Restaurant-Style Veal Osso Buco at Home

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are lower in cost and calories while still providing a tender texture.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains acidity, while chicken broth can add flavor at a lower cost.

Mix flour, kosher salt, and black pepper in a wide shallow bowl for dredging.

Ensure veal shanks are dry and dredge them in the flour mixture, patting it into the meat.

Heat a large Dutch oven over medium-high heat and add olive oil when hot.

Place the veal shanks into the Dutch oven and sear for 4-5 minutes without moving them.

Flip the veal shanks and sear for another 4-5 minutes to develop a crust.

Remove the veal shanks to a platter and set aside.

In the same pot, sweat onions, celery, carrots, and leeks in more olive oil, scraping the bottom to release brown bits.

Add garlic and bloom for about a minute before adding tomato paste and fresh thyme.

Deglaze the pot with a drinkable dry white wine.

Add anchovies, beef broth, and a bay leaf to the pot.

Return the veal shanks to the pot, cover, and transfer to the oven to braise for about 2 hours.

Prepare gremolata by mixing fresh lemon zest, parsley, and garlic; optionally add chopped anchovies.

Once the veal is done, skim off excess fat and garnish with gremolata before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens