Osso Buco. They Don’t Make It Like This Anymore

veal shanks

🥗Healthier: pork shanks

💰Cheaper: beef shanks

Pork is often more affordable and adds a different flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides flavor without alcohol.

Season the shanks generously with salt and pepper. Dust lightly with flour and shake off any excess.

In a large Dutch oven over medium heat, heat olive oil and butter. Sear the shanks on all sides until golden brown, about 3 minutes per side. Remove and set aside.

In the same pot, add the onion, carrot, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

Add the tomato paste and let it fry to release flavour 30 seconds. Pour in the white wine and scrape up any browned bits from the bottom. Let reduce by half. Add the beef stock, tomato puree, and black olives. Season with salt and pepper. Stir to combine.

Return the beef to the pot. The liquid should mostly cover the meat—top up with water or stock if needed. Bring to a gentle simmer, then reduce the heat to low and cover with a lid. Cook for 1½ to 2 hours, or until the meat is tender and almost falling off the bone.

For the gremolata, in a small bowl, mix the orange zest, chopped garlic, and parsley. This vibrant topping adds a citrusy lift to balance the richness of the sauce.

To serve, place over creamy mash, soft polenta, or risotto alla Milanese. Top generously with the gremolata.

Cooking Techniques

Equipment Needed

Spice Level: