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Italian Braised Veal Shanks

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Italian Braised Veal Shanks, or Osso Buco, is a slow-cooked, richly flavored dish featuring tender veal simmered in wine, tomatoes, and herbs. Perfect for cozy dinners or special occasions, it’s a hearty, elegant meal that melts in your mouth and impresses with every bite.

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)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season veal shanks with salt and pepper, then dredge in flour, shaking off excess.
  3. Heat olive oil in a large oven-safe pot or Dutch oven. Sear shanks on both sides until browned. Remove and set aside.
  4. Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5–7 minutes.
  5. Pour in white wine, scrape up browned bits, and let reduce for 2–3 minutes.
  6. Stir in crushed tomatoes or tomato paste, then add stock. Return veal to pot and nestle in the liquid. Add bay leaves and thyme.
  7. Cover and transfer to oven. Braise for 2 to 2½ hours, or until veal is fork-tender.
  8. Prepare gremolata by mixing lemon zest, garlic, and parsley (if using).
  9. Serve veal shanks hot, garnished with gremolata for a fresh contrast.

Notes

  • Add balsamic vinegar to the sauce for deeper flavor.
  • Substitute chicken stock for a lighter variation.
  • Can be prepared in a slow cooker after browning meat and vegetables.
  • Try pesto or chopped olives instead of gremolata.
  • Best served with polenta, risotto, mashed potatoes, or crusty bread.

Nutrition

Find it online: https://recipesbyliza.com/italian-braised-veal-shanks/