for a bright, fresh contrast.

Servings and Timing

This recipe serves 4 people and takes about 3 hours total, including prep and braising time.

Variations

I sometimes add a splash of balsamic vinegar to the sauce for deeper flavor.
For a lighter version, I use chicken stock instead of beef or veal.
I’ve also made it in a slow cooker after browning the meat and sautéing the vegetables.
Instead of gremolata, I serve it with a spoonful of fresh pesto or chopped olives.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully on the stovetop over low heat. The flavors deepen overnight, so I often think it tastes even better the next day. It also freezes well for up to 2 months. Italian Braised Veal Shanks

FAQs

Can I use a different cut of meat?

Yes, I’ve made this with beef shanks or even lamb. The method stays the same, though cooking times may vary slightly.

What do I serve this with?

I love serving it over creamy polenta, mashed potatoes, risotto, or crusty bread to soak up the sauce.

Can I make this ahead of time?

Absolutely. I often braise the veal the day before and gently reheat it before serving—it saves time and improves flavor.

What wine works best for braising?

I use a dry white wine like Pinot Grigio or Sauvignon Blanc. Red wine works too but gives a deeper, richer flavor.

Is gremolata necessary?

Not at all, but I highly recommend it. The lemon and parsley brighten the rich sauce beautifully.

Conclusion

Italian Braised Veal Shanks is one of those dishes I make when I want to slow down and create something unforgettable. With tender meat, aromatic vegetables, and a deeply savory sauce, it’s a meal that brings comfort and elegance to the table.