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Osso Buco (Red Wine)

Osso Buco (Red Wine)
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Osso Buco (Red Wine) is a classic Italian slow-cooked veal shank dish braised in a rich red wine sauce with flavorful soffritto aromatics and fresh herbs. The tender meat melts in your mouth, complemented by a vibrant, savory sauce brightened with lemon zest and gremolata. Perfect for special occasions or comforting family dinners, this recipe delivers deep, rich flavors and traditional Italian warmth.

Ingredients

Scale

Main Ingredients

  • 4 veal shanks, about 1 1/2 to 2 inches thick
  • All-purpose flour for dredging (optional, or use cornstarch for gluten-free)
  • Salt and black pepper, to taste
  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (such as Chianti, Barolo, or Cabernet Sauvignon)
  • 2 cups beef or veal stock
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish)
  • Zest of 1 lemon, plus additional for garnish

Instructions

  1. Preparing the Veal Shanks: Pat the veal shanks dry and generously season both sides with salt and pepper. Lightly dredge them in flour or cornstarch to help develop a golden crust and lock in juices during cooking.
  2. Searing the Meat: Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the veal shanks for 3-4 minutes per side until they form a rich golden crust. Remove the shanks and set aside.
  3. Building the Base: In the same pot, add chopped onions, carrots, celery, and minced garlic. Sauté until softened and fragrant, about 5-7 minutes, stirring frequently to avoid burning.
  4. Deglazing with Red Wine: Pour in 1 cup of dry red wine, scraping up browned bits from the pot’s bottom. This adds depth and balances the richness of the meat with acidity.
  5. Adding Tomato Paste and Stock: Stir in the tomato paste until well combined. Return the veal shanks to the pot and add enough beef or veal stock to cover them halfway. Add fresh thyme sprigs and bay leaf. Bring the mixture to a gentle simmer.
  6. Slow Braising: Cover the pot and simmer on low heat for 2 to 3 hours, or transfer to a preheated oven at 325°F (165°C). Cook until the meat is tender and falling off the bone, infused with the rich, aromatic sauce.
  7. Finishing Touches: Remove the shanks and keep warm. Reduce the sauce on the stovetop if needed to thicken. Finish by stirring in chopped parsley and lemon zest to brighten the flavors. Serve with gremolata if desired.

Notes

  • Dry the meat thoroughly before searing to ensure maximum browning and flavor development.
  • Use a quality dry red wine you would enjoy drinking, as its flavor carries through the dish.
  • Low and slow cooking is essential to achieve tender, melt-in-your-mouth veal.
  • After cooking, scoop out the marrow from the bones and spread on toasted bread for a decadent treat.
  • Taste and adjust seasoning throughout cooking for balanced flavors.

Nutrition

Keywords: Osso Buco, Veal Shanks, Italian Braised Meat, Red Wine Recipe, Classic Italian Dish

Find it online: https://marybaking.com/osso-buco-red-wine/