Osso Buco Bone-in Recipe

Cooking Instructions

1. 1

   Prepare the Veal Shanks

   Pat the veal shanks dry with paper towels. Season both sides with salt and black pepper.

2. 2

   Dredge the Shanks

   In a shallow dish, spread the all-purpose flour. Dredge each veal shank in flour, shaking off the excess.

3. 3

   Brown the Shanks

   In a large Dutch oven, heat the olive oil over medium-high heat. Add the floured shanks and brown them on all sides, about 3-4 minutes per side. Remove from the pot and set aside.

4. 4

   Sauté the Vegetables

   In the same pot, add chopped carrots, celery, and onion. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.

5. 5

   Deglaze the Pot

   Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for 2-3 minutes.

6. 6

   Add Remaining Ingredients

   Stir in the beef broth, tomato paste, bay leaves, and fresh thyme. Return the browned veal shanks to the pot.

7. 7

   Simmer

   Bring the mixture to a gentle simmer. Cover the pot and reduce heat to low. Cook for 1.5 to 2 hours, or until the meat is tender and falling off the bone.

8. 8

   Garnish and Serve

   Once the osso buco is cooked, remove from heat and discard bay leaves. Garnish with fresh parsley before serving. Serve hot with risotto or crusty bread.