Osso Buco Recipe

Prepare and season shanks

Pat veal shanks dry with paper towels. Season both sides and the marrow with 1 1/2 tsp kosher salt and 3/4 tsp freshly ground black pepper. Spread the flour on a rimmed plate and dredge each shank, shaking off excess flour.

Brown shanks

Heat a large heavy Dutch oven or braising pan over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When shimmering, add shanks in a single layer (work in two batches if needed) and brown 3–4 minutes per side until deep golden. Remove shanks to a plate.

Sauté soffritto

Reduce heat to medium. Add remaining 1 tbs olive oil and 1 tbs butter to the pan. Add chopped onion, carrots, and celery. Season lightly with a pinch of salt and cook, stirring occasionally, until vegetables are softened and starting to color, about 7–9 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to caramelize and remove raw flavor.

Deglaze with wine

Pour in 2 cups Chianti and bring to a simmer, scraping up browned bits from the bottom of the pan with a wooden spoon. Reduce wine by about half, 4–6 minutes, concentrating flavor.

Add tomatoes and stock

Stir in crushed tomatoes and 2 cups chicken or veal stock. Add bay leaves and thyme sprigs. Taste and add 1/2 tsp kosher salt if needed (you can adjust later).

Braise

Return the browned shanks and any accumulated juices to the pot, nestling them into the liquid so they're partially submerged (marrow side up). Bring to a gentle simmer, then cover with a lid slightly ajar and transfer to a 325°F (160°C) oven, or keep on the stovetop at a very low simmer. Braise until meat is fork-tender and pulling away from bone, about 1 3/4 to 2 hours.

Reduce sauce

Carefully remove shanks to a warm plate. Skim excess fat from the surface of the sauce. Place the pot over medium-high heat and simmer uncovered until sauce thickens to a glossy, spoon-coating consistency, about 8–12 minutes. Adjust seasoning with salt and pepper.

Finish and keep warm

Return shanks to the reduced sauce to warm for a few minutes before serving. Remove and discard thyme sprigs and bay leaves.

Make gremolata

Combine 2 tbs finely chopped parsley, 1 tsp lemon zest, and the finely grated garlic clove in a small bowl. Season with a pinch of salt. This will be sprinkled over the osso buco at service to brighten the dish.

Bring 2 cups chicken stock or water to a simmer in a small saucepan. Add 1 tsp olive oil, a pinch of salt, and 1 cup orzo. Cook, stirring occasionally, over medium heat until orzo is tender and liquid is mostly absorbed, about 8–10 minutes (cook to package al dente if preferred).

Remove from heat and stir in 1 tbs butter and 2 tbs grated Parmesan, if using. Adjust seasoning with salt and pepper. Keep covered and warm until plating.

To serve: Spoon a bed of orzo onto each warmed plate. Place an osso buco shank on top, spooning generous amounts of Chianti-tomato sauce around and over the meat. Sprinkle each portion with a teaspoon of gremolata to finish. Serve immediately.