Name: Fall-Off-the-Bone Italian Osso Buco
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Cuisine: Italian
Ingredients: 4 bone-in veal shanks, about 1 1/2 to 2 inches thick; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 medium yellow onion, chopped; 2 medium carrots, diced; 2 celery stalks, chopped; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 can (14.5 oz) crushed tomatoes; 1 cup dry white wine; 2 cups beef broth or chicken broth; 2 bay leaves; 1 tsp dried thyme; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp all-purpose flour, optional; 2 tbsp fresh parsley, chopped; 1 tsp lemon zest, optional

Fall-Off-the-Bone Italian Osso Buco

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Tender, slow-braised veal shanks simmered in a rich Italian tomato sauce with garlic, vegetables, white wine, and aromatic herbs. Perfect for a comforting family dinner.

Author: Luna
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Yield: 4 servings
Category: Dinner
Method: Braising
Cuisine: Italian

Ingredients

Scale

4 bone-in veal shanks, about 1 1/2 to 2 inches thick

2 tbsp olive oil

2 tbsp unsalted butter

1 medium yellow onion, chopped

2 medium carrots, diced

2 celery stalks, chopped

4 garlic cloves, minced

2 tbsp tomato paste

1 can (14.5 oz) crushed tomatoes

1 cup dry white wine

2 cups beef broth or chicken broth

2 bay leaves

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp salt

1/2 tsp black pepper

2 tbsp all-purpose flour, optional

2 tbsp fresh parsley, chopped

1 tsp lemon zest, optional

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Instructions

1. Pat veal shanks dry and season with salt and pepper. Lightly coat with flour if desired.

2. Heat olive oil and butter in a Dutch oven. Brown shanks for 3–4 minutes per side, then set aside.

3. Cook onion, carrots, and celery for 5–7 minutes. Add garlic and tomato paste; cook for 1 minute.

4. Pour in white wine and scrape up browned bits. Simmer for 3–5 minutes.

5. Stir in crushed tomatoes, broth, bay leaves, thyme, and oregano.

6. Return veal shanks to the pot and partially submerge in the sauce.

7. Cover and braise at 325°F for 2–2 1/2 hours, until fork-tender.

8. Remove bay leaves. Adjust sauce consistency and season to taste.

9. Garnish with fresh parsley and lemon zest. Serve hot with risotto, mashed potatoes, or polenta.

Notes

For the most tender meat, cook slowly until the veal easily pulls away from the bone.

Beef shanks can be substituted, but may require additional cooking time.

Replace white wine with extra broth and a splash of lemon juice if desired.

Refrigerate leftovers in an airtight container for 3–4 days.

Freeze with sauce for up to 3 months for best quality.

Reheat leftovers to 165°F.

Serve with creamy risotto, mashed potatoes, polenta, or crusty Italian bread.

Find it online: https://elitesrecipes.com/fall-off-the-bone-italian-osso-buco/