Osso Buco
Braised veal shanks with white wine reduction, garnished with gremolata. Slow-cooked with carrots, celery, and onion until meat is tender.
TOTAL TIME
2 hr 9 min
ACTIVE TIME
34 min
QUANTITY
~2.65 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/17
Tools0/18
Ingredients0/17 gathered · 4 servings
1piece
1piece
2piece
3clove
1tbsp
20g
60g
1.5tsp
0.75tsp1,200g
60ml
60g
2piece
4sprig
250ml
400g
300ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 3clove | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 20g | — | — | |
| 7 | | 60g | — | — | |
| 8 | | 1.5tsp | — | — | |
| 9 | | 0.75tsp | — | — | |
| 10 | 1,200g | — | — | ||
| 11 | | 60ml | — | — | |
| 12 | | 60g | — | — | |
| 13 | | 2piece | — | — | |
| 14 | | 4sprig | — | — | |
| 15 | | 250ml | — | — | |
| 16 | | 400g | — | — | |
| 17 | | 300ml | — | — |
Tools20 items
Serveware1 item
Procedure55 steps
1 of 55
Lay the onion on the chopping board.
White onion · 1 piece
⏱ 5s
ResultWhite onion2 of 55
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultHalved white onion5 of 55
Lay the carrot on the board.
Carrots · 1 piece⏱ 5s
ResultCarrots9 of 55
Lay the celery on the board.
Celery stalk · 2 piece⏱ 5s
ResultCelery stalk12 of 55
Lay the garlic cloves on the chopping board.
Garlic clove · 3 clove⏱ 5s
ResultGarlic clove13 of 55
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves16 of 55
Put the finely grated lemon zest in a second small bowl.
Lemon zest · 1 tbsp
⏱ 10s
ResultLemon zest17 of 55
Lay the parsley on the board.
Flat-leaf parsley · 20 g⏱ 5s
ResultFlat-leaf parsley18 of 55
Chop the leaves and tender stalks finely.
⏱ 40s
ResultFinely chopped parsley20 of 55
Spread the flour on the plate.
Plain flour · 60 g
⏱ 5s
ResultPlain flour21 of 55
Add 1 teaspoon of the salt.
Fine sea salt · 1 tsp⏱ 5s
ResultSalted flour22 of 55
Add ½ teaspoon of the pepper and mix with the fork.
Ground black pepper · 0.5 tsp
⏱ 15s
ResultSeasoned flour23 of 55
Turn the oven to 160 °C (140 °C fan).
⏱ 15 min
24 of 55
Lay the 4 cross-cut veal shanks, about 4 cm thick and 1.2 kg in all, on the tray.
Veal cross-cut shanks · 1,200 g
⏱ 15s
ResultVeal cross-cut shanks25 of 55
Pat them dry with kitchen paper.
⏱ 40s
ResultDried veal shanks27 of 55
Turn them until coated all over and shake off the excess.
⏱ 1 min
ResultFloured veal shanksused in step 3128 of 55
Pour the olive oil into the large flameproof casserole.
Extra-virgin olive oil · 60 ml
⏱ 5s
ResultExtra-virgin olive oil29 of 55
Add 30 g of the butter.
Unsalted butter · 30 g⏱ 5s
ResultOil and butter30 of 55
Heat over a medium-high heat until the butter foams.
⏱ 1 min 30s
ResultFoaming fat33 of 55
Sear for 3–4 minutes a side, without moving, until deep golden.
⏱ 8 min
ResultBrowned veal shanks35 of 55
Add the remaining 30 g of butter and turn the heat to medium.
Unsalted butter · 30 gBrowned veal shanks · step 34⏱ 5s
ResultVeal fat and butter37 of 55
Cook for about 7 minutes, stirring, until soft and lightly golden.
⏱ 7 min
ResultSoft soffritto39 of 55
Stir for a minute, until fragrant.
