Osso Buco à la Ina Garten (Printable)
Tender veal shanks slow-braised in white wine, tomatoes, and aromatics until falling off the bone.
# What You'll 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)
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)
# How To Make:
01 - Preheat the oven to 325°F.
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.
10 - Mix gremolata ingredients and sprinkle over the osso buco before serving. Garnish with fresh parsley.
# Expert Tips:
01 -
- The meat becomes impossibly tender while developing that deep, wine-infused flavor that only patience can create
- Your kitchen will smell like an Italian nonnas house, which is basically free aromatherapy
- Leftovers somehow taste even better the next day, if you manage to have any
02 -
- Do not rush the browning step because those caramelized bits are where all the deep flavor lives
- The meat is done when a fork slides in with zero resistance, so give it the full time it needs
- Letting the dish rest for 15 minutes before serving makes it easier to skim the fat and lets the flavors settle
03 -
- Hand-crush the San Marzano tomatoes right in the can for a rustic texture and to avoid dirtying extra bowls
- Tie the herbs together with kitchen twine for easy removal before serving instead of fishing around for bay leaves