This is The Best Osso Buco recipe ever, and it’s my most requested dish from family and friends. Rich and hearty, it reminds me of the osso buco I’ve enjoyed in Italy but made easily in your own kitchen. Meaty veal shanks cooked low and slow with vegetables, dry white wine, savory chicken stock, and a pinch of fresh thyme if you have it. This dish pairs well with risotto, polenta, or pasta.
When purchasing the veal shanks, opt for well-marbled cuts for maximum flavor. If veal isn’t available, beef shanks are a great substitute. You’ll also need onions, carrots, celery, garlic, thyme, dry white wine, and chicken stock. Now, here’s the secret ingredient: pancetta, which adds savory richness to the dish.
This comforting dish is easier to make than you might think. Start by heating a Dutch oven and adding the diced pancetta. Allow the pancetta to render until crisp. Remove it, leaving the fat behind, then brown the veal shanks in the rendered fat. Next, add the diced vegetables and sauté until softened, then stir in minced garlic and thyme. Return the pancetta and shanks to the pot. Add wine and chicken stock. Bring to a simmer, cover, and cook in a preheated oven for 1 to 1 ½ hours. While it cooks, prepare the gremolata – a mix of minced lemon zest, garlic, and parsley. Now, all you have to do is wait. Once cooked, the meat is fall-off-the-bone tender. Serve it over creamy risotto, fluffy polenta, or pasta, drizzled with the sauce and topped with gremolata.
To make The Best Osso Buco, you will need the following ingredients:
Preheat your oven to 325 °F.
Heat a Dutch oven over medium heat for about 5 minutes. Add 4 ounces diced pancetta and cook, stirring occasionally, about 5 minutes. Once the pancetta is crispy and most of the fat has rendered, remove the pancetta and transfer it to a plate covered with paper towels. Set aside. If needed, drain off all but two tablespoons of the fat from the pan.
Place flour on a large, shallow plate. Season the veal shanks well with salt and black pepper and lightly dredge in flour. Shake off any excess flour.
Place the meat in the hot pan with hot fat. Increase the heat to medium-high and cook the shanks until well browned, about 5 minutes per side.
Remove the shanks to a plate. Set aside.
Add 1 diced onion, ½ cup diced carrots, and ½ cup diced celery to the Dutch oven. Cook, stirring frequently, until the onions are translucent, about 5 minutes.
Stir in 2 tablespoons chopped garlic and the minced fresh thyme leaves (or 1 teaspoon dried thyme). Cook, stirring frequently, until the vegetables just start to brown, about 10 minutes.
Return the shanks and pancetta to the pan. Add in 1 cup dry white wine. Pour in enough stock to come a little more than halfway up the sides of the shanks, 1 to 2 cups. Bring to a simmer.
Cover the pan with a lid and transfer it to the oven. Cook until the meat is tender, 1 to 1 ½ hours.
In a small bowl, combine 2 tablespoons chopped Italian parsley, 1 tablespoon finely grated lemon zest and 2 minced garlic cloves. Transfer the gremolata to a separate small serving dish.
Serve the osso buco on top of risotto or polenta, sprinkled with gremolata.
Get ready to delight your taste buds with The Best Osso Buco recipe! Tender veal shanks braised in a rich, flavorful broth with dry white wine make for an unforgettable meal. Try out this recipe and share your feedback in the comments!
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