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osso buco, veal shank, Italian meat, meat and polenta, Osso Buco recipe, Italian recipe

Italian Style Osso Buco

This recipe highlights the spirit of the Tuscan coast with a Maremma-style lamb osso buco, slowly cooked with tomatoes, celery, garlic, and onions until you can pierce the meat with the side of a spoon, and then finished with a scattering of chopped parsley, garlic, and lemon zest. Serve with my Easy Polenta Recipe.

  • Total Time: 5 hrs 15 minutes
  • Yield: 6-8 1x

Ingredients

Units Scale
  • 3 pounds veal osso buco center cuts (6 pieces)
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • Olive oil, as needed
  • 1 sprig fresh sage, stem removed
  • 1 bay leaf
  • 2 cloves garlic, cut in half
  • 1 large white onion, chopped
  • 3 celery stalks, chopped
  • 3 large carrots, chopped
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 1 can (15 oz) crushed tomatoes
  • 2 cups vegetable stock

Gremolata 

  • 2 lemons, zested (you can also use orange zest)
  • 1/4 cup parsley, finely chopped
  • 1 garlic clove, finely chopped

Instructions

  1. Pat the veal dry with paper towels to remove any excess moisture, ensuring it's at room temperature—Season well with salt and pepper. Coat the veal in flour and shake off excess.
  2. Heat the olive oil in a large pot over medium-high heat. Cook the veal in batches until browned, 3 minutes on each side. Remove from the pot and set aside to rest.
  3.  Add the extra virgin olive oil without cleaning the pot. Cook onion at medium heat until translucent, 5 minutes, scraping up the remaining browned bits of meat at the bottom of the pan. Add the garlic, celery, and carrot and stir until the vegetables soften. Increase the heat and add the crushed tomatoes and tomato paste. 
  4.  Place the veal back in the pot. Add the wine and let it cook for 2 minutes. Add the sage, bay leaf, and vegetable stock (braising liquid), ensuring the veal is immersed. Bring to a boil, then cover and simmer for 5 hours, until the veal is soft and you can break it with a fork.
  5. In a small bowl, combine the ingredients for gremolata. Stir to combine.  
  6. Serve osso buco over polenta, adding some of the juice from the cooking and topping it with the gremolata. 
  • Author: Elena
  • Prep Time: 15 min
  • Cook Time: 5 hours
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

Keywords: osso buco, italian style osso buco, veal shank, polenta and meat, stewed meat, fall of the bone tender, Italian meat recipe Osso Buco recipe