⏱ 1 min
ResultFragrant soffritto40 of 55
Add the bay leaves.
Bay leaf · 2 piece⏱ 5s
ResultSoffritto with bay41 of 55
Add the thyme sprigs.
Fresh thyme · 4 sprig⏱ 5s
ResultHerbed soffritto42 of 55
Pour in the wine and scrape up the browned bits.
Dry white wine · 250 ml⏱ 20s
ResultSoffritto and wine43 of 55
Bubble over a medium-high heat for about 4 minutes, until reduced by half.
⏱ 4 min
ResultReduced wine base44 of 55
Add the chopped tomatoes.
Tinned chopped tomatoes · 400 g⏱ 10s
ResultBase and tomatoes45 of 55
Pour in the stock.
Beef stock · 300 ml⏱ 10s
ResultBraising sauce46 of 55
Add the rest of the salt.
Fine sea salt · 0.5 tsp⏱ 5s
ResultSalted sauce47 of 55
Add the remaining ¼ teaspoon of pepper.
Ground black pepper · 0.25 tsp⏱ 5s
ResultSeasoned braising sauce48 of 55
Nestle the shanks back in, in one layer, so the sauce comes most of the way up.
⏱ 20s
ResultVeal in sauce49 of 55
Bring to a simmer.
⏱ 3 min
ResultSimmering osso buco50 of 55
Cover with the lid.
⏱ 5s
51 of 55
Using oven gloves, put the casserole in the oven.
⏱ 10s
ResultSimmering osso buco52 of 55
Braise for 1½ hours, until the meat is falling from the bone.
⏱ 1 hr 30 min
ResultBraised osso buco53 of 55
Using oven gloves, take the casserole out.
⏱ 10s
ResultBraised osso buco54 of 55
Lift off the lid, keeping your face back from the steam, and fish out the bay leaves and thyme stalks onto a small plate.
⏱ 30s
ResultBraised osso bucoused in step 5655 of 55
Throw them away.
⏱ 5s
Total Time2 hr 9 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 2 | White onionstep 1 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 3 | Halved white onionstep 2 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 4 | Chopped onionstep 3 |  | Put the onion in the medium bowl.⏱ 5sResultChopped onion |
| 5 | 1 piece | | Lay the carrot on the board.⏱ 5sResultCarrots |
| 6 | Carrotsstep 5 |  | Peel the carrots on the chopping board⏱ 20sResultPeeled carrots |
| 7 | Peeled carrotsstep 6 | | Cut it into small dice.⏱ 1 minResultDiced Carrots |
| 8 | Diced Carrotsstep 7 | | Add it to the onion.⏱ 5sResultOnion and carrot |
| 9 | 2 piece | | Lay the celery on the board.⏱ 5sResultCelery stalk |
| 10 | Celery stalkstep 9 | | Trim the ends and cut into small dice.⏱ 1 minResultDiced Celery Stalks |
| 11 | Diced Celery Stalksstep 10 | | Add it to the bowl.⏱ 5sResultSoffrittoused in step 36 |
| 12 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 13 | Garlic clovestep 12 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 14 | Peeled garlic clovesstep 13 | | Chop the garlic finely.⏱ 45sResultChopped garlic |
| 15 | Chopped garlicstep 14 | | Put the garlic in the small bowl.⏱ 5sResultChopped garlicused in step 38 |
| 16 | 1 tbsp | | Put the finely grated lemon zest in a second small bowl.⏱ 10sResultLemon zest |
| 17 | 20 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 18 | Flat-leaf parsleystep 17 | | Chop the leaves and tender stalks finely.⏱ 40sResultFinely chopped parsley |
| 19 | Finely chopped parsleystep 18 | | Add it to the zest.⏱ 5sResultParsley and zestused in step 57 |
| 20 | 60 g | | Spread the flour on the plate.⏱ 5sResultPlain flour |
| 21 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultSalted flour |
| 22 | 0.5 tsp | | Add ½ teaspoon of the pepper and mix with the fork.⏱ 15sResultSeasoned flour |
| 23 | — | | Turn the oven to 160 °C (140 °C fan).⏱ 15 min |
| 24 | 1,200 g | Lay the 4 cross-cut veal shanks, about 4 cm thick and 1.2 kg in all, on the tray.⏱ 15sResultVeal cross-cut shanks | |
| 25 | — | | Pat them dry with kitchen paper.⏱ 40sResultDried veal shanks |
| 26 | Dried veal shanksstep 25 | | Lay them in the seasoned flour.⏱ 20sResultVeal in flour |
| 27 | — | | Turn them until coated all over and shake off the excess.⏱ 1 minResultFloured veal shanksused in step 31 |
| 28 | 60 ml | | Pour the olive oil into the large flameproof casserole.⏱ 5sResultExtra-virgin olive oil |
| 29 | 30 g | | Add 30 g of the butter.⏱ 5sResultOil and butter |
| 30 | — | | Heat over a medium-high heat until the butter foams.⏱ 1 min 30sResultFoaming fat |
| 31 | Floured veal shanksstep 27 | | Lay in the shanks.⏱ 20sResultLeftover seasoned flour |
| 32 | Leftover seasoned flourstep 31 | | Throw away the flour left on the plate.⏱ 5s |
| 33 | — | | Sear for 3–4 minutes a side, without moving, until deep golden.⏱ 8 minResultBrowned veal shanks |
| 34 | Browned veal shanksstep 33 | | Lift them onto a second plate.⏱ 20sResultBrowned veal shanksused in step 48 |
| 35 | 30 g | | Add the remaining 30 g of butter and turn the heat to medium.⏱ 5sResultVeal fat and butter |
| Browned veal shanksstep 34 | |||
| 36 | Soffrittostep 11 | | Add the onion, carrot and celery.⏱ 10sResultSoffritto in fat |
| 37 | — | | Cook for about 7 minutes, stirring, until soft and lightly golden.⏱ 7 minResultSoft soffritto |
| 38 | Chopped garlicstep 15 | | Add the garlic.⏱ 5sResultSoffritto and garlic |
| 39 | — | | Stir for a minute, until fragrant.⏱ 1 minResultFragrant soffritto |
| 40 | 2 piece | | Add the bay leaves.⏱ 5sResultSoffritto with bay |
| 41 | 4 sprig | | Add the thyme sprigs.⏱ 5sResultHerbed soffritto |
| 42 | 250 ml | | Pour in the wine and scrape up the browned bits.⏱ 20sResultSoffritto and wine |
| 43 | — | | Bubble over a medium-high heat for about 4 minutes, until reduced by half.⏱ 4 minResultReduced wine base |
| 44 | 400 g | | Add the chopped tomatoes.⏱ 10sResultBase and tomatoes |
| 45 | 300 ml | | Pour in the stock.⏱ 10sResultBraising sauce |
| 46 | 0.5 tsp | | Add the rest of the salt.⏱ 5sResultSalted sauce |
| 47 | 0.25 tsp | | Add the remaining ¼ teaspoon of pepper.⏱ 5sResultSeasoned braising sauce |
| 48 | Browned veal shanksstep 34 | | Nestle the shanks back in, in one layer, so the sauce comes most of the way up.⏱ 20sResultVeal in sauce |
| 49 | — | | Bring to a simmer.⏱ 3 minResultSimmering osso buco |
| 50 | — | | Cover with the lid.⏱ 5s |
| 51 | — | | Using oven gloves, put the casserole in the oven.⏱ 10sResultSimmering osso buco |
| 52 | — | | Braise for 1½ hours, until the meat is falling from the bone.⏱ 1 hr 30 minResultBraised osso buco |
| 53 | — | | Using oven gloves, take the casserole out.⏱ 10sResultBraised osso buco |
| 54 | Braised osso bucostep 53 | | Lift off the lid, keeping your face back from the steam, and fish out the bay leaves and thyme stalks onto a small plate.⏱ 30sResultBraised osso bucoused in step 56 |
| 55 | — | | Throw them away.⏱ 5s |
| Total Time | 2 hr 9 min | ||
Serving
- Lift the shanks onto the warm platter and spoon the sauce over and around them.
