Quick and Easy Osso Buco (30 Minutes)

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Osso Buco is a classic Italian dish that features tender braised veal shanks cooked in a flavorful sauce until they are fall-off-the-bone delicious. This dish is known for its rich and hearty flavors, making it a perfect comfort food option. Traditionally, osso buco requires long hours of slow cooking to achieve its tender texture, but with this recipe, you can enjoy the same incredible flavors in just 30 minutes!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 veal shanks, about 1 1/2 inches thick
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour, for dredging
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 garlic cloves, minced
  • 1 cup beef or chicken broth
  • 1 cup crushed tomatoes
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Gremolata for garnish (optional): zest of 1 lemon, 2 garlic cloves minced, and 2 tablespoons chopped fresh parsley

Instructions

  1. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the veal shanks and sear them until browned on all sides, about 2 minutes per side. Remove the shanks from the skillet and set them aside.
  3. In the same skillet, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables become tender and lightly golden, about 5 minutes.
  4. Return the veal shanks to the skillet and pour in the broth, crushed tomatoes, and white wine. Add the bay leaf and dried thyme. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 20 minutes, or until the veal is tender and cooked through.
  5. While the osso buco is simmering, prepare the gremolata by combining the lemon zest, minced garlic, and chopped parsley in a small bowl.
  6. Once the veal is cooked, remove the bay leaf and discard it. Serve the osso buco hot, garnished with the gremolata, if desired.

Notes

Make sure to brown the veal shanks well before simmering them. This step adds depth of flavor to the dish. Use a large skillet or Dutch oven with a tight-fitting lid to ensure proper braising and tenderizing of the meat. Serve osso buco with a traditional accompaniment like creamy polenta or risotto to soak up the delicious sauce. For an extra touch of freshness, sprinkle some gremolata on top of the dish just before serving. The lemon zest, garlic, and parsley add a burst of flavor. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 32g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 42g
  • Cholesterol: 145mg

Pair this with...

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