Osso Buco – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: 4 servings
Italy Region / Locale: Italian Servings: 4 servingsOsso Buco, a treasured dish from the Lombardy region of Italy, is a succulent bone-in veal shank braised slowly to perfection. Known for its rich and hearty flavors, this classic Italian dish has graced the tables of many Italian homes and trattorias, memorialized by the distinctive marrow-filled bone that imbues the dish with deep, savory notes. Traditionally, it is served with gremolata— a refreshing lemon-zest, garlic, and parsley medley—and often accompanied by risotto or polenta, allowing for a complete yet refined dining experience.
Ingredients
- Veal shanks – 4 pieces, each about 1 1/2 inches thick
- Salt – to taste
- Black pepper – to taste
- All-purpose flour – 1/2 cup / 60 g
- Olive oil – 2 tbsp / 30 ml
- Butter – 2 tbsp / 30 g
- Onion, chopped – 1 large / 150 g
- Carrot, chopped – 1 large / 120 g
- Celery, chopped – 1 stalk / 50 g
- Garlic cloves, minced – 3 cloves
- Dry white wine – 1 cup / 240 ml
- Chicken stock – 2 cups / 480 ml
- Canned tomatoes, drained and chopped – 400 g / 14 oz
- Bay leaf – 1 leaf
- Thyme – 1 tsp / 1 g
- Gremolata (lemon zest, parsley, garlic) – for serving
Instructions
- Pat the veal shanks dry and season with salt and pepper.
- Dredge each shank in all-purpose flour, shaking off the excess.
- In a large heavy-bottomed pot, heat olive oil and butter over medium heat.
- Add the veal shanks and brown them on all sides, then remove and set aside.
- In the same pot, add chopped onions, carrots, and celery. Sauté until the onion is translucent.
- Stir in the minced garlic and cook for another minute.
- Pour in the white wine, scraping any browned bits from the bottom of the pot.
- Return the veal shanks to the pot and add chicken stock, tomatoes, bay leaf, and thyme.
- Bring the mixture to a gentle simmer, cover, and braise for about 2 hours or until the meat is tender.
- Serve hot, garnished with gremolata.
Substitutions
- Veal shanks -> Beef shanks
- Dry white wine -> Chicken stock with a splash of lemon juice
- Butter -> Olive oil
Enhancements in the Next Evolution
- Consider marinating the veal shanks in red wine and herbs for a few hours before cooking.
- Add a pinch of saffron to the broth for an added depth of flavor.
- Include a Parmesan rind while simmering for a richer taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
