Osso Buco Recipe Classic Slow-Cooked Veal Shanks with Rich Sauce

Name: Veal Shanks
Prep time: 2 h 50 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: – 4 veal shanks (8 ounces each) the main star for tender, flavorful meat; – 1 cup of all-purpose flour, seasoned with coarse salt and fresh cracked pepper for dredging and coating; – 2 tablespoons of olive oil for searing to achieve a golden brown finish; – 1 large diced yellow onion adds sweetness and depth to the base; – 1 large diced carrot provides texture and subtle sweetness; – 2 large diced celery stalks contributes a fresh, aromatic element; – 6 to 8 garlic cloves for a robust, fragrant flavor; – 2 tablespoons of tomato paste cooked until darkened to thicken the sauce; – 3 cups of roughly chopped fresh tomatoes forms the foundation of the rich sauce; – 2 cups of dry red wine used for deglazing to add complexity; select a quality option for best results; – 4 cups of beef stock essential for braising and creating a deep, savory broth; – 2 bay leaves for herbal notes in the cooking process; – 1 bunch of Italian parsley adds freshness, with some used in gremolata; – 20 to 25 fresh thyme sprigs infuses the dish with earthy aroma; – Salt and pepper to taste for seasoning at each stage to build flavor; – Lemon zest (amount to taste) for gremolata topping; – Finely minced flat-leaf Italian parsley (from the bunch) for gremolata topping; – Garlic (2-3 cloves minced) for gremolata topping

By:

Ruby Bennett

Published:

January 1, 2026

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Why You’ll Love This Veal Shanks

Veal shanks bring a comforting warmth to your table, making them a favorite for home cooks seeking something delicious yet approachable. This recipe stands out because it’s straightforward, turning simple ingredients into a hearty meal that’s perfect for weeknights or special gatherings. Whether you’re a busy parent or a food enthusiast, the ease and flavor make veal shanks a go-to choice for building memorable dining experiences.

One key reason to try this dish is its health benefits, as veal provides high-quality protein while keeping fat levels moderate. Each serving delivers essential nutrients like protein and important vitamins, supporting your daily wellness goals without sacrificing taste. Plus, the veal shanks recipe adapts well to different lifestyles, offering options for those watching their calories or exploring new flavors.

The distinctive taste of slow-cooked veal shanks comes from its tender meat and rich sauce, creating a satisfying depth that everyone enjoys. It’s versatile for all skill levels, from students learning to cook to seniors wanting classic comfort food. With just a bit of prep, you can whip up a meal that feels gourmet but is simple to make at home on your blog Kitchencooking.net.

Health and Ease Benefits

Nutritional information per serving includes about 435 calories, 43g carbohydrates, 27g protein, and 8g fat, making it a balanced choice for diet-conscious individuals. The recipe takes roughly 2 hours and 50 minutes total, with only 20 minutes of prep, so it’s ideal for working professionals. Key tips like proper searing and slow braising ensure tenderness while enhancing flavor, showing why this veal shanks dish is both nutritious and easy to prepare.

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Essential Ingredients for Veal Shanks

Gathering the right ingredients is the first step to creating this classic osso buco recipe with slow-cooked veal shanks. Below is a comprehensive list based on the recipe, ensuring you have everything needed for a flavorful outcome. This list uses precise measurements to make shopping and cooking straightforward for home cooks like you.

4 veal shanks (8 ounces each) – the main star for tender, flavorful meat
1 cup of all-purpose flour, seasoned with coarse salt and fresh cracked pepper – for dredging and coating
2 tablespoons of olive oil – for searing to achieve a golden brown finish
1 large diced yellow onion – adds sweetness and depth to the base
1 large diced carrot – provides texture and subtle sweetness
2 large diced celery stalks – contributes a fresh, aromatic element
6 to 8 garlic cloves – for a robust, fragrant flavor
2 tablespoons of tomato paste – cooked until darkened to thicken the sauce
3 cups of roughly chopped fresh tomatoes – forms the foundation of the rich sauce
2 cups of dry red wine – used for deglazing to add complexity; select a quality option for best results
4 cups of beef stock – essential for braising and creating a deep, savory broth
2 bay leaves – for herbal notes in the cooking process
1 bunch of Italian parsley – adds freshness, with some used in gremolata
20 to 25 fresh thyme sprigs – infuses the dish with earthy aroma
Salt and pepper to taste – for seasoning at each stage to build flavor

For the gremolata topping: Lemon zest (amount to taste), finely minced flat-leaf Italian parsley (from the bunch), and garlic (2-3 cloves minced) – this bright garnish balances the richness of the veal shanks.

Special Considerations

These ingredients can be adjusted for dietary needs, such as using gluten-free flour if required. For more on adapting recipes, check out our guide to gluten-free cooking on Kitchencooking.net, which offers tips for seamless substitutions.

How to Prepare the Perfect Veal Shanks: Step-by-Step Guide

Start with fresh veal shanks to make this slow-cooked veal shanks recipe a success. Begin by patting the 4 veal shanks dry and dredging them in the seasoned flour mixture for a crispy exterior. Heat 2 tablespoons of olive oil in a large pot over medium-high heat and sear the shanks until they’re golden brown on all sides, which takes about 5-7 minutes and locks in that essential flavor.

