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Slow-Cooked Veal Shank with Tomato Sauce

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Osso bucco is a well-loved Milanese specialty, named for the marrowbones in the veal shank. This traditional recipe softens the meat through slow cooking, creating a tender dish. The tomato-based sauce, enhanced with white wine and veggies, absorbs the meat’s flavor as it cooks. At the end, serve with gremolata—a bright blend of parsley, garlic, and lemon zest—that adds a signature touch of freshness. It’s easy to make and packed with bold, memorable flavors.
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Maria from tastyhush
Updated on Fri, 28 Feb 2025 21:59:04 GMT
Easy-to-make Italian-style veal osso bucco Pin it
Easy-to-make Italian-style veal osso bucco | Tastyhush.com

Osso bucco, the classic Italian veal dish, embodies comfort food at its finest. Each fork-tender bite, enrobed in rich aromatic sauce and brightened by fresh gremolata, tells the story of Lombardy's cuisine - where time itself becomes an essential ingredient alongside the veal shank.

This recipe comes from the heart of Milan, where local chefs insist that patience is the key ingredient. The slow, gentle cooking process allows flavors to develop fully and naturally.

Key Ingredients

  • Veal Shanks (4 pieces) - Choose rosy-colored cuts with the bone-in. The marrow enriches the sauce as it cooks
  • White Wine (400ml) - Use Pinot Grigio or Trebbiano for complexity without overpowering
  • Tomatoes (400g) - San Marzano canned tomatoes provide ideal texture and balanced acidity
  • Citrus (1 lemon) - Use untreated organic citrus for the gremolata

Cooking Method

1.
Browning the Meat
Carefully brown each veal shank until evenly golden. This crucial step develops the foundation flavors.
2.
Aromatics
Sweat onions and carrots in the meat drippings until they release their natural sugars and caramelize slightly.
3.
Braising
Maintain a gentle simmer throughout cooking. The meat gradually becomes tender as the connective tissues break down.
4.
Gremolata Finish
Prepare the fresh parsley, garlic and lemon zest mixture just before serving to maintain brightness.

An enameled cast iron Dutch oven is ideal for this dish, developing deeper flavors with each use.

Serving Suggestions

Present osso bucco in warmed bowls alongside traditional saffron risotto alla Milanese, which complements the golden sauce perfectly.

Traditional Italian Osso Bucco with Veal Shanks Pin it
Traditional Italian Osso Bucco with Veal Shanks | Tastyhush.com

Regional Variations

Some Milanese families add green olives at the end of cooking, while others incorporate saffron into the sauce.

Osso bucco exemplifies Italian cooking traditions - respecting time-honored methods while celebrating simple yet profound flavors. Each preparation connects us to generations of Lombard culinary expertise, where every meal celebrates both technique and tradition.

Frequently Asked Questions

→ Can I make osso bucco ahead of time?
Absolutely! It actually tastes better the next day as the flavors deepen.
→ How do I pick veal shank?
Go for thick slices with a marrowbone in the center. Look for meat that’s pink and mildly marbled.
→ Is it okay to freeze it?
Yes, it freezes wonderfully for up to three months. Just thaw it in the fridge overnight before reheating.
→ What type of white wine should I use?
Choose a dry white wine like a Trebbiano or Verdicchio. Any good-quality dry white works too!
→ What if the sauce is too thin?
If the sauce seems watery, just let it simmer uncovered for a few minutes to thicken.

Italian-Style Veal Osso Bucco

A classic Italian dish with melt-in-your-mouth veal shank and a rich, zesty tomato sauce seasoned with herbs and a touch of fresh lemon.

Prep Time
20 Minutes
Cook Time
90 Minutes
Total Time
110 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary: Low-Carb, Dairy-Free

Ingredients

→ Veggies and Seasonings

01 6 carrots
02 1 whole onion
03 A single garlic clove
04 One lemon
05 A handful of parsley sprigs (6)

→ Meat

06 Four thick slices of veal shank

→ Sauces and Flavorings

07 400g of canned crushed tomatoes
08 40 cl of white wine
09 1 tbsp plain flour
10 Olive oil
11 Salt and black pepper

Instructions

Step 01

Rinse the carrots, peel them, and slice them into rounds. Chop up the onion after peeling it.

Step 02

Heat some olive oil in a pot, add the veal shank slices, and brown them. Coat them in flour, flip them, and then set them aside.

Step 03

Using the same pot, toss in the onion and carrot rounds. Stir-fry them over high heat for about 2 to 3 minutes.

Step 04

Place the meat back in, pour in the crushed tomatoes and white wine, and season with salt and pepper. Let it simmer on low heat for 1.5 hours (or 30 minutes using a pressure cooker).

Step 05

Finely chop the lemon zest, parsley, and garlic together, then stir this mix into the pot just before it's done cooking.

Notes

  1. Pair your dish with polenta or pasta
  2. Cooking time can be cut short if you use a pressure cooker

Tools You'll Need

  • A pot or pressure cooker
  • A zester or fine grater
  • A knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 22 g
  • Total Carbohydrate: 18 g
  • Protein: 35 g