Osso Buco à la Ina Garten (Printable)

Tender veal shanks braised slowly in a savory tomato wine sauce with vegetables and herbs for a comforting Italian main course.

# What You 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 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)

# Steps:

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.
10 - Mix gremolata ingredients and sprinkle over the osso buco before serving. Garnish with fresh parsley.

# Expert Advice:

01 -
  • The meat becomes so tender you barely need a knife, making it perfect for sharing with people you love
  • One pot does all the work while you are free to enjoy your evening, plus leftovers taste even better the next day
02 -
  • Do not rush the searing step because those browned bits are what give your sauce incredible depth
  • The meat is done when it offers absolutely no resistance when you insert a fork
03 -
  • If you cannot find veal shanks, beef shanks work beautifully though they may need an extra 30 minutes of cooking
  • Patience during the braise is absolutely essential because rushed meat will never reach that luxurious, falling-apart texture

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