Comment préparer

Pat the veal shanks dry and season all over with the salt and pepper. Dust lightly with flour, shaking off the excess so only a thin coating remains.

Heat the olive oil and half of the butter in a large Dutch oven over medium-high heat. Sear the shanks in a single layer, working in batches if necessary, for 3 to 4 minutes per side until deeply golden. Transfer to a plate.

Reduce the heat to medium and add the remaining butter. Saute the onion, carrot, and celery for 6 to 8 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for 30 seconds until fragrant.

Pour in the white wine and scrape the browned bits from the bottom of the pot. Simmer for 3 to 4 minutes, until the wine has reduced by about half.

Stir in the crushed tomatoes and warmed stock. Return the shanks and any collected juices to the pot; the liquid should come about halfway up the meat. Bring to a gentle simmer.

Cover and simmer gently over low heat for 2 to 2 1/2 hours, turning the shanks once halfway through, until a fork slips easily into the meat and it nearly separates from the bone. Adjust the heat as needed to maintain only a few lazy bubbles.

Fork-tender osso buco in a glossy braising sauce

Image générée par IA

While the shanks finish, mix the lemon zest and chopped parsley in a small bowl. Stir in 1 teaspoon of lemon juice and set aside for the flavors to meld.

Transfer the shanks carefully to warmed plates. If the sauce is thin, simmer it uncovered for 5 to 8 minutes until lightly thickened, then taste and adjust the seasoning. Spoon the sauce over the meat and finish with the lemon-parsley gremolata.

Osso buco plated with lemon-parsley gremolata

Image générée par IA

Pourquoi cette recette fonctionne

A flour-dusted sear builds a savory crust, while wine, stock, and aromatic vegetables slowly extract flavor from the shanks. Bright lemon zest and parsley cut through the rich braising sauce at the finish.

Conservation et réchauffage

Comment la conserver

Cool leftovers within 2 hours, then refrigerate in a covered container for up to 3 days. Store gremolata separately for the best flavor.

Comment la réchauffer

Reheat the osso buco gently in a covered saucepan over low heat with a splash of stock until steaming hot throughout, about 15 minutes. Do not boil vigorously.