Osso Bucos Recipe
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- 4 beef or veal shanks: Cut about 1/2 pound each.
- 1/2 cup all-purpose flour: Used for dredging.
- 1 tablespoon cooking oil: High-smoke point like avocado oil.
- 1 tablespoon butter: For flavor and richness.
- 1/4 pound pancetta: Diced. Thick-cut bacon is a great substitute.
- 1 medium yellow onion: Finely diced.
- 1 carrot: Finely diced.
- 1 celery rib: Finely diced.
- 2 cloves garlic: Minced.
- 1 cup dry white wine: Pinot Grigio, Sauvignon Blanc, or Chardonnay.
- 2 cups chicken broth: High quality.
- 1 1/2 tablespoons tomato paste: For deep umami baseline.
- 1 bay leaf: Whole dried.
- 1 teaspoon dried thyme leaves: Or fresh equivalent.
- 1 teaspoon salt: Adjust to taste later.
- 1/2 teaspoon black pepper: Freshly ground.
- 1 lemon: Zested.
- 3 tablespoons fresh parsley: Finely minced.
- 4 cloves garlic: Finely minced.
- Prep and Sear the Shanks: Pat the shanks thoroughly dry with a paper towel. Lightly dredge them in flour and shake off any excess. Melt the oil and butter in a Dutch oven over medium-high heat. Brown the shanks deeply on both sides. Transfer them to a plate and set aside.
- Mix the Gremolata: If using the gremolata, toss the lemon zest, minced parsley, and 4 minced garlic cloves together in a small bowl. Cover and refrigerate until serving.
- Sauté the Aromatics: Drop the diced pancetta into the empty pot. Cook until browned and crispy. Stir in the diced onions and cook for 5 to 7 minutes until soft and translucent. Add the carrots, celery, and 2 minced garlic cloves. Cook for another 3 to 4 minutes until softened.
- Build the Braising Base: Pour in the white wine. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Boil until the liquid reduces by half. Stir in the chicken broth, tomato paste, bay leaf, thyme, salt, and pepper.
- Slow Cook: Return the seared shanks and any resting juices back to the pot. Bring the liquid to a boil, then immediately drop the heat to a very low simmer. Cover with a tight-fitting lid. Simmer for 1 1/2 to 2 hours until the meat is fork-tender.
- Finish and Serve: Taste the sauce and adjust with extra salt and pepper if needed. Remove and discard the bay leaf. Serve the shanks hot over creamy polenta, spooning the rich pan sauce over top and finishing with a bright sprinkle of fresh gremolata.
- Prevent Meat Curling: Connective tissue surrounds shanks. Snip the outer silver skin membrane in 2 or 3 places with kitchen shears before dredging. This stops the meat from buckling and curling up as it cooks.
- Secure the Meat: Beef shanks can easily fall away from the bone during a long braise. Tie kitchen twine snugly around the circumference of each shank before searing to keep them picture-perfect.
- Beef vs. Veal Timing: Veal shanks are incredibly tender and will reliably cook in 1.5 to 2 hours. If you choose larger, tougher beef shanks, you may need to extend the simmer time to 2.5 or 3 hours for true melt-in-your-mouth texture.
- Make It Ahead: Osso Buco tastes significantly better the next day. Cool the pot, refrigerate overnight, and scrape away any hardened surface fat before gently reheating on the stovetop.