Osso Buco
Osso Buco features tender veal shanks braised with aromatic vegetables and herbs, infused with rich Marsala wine, creating a hearty dish perfect for comforting family meals.
Ingredients
- 3 to 4 lb veal shanks or shins, 2 inches thick
- 1/3 cup flour ⓘ
- white pepper ⓘ
- 3 large cloves garlic, minced ⓘ
- 4 carrots, sliced ⓘ
- 2 ribs celery, chopped ⓘ
- 1 large onion, minced ⓘ
- 1/2 teaspoon dried thyme, crushed ⓘ
- 1/4 cup olive oil ⓘ
- 1/4 cup butter or margarine ⓘ
- 1 teaspoon dried rosemary, crushed ⓘ
- 1 cup Marsala wine ⓘ
- 1 cup chicken broth
- 1 can (8 oz) tomato sauce ⓘ
- 2 tablespoons chopped Italian (flat) parsley ⓘ
- 1 tablespoon grated lemon rind ⓘ
Instructions
- Mix flour and white pepper.
- Pat veal dry and dredge in the flour mixture.
- Brown all sides of the veal shanks in oil and butter in a Dutch oven.
- Arrange the meat on its sides so marrow does not fall out.
- Add dried thyme, dried rosemary, minced onion, 2 cloves minced garlic, sliced carrots, and chopped celery to the Dutch oven.
- Cover and cook on high for 10 minutes, stirring or shaking occasionally.
- Add Marsala wine, chicken broth, and tomato sauce to the Dutch oven.
- Cook approximately 2 hours or until the veal is tender.
- Mix the last minced garlic, chopped parsley, and grated lemon rind.
- Sprinkle the herb mixture over the shanks as a garnish.
- Serve with buttered egg noodles or plain boiled potatoes.
Tips & Substitutions
For a richer flavor, consider adding a splash of balsamic vinegar alongside the Marsala wine. If you don't have veal, beef shanks can be a suitable substitute, though the cooking time may vary slightly. Ensure to sear the meat well for better depth of flavor. To thicken the sauce, you can mix a bit of cornstarch with water and stir it in towards the end of cooking.
Serving Suggestions
Osso Buco is traditionally served with gremolata, a mixture of lemon zest, garlic, and parsley, which brightens the dish. It pairs beautifully with buttered egg noodles or plain boiled potatoes. For a complete meal, consider serving with a side of Broccoli With Rigatoni or a fresh salad. A glass of Pinot Noir complements this dish perfectly.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken broth to keep the meat moist. You can also reheat it in the microwave, but be careful not to overcook it, as that can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Osso Buco contains roughly 1790 calories, with 21g protein, 114g carbohydrates, and 139g fat. It is an excellent source of iron (45% of the Daily Value), protein (43% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1053mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for Osso Buco?
Yes, while traditional Osso Buco uses veal shanks, beef shanks are a common alternative. Just keep in mind that beef may require a longer cooking time to become tender. Ensure to adjust cooking times accordingly based on the type of meat you choose.
What is the best way to serve Osso Buco?
Osso Buco is best served with a sprinkling of gremolata on top for added flavor. Pair it with buttered egg noodles, risotto, or mashed potatoes to soak up the delicious sauce. A side of roasted vegetables or a fresh salad can also enhance the meal.
Can I make this dish in advance?
Absolutely! Osso Buco can be made a day ahead. In fact, the flavors often deepen and improve after resting. Just cool completely, store in the refrigerator, and reheat gently before serving. This makes it a perfect dish for gatherings or meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).