Osso Buco

Adapted from Cook's Illustrated, published September 3, 2008


  • 6 tablespoons vegetable oil
  • 6 veal shanks (8 to 10 ounces and 1 1/2 inches thick each), tied around equator with butcher's twine
  • Table salt and ground black pepper
  • 2-1/2 cups dry white wine
  • 2 medium onions , chopped medium
  • 2 medium carrots , peeled and chopped medium
  • 2 medium celery ribs, chopped medium
  • 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
  • 2 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 (14-1/2-ounce) can whole tomatoes, drained
  • 3 fresh tomatoes, cut into quarters


For the Gremolata:

  • 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
  • 2 teaspoons minced lemon zest (see note)
  • 1/4 cup minced fresh parsley leaves


Step 1: For the Osso Buco: Adjust oven rack to lower-middle position and heat oven to 325 degrees. To keep the meat attached to the shank bone during the long simmering process, tie a piece of twine around the thickest portion of each shank before it is browned. 
Step 2: Heat 2 tablespoons of oil in large ovenproof Dutch oven over medium-high heat until smoking. 
Step 3: Meanwhile, dry shanks thoroughly with paper towels, then season generously with salt and pepper. 
Step 4: Place 3 shanks in single layer in a cast iron skillet and cook until golden brown on one side, about 5 minutes. Flip shanks and cook on second side until golden brown, about 5 minutes longer.
Transfer shanks to bowl and set aside. Off heat, add 1/2 cup of wine to skillet, scraping bottom with wooden spoon to loosen any browned bits. Pour liquid into bowl with flavorful browned shanks. Return pot to medium-high heat, add 3 more tablespoons oil, and heat until shimmering. Brown remaining shanks, about 5 minutes for each side. Transfer shanks to bowl with other shanks. Off heat, add 1 more cup wine to skillet, scraping bottom to loosen browned bits. Pour liquid into bowl with shanks.
Step 5: Set Dutch oven over medium heat. Add remaining 2 tablespoons oil and heat until shimmering. Add onions and carrots, and cook, stirring occasionally, until soft and lightly browned, about 9 minutes. Add garlic and cook until lightly browned, about 1 minute longer. 
Step 6: Increase heat to high and stir in broth, remaining cup wine, juices from veal shanks, and bay leaves. Add whole tomatoes, cut-up, fresh tomatoes and veal shanks to pot (liquid should just cover shanks). Cover pot, bring to simmer with lid slightly ajar, and place pot in oven. Cook shanks until meat is easily pierced with fork, but not falling off bone, about 2 hours.
Step 7: For the Gremolata: Combine garlic, lemon zest, and parsley in small bowl. Stir half of gremolata into pot, reserving rest for garnish. Season with salt and pepper to taste. 
Step 8: Let osso buco stand, uncovered, for 5 minutes.
Step 9: Remove shanks from Dutch oven, cut off and discard butcher's twine, and place 1 veal shank in each serving bowl. Discard bay leaves. Ladle some braising liquid over each shank and sprinkle with portion of remaining gremolata. Serve immediately.
To make ahead: Osso Buco may be prepared through step 6 up to 3 days ahead of time and stored in an airtight container in the refrigerator. The meat should be stored and reheated in the braising liquid to prevent it from drying out. Scrape the chilled fat off the top and bring the osso buco to a simmer over medium-low heat in a covered Dutch oven, adding broth or water to adjust the consistency, if necessary. The gremolata should be prepared just before serving.

Add new comment

This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.