Osso Buco à la Ina Garten (Printable Format)

Tender veal shanks slow-braised in rich tomato wine sauce with aromatic vegetables and herbs

# What You Need:

→ Meats

01 - 6 veal shanks, about 2 inches thick (about 3-3.5 lbs total)

→ For Dredging

02 - 1/2 cup all-purpose flour (or gluten-free flour, optional)
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper

→ Vegetables & Aromatics

05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 1 large yellow onion, diced
08 - 2 carrots, diced
09 - 2 celery stalks, diced
10 - 4 garlic cloves, minced

→ Liquids

11 - 1 cup dry white wine
12 - 1 28-oz can whole San Marzano tomatoes, hand-crushed
13 - 2 cups chicken stock

→ Herbs & Seasoning

14 - 2 tsp fresh thyme leaves (or 1 tsp dried)
15 - 2 bay leaves
16 - Zest of 1 lemon
17 - 2 tbsp chopped fresh parsley

→ For Serving (Optional)

18 - Gremolata (2 tbsp chopped fresh parsley, 1 minced garlic clove, zest of 1 lemon)

# How-To Steps:

01 - Preheat the oven to 325°F (165°C).
02 - Pat the veal shanks dry with paper towels. Mix the flour, salt, and pepper in a shallow dish. Lightly dredge each shank in the flour mixture, shaking off excess.
03 - In a large Dutch oven, heat olive oil and butter over medium-high heat. Brown the veal shanks on all sides (about 3-4 minutes per side). Remove and set aside.
04 - Add onion, carrots, and celery to the pot and sauté until softened, about 8 minutes. Add garlic and cook for 1 minute.
05 - Pour in the white wine, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
06 - Add the tomatoes (with juices), chicken stock, thyme, bay leaves, and lemon zest to the pot. Stir to combine.
07 - Return the veal shanks to the pot, nestling them into the sauce. Bring to a simmer.
08 - Cover the pot and transfer to the oven. Braise for 2-2.5 hours, until the meat is fork-tender and nearly falling off the bone.
09 - Remove bay leaves. Skim off any excess fat from the surface. (Optional) Mix gremolata ingredients and sprinkle over the osso buco before serving. Garnish with fresh parsley.

# Expert Suggestions:

01 -
  • The meat becomes impossibly tender, literally falling off the bone when you look at it wrong
  • The sauce develops this incredible depth that only comes from slow cooking and good wine
  • It makes your entire house smell like an Italian grandmother moved in for the afternoon
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • The veal shanks need to be fairly thick, about 2 inches, otherwise they will dry out before the collagen has time to break down
  • Do not rush the searing step because that brown crust is where half the flavor comes from
  • The sauce should look quite thick and glossy, almost like a ragù, when it is done properly
  • If the meat is not fork-tender after 2.5 hours, give it another 30 minutes because every oven is different
03 -
  • Pat the veal shanks completely dry before dredging, otherwise the flour will not stick properly
  • Use a pot just large enough to hold the shanks in a single layer, which keeps the sauce concentrated and flavorful
  • If the sauce reduces too much during cooking, add a splash more stock or water to keep things from drying out

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