Classic Osso Buco Recipe

🍖 Osso Buco – A Comforting Braised Veal Dish Inspired by Chef Cyril Lignac 🍖

👉Ingredients:

🔹️4 veal shanks (bone-in, about 1 to 1.5 inches thick)

🔹️2 tablespoons olive oil

🔹️1 medium onion, chopped

🔹️2 carrots, diced

🔹️2 celery stalks, diced

🔹️2 garlic cloves, minced

🔹️1 (14 oz) can crushed tomatoes

🔹️1 cup beef broth

🔹️1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)

🔹️1 small bunch of fresh herbs tied with kitchen string (thyme, bay leaf, parsley)

🔹️Salt and black pepper, to taste

🔹️Zest of 1 lemon

🔹️Chopped fresh parsley, for garnish

👉Directions:

↪️1. Season the veal shanks generously with salt and pepper.

↪️2. In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Sear the veal on both sides until nicely browned. Remove and set aside.

↪️3. In the same pot, sauté the onion, carrots, celery, and garlic for 5–7 minutes until soft and fragrant.

↪️4. Pour in the crushed tomatoes, beef broth, white wine, and toss in the herb bundle and lemon zest. Stir and season with salt and pepper.

↪️5. Return the veal to the pot, cover with a lid, and let it simmer on low heat for about 2 hours, turning the meat halfway through, until it's fork-tender.

↪️6. Serve warm, topped with chopped parsley. Great with mashed potatoes, polenta, or crusty bread!

🔪 3 Tips for Perfect Osso Buco:

✅️1. Don’t skip the sear! Browning the veal adds deep flavor to the dish—this step makes all the difference.

✅️2. Use the right pot. A heavy-bottomed pot like a Dutch oven helps keep the heat even and steady during the long simmer.

✅️3. Add gremolata if you want to be fancy. A quick mix of lemon zest, garlic, and parsley sprinkled on top gives it a bright finish.

◾️Prep Time: 20 minutes

◾️Cook Time: 2 hours

◾️Serves: 4