Cooking Lucid
Osso Buco
Braised veal shanks in white wine, tomatoes, and aromatics until fork-tender. Served with gremolata and risotto — a Milanese masterpiece.
Prep 20 min
Cook 2h
Total 2h 20m
Serves 4
Ingredients
Step 1 — Braise the shanks
- 4 veal shanks (about 1½ inches thick, tied)
- ½ cup all-purpose flour
- Salt and pepper
- 3 tbsp olive oil
- 1 onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 sprig fresh thyme
Step 2 — Gremolata and serve
- Zest of 1 lemon
- ¼ cup fresh parsley (chopped)
- 2 garlic cloves (minced)
- Risotto alla Milanese or polenta
Instructions
- 1
Sear the shanks
Season shanks with salt and pepper, dredge in flour. Heat oil in a Dutch oven and brown shanks on all sides, 8–10 minutes. Remove and set aside.
- 2
Braise
Sauté onion, carrot, and celery 6 minutes. Add garlic, cook 1 minute. Deglaze with wine, scraping up browned bits. Add tomatoes, broth, bay leaves, and thyme. Return shanks, bring to a simmer. Cover and braise in a 325°F oven 1½–2 hours until meat pulls from the bone.
- 3
Serve with gremolata
Mix lemon zest, parsley, and garlic for gremolata. Serve shanks with sauce spooned over, topped with gremolata, alongside risotto or polenta.
Nutrition per serving: 480 cal · 42g protein · 18g carbs · 26g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