Next, in the same pot, sauté the vegetables: 1 large diced yellow onion, 1 large diced carrot, 2 large diced celery stalks, and 6 to 8 garlic cloves until they’re soft and aromatic, roughly 5 minutes. Stir in 2 tablespoons of tomato paste and cook it until it darkens, adding a rich base to the sauce. Then, add 3 cups of roughly chopped fresh tomatoes and deglaze with 2 cups of dry red wine, letting it simmer to reduce slightly.

Pour in 4 cups of beef stock, toss in 2 bay leaves, 1 bunch of Italian parsley, and 20 to 25 fresh thyme sprigs, then season with salt and pepper to taste. Return the veal shanks to the pot, ensuring they’re mostly submerged, cover, and bake at 325°F for 2 to 2 ½ hours until the meat is tender and falls off the bone. Finally, serve the dish topped with gremolata made from lemon zest, finely minced flat-leaf Italian parsley, and garlic for a fresh finish.

Tips for Success

Proper searing is crucial for building flavor, so don’t rush this step. The total preparation time is about 2 hours and 50 minutes, with most of that being hands-off cooking. For more veal shanks inspiration, visit our veal recipes collection on the site.

Dietary Substitutions to Customize Your Veal Shanks

Adapting this veal shanks recipe for different needs is simple and keeps the dish enjoyable for everyone. For instance, swap veal shanks with portobello mushrooms or seitan if you’re following a vegan diet, as these provide a similar texture that absorbs flavors well. Chicken thighs can offer a leaner alternative, while lamb shanks add a gamier taste for variety.

When modifying vegetables or seasonings, try replacing carrots with parsnips for a seasonal twist or use gluten-free alternatives for broth and wine. Fresh herbs like thyme can stand in for rosemary to change the aroma, and adding smoked paprika creates a spicy version that’s exciting for food enthusiasts. These changes ensure the recipe remains flexible without losing its core appeal.

Original Ingredient	Substitution Option	Reason for Change
Veal shanks	Portobello mushrooms	For vegan diets, maintaining texture
Dry red wine	Grape juice with vinegar	To reduce alcohol for certain preferences

Mastering Veal Shanks: Advanced Tips and Variations

To elevate your veal shanks game, consider marinating the meat overnight in wine and herbs for extra tenderness. Using a slow cooker or oven at 325°F ensures even cooking, much like the 2 to 2 ½ hours baked in this classic osso buco recipe. Incorporating tomato paste until it’s dark adds thickness to the sauce, enhancing the overall depth of flavor in your slow-cooked veal shanks.

For flavor twists, add porcini mushrooms to the braising liquid or a splash of balsamic vinegar for brightness. Presentation matters, so serve on creamy polenta with a sprinkle of fresh herbs. Leftover liquid can be strained and frozen for later use, making meal prep easier for busy parents and working professionals.

When preparing veal shanks, remember that selecting quality dry red wine really makes a difference in the final taste, as it deglazes and infuses the dish with complexity.

How to Store Veal Shanks: Best Practices

Proper storage keeps your veal shanks tasting great even after cooking. Place leftovers in an airtight container and refrigerate within 2 hours, where they’ll stay fresh for up to 4 days. The dish can also be made ahead and frozen for up to 2 months, allowing you to reheat it gently with some braising liquid over low heat.

For freezing, use heavy-duty bags to avoid freezer burn, and always label with dates. When reheating, thaw overnight in the fridge and warm on the stove to maintain moisture. This method works well for batch cooking, helping busy cooks like students save time during the week.

FAQs: Frequently Asked Questions About Veal Shanks

What are veal shanks and how are they typically cooked?

Veal shanks come from the lower leg of a young calf and contain a marrow-filled bone at the center. They have a rich flavor and tough texture that requires slow cooking methods such as braising or slow roasting. This process breaks down the connective tissue, resulting in tender, flavorful meat. Veal shanks are often cooked with vegetables, wine, and broth to enhance their taste.

Can I use beef shanks instead of veal shanks in recipes like Osso Buco?

Yes, beef shanks can be used as a substitute for veal shanks if the latter is unavailable. Beef shanks have a similar bone structure and flavor profile but tend to be slightly tougher and more robust in taste. Adjust cooking times accordingly, as beef shanks might require longer braising to achieve the same tenderness as veal.

What is the best way to prepare veal shanks before slow cooking?

Before braising, coat veal shanks lightly in seasoned flour and sear them in a hot pan with olive oil until they develop a deep golden-brown crust. This step enhances flavor by caramelizing the surface and helps thicken the braising liquid later. Make sure to brown all sides evenly without overcrowding the pan.

What is gremolata and why is it served with veal shank dishes such as Osso Buco?

Gremolata is a fresh garnish made from finely chopped parsley, garlic, and lemon zest. It is traditionally served with Osso Buco to add a bright, acidic contrast that balances the richness of the slow-cooked meat and marrow. Sprinkling gremolata just before serving boosts flavor and freshness.

How should leftovers of cooked veal shanks and braising liquid be stored and reheated?

Store leftover veal shanks and braising liquid in an airtight container in the refrigerator for up to four days or freeze for up to two months. To reheat, thaw in the refrigerator overnight if frozen, then warm gently over low heat with the braising liquid to keep the meat moist. Stir occasionally to evenly heat and avoid drying out the shanks.

Osso Buco Recipe Classic Slow-Cooked Veal Shanks with Rich Sauce