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Tender veal in a rich tomato sauce

Featured in Big pots of steaming, hearty soup.

Osso bucco is a well-loved dish from Milan known for the marrow-filled veal shanks that make it so special. By slow-cooking, the meat becomes melt-in-your-mouth tender and combines perfectly with a sauce made from tomatoes, white wine, and veggies. The gremolata—made of fresh parsley, lemon zest, and garlic—provides a bright and fragrant finish. It's a simple dish with bold flavors that shows off the art of turning basic ingredients into a truly memorable meal.
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alicia in the kitchen
Updated on Fri, 28 Feb 2025 22:02:31 GMT
Easy osso bucco recipe with veal and tomato sauce Pin it
Easy osso bucco recipe with veal and tomato sauce | Tasteofsavor.com

The tender veal shank falling off the bone with just the touch of a fork, rich sauce coating each morsel, and the bright freshness of gremolata garnish - osso buco embodies the essence of Italian comfort cooking. This iconic dish from Lombardy tells the story of cuisine where time is as precious an ingredient as the veal itself.

The best osso buco I ever tasted was in a small Milan trattoria, where the owner insisted that patience was the key ingredient - 'good things take time' she would say while watching over her pots.

Essential Ingredients

  • Veal Shanks (4 pieces) - Choose pink-hued cuts with the bone in center. The marrow enriches the sauce as it cooks
  • White Wine (400ml) - Use Pinot Grigio or Trebbiano to complement without overpowering
  • Tomatoes (400g) - San Marzano canned tomatoes work best, with their dense, low-acid flesh
  • Untreated Citrus (1 lemon) - Organic citrus is essential for the gremolata

Cooking Method

1.
Browning the Meat
Brown each veal shank thoroughly to develop a rich foundation of flavor.
2.
Building the Base
Soften onions and carrots in the meat drippings until caramelized and fragrant.
3.
Gentle Simmering
Let ingredients meld over low heat until meat becomes fork-tender.
4.
Adding Gremolata
Finish with fresh parsley, garlic and lemon zest mixture just before serving.

An enameled cast iron Dutch oven is ideal for this dish, holding heat evenly and allowing flavors to develop fully.

Serving Suggestions

Present osso buco in warmed bowls alongside traditional saffron risotto, allowing the golden sauce to mingle with the rice.

Traditional Italian Osso Buco with Veal Pin it
Traditional Italian Osso Buco with Veal | Tasteofsavor.com

Regional Variations

Some Milanese families add green olives near the end of cooking, while others include a pinch of saffron in the sauce.

Osso buco represents the heart of Italian cooking - respecting tradition, embracing time, and celebrating pure flavors. Each batch connects us to generations of Lombard cooking tradition, where meals are meant to be savored and shared.

Frequently Asked Questions

→ Can I make osso bucco ahead of time?
Yes, it actually tastes better the next day as the flavors get to blend more.
→ What should I look for in veal shank?
Go for thick cuts with a center bone containing marrow. The meat should appear rosy and well-marbled.
→ Can I freeze this dish?
Definitely! You can freeze it for up to three months. Just thaw it in the fridge overnight before reheating.
→ What kind of white wine should I use?
A dry white, like Trebbiano or Verdicchio, works great. Even a dry French white will do the job!
→ What if my sauce is too runny?
If the sauce feels watery, just let it reduce uncovered for a few more minutes towards the end of cooking.

Italian-Style Veal Osso Bucco

A true Italian osso bucco featuring tender veal shank and a flavorful tomato sauce with hints of lemon and fresh herbs.

Prep Time
20 Minutes
Cook Time
90 Minutes
Total Time
110 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary: Low-Carb, Dairy-Free

Ingredients

→ Vegetables and Herbs

01 6 fresh parsley sprigs
02 1 lemon
03 1 clove of garlic
04 1 onion
05 6 carrots

→ Meat

06 4 thick-cut veal shank slices

→ Sauce and Seasonings

07 40 cl of white wine
08 400g can of crushed tomatoes
09 1 tablespoon of flour
10 Olive oil
11 Salt and black pepper

Instructions

Step 01

Rinse off the carrots, peel them, then slice them into circles. Chop the onion finely after peeling.

Step 02

Heat olive oil in a heavy pot and sear the shanks until golden. Dust them lightly with flour, flip, then set them aside for now.

Step 03

In the same pot, crank up the heat and toss in the carrots and onion. Let them sizzle for 2-3 minutes.

Step 04

Place the meat back into the pot, pour in the white wine and tomatoes. Add salt and pepper. Simmer on low heat for 1 hour 30 minutes, or pressure-cook for 30 minutes.

Step 05

Grate the lemon zest, then chop it with the parsley and garlic. Stir this blend into the pot right before serving.

Notes

  1. Pairs perfectly with pasta or creamy polenta
  2. Using a pressure cooker can cut down cooking time

Tools You'll Need

  • Dutch oven or pressure cooker
  • Zester for grating
  • Sharp kitchen knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (from the flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 22 g
  • Total Carbohydrate: 18 g
  • Protein: 35 g