This veal osso bucco by Alex Guarnaschelli is comfort food personified. Veal shanks, onions, carrots, garlic, white wine, beef stock, and tomatoes are braised for more than 2 hours until falling-apart tender.
Practically effortless to make, yet impressive as heck, this braised veal shank dish is perfect for weekend entertaining. Slide it in the oven, gather some friends, and prepare yourself for an endless stream of compliments.–Angie Zoobkoff
Veal Osso Bucco
- Quick Glance
- 1 H
- 3 H
- Serves 6 to 8
- 4 tablespoons canola oil
- 8 veal shanks, each 1 1/2 to 2 inches (4 to 5 cm) thick
- Kosher salt and freshly ground black pepper
- 2 medium yellow onions, cut into 1-inch (2.5-cm) thick slices
- 2 medium carrots, cut into 1-inch (2.5-cm) pieces
- 10 medium garlic cloves
- 6 sprigs fresh thyme
- 2 cups dry white wine
- 6 to 8 cups store-bought or homemade beef stock
- One (28-ounce) can whole peeled San Marzano tomatoes
- Grated zest and juice of 1/2 lemon
- 1/2 cup fresh flat-leaf parsley leaves
- 1. Preheat the oven to 375°F (190°C).
- 2. In a large Dutch oven set over high heat, warm 2 tablespoons oil. Arrange the veal shanks on a flat surface, pat them dry, and season them generously on all sides with salt and pepper. Brown the first 4 shanks on all sides in the hot oil, 5 to 6 minutes per side.
- 3. Place the shanks on a baking sheet. Add 2 more tablespoons oil to the Dutch oven and let the oil heat. Brown the remaining 4 shanks. Don’t rush the browning—it’s the most important part in building deep flavor. Transfer the second batch of shanks to the baking sheet.
- 4. Reduce the heat under the Dutch oven to medium and add the onions, carrots, garlic, thyme sprigs, and wine. Simmer until the wine is reduced by half, 7 to 8 minutes. Return the shanks to the Dutch oven and cover them with 6 cups beef stock, the tomatoes and their juices, and, if needed, a little water to fully cover the veal.
- 5. Bring the liquid to a simmer over medium heat and skim any impurities from the surface. Cover the Dutch oven and place it in the center of the oven. Braise until the shanks are completely tender, 1 1/2 to 2 1/4 hours. If the liquid reduces so that less than half the meat is covered, add 2 cups stock and continue cooking the meat. If after 1 1/2 hours or so the meat isn’t completely tender, don’t be afraid to add some water and cook it longer.
- 6. Place the shanks on a platter and season with salt. Simmer the cooking liquid remaining in the Dutch oven over medium heat until slightly reduced, about 10 minutes. Taste and adjust the seasonings accordingly and stir in the lemon zest and juice and the parsley.
- 7. Pour the sauce over the shanks. Serve immediately.