Braised Veal Shanks

Osso Buco Braised Veal Shanks

Servings: 4

Prep time: 20 min

Cook time: 2.5 hours

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Ingredients

4 cross-cut veal shanks, about 2 inches thick

1/4 cup all-purpose flour

2 1/8 tsp kosher salt

1/2 tsp freshly ground black pepper

4 tbsp olive oil

1 medium yellow onion, finely diced (about 1 1/2 cups)

1 medium carrot, peeled and finely diced (about 1/2 cup)

1 medium celery stalk, finely diced

3 garlic cloves, minced

2 tbsp tomato paste

1 cup dry white wine

1 cup low-sodium chicken broth

2 dried bay leaves

4 fresh thyme sprigs

Zest of 1 lemon (about 1 tbsp)

1/4 cup chopped fresh parsley

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Instructions

1. Prepare the Veal Shanks:

Pat the veal shanks dry with paper towels. Season with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each shank in flour, shaking off excess.

2. Brown the Meat:

In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium-high heat. Brown the veal shanks on all sides (about 3-4 minutes per side). Remove and set aside.

3. Sauté Vegetables:

Add the remaining 2 tbsp olive oil to the pot. Add onion, carrot, and celery. Sauté for about 6-8 minutes until softened. Stir in garlic and tomato paste; cook for another 2 minutes.

4. Deglaze and Simmer:

Pour in the white wine, scraping up browned bits from the bottom. Let simmer for 3 minutes. Add chicken broth, bay leaves, thyme, and remaining salt.

5. Braise:

Return veal shanks to the pot. The liquid should come about halfway up the sides of the meat. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (165°C). Braise for 2 to 2.5 hours until meat is tender and falling off the bone.

6. Make Gremolata (optional but traditional):

Combine lemon zest and chopped parsley in a small bowl.

7. Serve:

Spoon sauce and vegetables over the veal shanks. Sprinkle with gremolata just before serving. Great with risotto, polenta, or mashed potatoes.