Tender Osso Buco, better known as braised veal shanks, is a great meal for fall or winter. It's very hearty and although it doesn't look special, I guarantee that your family will love it!
Like hearty dishes? Try my Tasty Three Meat Cannelloni recipe, my easy to make Cheese Manicotti or my Homemade Potato Gnocchi with Veal Ragu.
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This dish is perfect with a side of smashed potatoes or my eggplant and zucchini sauté.
This is another meal where you can set it and forget it! While you wait, you can make your favorite sides to go with this tender osso buco (braised veal shanks). You can pair the veal shanks with virtually anything like broccoli, eggplant, potatoes or a side of gnocchi.
What are Veal Shanks?
Veal shanks are part of beef meat that comes from the hind leg. It is usually a cut of meat that is cut below the knee and is cross cut so that it reveals a section of the shin bone and bone marrow.
If you want a tender meat try your best to find veal shanks rather than beef shanks. The veal will be much more tender. However, in researching and testing the use of beef shanks, beef can be used as a substitute. Just ensure that your beef shanks are cut thinner (1" thick), as opposed to veal, which is typically thicker (3" thick). If you are using beef, you will also need to adjust the cooking time to not more than 1 hour.
Ingredients
Some advice - when you are picking out the meat at the butcher's window, make sure that you are getting veal instead of beef. Veal is a lot more tender and once braised and cooked you won't even need a knife, it will break apart and fall off the bone with your fork with no effort at all.
- Veal Shanks
- Tomato Puree
- Celery
- Carrots
- Salt and Pepper
- Thyme
- Potato Starch (Flour or starch of your preference)
- Beef broth or bone broth
See recipe card for quantities.
Braising vs. Roasting
Roasting generally uses dry heat to cook an item in the oven. Usually, browning the surface of a food that has been placed in a roasting pan. Roasted foods include: whole chicken, pieces of meat, vegetables and a large cuts of meet "roast".
Braising on the other hand generally uses a combination of both dry heat and moist heat from a liquid. Usually, browning the surface of foods that have been placed in a roasting pan or a dish. Braised foods include: pieces of meat which are older and tougher, like veal or beef shanks, pork shoulder, pork butt, etc.
How to Make Tender Veal Shanks Osso Buco
Preheat oven to 400℉. While oven is warming, dry veal shanks off with a paper towel and season with salt and pepper. Dredge veal shanks in flour.
Heat up olive oil in a large frypan and sear veal shanks on both sides. You are not cooking them, just searing them. Once seared on both sides, transfer them in a baking dish (13 x 9").
With the juices in the frypan, sauté the carrots, celery, and onion. Use your own judgement to determine if more olive oil is needed for frying.
Add in the wine and continue to cook and stir the vegetables in the pan.
Add the tomato puree bringing it to a boil, let simmer for about 5 minutes covered. Finally add in the beef broth and simmer for another 5 minutes.
Pour the vegetable mixture and juices over the veal shanks.
Bake covered (with a lid or foil) for 30 minutes and then reduce heat to 325°F degrees and let cook for 1 hour and 30 minutes or until the meat comes apart easily with a fork.
Storage:
The veal shanks will store fairly well as leftovers. Store leftovers for these amazing veal shanks refrigerated in an airtight container for a maximum of 4 days. You can also freeze for later. When you want to eat the veal shanks, thaw them out in the fridge for 24 hours and then warm it up.
Top Tips
To achieve a tender veal shank, the meat must be submerged in liquid so that it can braise properly. Add more broth if necessary.
Once the veal shanks are done, remove them from the oven and let them rest for at least 10 minutes. This will prevent burning your tongue at first bite.
How do you know when it is ready?
For Osso Buco, the meat will be done within 30 minutes. However, veal shanks are a cut of meat that is very fibrous. You will want to continue to cook the meat until the tough collagen fibers are dissolved. That is why braising veal shanks is the preferred method for cooking this cut of meat. Therefore, you will want to continue to cook the meat until it is so tender, it breaks apart using a fork.
You will want to cook the veal shanks for about 2 hours. Once they are fork tender, take them out of the oven and let rest for 10 minutes before serving.
Substitutions and Variations
Here are some ideas, substitutions or variations you may want to consider.
- Sauce - Use pre-made sauce or you can also use tomato puree (uncooked)
- Spice - Add some chili or hot peppers to the dish for a kick!
- Bone Broth - don't like tomato sauce, don't add it. Substitute it for beef stock or beef bone broth
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Reflection: Cooking is like science, you need to experiment with different combinations to come up with the perfect result (for you). But, don't worry if it's not perfect. Pat yourself on the back for trying, you deserve it! Just try and figure out what you did wrong and do it different next time.
Side Dish Recipes
Recipe Details
Tender Osso Buco (Veal Shanks)
https://easyhomemaderecipes.caEquipment
Ingredients
- 2½ lbs veal shanks bone-in, 2 to 4 pieces about 1" thick
- 2 carrots
- 2 celery stalks
- 1 white onion
- ½ cups all purpose flour
- 3 tbsp olive oil
- ½ tsp ground pepper
- 2 cups beef broth or more
- 1 cups red wine
- 1 cups tomato puree
- 3 sprigs of thyme
- 1 bay leaf
Instructions
- Preheat oven to 400℉. While oven is warming, dry veal shanks off with a paper towel and season with salt and pepper. Dredge veal shanks in flour.
- Heat up olive oil in a large frypan and sear veal shanks on both sides. You are not cooking them, just searing them. Once seared on both sides, transfer them in a baking dish (13 x 9").
- With the juices in the frypan, sauté the carrots, celery, and onion. Use your own judgement to determine if more olive oil is needed for frying. Add in the wine and continue to cook and stir the vegetables in the pan. Add the tomato puree bringing it to a boil, let simmer for about 5 minutes covered. Finally add in the beef broth and simmer for another 5 minutes.
- Pour the vegetable mixture and juices over the veal shanks. Use all the juices as they are needed so that the veal braises properly. Place the bay leaf and sprigs of thyme over the veal shanks. Add more broth if needed. You want to make sure that the veal is submerged or almost submerged in the liquid.
- Bake covered (with a lid or foil) for 30 minutes and then reduce heat to 325°F degrees and let cook for 1 hour and 30 minutes or until the meat comes apart easily with a fork.
- Let cool for 10 minutes and serve with your favorite side dish.
Notes
Top Tips
To achieve a tender veal shank, the meat must be submerged in liquid so that it can braise properly. Add more broth if necessary. Once the veal shanks are done, remove them from the oven and let them rest for at least 10 minutes. This will prevent burning your tongue at first bite.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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