Veal Osso Buco is a delicious, rustic dish made with veal shanks and simple ingredients that you probably already have on hand.
Veal osso buco is a tried and true recipe that I have been making for years. I actually posted this on the blog shortly after I started blogging. The photos were horrendous, so I felt that I needed to re-post the recipe with better photos because it’s so delicious and I know you’re going to want to try it yourself.
Not only is this recipe easy, it’s also incredibly delicious. The veal is tender and mildly flavored and the dish is finished with a parsley, garlic and lemon zest gremolata which gives the dish a bright pop of fresh flavor making this meal over the top good. I like to serve osso buco over orzo, but it would also be delicious over mashed potatoes or egg noodles.
The great thing about osso buco is that it’s mostly hands off. After you do some chopping and sauteing, it cooks low and slow for a couple of hours. It’s a great dish to entertain with because it doesn’t require a lot of last minute attention. It just simmers on the stove until you’re ready to eat, which is also great when you want to have a leisurely evening with your family.
- 2 tbsp butter, divided
- 2 tsp olive oil
- 4 veal shanks (2 to 2½ pounds)
- 1 medium yellow onion, chopped
- 1 medium carrot, peeled and diced
- 1 medium stalk celery, diced
- 4 cloves garlic, minced and divided in half
- 1 cup dry white wine
- 2 roma tomatoes, chopped
- 1 bay leaf
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp fresh basil, chopped
- ¼ cup parsley, chopped
- zest from 1 lemon
- 8 oz orzo pasta, cooked according to package directions
- In 5 quart dutch oven, melt 1 tbsp of the butter and olive oil over medium high heat.
- Add the veal and brown about 2-3 minutes on each side.
- Transfer veal to a plate.
- Reduce heat to medium, add the remaining butter, onion, carrot and celery to the pot and sauté, stirring frequently for 5 minutes or until the onion is soft.
- Once the vegetables are tender, add the wine.
- Bring the wine to a boil and cook, stirring occasionally to loosen any browned bits, for about 2 minutes
- Return the veal and its juices to the pot as well as the tomato, bay leaf, thyme, salt and pepper.
- Cover and simmer over low heat, stirring occasionally, for 2 hours or until the meat is tender, but not falling off the bones.
- Stir the basil in right before serving.
- To make the gremolata, combine the chopped parsley, remaining garlic and lemon zest . With a large knife, continue chopping the ingredients until very finely chopped and well combined with each other.
- To serve, put some of the cooked orzo into a shallow dish, top with a piece of veal and some of the vegetables and sauce. Sprinkle 1 tbsp of the gremolata over the top.
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