Tender Veal Osso Buco with Tomato and Herbs in a Rich Broth Recipe

Introduction

Osso Buco is a classic Italian dish featuring tender veal shanks slowly braised in a rich tomato and wine sauce. This comforting meal is perfect for a cozy dinner and pairs beautifully with saffron risotto or creamy mashed potatoes.

Ingredients

• 5 thick veal osso bucco (300 g / 10 oz each, 2.5cm / 1” thick) (or beef)
• Salt and pepper
• Kitchen string (optional)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 small carrot, finely chopped
• 1 celery stick, finely chopped
• 800 g / 28 oz can crushed tomato
• 1 cup / 250 ml dry white wine (not sweet or fruity) or chicken broth
• 1 cup / 250 ml chicken broth
• 1 chicken bouillon cube (optional, or use beef)
• 2 tbsp tomato paste
• 3 sprigs thyme or 1 ½ tsp dried thyme
• 2 bay leaves
• 1 cup parsley leaves (flat or curly), lightly packed
• 2–3 tsp lemon zest, finely grated
• 1 garlic clove, minced

Instructions

1. Step 1: Sprinkle both sides of the veal very generously with salt and pepper.
2. Step 2: Heat the oil in a large heavy-based pot over high heat. Add the veal and sear on both sides until it develops a nice brown crust. Remove onto a plate, then reduce heat to medium-low.
3. Step 3: If the pot looks dry, add a splash of oil. Add garlic and onion, cooking for 1 minute. Then add carrot and celery, and cook on low heat for 8 minutes until softened and sweet.
4. Step 4: (Optional) Tie kitchen string around each piece of veal to hold it together during cooking for a nicer presentation.
5. Step 5: Add crushed tomato, white wine, chicken broth, crumbled bouillon cube, tomato paste, thyme, and bay leaves. Stir to combine, then return the veal to the pot and place the lid on.
6. Step 6: Adjust heat so the liquid simmers gently (medium-low). Cook until the meat is tender enough to be pulled apart with forks, checking at 1.5 hours and then every 15 minutes thereafter.
7. Step 7: Use a slotted spoon to remove the veal to a bowl and cover to keep warm. Simmer the sauce over medium heat for 5–15 minutes until thickened to your liking. Season with salt and pepper to taste.
8. Step 8: For serving, place a piece of Osso Buco on each plate, spoon over the sauce, and top with gremolata (see below).
9. Step 9: To make gremolata, place parsley leaves, garlic, and lemon zest on a cutting board. Finely chop together and let sit in a bowl for at least 20 minutes before serving.

Tips & Variations

• Tie the veal shanks with kitchen string before cooking to keep their shape, but feel free to skip this step if you prefer a rustic presentation.
• Use beef shanks if veal is not available; cooking time may vary slightly.
• Serve with traditional Risotto Milanese for an authentic experience, or try mashed potatoes, creamy polenta, or pasta as a delicious alternative.
• Choose a dry white wine to keep the sauce balanced and avoid sweetness.

Storage

Store leftover Osso Buco and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve tenderness and prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, beef shanks can be used as a substitute for veal. Cooking times may be slightly longer to achieve the same tenderness.

What can I serve with Osso Buco?

Osso Buco is traditionally served with saffron-infused Risotto Milanese. However, it also pairs well with mashed potatoes, creamy polenta, or pasta.

Tender Veal Osso Buco with Tomato and Herbs in a Rich Broth Recipe

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★★★★★

4.6 from 81 reviews

• Author: Noah
• Total Time: 2 hours 5 minutes
• Yield: 5 servings 1x

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Description

Osso Buco is a classic Italian braised veal shank dish known for its rich, tender meat and flavorful sauce made from tomatoes, wine, aromatic vegetables, and herbs. Traditionally served with Risotto Milanese or creamy mashed potatoes, this recipe results in a comforting, hearty meal perfect for a special occasion or a cozy dinner.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 5 thick veal osso bucco (300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1)
• Salt and pepper
• Kitchen string (optional)
• 2 tbsp olive oil

Vegetables and Aromatics

• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 small carrot, finely chopped
• 1 celery stick, finely chopped

Liquids and Seasonings

• 800 g / 28 oz can crushed tomato
• 1 cup / 250 ml dry white wine (not sweet, not fruity) or chicken broth
• 1 cup / 250 ml chicken broth
• 1 chicken bouillon cube (optional, or use beef)
• 2 tbsp tomato paste
• 3 sprigs thyme or 1 ½ tsp dried thyme
• 2 bay leaves

Gremolata

• 1 cup parsley leaves (flat or curly), lightly packed
• 2–3 tsp lemon zest, finely grated
• 1 garlic clove, minced

To Serve

• Risotto Milanese (saffron risotto, recipe in notes), mashed potato or pasta

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Instructions

1. Season the Veal: Sprinkle both sides of the veal very generously with salt and pepper to enhance flavor before cooking.
2. Sear the Veal: Heat olive oil in a large heavy-based pot over high heat. Add the veal pieces and sear on both sides until you achieve a nice brown crust. Remove the veal from the pot and set aside on a plate. Reduce heat to medium-low.
3. Sauté Aromatics: If the pot looks dry, add a splash of olive oil. Add minced garlic and finely chopped onion; cook for 1 minute. Then add finely chopped carrot and celery. Cook over low heat for about 8 minutes or until the vegetables are softened and sweet.
4. Prepare Veal for Cooking: (Optional) Tie kitchen string around each piece of veal to hold it together and maintain a nice presentation, as it tends to fall apart during the slow cooking process.
5. Add Liquids and Herbs: Stir in crushed tomato, dry white wine or chicken broth, chicken broth, crumbled bouillon cube (if using), tomato paste, thyme sprigs or dried thyme, and bay leaves. Mix everything well to combine. Return the veal pieces to the pot and place the lid on.
6. Simmer Slowly: Adjust the heat so the liquid is gently simmering at about medium-low. Cook uncovered or partially covered (lid slightly ajar) until the meat is tender enough to be pried apart with forks. Check after 1.5 hours and then every 15 minutes thereafter. Total cooking time is approximately 1.5 to 2 hours or longer for optimum tenderness.
7. Thicken the Sauce: Use a slotted spoon to remove the veal into a bowl and cover to keep warm. Increase the heat to medium and simmer the cooking liquid for 5 to 15 minutes or until it thickens to your taste. Adjust seasoning with salt and pepper as needed.
8. Prepare Gremolata: Place parsley leaves on a cutting board, top with minced garlic and lemon zest. Finely chop all together. Transfer to a serving bowl and let sit for at least 20 minutes before serving to blend flavors.
9. Serve the Osso Buco: Traditionally served with Risotto Milanese (saffron risotto), but it also pairs beautifully with mashed potato, creamy polenta, or pasta. Place one piece of osso buco on each plate, spoon over some sauce, then sprinkle generously with gremolata for a fresh, zesty finish.

Notes

• Note 1: Veal osso buco is traditional, but beef shanks can be used as a more economical substitution.
• Risotto Milanese: A classic saffron-infused risotto makes a perfect accompaniment, balancing the richness of the braised meat.
• Kitchen string is optional but helps keep the meat intact during lengthy cooking.
• The dish is best when cooked low and slow to ensure tender, flavorful meat.
• Adjust the thickness of the sauce by simmering longer or shorter depending on preference.

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: osso buco, veal shanks, Italian braised meat, classic Italian recipe, osso bucco recipe, traditional osso buco, risotto milanese, Italian comfort food