Osso Buco à la Ina Garten (Printable version)

Tender veal shanks braised slowly in aromatic tomato wine sauce with vegetables and herbs

# 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, optional)
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper

→ Vegetables & Aromatics

05 - 2 tablespoons olive oil
06 - 2 tablespoons 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-ounce can whole San Marzano tomatoes, hand-crushed
13 - 2 cups chicken stock

→ Herbs & Seasoning

14 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
15 - 2 bay leaves
16 - Zest of 1 lemon
17 - 2 tablespoons chopped fresh parsley

→ For Serving (Optional)

18 - Gremolata (2 tablespoons chopped fresh parsley, 1 minced garlic clove, zest of 1 lemon)

# Directions:

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 advice:

01 -
  • The braising liquid transforms into the most incredible sauce youve ever tasted, thickened naturally by the collagen from the veal shanks
  • Most of the cooking happens hands-free in the oven, leaving you free to sip wine and pretend youve been working tirelessly all day
  • This is the kind of dinner that makes people lean in and ask what your secret is, even though the technique is surprisingly straightforward
02 -
  • The veal is done when a fork slides in and out with zero resistance, and if you tug at it gently with tongs, the meat should start pulling away from the bone
  • Don't rush the searing step—those browned bits on the bottom of your pot are the foundation of your entire sauce's flavor
  • If the sauce looks too thin at the end, remove the meat and reduce the liquid on the stovetop while the meat rests
  • Traditional osso buco is served with risotto alla Milanese, polenta, or mashed potatoes to soak up every drop of that incredible sauce
03 -
  • Let the osso buco rest for at least 15 minutes after removing it from the oven—the meat firms up slightly and becomes easier to serve
  • Save any leftover sauce, freeze it, and use it as a base for short ribs or beef stew later
  • If the sauce tastes too acidic at the end, stir in a teaspoon of honey or a pat of butter to balance it out

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