Veal Osso Buco Recipe -Italian Braised Veal Shanks
This Veal Osso Buco recipe is Italian braised veal shanks, slow simmered with vegetables in a Rosemary, Thyme, tomato, and wine broth. It’s one of our favorite Italian dishes to have when we go out for dinner. But when I’m cooking this simple recipe is easy to prepare in one pot and is much more affordable when cooking at home.
Of course, if you’re going to take the time to cook this meal, a good loaf of bread is a must-have to dunk into the delicious sauce. Here are two types of bread that pair well with Veal Osso Buco.
Ciabatta is a classic Italian bread that is perfect for serving with Veal Osso Buco. Its crispy crust and soft center make it ideal for soaking up the rich tomato-based sauce.
Baguette is another great option to serve with this Veal Osso Buco recipe, as it is also crusty on the outside and softer in the middle.
How to Make This Veal Osso Buco Recipe
To make this Veal Osso Buco recipe, start by peeling and chopping the garlic and set it aside. Chop the onion, carrots, and celery and set aside. Pat the veal shanks dry with a paper towel to remove moisture and season each veal shank with salt and pepper.
Next, dredge the veal shanks in flour, shaking off excess. Add 2 tablespoons of vegetable oil to a Dutch Oven pot and heat it on medium-high heat for about a minute.
Add the veal shanks to the pan and brown on each side for 3 minutes or until they are nicely browned. Remove the browned veal shanks from the pot and set them aside.
Next, in the same pot, add 2 more tablespoons of oil, garlic cloves, onion, plum tomato, carrots, celery, salt, and pepper, and saute the vegetables for about 8 minutes, or until they are soft and translucent.
Add thyme, rosemary, and 2 cups of chicken broth, then bring the mixture to a boil. Reduce heat to medium and add the veal shanks back into the pot along with the wine. Season with salt, pepper, onion powder, and garlic powder.
Then cover the pot and slow simmer for about 1 1/2 hours or until the meat falls off the bone.
Check the pot every 15 minutes, turning veal shanks and adding more liquid (additional chicken stock or water) as needed.
Veal Osso Buco Recipe -Braised Veal
This Veal Osso Buco recipe is Italian braised veal shanks, slow simmered with vegetables in a Rosemary, Thyme, tomato, and wine broth. When cooking at home, this simple recipe is easy to prepare in one pot and is much more affordable than eating out.
- Prep Time: 20 min
- Cook Time: 1-1/2 hr.
- Total Time: 1 hr. and 50 minutes
- Yield: 2 1x
Ingredients
2–3 veal shanks, trimmed
2 TBPS flour for coating
3-4 tablespoons vegetable oil
1 garlic clove
1 small onion, cubed
2 small carrots, diced
1 stalk celery, diced
1 plumb tomato (optional)
1-tablespoon tomato paste
1/4 cup white wine (red wine is good too)
3 cups chicken stock
Rosemary seasoning
Thyme seasoning
1 bay leaf
Salt, pepper, onion powder, and garlic powder
Instructions
1. Peel and chop garlic and set aside. Chop onion, carrots, and celery and set aside.
2. Pat veal shanks dry with a paper towel to remove moisture, and season each veal shank with salt and pepper.
3. Dredge the veal shanks in flour, shaking off excess.
4. Add 2 tablespoons of vegetable oil to a Dutch oven pot and heat it on medium-high heat for about a minute.
5. Add the veal shanks to the pan and brown on each side for 3 minutes or until they are nicely browned.
6. Remove the browned veal shanks from the pot and set aside.
7. In the same pot, add 2 more tablespoons of oil, garlic cloves, onion, plum tomato, carrots, celery, salt, and pepper, and sauté for about 8 minutes, or until soft and translucent.
8. Add thyme, rosemary, and 2 cups of chicken broth, then bring the mixture to a boil.
9. Reduce the heat to medium and add the veal shanks back into the pot along with the wine. Season with salt, pepper, onion powder, and garlic powder.
10. Cover the pot and slow simmer for about 1 1/2 hours, or until the meat falls off the bone.
11. Check the pot every 15 minutes, turning the veal shanks and adding more liquid (additional chicken stock or water) as needed.
12. Serve over risotto, mashed potatoes, spinach, kale, or pasta.
What to Serve Veal Osso Buco Over
This Veal Osso Buco recipe is a hearty and flavorful meal that is perfect for any occasion. The braised veal shanks in a rich tomato-based sauce are a nice paring over a side dish. While Veal Osso Buco is delicious on its own, here are some serving suggestions.
We enjoy Veal Osso Buco over a bed of creamy risotto or mashed potatoes to soak up all that flavorful sauce. It not only looks appealing, it’s delicious.
For those looking for a lighter option, Veal Osso Buco can also be served over polenta, a cornmeal-based dish. Growing up, my parents served polenta topped with tomato sauce and sausage. But I’ve always been more of a risotto or mashed potato kind of girl.
If you want to serve Veal Osso Buco over greens, try sautéed spinach or kale, which adds a healthy twist to the dish.
When serving Veal Osso Buco with pasta, pappardelle is another one of my favorite choices. Pappardelle is a wide, flat pasta that is perfect for soaking up the Veal Osso Buco sauce.
This broad pasta is perfect for holding chunks of tender meat, and the thickness of the pasta has a satisfying texture that complements the dish’s hearty flavors.
Orzo is also a good pasta choice to pair with Veal Osso Buco. Orzo is ideal for times when you don’t have risotto or rice, and is a great option for those who prefer a lighter pasta.
No matter what you choose to serve Veal Osso Buco over, it is sure to be a crowd-pleaser. With its rich, savory sauce, and tender meat, this classic Italian dish is the perfect comfort food for any occasion.
