If you’re looking for a delicious weeknight meal that is full of comfort then be sure to try this osso bucco recipe made with veal and served with a traditional gremolata.
You already know by now that I’m a traditionalist so when it comes to making the classics I usually just leave them alone or throw a small twist on it, and the same goes for this osso bucco recipe. Osso Bucco is traditionally made with veal, which can be hard to find and a little bit expensive.
Osso Buco is a dish I haven’t made in at least 10 years but man oh man is it just so comforting and good, and now that the weather is beginning to turn to fall I can’t think of a better recipe to make!
WHAT IS OSSO BUCCO
Osso Buco is traditionally an Italian dish from Milan which transfers from Italian to English as, “marrowbone.” You’ll notice when looking at an osso bucco raw there is a huge bone in the center with lots of marrow in it, which believe it or not is super good for you.
Yes, I’m talking about the marrow! Once you have your osso bucco veal shank cut, you then sear it and braise it up with vegetables, beef stock, herbs and white wine and then later traditionally serve it with a gremolata and over polenta.
The most common way to braise osso bucco these days is with tomatoes, but back in the day you did not, rather you seasoned it with cinnamon, gremolata and a bay leaf. You may also have noticed that I made my osso bucco recipe with red wine.
Man, this is just one of those little twists that I like to put into my recipes because I feel it helps elevate the flavor.
- CHEF NOTE: I love white wine, don’t get me wrong, but the flavors of red wine, like the Sangiovese I used just provide another layer of depth of flavor to this osso bucco recipe so honestly it was no brainer to use it!
WHAT CUT OF MEAT IS OSSO BUCCO
Veal shank is the classic cut of meat used when making an osso bucco recipe and I have to admit they are kind of hard to find and pretty dang expensive.
I thought about using a beef shank in this osso bucco, which are dirt cheap and literally be found at every local grocery store, but the traditionalist in me smacked me around and forced me to get out at 6am to the local butcher shop to pick it up.
WHAT IS VEAL SHANK
Veal Shanks come from the shin part of the front and hind legs and are sliced to about 1 ½ to 2 inches thick. Veal Shanks are a very lean tough cut of meat, although it comes from a young calf that is loaded with tender meat making it perfect for osso bucco.
- CHEF NOTE: Since they are a tough cut of meat, braising them is the best cooking method to help tenderize and infuse flavor into it, although veal has great flavor already.
IS OSSO BUCCO THE SAME AS OXTAIL
No osso bucco is not the same as oxtail, however when using oxtail you would refer to it as “oxtail osso bucco.” Oxtails are literally the meat that comes from a cow’s tail, although back in the day they came from an ox. Osso bucco uses the shin shank of a calf and is the traditional cut for osso bucco.
WHAT IS OSSO BUCCO SERVED WITH
Once your osso bucco recipe is finished braising and the meat is pulling away from the bone it is time to serve it up! Traditionally osso buccco is served up with:
CHEF NOTE: Osso Bucco is also classically served up with a gremolata!
WHAT IS GREMOLATA
Gremolata is not only a really fun word to say, it’s actually a pretty tasty little garnish consisting of salt, lemon zest, parsley and olive oil all chopped together until it is almost like a sauce.
Gremolata traditionally is served over osso bucco. Honestly it looks like it could be a chimichurri for all intents and purposes. Gremolata is super good, and I’ve made several variations of it myself it provides such a cool garnish to whatever it is you’re cooking.
To make a Gremolata, simply mix together the chopped parsley, lemon zest and juice, olive oil and salt in a small bowl and set aside until serving time.
HOW TO MAKE OSSO BUCCO
- CHEF NOTE: This is the most important part to ensuring you have a deep brown on the outside of your veal.
- CHEF NOTE: The tomato paste is used to help darken and thicken the braising liquid.
- CHEF NOTE: Make sure the liquid is seasoned very well.
ITALIAN RECIPES
If you love this osso bucco recipe then I’m positive you will love these other classic Italian Recipes.
