Lombardy Osso Buco

Lombardy Osso Buco is a traditional Italian dish of braised veal shanks, slow-cooked with aromatic vegetables, wine, and broth to create a rich and tender dish bursting with flavour. Served with a bright gremolata, it pairs beautifully with risotto, mashed potatoes, or polenta, making it a hearty yet elegant meal. This recipe highlights the warmth and depth of Italian cooking, perfect for a special dinner or comforting family meal.

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings People

Ingredients

4 large veal shanks 2 inches thick
salt
freshly ground black pepper
2 tbsp plain flour for dusting maybe 3
2 tbsp olive oil
2 tbsp unsalted butter
1 medium onion finely chopped
1 medium carrot finely chopped
2 stalks celery finely chopped
3 cloves garlic minced
1 cup dry white wine
1 cup beef or veal stock
1 cup tomatoes crushed
1 leaf bay
2 sprigs fresh thyme
1 sprigs fresh rosemary

For the gremolata:

1 medium lemon zest only
2 tbsp fresh parsley finely chopped
1 clove garlic minced

Instructions

Pat the shanks dry, season generously with salt and pepper, and lightly dust with flour.
4 large veal shanks, salt, freshly ground black pepper, 2 tbsp plain flour
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the veal shanks for 3–4 minutes per side until golden brown. Remove and set aside.
2 tbsp olive oil, 2 tbsp unsalted butter
In the same pot, lower the heat to medium. Sauté the onion, carrot and celery until softened, about 5–7 minutes. Add the garlic and cook for another minute.
1 medium onion, 1 medium carrot, 2 stalks celery, 3 cloves garlic
Pour in the wine, scraping up any browned bits from the pot. Allow the wine to reduce by half.
1 cup dry white wine
Add the stock, tomatoes (if using), bay leaf, thyme and rosemary.
1 cup beef, 1 cup tomatoes, 1 leaf bay, 2 sprigs fresh thyme, 1 sprigs fresh rosemary
Return the veal to the pot, ensuring the liquid comes about halfway up the shanks. Cover and cook on low heat for 2.5 to 3 hours, or until the meat is fork-tender. Turn the shanks halfway through cooking.
Combine the lemon zest, parsley, and garlic in a small bowl.
1 medium lemon, 2 tbsp fresh parsley, 1 clove garlic
Remove the veal shanks from the pot and spoon over the rich sauce. Sprinkle with gremolata for a zesty finish.

Notes

Serving suggestions:

Serve Lombardy Osso Buco over saffron risotto, creamy mashed potatoes, or polenta. Add a side of sautéed spinach or a crisp green salad for balance, and enjoy with a glass of robust red wine.

Nutrition