Osso Buco (Red Wine)

If you’re craving a hearty, flavorful dish that feels like a warm Italian hug, then mastering Osso Buco (Red Wine) tonight is your perfect choice. This slow-cooked veal shank recipe is bathed in a rich red wine sauce, melding tender meat with vibrant aromatics, creating a meal that’s both comforting and impressive. Whether you’re new to Italian classics or looking to perfect a beloved recipe, this guide will walk you through making this iconic dish that fills your kitchen with incredible aromas and your table with unforgettable taste.

Why You’ll Love This Recipe

• Rich, Deep Flavors: The red wine braise infuses the veal with robust, savory notes you can taste in every bite.
• Tender, Melt-in-Your-Mouth Meat: Slow simmering transforms the veal shanks into tender perfection that’s easy to cut and enjoy.
• Classic Italian Comfort: It’s a dish that combines tradition and warmth, perfect for sharing with friends and family.
• Simple Yet Elegant Ingredients: Using basic staples that come together to create a gourmet-level flavor profile.
• Perfect for Any Occasion: Whether dinner is casual or special, Osso Buco (Red Wine) elevates the meal effortlessly.

Ingredients You’ll Need

Gathering the right ingredients is key to achieving a perfect Osso Buco (Red Wine). Each plays a crucial role in building its signature richness, balance, and aroma, making the dish feel both rustic and elegant.

• Veal Shanks: The star of the dish, providing tender meat and flavorful marrow.
• Dry Red Wine: Adds depth and acidity to balance the richness of the meat.
• Onions, Carrots, and Celery: The classic Italian soffritto base that forms the flavor foundation.
• Garlic: Delivers a subtle pungency that enhances the savory notes.
• Tomato Paste: Provides a subtle sweetness and umami complexity.
• Beef or Veal Stock: Boosts moisture content and intensifies the braising liquid’s complexity.
• Fresh Herbs (Thyme, Bay Leaf, Parsley): Infuse fresh, aromatic layers into the dish.
• Olive Oil: For searing the shanks and sautéing the vegetables with a fruity note.
• Lemon Zest: Added at the end to brighten the finished dish with zing.

Variations for Osso Buco (Red Wine)

Making Osso Buco (Red Wine) your own is easy and fun! This versatile recipe adapts beautifully to dietary needs or ingredient swaps, allowing you to change up flavors while keeping the heart and soul of this Italian classic.

• Use Beef Shanks: Swap veal with beef shanks for a more budget-friendly but just as tasty option.
• Add Mushrooms: Incorporate sautéed mushrooms into the braise for earthiness and texture.
• White Wine Variation: For a lighter flavor, use white wine instead of red and add a hint of lemon juice.
• Gluten-Free Version: Skip flour when dredging and thicken the sauce with cornstarch or a reduction instead.
• Spicy Touch: Add a pinch of chili flakes for gentle heat that wakes up the richness.

How to Make Osso Buco (Red Wine)

Step 1: Preparing the Veal Shanks

Pat the veal shanks dry and season generously with salt and pepper. Dredge them lightly in flour to help create a beautiful crust when searing. This step locks in juices and forms the base for flavor development.

Step 2: Searing the Meat

Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the veal shanks for 3-4 minutes per side, achieving a golden crust that adds richness to the braising liquid. Remove and set aside.

Step 3: Building the Base

In the same pot, add chopped onions, carrots, and celery—the soffritto—along with garlic. Sauté until softened and fragrant, about 5-7 minutes, stirring often to prevent burning.

Step 4: Deglazing with Red Wine

Pour in a generous cup of dry red wine, scraping up browned bits from the pan bottom. This adds complexity and a touch of acidity that balances the richness.

Step 5: Adding Tomato Paste and Stock

Stir in tomato paste for concentrated sweetness, then return veal shanks to the pot. Add beef or veal stock just enough to cover the shanks halfway. Toss in fresh herbs and bring to a gentle simmer.

Step 6: Slow Braising

Cover the pot and simmer on low heat for 2 to 3 hours, or transfer to a preheated 325°F oven. Slow cooking tenderizes the meat until it falls off the bone and infuses it with the rich, fragrant sauce.

Step 7: Finishing Touches

Once cooked, remove the shanks and keep warm. Reduce the sauce slightly on the stovetop if needed. Finish with a sprinkle of fresh parsley and lemon zest to brighten and enhance flavors.

Pro Tips for Making Osso Buco (Red Wine)

• Dry the Meat Thoroughly: Ensures optimal browning and crust formation during searing.
• Use Quality Red Wine: The wine’s flavor carries through the dish, so pick one you’d enjoy drinking.
• Don’t Rush the Braise: Low and slow cooking is key to melt-in-your-mouth meat and develops deep flavors.
• Save the Marrow: Scoop out the marrow from the bones after cooking and spread on toasted bread for a decadent treat.
• Season Throughout: Taste and adjust salt and pepper at different stages for balanced seasoning.

How to Serve Osso Buco (Red Wine)

Garnishes

A traditional gremolata made from parsley, garlic, and lemon zest is a perfect zesty garnish that cuts through the richness and adds a fresh pop. Sprinkle it generously just before serving.

Side Dishes

Classic Osso Buco often shines alongside creamy risotto alla Milanese or buttery mashed potatoes. Polenta and crusty bread also do a wonderful job soaking up the luscious sauce.

Creative Ways to Present

Arrange each shank over a bed of saffron risotto or rustic mashed root vegetables for beautiful plating. Add a drizzle of the braising sauce and a small pile of gremolata for vibrant color contrast and inviting aroma.

Make Ahead and Storage

Storing Leftovers

Osso Buco (Red Wine) keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even more enjoyable.

Freezing

This dish freezes well for up to 2 months. Let it cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat over low heat on the stovetop or in a moderate oven, adding a splash of broth or water to loosen the sauce as needed. Avoid high heat to keep the meat tender and moist.

FAQs

What cut of meat is best for Osso Buco (Red Wine)?

The traditional cut is veal shanks, sliced crosswise to reveal the marrow bone and tender meat perfect for slow braising.

Can I substitute beef for veal in this recipe?

Absolutely! Beef shanks are a great alternative that offers a similar texture and flavor, usually more affordable and easier to find.

What kind of red wine should I use for Osso Buco?

Choose a dry red wine with medium body and good acidity like Chianti, Barolo, or Cabernet Sauvignon, which enhances flavor without overpowering the dish.

How long does Osso Buco (Red Wine) take to cook?

The braising process usually takes about 2 to 3 hours to achieve tender meat and rich sauce consistency.

Is Osso Buco served with the bone marrow?

Yes! The marrow inside the bones is a cherished delicacy and adds luxurious richness to the dish, often spread on toasted bread.

Final Thoughts

There’s something truly special about cooking and savoring Osso Buco (Red Wine). It’s a dish that brings warmth, comfort, and Italian tradition straight to your table. Give it a try tonight and enjoy the rich aromas and tender flavors that will surely make this recipe a new favorite in your kitchen.

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