The Best Ever Osso Bucco Recipe

Osso Bucco, a traditional Italian dish, is known for its tender veal shanks slowly braised with vegetables, white wine, and aromatic herbs. This rich, flavourful dish is often served with risotto or polenta, making it a comforting and satisfying meal.

Ingredients:

• 4 veal shanks (about 1.5 kg)
• Salt and pepper to taste
• 1/4 cup flour
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 can diced tomatoes (400g)
• 1 cup beef stock
• 1 bay leaf
• 1 sprig fresh thyme
• Zest of 1 lemon
• Fresh parsley, chopped

Method:

1. Prepare the Veal Shanks: Season the veal shanks generously with salt and pepper. Dredge them lightly in flour, shaking off the excess. Heat the olive oil in a large, heavy-based pot over medium-high heat. Brown the shanks on all sides until they develop a golden crust. Remove and set them aside.
2. Cook the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables soften and begin to caramelize. Add the minced garlic and cook for an additional minute.
3. Deglaze and Simmer: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce slightly before adding the diced tomatoes, beef stock, bay leaf, and thyme. Stir well to combine.
4. Braise the Shanks: Return the browned veal shanks to the pot, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone.
5. Finish and Serve: Once cooked, remove the bay leaf and thyme sprig. Serve the Osso Bucco garnished with lemon zest and fresh parsley. Enjoy it with creamy risotto or a bed of soft polenta for a complete meal.