Amazing Osso Buco

Amazing Osso Buco is a slow-braised Italian dish featuring tender veal shanks simmered in a rich tomato and white wine sauce, infused with aromatics like thyme, bay leaf, and oregano. Finished with a zesty gremolata, it balances deep, savoury flavours with a fresh citrusy contrast, making it a true comfort food classic.

Prep Time 20

Cook Time 2 40

Total Time 3

Servings People

Ingredients

Osso Buco Ingredients

6 large veal shanks
1 cup chicken broth See notes
800 g plum tomatoes
2 medium carrot diced
3 stalks celery diced
2 medium onions diced
2 tbsp tomato puree
1 sprig thyme
1 leaf bay
1 tsp. dried oregano
1 tbsp unsalted butter
3/4 cup dry white wine good quality
1/2 cup all-purpose flour dredging
1/4 cup extra-virgin olive oil
salt
ground black pepper

Gremalata Ingredients

3 tbsp parsley finely chopped
2 cloves garlic minced
2 large anchovies minced
1 tbsp lemon zest finely grated

Instructions

Pre heat the oven to 350°F.
Using cooking string, gently tie the shanks around the middle to hold them together. Season with salt and pepper.
6 large veal shanks, salt, ground black pepper
In a shallow dish, add flour and dredge each shank lightly before removing any excess
1/2 cup all-purpose flour
Add 3/4 s of the oil to a large heavy bottomed skillet over a medium high heat.
1/4 cup extra-virgin olive oil
When the oil is hot, sear the shanks until browned (3 - 4 minutes) per side. When each shank is seared, transfer to a large baking tray. I has to be large enough for all 6 shanks.
Drain the fat from the pan into a container and return the skillet to a medium heat. Add the remaining 1/4 oil and the butter to the pan and melt.
1 tbsp unsalted butter
Once the butter is melted, add the celery, onion, oregano, carrot and 1 tsp of salt. Cook for about 15 minutes until the vegetable have softened and slightly brown.
2 medium carrot, 3 stalks celery, 2 medium onions, 1 tsp. dried oregano, salt
Then add the wine and increase the heat to a medium high and stir making sure deglaze any good bits stuck to the bottom of the pan. Heat until the wine has reduced by at least a third.
3/4 cup dry white wine
Add the tomato paste/puree and stir. Add the canned tomatoes including the juice and stir.
2 tbsp tomato puree, 800 g plum tomatoes
Add the stock/broth, bay, thyme and a few pepper grinds. It can take the pepper.
1 cup chicken broth, 1 sprig thyme, 1 leaf bay, ground black pepper
Increase the heat to medium high and bring to a boil Carefully pour the pan contents over the shanks in the baking tray.
Using tin/aluminium foil, cover the shanks and the tray making a tight fitting lid.
Place the shanks into the oven to braise making sure to check the liquid level regularly. If it has reduced below half the height of the shanks, add a little more chicken stock to top up. Cook for 1 1/2 - 2 hours.
To test the shank, pierce it with a fork and the meat should fall apart. Give it a taste. It should be soft, moist and tender.
When cooked to your liking, transfer the shanks to warmed dishes.
In a small bowl, add the garlic, parsley, anchovies and lemon zest and mix thoroughly.
3 tbsp parsley, 2 cloves garlic, 2 large anchovies, 1 tbsp lemon zest
Strain the juices through a medium mesh sieve pushing every bit of juice and goodness through. Add half of the gremolata to the sauce and mix.
Return the now strained sauce to the heat and bring to a simmer. This will help to thicken the sauce.
Serve the Osso Buco on warmed dishes with seasonal vegetables and pasta. Sprinkle the remainder of the gremolata over each dish.

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