Osso Buco à la Ina Garten (Printable)

Tender braised veal in rich tomato-wine sauce with vegetables and herbs

# What You'll Need:

→ Meats

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

→ For Dredging

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

→ Vegetables & Aromatics

05 - 2 tablespoons olive oil
06 - 2 tablespoons 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-ounce can whole San Marzano tomatoes, hand-crushed
13 - 2 cups chicken stock

→ Herbs & Seasoning

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

→ For Serving (Optional)

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

# How to Make It:

01 - Preheat the oven to 325°F (165°C).
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 (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. 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. 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, almost melting into the sauce while still clinging to the bone in the most satisfying way
  • This is one of those dishes that tastes even better the next day, making it perfect for lazy weekend cooking
02 -
  • Do not rush the searing step, those browned bits on the bottom of the pot are where half the flavor lives
  • The meat is done when a fork slips in and out with zero resistance, trust your fork over the clock
03 -
  • Tie kitchen twine around each shank before cooking to help them hold their shape during the long braise
  • If the sauce reduces too much during cooking, simply add more warm stock a little at a time

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