Osso Buco à la Ina Garten (Printable)
Tender veal shanks slow-braised in rich tomato and wine sauce with herbs
# What You Need:
→ Meats
01 - 6 veal shanks, about 2 inches thick (3–3.5 lbs total)
→ For Dredging
02 - 1/2 cup all-purpose flour (or gluten-free flour, optional)
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
→ Vegetables & Aromatics
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 1 large yellow onion, diced
08 - 2 carrots, diced
09 - 2 celery stalks, diced
10 - 4 garlic cloves, minced
→ Liquids
11 - 1 cup dry white wine
12 - 1 28-oz can whole San Marzano tomatoes, hand-crushed
13 - 2 cups chicken stock
→ Herbs & Seasoning
14 - 2 tsp fresh thyme leaves (or 1 tsp dried)
15 - 2 bay leaves
16 - Zest of 1 lemon
17 - 2 tbsp chopped fresh parsley
→ For Serving (Optional)
18 - Gremolata (2 tbsp chopped fresh parsley, 1 minced garlic clove, zest of 1 lemon)
# Steps:
01 - Preheat the oven to 325°F (165°C).
02 - Pat the veal shanks dry with paper towels. Mix the flour, salt, and pepper in a shallow dish. Lightly dredge each shank in the flour mixture, shaking off excess.
03 - In a large Dutch oven, heat olive oil and butter over medium-high heat. Brown the veal shanks on all sides (about 3–4 minutes per side). Remove and set aside.
04 - Add onion, carrots, and celery to the pot and sauté until softened, about 8 minutes. Add garlic and cook for 1 minute.
05 - Pour in the white wine, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.
06 - Add the tomatoes (with juices), chicken stock, thyme, bay leaves, and lemon zest to the pot. Stir to combine.
07 - Return the veal shanks to the pot, nestling them into the sauce. Bring to a simmer.
08 - Cover the pot and transfer to the oven. Braise for 2–2.5 hours, until the meat is fork-tender and nearly falling off the bone.
09 - Remove bay leaves. Skim off any excess fat from the surface. Mix gremolata ingredients and sprinkle over the osso buco before serving. Garnish with fresh parsley.
# Expert Advice:
01 -
- The meat becomes so tender you can cut it with a fork, and the sauce develops a depth that makes everyone think you spent all day cooking even though most of it happens hands-free in the oven.
- This is one of those dishes that actually tastes better the next day, so it is perfect for making ahead and having leftovers that feel even more special than the first night.
02 -
- Most people give up too early on the braising time, but you really want that meat to be completely tender, so test it with a fork and if there is any resistance, give it another 20 minutes.
- Letting the dish rest for 15 minutes after it comes out of the oven makes a huge difference in how the flavors come together and how the meat holds its shape when you serve it.
03 -
- Use kitchen twine to tie each shank around the middle if the meat is falling away from the bone, which helps it hold its shape during braising and makes for a more elegant presentation.
- Crushing the tomatoes by hand gives you a better texture than using diced tomatoes, and you can really feel when you have broken them down into the perfect chunks.