Osso Buco à la Ina Garten (Printable View)

Braised veal shanks in rich tomato wine sauce with aromatic vegetables, herbs, and citrus zest

# What You Need:

→ Meats

01 - 6 veal shanks, about 2 inches thick (3–3.5 lbs total)

→ For Dredging

02 - 1/2 cup all-purpose flour (or gluten-free flour)
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper

→ Vegetables & Aromatics

05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 1 large yellow onion, diced
08 - 2 carrots, diced
09 - 2 celery stalks, diced
10 - 4 garlic cloves, minced

→ Liquids

11 - 1 cup dry white wine
12 - 1 28-oz can whole San Marzano tomatoes, hand-crushed
13 - 2 cups chicken stock

→ Herbs & Seasoning

14 - 2 tsp fresh thyme leaves (or 1 tsp dried)
15 - 2 bay leaves
16 - Zest of 1 lemon
17 - 2 tbsp chopped fresh parsley

→ For Serving (Optional)

18 - Gremolata (2 tbsp chopped fresh parsley, 1 minced garlic clove, zest of 1 lemon)

# How-To Steps:

01 - Preheat the oven to 325°F.
02 - Pat the veal shanks dry with paper towels. Mix the flour, salt, and pepper in a shallow dish. Lightly dredge each shank in the flour mixture, shaking off excess.
03 - In a large Dutch oven, heat olive oil and butter over medium-high heat. Brown the veal shanks on all sides for about 3–4 minutes per side. Remove and set aside.
04 - Add onion, carrots, and celery to the pot and sauté until softened, about 8 minutes. Add garlic and cook for 1 minute.
05 - Pour in the white wine, scraping up any browned bits from the bottom. Simmer for 2–3 minutes until slightly reduced.
06 - Add the tomatoes with juices, chicken stock, thyme, bay leaves, and lemon zest to the pot. Stir to combine.
07 - Return the veal shanks to the pot, nestling them into the sauce. Bring to a simmer.
08 - Cover the pot and transfer to the oven. Braise for 2–2.5 hours, until the meat is fork-tender and nearly falling off the bone.
09 - Remove bay leaves and skim off any excess fat from the surface. Optionally mix gremolata ingredients and sprinkle over the osso buco before serving. Garnish with fresh parsley.

# Expert Advice:

01 -
  • The meat becomes impossibly tender, literally falling apart when you look at it wrong
  • That rich, wine-infused sauce tastes like something you would order at a fancy Italian restaurant
  • Your whole house will smell amazing while it cooks, which is basically free aromatherapy
02 -
  • Do not rush the browning step. Those browned bits are flavor gold mines that make your sauce taste restaurant-quality.
  • The meat is done when a fork slides in with zero resistance. If it is still offering resistance, give it another 30 minutes.
  • Letting it rest for 10-15 minutes before serving helps the sauce thicken slightly and makes serving much easier.
03 -
  • Ask your butcher for shanks cut from the middle section, which have the best meat-to-bone ratio and most uniform cooking
  • Use San Marzano tomatoes specifically. Their sweetness and low acidity make a noticeable difference in the final sauce

Go Back