This classic of Italian cuisine showcases veal shanks braised slowly in a savory blend of white wine, tomatoes, and broth until perfectly tender. Served with creamy risotto and topped with a bright lemon gremolata, this is a restaurant-quality dish you'll prepare like a professional chef.
⏱️180 min
📊Medium
👥4 servings
🍽️Main
festivefamily
Ingredients
4 pièces de 300g chacuneveal shanks (osso buco)
60 gflour
2 piècesonions
2 piècescarrots
2 branchescelery
300 mldry white wine
500 mlveal or chicken broth
400 gcanned peeled tomatoes
4 cuillères à soupeolive oil
30 gbutter
2 brinsfresh thyme
1 feuillebay leaf
1 piècelemon
2 goussesgarlic
20 gfresh flat parsley
1 à goûtersalt and pepper
Instructions
1PREPARING THE SHANKS: Remove the osso buco from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels, then season generously with salt and pepper on both sides. Lightly coat each shank in flour, tapping off the excess, which will create a beautiful caramelized crust during cooking. This step is essential for developing flavors and sealing in the juices.
2BROWNING THE SHANKS: Heat the olive oil in a cast iron Dutch oven or heavy-bottomed pot over medium-high heat until hot but not smoking. Gently place the floured shanks in the oil and let them brown for 4 to 5 minutes on each side until they achieve a uniform golden color. Do not move the shanks during cooking to promote caramelization. Remove them and set aside on a plate.
3PREPARING THE AROMATIC VEGETABLES: In the same pot, sauté the onions, carrots, and celery, previously cut into small dice, over medium heat for 5 to 6 minutes until they become translucent and lightly golden. These vegetables will form the aromatic base that infuses the broth. Pour in the dry white wine and let it reduce by half for 3 to 4 minutes, scraping the bottom of the pot with a wooden spoon to recover all the caramelized drippings.
4BUILDING THE BRAISE: Return the shanks to the pot, standing them upright if possible, which allows the marrow to remain in the bone. Pour in the broth and canned tomatoes, then add the thyme sprigs and bay leaf. The liquid should reach about three-quarters of the height of the shanks. Bring to a boil, then cover the pot with its lid, reduce heat to very low, and braise for 2½ to 3 hours at approximately 85-90°C (185-194°F).
5MONITORING THE BRAISE: After 1 hour 30 minutes of cooking, check that the liquid is simmering very gently and turn the shanks over for even cooking. The meat should detach easily from the bone but remain attached. You'll know it's ready when a knife blade pierces the meat without resistance and the marrow is tender. Taste the sauce and adjust the seasoning with salt and pepper as needed.
6PREPARING THE GREMOLATA: Meanwhile, prepare the gremolata by finely chopping the parsley, garlic, and lemon zest (without the bitter white pith). Mix them together. This garnish will provide a touch of freshness and acidity that contrasts beautifully with the richness of the braise. The gremolata can be prepared up to 1 hour ahead and kept refrigerated.
7FINISHING AND PLATING: Remove the pot from heat and let rest for 5 minutes. Transfer the shanks and sauce to a warm serving dish. If you prefer a thicker sauce, you can reduce it over high heat for 5 minutes after removing the shanks. Generously sprinkle gremolata just before serving, which will add color, aroma, and this characteristic touch of acidity. Serve immediately with risotto alla milanese or creamy Arborio rice.