- Scatter the gremolata over and serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 659kcal | |
| 55g | |
| 34g | |
| 13g | |
| 29g | |
| 6g | |
| 4g | |
| 1,425mg |
Ingredients0/17
Tools0/18
Recipe
Osso Buco
Braised veal shanks with white wine reduction, garnished with gremolata. Slow-cooked with carrots, celery, and onion until meat is tender.
What you’ll doYou will coat flour-dusted veal shanks and sear them until deep golden, then build a soffritto base in the same pan, deglaze with white wine, add tomatoes and stock, return the shanks to braise low and slow in the oven for ninety minutes, and finish with a bright gremolata of lemon zest and parsley.
Serves4
Total2 hr 9 min
LevelMedium
Ingredients
- White onion1 piece
- Carrots1 piece
- Celery stalk2 piece
- Garlic clove3 clove
- Lemon zest1 tbsp
- Flat-leaf parsley20 g
- Plain flour60 g
- Fine sea salt1.5 tsp
- Ground black pepper0.75 tsp
- Veal cross-cut shanks1,200 g
- Extra-virgin olive oil60 ml
- Unsalted butter60 g
- Bay leaf2 piece
- Fresh thyme4 sprig
- Dry white wine250 ml
- Tinned chopped tomatoes400 g
- Beef stock300 ml
Tools
Pot lidSpoonTongsLarge serving platterGarlic bowl (small bowl)Lemon zest bowl (small bowl)OvenSmall plateChef's knifeMedium bowlCasseroleWooden spoonTrayPeelerVeal shanks plate (plate)Plate 2 (plate)ForkKitchen paperOven gloveChopping board
Method
1
Lay the onion on the chopping board.
5sChopping boardWhite onion · 1 piece
2
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeWhite onion · step 1
3
Chop it finely.
1 min 30sChopping board, Chefs knifeHalved white onion · step 2
4
Put the onion in the medium bowl.
5sMedium bowlChopped onion · step 3
5
Lay the carrot on the board.
5sChopping boardCarrots · 1 piece
6
Peel the carrots on the chopping board
20sPeelerCarrots · step 5
7
Cut it into small dice.
1 minChefs knifePeeled carrots · step 6
8
Add it to the onion.
5sMedium bowlDiced Carrots · step 7
9
Lay the celery on the board.
5sChopping boardCelery stalk · 2 piece
10
Trim the ends and cut into small dice.
1 minChopping board, Chefs knifeCelery stalk · step 9
11
Add it to the bowl.
Result · Soffritto · used in step 36
5sMedium bowlDiced Celery Stalks · step 10
12
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 3 clove
13
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 12
14
Chop the garlic finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 13
15
Put the garlic in the small bowl.
Result · Chopped garlic · used in step 38
5sGarlic bowl (small bowl)Chopped garlic · step 14
16
Put the finely grated lemon zest in a second small bowl.
10sLemon zest bowl (small bowl)Lemon zest · 1 tbsp
17
Lay the parsley on the board.
5sChopping boardFlat-leaf parsley · 20 g
18
Chop the leaves and tender stalks finely.
40sChopping board, Chefs knifeFlat-leaf parsley · step 17
19
Add it to the zest.
Result · Parsley and zest · used in step 57
5sLemon zest bowl (small bowl)Finely chopped parsley · step 18
20
Spread the flour on the plate.
5sVeal shanks plate (plate)Plain flour · 60 g
21
Add 1 teaspoon of the salt.
