Veal Osso Buco

Veal shanks are cooked in the oven low and slow with onion, celery, and carrots in this fall-apart tender veal osso buco recipe. Top with a bright and refreshing gremolata for the full experience.

Why this recipe works

Veal Osso Buco is an Italian dish where veal shanks are dredged in flour, seared for a crust, then cooked slowly in the oven with diced vegetables, rich white wine, tomato paste, and chicken stock. After it’s braised in the oven, you’re left with the most tender, melt-in-your-mouth veal shanks which is the perfect vehicle for a bright and herby gremolata of fresh parsley, diced onion, and lemon zest.

Working with veal shanks requires a low oven temperature and a longer cook duration to yield incredible results. This specific cut of meat is normally cheaper than what you’d need to make veal chops, but the flavor is just as impressive.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

VEAL – Veal shanks are a tougher cut of meat, which is why we cook it nice and slow in the oven. Cooking it low and slow is important for fall-off-the-bone beef. Choose cross-cut veal shanks at the butcher or grocery store, weighing 1 1/4 pound.

How to Make Veal Osso Bucco

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 325 F.
2. Season the veal shanks with garlic salt and black pepper. You will not use it all, reserve the rest for a later step.
3. Dredge seasoned shanks in flour. You will have some left over.
4. Heat olive oil in a Dutch oven over medium-high heat until the oil is shimmering. Add veal shanks and sear on both sides until a nice brown crust is formed. Remove meat and set aside.
5. To the remaining oil in the pan, add onion, celery, carrots, remaining garlic salt, and remaining black pepper. Stir everything together and cook for 5-6 minutes until onion is translucent.
6. Add tomato paste and stir to combine. Add in chicken stock and white wine.
7. Stir to combine and bring to a boil. Turn off heat and add meat back to the pan.
8. Cover the pan and place in the oven. Bake for 2 hours, checking liquid level after 1 1/2 hours. If it looks like the liquid is cooking down too fast, you can add another 1/2 cup or so of chicken stock. The sauce at the end will be thick like stew.
9. Meanwhile, make the gremolata. Chop fresh parsley and onion into fine pieces. Add lemon zest and chop everything together. Serve on top of osso buco.

Frequently Asked Questions & Expert Tips

Store leftover veal osso buco in an air-tight container kept in the refrigerator for up to 4 days.

Serving Suggestions

Veal Osso Buco is traditionally served over polenta or risotto (try our cauliflower risotto) but you can also serve it over mashed potatoes. Enjoy warm from the oven with gremolata as garnish.

More Related Recipes

• Veal Chops
• Veal Piccata
• Braised Beef Shanks
• Beef Bourguignon
• Lollipop Lamb Chops

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