The EASIEST Osso Buco Recipe Ever!

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are leaner and pork shanks are less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Non-alcoholic wine retains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and water with seasoning is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.

Season the veal shanks with salt and black pepper.

Sear the veal shanks in the hot oil until browned on all sides, about 8-10 minutes.

Remove the shanks and set aside.

Add 1 chopped onion, 1 chopped carrot, and 1 chopped celery stalk to the pot; sauté until softened, about 5 minutes.

Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.

Pour in 1 cup of white wine, scraping up any browned bits from the bottom of the pot; simmer until reduced by half, about 3-4 minutes.

Add 2 cups of beef broth, 2 tablespoons of tomato paste, 2 bay leaves, and 1 teaspoon of thyme; stir to combine.

Return the veal shanks to the pot, ensuring they are submerged in the liquid.

Cover and simmer on low heat for 1.5 to 2 hours until the meat is tender and falling off the bone.

Remove the shanks and keep warm; strain the sauce to remove solids if desired.

Serve the shanks topped with gremolata made of chopped parsley, lemon zest, and minced garlic.

Cooking Techniques

Equipment Needed

Spice Level: