Italian · Dinner
Osso Buco
Ossobuco alla milanese
Tender veal shanks slowly braised in white wine, tomato and vegetables until the meat falls from the bone, finished with a bright lemon, parsley and garlic gremolata. This lighter version uses olive oil instead of butter and a light dusting of flour.
- Prep
- 25 min
- Cook
- 125 min
- Total
- 150 min
- Serves
- 4
Calories come from: Carbs 20% · Fat 32% · Protein 48%
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Ingredients
For 4 servings- 4 pieces (about 250 g each)Veal shanks, cross-cut (about 4 cm thick)
- 2 tbsp16 gAll-purpose flour
- 1 1/2 tbsp20 gOlive oil
- 1 medium150 gOnion, finely diced
- 2 medium120 gCarrots, finely diced
- 2 stalks80 gCelery, finely diced
- 2 cloves6 gGarlic for the braise, minced
- 1/2 cup120 gDry white wine
- 1 can (400 g)Canned diced tomatoes
- 1 1/2 cups360 gLow-sodium chicken broth
- 1 leafBay leaf
- 1/2 tspDried thyme
- 3/4 tsp5 gSalt
- 1/2 tspBlack pepper, ground
- 1/4 cup15 gFresh flat-leaf parsley, finely chopped (gremolata)
- zest of 1 lemon (about 2 tsp)Lemon zest, finely grated (gremolata)
- 1 cloveGarlic for the gremolata, very finely minced
Steps
- 1
Heat the oven to 160 °C / 325 °F.
- 2
Pat the veal shanks dry and trim any thick outer fat; tie kitchen twine around each so they hold their shape.
- 3
Season the shanks with half the salt and half the pepper, then dust lightly with the flour, shaking off the excess.
- 4
Heat the olive oil in a heavy ovenproof casserole over medium-high heat.
- 5
Brown the shanks for about 4 minutes per side until golden, then move them to a plate.
- 6
Lower the heat to medium and add the onion, carrots and celery; cook for 7–8 minutes until softened.
- 7
Stir in the braising garlic and cook for 1 minute until fragrant.
- 8
Pour in the wine and simmer for 2–3 minutes, scraping up the browned bits, until reduced by half.
- 9
Add the tomatoes, broth, bay leaf, thyme and the remaining salt and pepper, and bring to a simmer.
- 10
Return the shanks to the pot in a single layer so they are mostly covered by the liquid.
- 11
Cover and braise in the oven for about 1 hour 45 minutes, turning the shanks once, until the meat is very tender and pulls away from the bone.
- 12
Meanwhile, mix the parsley, lemon zest and gremolata garlic together in a small bowl.
- 13
Lift out the shanks, remove the twine and discard the bay leaf; spoon off any fat from the surface of the sauce.
- 14
If the sauce is thin, simmer it on the stove for a few minutes to thicken.
- 15
Serve each shank with plenty of sauce and a scattering of gremolata.
Swaps, storage and make-ahead
Swaps
- Use beef shanks instead of veal shanks if veal is hard to find, braising a little longer until tender.
- Replace the white wine with an equal amount of extra low-sodium chicken broth plus a squeeze of lemon juice.
- For a gluten-free version, dust the shanks with cornstarch or rice flour instead of all-purpose flour and choose a chicken broth labelled gluten-free.
- Swap the dried thyme for a few sprigs of fresh thyme, removing the stems before serving.
Storage
Refrigerate leftover shanks and sauce in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot. The braise (without gremolata) can be frozen for up to 3 months; thaw in the fridge before reheating.
Make ahead
Braise the shanks a day ahead, chill overnight, lift off the set fat and reheat gently until steaming hot. Make the gremolata fresh just before serving for the brightest flavour.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenCelerySulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (575 g) | Per 100 g | |
|---|---|---|
| Calories | 351 kcal | 61 kcal |
| Protein | 40.4 g | 7 g |
| Carbohydrates | 16.8 g | 2.9 g |
| of which sugars | 6.3 g | 1.1 g |
| Fiber | 4.2 g | 0.7 g |
| Fat | 12.2 g | 2.1 g |
| of which saturated | 3.2 g | 0.6 g |
| Sodium | 822 mg | 143 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
