Recipes › Main Course › Italian Osso Buco Recipe

Italian Osso Buco Recipe High-Protein

Recipe by Pedro M. A. Neves

Osso buco is a classic Milanese braise of veal shanks simmered slowly until the meat becomes tender and the bone marrow enriches the sauce with deep, savory flavor. This high-protein version maintains the authentic technique while maximizing nutritional value with lean veal and vegetables. A rustic yet refined dish that delivers restaurant-quality results at home.

Ingredients

• 4 veal shanks (osso buco cut), 300g each, trimmed of excess fat
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, 150g, diced
• 3 medium carrots, 200g, cut into 1cm pieces
• 3 celery stalks, 150g, cut into 1cm pieces
• 4 garlic cloves, minced
• 200ml dry white wine
• 400g canned tomatoes, crushed
• 500ml low-sodium beef or veal broth
• 2 bay leaves
• 4 fresh thyme sprigs
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 teaspoon sea salt
• 2 tablespoons whole wheat flour
• Zest of 1 lemon, finely grated
• 3 tablespoons fresh flat-leaf parsley, chopped

Instructions

1. Pat veal shanks dry with paper towels and season both sides evenly with salt and pepper. Lightly dust each shank with whole wheat flour, shaking off excess.

2. Heat olive oil in a large heavy-bottomed Dutch oven or braising pan over medium-high heat until shimmering. Working in batches to avoid crowding, sear each veal shank for 3-4 minutes per side until deep golden brown. Transfer to a plate.

3. In the same pot, reduce heat to medium and add diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until vegetables soften and begin to caramelize.

4. Add minced garlic and cook for 1 minute until fragrant. Deglaze the pot with white wine, scraping up all browned bits from the bottom with a wooden spoon. Simmer for 3 minutes to reduce alcohol.

5. Return veal shanks to the pot, nestle them among the vegetables. Add crushed tomatoes, broth, bay leaves, thyme sprigs, and oregano. Bring to a gentle simmer, then cover and transfer to a preheated 160°C (320°F) oven.

6. Braise for 2 to 2.5 hours, turning shanks halfway through cooking. The meat should be very tender and pull away easily from the bone; internal temperature should reach 75-80°C (167-176°F).

7. Remove pot from oven and carefully transfer veal shanks to a warm serving plate. Strain braising liquid through a fine mesh sieve into a saucepan, discarding bay leaves and thyme stems. Press vegetables gently to extract liquid, then discard solids.

8. Skim any visible fat from the surface of the strained sauce using a spoon or fat separator. Simmer the sauce over medium heat for 5-7 minutes until it reduces slightly and thickens to a light coating consistency.

9. Stir together lemon zest and fresh parsley in a small bowl to create gremolata. Season the sauce with additional salt and pepper to taste. Return veal shanks to the pot and gently reheat in the sauce.

10. Plate each veal shank in the center of a warm bowl, spoon sauce around it, and garnish generously with gremolata. Serve immediately with whole grain risotto or polenta.

Substitutions

• Beef shanks or lamb shanks can replace veal shanks with similar cooking time and technique.
• Dry red wine (Barolo or Nebbiolo) may substitute white wine for deeper flavor; reduce by half before adding liquid.
• For lower sodium, use homemade bone broth or reduce added salt by half.
• Ground turkey or lean pork shoulder can substitute for veal if braised for 90-120 minutes instead.

Tips

• Sear shanks thoroughly to develop a flavorful crust and create fond for the sauce base; this step cannot be rushed.
• Use a Dutch oven with a tight-fitting lid to maintain moisture and ensure even braising; alternatively, cover tightly with foil and then the lid.
• Gremolata must be added fresh at the end to brighten the rich, earthy flavors and add herbaceous contrast.
• For make-ahead convenience, prepare the dish one day ahead and refrigerate; skim congealed fat the next day, then reheat gently at 160°C for 30 minutes before serving.

Osso buco originates from Lombardy in northern Italy, particularly Milan, where it has been a signature dish since the 18th century. The name means 'bone with a hole,' referring to the marrow-filled cross-section of the shank, which was historically valued as both sustenance and a delicacy to be extracted with a special spoon during the meal.

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