Osso Buco (Traditional + Vegetarian Alternative)
A slow-braised Italian classic traditionally made with veal shanks simmered in wine, broth, and aromatics until meltingly tender. Includes a fully developed vegetarian variation using meaty vegetables for similar depth and richness.
Prep Time
25 min
Cook Time
150 min
Serving
4
Difficulty
Easy
Osso Buco is a Milanese specialty made with cross-cut veal shanks braised slowly in a mixture of wine, broth, tomatoes, and vegetables. The marrow melts into the sauce, giving it signature richness. It’s often served with gremolata and risotto alla Milanese. A vegetarian version swaps the veal for thick-cut vegetables—king oyster mushrooms, cauliflower steaks, or celery root—while maintaining the classic flavor base and slow-braised texture.
Ingredients
- 4 veal shanks (about 1½–2 inches thick)
- Salt, to taste
- Black pepper, to taste
- 1/2 cup flour (for dredging)
- 3 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup crushed tomatoes
- 2 cups beef or vegetable broth
- 1 bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 1 tbsp tomato paste
- Zest of 1 lemon (for gremolata)
- 2–3 tbsp chopped parsley (for gremolata)
Nutritional Information
- Calories: 650
- Protein: 45g
- Fat: 15g
- Carbohydrates: 30g
Directions
1. Prepare the veal or vegetables
- Pat shanks dry with paper towels to ensure proper browning.
- Season generously with salt and pepper.
- Dredge shanks lightly in flour, shaking off excess.
- For the vegetarian version, season vegetables the same way but flour lightly or skip.
2. Brown the main ingredient
- Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
- Add the veal shanks (or vegetable rounds) without overcrowding.
- Brown each side well—about 3–4 minutes per side—until deep golden color develops.
- This step builds the foundation of flavor.
- Remove and set aside.
3. Sauté the soffritto
- Add onion, carrot, and celery to the pot.
- Cook 8–10 minutes until softened and lightly caramelized.
- Add garlic and cook 1 minute more; do not let it burn.
4. Deglaze the pot
- Pour in white wine while scraping up browned bits on the bottom.
- Let it simmer 3–4 minutes until alcohol evaporates and liquid reduces slightly.
5. Build the braising liquid
- Add crushed tomatoes, broth, bay leaf, thyme, rosemary, and tomato paste.
- Stir until everything is combined.
- Taste and adjust salt and pepper.
6. Return main ingredient to the pot
- Nestle the veal shanks (or vegetables) into the liquid.
- Liquid should come about halfway up their sides—not fully submerged.
- Spoon some sauce over the tops.
7. Slow braise
- Cover the pot with a lid.
- Simmer on low heat for 2 to 2½ hours (vegetarian version takes 45–60 minutes).
- Check occasionally and add broth if needed.
- Veal is done when completely tender and the marrow has melted into the sauce.
- Vegetables are done when soft but still holding shape
8. Reduce the sauce
- Remove the shanks or vegetables gently.
- Simmer the sauce uncovered for 10–15 minutes until thickened to your liking.
- Skim excess fat if needed.
9. Prepare the gremolata
- Combine chopped parsley, minced garlic (optional), and lemon zest.
- Mix well; this adds brightness to cut the rich sauce.
10. Final assembly
- Return veal or vegetables to the pot to warm up for 2–3 minutes.
- Taste and adjust seasoning
11. Serve
- Plate each shank or vegetable piece.
- Spoon sauce generously over the top.
- Sprinkle with gremolata just before serving.
- Traditionally paired with risotto alla Milanese, polenta, or mashed potatoes.
What's Your Reaction?
Like
0
Dislike
0
Love
0
Funny
0
Angry
0
Sad
0
Wow
0
