Veal osso buco is slowly braised in red wine and herbs, resulting in fall-off-the-bone tender meat with the best sauce you have ever tasted. This is an easy date-night dinner. Veal osso buco is truly one of the most romantic dishes you can make.
I made this between work projects in about 20 minutes and then let the oven do the magic. It is equally great for weeknight and date night!
My recipe is very traditional, but I do like to blend the vegetables into a smooth braising-liquid sauce that is then reduced slightly to intensify and finish the final flavor.
While osso buco is traditionally made with veal, you can use beef, which is easier to find and a bit less expensive.
I found the best local veal in New Mexico at No Bull Prime Meats, Albuquerque, NM. https://www.nobullprimemeats.com/
No Bull has an incredible selection of locally raised and all-natural beef, veal, chicken, buffalo, and lamb, along with exotic meats (yak, alligator), seafood, and other locally sourced products (NM honey).
I don’t serve my osso buco with gremolata (green herb sauce), in osso buco alla milanese-style, but typically accompany with mashed potatoes, risotto, polenta, or even corn bread.
Veal shanks are seasoned, then dredged in flour and seared until brown.
Removing veal to a plate to rest, a mirepoix (cooked celery, carrot, onion, garlic) is made rich with tomato paste and then red wine.
Shanks are added back to pan and nearly covered with broth, heated to boiling, then placed in oven for 2 hours until fall-apart tender.
The end result is a beautiful, tender, and flavorful dish. I spooned this with just a little sauce, but you can use much more if you like!
Enjoy and let me know how you serve your osso buco!
Veal Osso Buco
- Dutch Oven
- Blender, either immersion or regular
- 1/2 cup flour
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 2 veal shanks about 8 oz each
- 3 tbsp olive oil extra virgin
- 1 carrot peeled and chopped
- 1 celery stalk chopped
- 1/2 large onion chopped
- 2 garlic cloves minced
- 2 tbsp tomato paste
- 1 cup red wine dry, such as merlot or cabernet sauvignon
- 2 cups beef broth full sodium
- 4 sprigs thyme
- 1 bay leaf
- Preheat oven to 325F
- Season veal shanks lightly with salt
- Dredge in flour, coating all surfaces
- Heat 2 tbsp olive oil in pan until hot
- Sear veal on both sides, about 4 minutes each; remove from pan and set aside
- Heat remaining olive oil in pan, add carrots, celery, and onion and cook until soft and fragrant, about 4 minutes
- Add garlic and cook for another minute, then add tomato paste and cook 2 minutes until browned
- Deglaze pan with red wine, heating until simmering; pour in beef broth
- Place veal shanks back into pan, along with thyme and bay leaf and adjust liquid to ensure broth is sufficient to nearly cover shanks
- Add remaining salt and let liquid come to a boil
- Cover and place in preheated oven; cook for 2 hours until meat is tender
- Remove bay leaf and thyme and discard, and then remove meat to plate
- Allow braising liquid mixture to cool slightly
- Blend mixture with an immersion or regular blender until smooth, taking care not to burn yourself
- Pour liquid back into Dutch oven and reduce for several minutes; adjust seasonings, adding additional salt and pepper
- Spoon braising liquid sauce over shanks and serve over risotto, polenta, or mashed potatoes