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Osobuco

A classic Italian dish featuring tender veal shanks slow-cooked in a rich and aromatic sauce.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 veal shanks about 1.5 inches thick
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 cup dry white wine
  • 1 cup beef broth
  • 1 can 14 oz diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Chopped parsley for garnish

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Meat tongs
  • Cutting board
  • Sharp knife

Method
 

  1. Gather all your ingredients and chop the vegetables.
  2. Heat the olive oil in a large Dutch oven over medium-high heat.
  3. Brown the veal shanks on all sides for about 3-4 minutes.
  4. Remove the shanks and add the diced onion, carrots, and celery to the pot.
  5. Sauté the vegetables for 5-7 minutes until they soften.
  6. Stir in the minced garlic and tomato paste, cooking for another minute.
  7. Pour in the dry white wine, scraping the bottom to release any browned bits.
  8. Add the beef broth, diced tomatoes, thyme, bay leaf, salt, and pepper.
  9. Return the browned shanks to the pot, ensuring they are submerged in the sauce.
  10. Cover the pot and let it braise for 2 hours on low heat.
  11. Once tender, remove the bay leaf and sprinkle with chopped parsley.
  12. Serve the Osobuco with a side of creamy polenta or risotto.

Notes

For the best flavor, allow the dish to sit for a few hours or overnight before serving.