Classic slow cooked Osso buco
Let yourself be transported to the culinary traditions of Milan with this classic osso buco recipe. Tender veal shanks are slowly braised in a flavorful sauce of white wine, tomatoes, and a mix of aromatic vegetables and herbs. The result is a dish that melts in your mouth and bursts with deep, rich flavor. Traditionally served with gremolata and risotto alla milanese, this osso buco offers a truly authentic Italian dining experience. Perfect for special occasions or simply to treat yourself to a taste of Italy at home.
View recipeFor 4 persons
Time: 2 hours
Difficulty: hard
Ingredients:
- 4 veal shanks (about 3 cm thick)
- coarsely ground black pepper and salt
- 2 tbsp flour
- olive oil for frying
- 1 tbsp butter
- 1 large onion
- 1 stalk of celery
- 1 small carrot
- 2 tsp dried oregano
- 3 sprigs of thyme
- 2 bay leaves
- 1 tbsp tomato puree
- 1 can of tomato pulp (400 ml)
- 1/2 glass of white wine
- 1 jar of veal stock (250 ml)
Gremoulata:
- 1 bunch of flat-leaf parsley
- 1 lemon
- 2 cloves of garlic
- 2 anchovy filets (can)
Preparing the vegetables
Chop the onion, cut the celery stalks into small pieces and the carrot into small cubes.
Heat some oil in the casserole and fry the vegetables until sautéed. Add the oregano, thyme and bay leaf and continue to heat.
Seasoning and browning the Meat
Season the shanks with (a little) salt and pepper. Roll them in the flour and tap off the excess flour.
Fry the shanks in the frying pan in hot olive oil with a spoonful of butter until they are nicely brown.
Building the sauce
Add the tomato puree to the vegetables and fry for a while.
Deglaze the mixture with the wine, bring to the boil, allow it to reduce briefly and add the tomato pulp and stock.
Slow-Cooking the Osso Buco
Move the veal shanks (including the cooking liquid, if desired) from the frying pan into the sauce in the casserole and bring to a light boil.
Lower the heat and let it simmer for approx. 1 to 2 hours with the lid on the pan at an angle.
Check occasionally to ensure there is still enough sauce around the shanks — about half should be covered. Add more stock if needed.
Cook until the meat is fall-off-the-bone tender.
Making the gremolata
Finely chop the flat parsley (about 3 tbsp).
Scrub the lemon and finely zest the rind.
Finely chop the anchovies. Peel the garlic and chop it as finely as possible.
Mix all the ingredients together and serve with the osso buco.
*Especially delicious with spaghetti or polenta.
** If you want to keep the shanks nicely shaped once they are cooked, tie a butcher’s twine around them before cooking.