This veal osso bucco is such a comforting full flavored recipe that is perfect during the fall and winter! If you’re scared to make it, start by going to an Italian restaurant and eating it first but there’s no doubt you will love it!
REHEATING YOUR OSSO BUCCO: To reheat the osso bucco add your desired portion with braising liquid and vegetables to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15.
STORING AND FREEZING OSSO BUCCO: Osso bucco will hold well in the refrigerator covered up for up to 5 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.
*If you love this osso bucco Recipe then my Classic Lasagna Bolognese Recipe is a must try, and be sure to drop me a comment below and a rating if you’ve had the chance to make this amazing veal osso bucco recipe*
Don’t forget to watch how to make this osso bucco recipe in the video below!
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Video
Veal Osso Bucco Recipe with Gremolata
Ingredients
For the Osso Bucco:
- 1 cup of all purpose flour
- 4 8- ounce veal shanks
- 2 tablepoons of olive oil
- 1 peeled and large diced yellow onion
- 1 peeled and large diced carrot
- 2 peeled and large diced celery stalks
- 6-8 garlic cloves
- 2 tablespoons of tomato paste
- 3 cups of roughly sliced assorted tomatoes
- 2 cups of red wine Sangiovese or Barolo
- 4 cups of beef stock
- 2 bay leaves
- 1 bunch of Italian parsley
- 20 to 25 fresh thyme sprigs
- sea salt and fresh cracked pepper to taste
For the Gremolata:
- 2 tablespoons of finely minced fresh Italian parsley
- zest of 2 lemons
- 1 tablespoon of olive oil
- sea salt to taste
Instructions
- Preheat the oven to 325°.
- Add the flour to a bowl or a plate and season it very well with salt and pepper. Dredge the veal shanks on all sides in the flour and set aside.
- Next, heat the olive oil in a Dutch oven over medium-high heat and sear the veal shanks until they are golden brown on all sides, about 5 to 7 minutes per side.
- Remove the veal shanks and add the onions, carrots, celery and garlic to the pot and sauté for 3 to 4 minutes before mixing in the tomato paste.
- Cook for 2 minutes, add the tomatoes and the deglaze with the wine followed up by adding in the beef stock, bay leaves, parsley, thyme and salt. Note: Make sure the liquid is seasoned very well.
- Add the veal shanks back in the pot, submerge them, place a cover of the pot and cook in the oven for 2 to 2 ½ hours or until very tender and easily removes from the bone.
- Gremolata: Mix together all of the ingredients in a small bowl and set aside until serving time.
- To Serve: serve the osso bucco and some of the sauce over top risotto or polenta and add the gremolata to the top of the veal shanks.
Notes
- Since they are a tough cut of meat, braising them is the best cooking method to help tenderize and infuse flavor into it, although veal has great flavor already.
- Searing is the most important part to ensuring you have a deep brown on the outside of your veal.
- The tomato paste is used to help darken and thicken the braising liquid.
- Make sure the braising liquid is seasoned very well.
Joseph Tetreault says
I had this for the first time at a place in NJ called Chick and Nello’s in 1999. We pulled into the parking lot and noticed that it was filled with pristine old Caddilacs and Lincolns. Inside, it was like Sunday night dinner at your Italian grandmother’s. The food was incredible. I’m going to try your recipe soon, Billy. Thanks!
Theresa says
I imagine the recipe would stay the same if you substitute with beef? I just can’t bring myself to eat veal…
Chef Billy Parisi says
Yes it would!
Harriet says
About those tomatoes? Were they blanched and peeled? When did you add them as it does not mention them in the instructions?
Chef Billy Parisi says
fresh tomatoes un peeled. Add right after the tomato paste. Check out the how to video!
Helen genika says
What did you do with all the extra liquid? Lots of sauce but I don’t see you serving it!
Chef Billy Parisi says
It’s in there. For pictures sake I didn’t want to smother the osso bucco with it.