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Osso Buco Recipe Easy Step-by-Step for Perfect Special Dinner

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This classic Osso Buco features slow-braised veal or beef shanks in a rich wine and tomato sauce, finished with a zesty gremolata. It’s a comforting, restaurant-quality dish perfect for special occasions or cozy family dinners.

Ingredients

Scale
  • 4–6 pieces veal or beef shanks (about 2.5 lbs, cut 1½–2 inches thick, bone-in)
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour (for dredging; use gluten-free if needed)
  • 2–3 tablespoons olive oil
  • 2 tablespoons unsalted butter (or more olive oil for dairy-free)
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 3/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1 cup crushed tomatoes or canned diced tomatoes
  • 1 1/2 cups low-sodium beef or veal broth (or chicken broth)
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • Zest of 1 lemon
  • Chopped parsley for garnish (optional)
  • For the gremolata:
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 2 garlic cloves, minced
  • Zest of 1 lemon (or orange)
  • Pinch of salt

Instructions

  1. Pat the shanks dry with paper towels. Season generously with salt and pepper. Dredge each shank in flour, shaking off excess.
  2. Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear shanks in batches for 3–4 minutes per side until deeply golden. Transfer browned shanks to a plate.
  3. Lower heat to medium. Add onion, carrots, and celery. Sauté, scraping up browned bits, until veggies are soft and fragrant. Add garlic and cook 1 more minute.
  4. Pour in wine and deglaze, scraping up any fond. Simmer until wine reduces by half, about 3 minutes. Stir in tomatoes, broth, thyme, bay leaves, and lemon zest. Bring to a gentle simmer.
  5. Return shanks and any juices to the pot, nestling them in the sauce. Cover tightly and transfer to a 325°F oven. Cook 2–2½ hours, turning shanks once halfway, until meat is fork-tender.
  6. While shanks finish, mix parsley, garlic, lemon zest, and a pinch of salt in a small bowl for the gremolata. Set aside.
  7. Remove shanks and tent with foil. Skim excess fat from the sauce, then simmer on the stovetop to reduce if desired. Spoon sauce over shanks, sprinkle with gremolata, and garnish with extra parsley. Serve hot.

Notes

Brown the shanks well for maximum flavor. Use good-quality wine for the sauce. If sauce is thin, simmer uncovered to reduce. For gluten-free, use a 1:1 blend or cornstarch for dredging. Gremolata adds a bright finish—don’t skip it! Can be made ahead; flavors deepen overnight. Serve with risotto, polenta, or mashed potatoes.

Nutrition

Keywords: Osso Buco, veal shanks, beef shanks, braised, Italian, special occasion, gremolata, comfort food, gluten-free option, dinner party

Find it online: https://elvafood.com/osso-buco-recipe-easy-step-by-step-for-perfect-special-dinner/