5sVeal shanks plate (plate)Fine sea salt · 1 tsp
22
Add ½ teaspoon of the pepper and mix with the fork.
15sVeal shanks plate (plate), ForkGround black pepper · 0.5 tsp
23
Turn the oven to 160 °C (140 °C fan).
160°C15 minOven
24
Lay the 4 cross-cut veal shanks, about 4 cm thick and 1.2 kg in all, on the tray.
15sTrayVeal cross-cut shanks · 1,200 g
25
Pat them dry with kitchen paper.
40sTray, Kitchen paper
26
Lay them in the seasoned flour.
20sVeal shanks plate (plate), TongsDried veal shanks · step 25
27
Turn them until coated all over and shake off the excess.
Result · Floured veal shanks · used in step 31
1 minVeal shanks plate (plate), Tongs
28
Pour the olive oil into the large flameproof casserole.
5sCasseroleExtra-virgin olive oil · 60 ml
29
Add 30 g of the butter.
5sCasseroleUnsalted butter · 30 g
30
Heat over a medium-high heat until the butter foams.
1 min 30sCasserole
31
Lay in the shanks.
20sCasserole, TongsFloured veal shanks · step 27
32
Throw away the flour left on the plate.
5sVeal shanks plate (plate)Leftover seasoned flour · step 31
33
Sear for 3–4 minutes a side, without moving, until deep golden.
8 minCasserole, Tongs
34
Lift them onto a second plate.
Result · Browned veal shanks · used in step 48
20sPlate 2 (plate), TongsBrowned veal shanks · step 33
35
Add the remaining 30 g of butter and turn the heat to medium.
5sCasseroleUnsalted butter · 30 g
36
Add the onion, carrot and celery.
10sCasseroleSoffritto · step 11
37
Cook for about 7 minutes, stirring, until soft and lightly golden.
7 minCasserole, Wooden spoon
38
Add the garlic.
5sCasseroleChopped garlic · step 15
39
Stir for a minute, until fragrant.
1 minCasserole, Wooden spoon
40
Add the bay leaves.
5sCasseroleBay leaf · 2 piece
41
Add the thyme sprigs.
5sCasseroleFresh thyme · 4 sprig
42
Pour in the wine and scrape up the browned bits.
20sCasserole, Wooden spoonDry white wine · 250 ml
43
Bubble over a medium-high heat for about 4 minutes, until reduced by half.
4 minCasserole
44
Add the chopped tomatoes.
10sCasseroleTinned chopped tomatoes · 400 g
45
Pour in the stock.
10sCasseroleBeef stock · 300 ml
46
Add the rest of the salt.
5sCasseroleFine sea salt · 0.5 tsp
47
Add the remaining ¼ teaspoon of pepper.
5sCasseroleGround black pepper · 0.25 tsp
48
Nestle the shanks back in, in one layer, so the sauce comes most of the way up.
20sCasserole, TongsBrowned veal shanks · step 34
49
Bring to a simmer.
3 minCasserole
50
Cover with the lid.
5sCasserole, Pot lid
51
Using oven gloves, put the casserole in the oven.
10sCasserole, Oven, Oven glove
52
Braise for 1½ hours, until the meat is falling from the bone.
1 hr 30 minCasserole
53
Using oven gloves, take the casserole out.
10sCasserole, Oven, Oven glove
54
Lift off the lid, keeping your face back from the steam, and fish out the bay leaves and thyme stalks onto a small plate.
Result · Braised osso buco · used in step 56
30sSmall plate, Pot lid, TongsBraised osso buco · step 53
55
Throw them away.
5sSmall plate
56
Lift the shanks onto the warm platter and spoon the sauce over and around them.
40sLarge serving platter, Tongs, SpoonBraised osso buco · step 54
57
Scatter the gremolata over and serve.
Result · Osso Buco
15sLarge serving platterParsley and zest · step 19
Printed 6 October 2026