5-Ingredient Italian Osso Buco

Ingredients

• id: veal_shanks metric: 4 pieces imperial: 4 pieces name: veal shanks, cut 4cm thick

• id: white_wine metric: 500ml imperial: 2 cups name: dry white wine

• id: canned_tomatoes metric: 400g can imperial: 14 oz can name: diced tomatoes

• id: soffritto_base metric: 200g imperial: 7 oz name: soffritto (diced onion, carrot, celery mix)

• id: olive_oil metric: 60ml imperial: 1/4 cup name: extra virgin olive oil

Instructions

1. Preheat oven to 160°C (320°F). Pat the {veal_shanks} dry and season generously with salt and pepper. Tie each shank with kitchen string to help them hold their shape during braising.

2. Heat the {olive_oil} in a large, heavy-bottomed Dutch oven over medium-high heat. Brown the veal shanks for 4-5 minutes per side until deeply golden all over.

3. Remove shanks and set aside. In the same pot, sauté the {soffritto_base} for 5-6 minutes until softened and aromatic, scraping up any browned bits from the bottom.

4. Add the {white_wine} and {canned_tomatoes}, stirring to combine. Return the veal shanks to the pot, arranging them in a single layer. The liquid should come halfway up the sides of the meat.

5. Bring to a gentle simmer, then cover tightly and transfer to the oven. Braise for 1.5-2 hours until the meat is fork-tender and falling off the bone.

6. Remove the string before serving. The sauce should be rich and glossy, coating the succulent veal shanks beautifully. Serve immediately with the reduced braising liquid spooned over top.

Tips

Veal Selection: Ask your butcher to cut the shanks 4cm thick with the bone intact - the marrow is essential for authentic flavor and richness.

Soffritto Substitute: If pre-made soffritto isn't available, use equal parts finely diced onion, carrot, and celery (about 65g each).

Browning Importance: Don't rush the browning step - it creates the foundation of flavor for the entire dish. Each surface should be deeply golden.

Wine Quality: Use a wine you'd drink - the flavor concentrates during cooking. A crisp Pinot Grigio or Sauvignon Blanc works beautifully.

Make-Ahead Benefits: Osso buco improves overnight as flavors meld. It can be made 1-2 days ahead and reheated gently.

Traditional Serving: Serve with risotto alla milanese (saffron risotto) or creamy polenta to soak up the magnificent braising juices. The bone marrow can be scooped out and spread on bread as a delicious bonus.