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Classic Italian Comfort

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Braise veal shanks slowly with wine, herbs, and veggies until melt-in-your-mouth tender. Pair with risotto or polenta for a flavorful meal.

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Hannah Author
Updated on Fri, 25 Apr 2025 19:43:00 GMT
Tender braised veal shank served over creamy polenta with fresh herbs and sauce. Pin it
Tender braised veal shank served over creamy polenta with fresh herbs and sauce. | recipesbyhannah.com

I've tweaked the classic Osso Buco based on what I learned during countless family gatherings at my Italian grandma's table. The veal shanks get so tender they practically melt away after cooking slowly in a flavorful sauce. While it's not quick to make, your house will smell amazing as it simmers away.

Our Heritage Recipe

Making this dish always brings memories of my nonna's tiny kitchen back in Milan. You won't need a knife - the meat falls right off the bone. I like to put it on top of some smooth polenta or creamy risotto to catch all that wonderful sauce.

What You'll Need

  • Your favorite red or white wine
  • Bright lemon zest and parsley for gremolata
  • Rich tomato paste
  • Fresh bay leaves thyme and parsley
  • Homemade beef stock when possible
  • Fresh onions carrots celery and garlic finely chopped
  • Good olive oil for searing
  • Regular flour seasoned well for coating
  • Beautiful veal shanks cut thick with the bone in
  • Ripe garden tomatoes or canned in winter

The Cooking Process

Worth the Wait
Top with fresh gremolata serve over hot risotto or polenta
Low and Slow
Put meat back in cover pop in oven at 325°F cook about two hours until tender
Layer the Flavors
Add tomatoes splash in wine scrape up all the good bits pour in stock herbs salt
Build the Base
Cook your vegetables in the same pot stir in tomato paste until it darkens
Start with the Meat
Season flour well coat your veal shanks brown them until golden in hot oil set aside

Helpful Tips

Don't rush the browning step as it creates lots of flavor. Let that tomato paste cook down until it gets darker and richer. Always taste and adjust seasoning as you go and don't toss any leftover sauce - it'll make your next soup taste amazing.

A bowl of tender, herb-topped meat served over creamy polenta, garnished with green herbs and accompanied by a rich sauce. Pin it
A bowl of tender, herb-topped meat served over creamy polenta, garnished with green herbs and accompanied by a rich sauce. | recipesbyhannah.com

Storage Info

You'll find this tastes way better after a night in the fridge. It'll stay good for about 4 days refrigerated or pop it in the freezer for up to 2 months. Just warm it up slowly on the stovetop and stir occasionally.

Frequently Asked Questions

→ What's the best meat for this dish?

Traditional choice is veal shanks. Pick pieces around 8 oz each.

→ Why use flour before searing?

Flour gives a nice crust during searing and helps the sauce thicken later.

→ Which wine pairs best?

Italian red wines like Sangiovese or Barolo work great in the dish.

→ How far ahead can I make it?

You can prepare it up to an hour before serving or refrigerate for 4 days.

→ What sides go well with this?

Try it with polenta, risotto Milanese, or even some crusty bread to soak up the sauce.

Italian Comfort Dish

Veal shanks braised low and slow with veggies, herbs, and wine until super tender. A must-try Italian dish for special evenings.

Prep Time
20 Minutes
Cook Time
150 Minutes
Total Time
170 Minutes

Category: Main Dishes

Difficulty: Difficult

Cuisine: Italian

Yield: 4 Servings (4)

Dietary: Dairy-Free

Ingredients

01 2 stalks of celery, diced.
02 1 carrot, chopped into small pieces.
03 1 yellow onion, finely chopped.
04 6-8 cloves of garlic.
05 2 tablespoons of olive oil.
06 1 cup plain flour.
07 4 pieces veal shank (8 oz each).
08 3 cups of fresh, chopped-up tomatoes.
09 2 tablespoons of tomato concentrate.
10 2 cups of dry red wine like Sangiovese or Barolo.
11 4 cups of beef broth.
12 Salt and pepper as needed.
13 A handful of fresh thyme sprigs (20-25).
14 2 dried bay leaves.
15 1 bunch of parsley.
16 Gremolata to serve alongside.

Instructions

Step 01

Set your oven to 325°F and let it warm up.

Step 02

Mix salt and pepper into the flour.

Step 03

Coat the veal shanks in the seasoned flour.

Step 04

Warm up some oil in a Dutch oven till it just starts to smoke.

Step 05

Brown the veal on each side for about 4-6 minutes, then take it out.

Step 06

Throw in the onion, carrot, celery, and garlic. Let them cook for 3-4 minutes until they’ve got some color.

Step 07

Stir in the tomato paste and cook it for 2 minutes.

Step 08

Toss in the tomatoes and pour in the wine to scrape up all the browned bits.

Step 09

Pour in the broth, sprinkle in the herbs, and season with salt and pepper.

Step 10

Put the veal back in, cover it up, and let it slowly cook for about 2-2.5 hours.

Step 11

Dish it up with the sauce and gremolata on the side.

Notes

  1. You can make this dish an hour ahead of time.
  2. Store in the fridge for up to 4 days.
  3. Freeze and keep it for 2 months max.
  4. Save leftover sauce by straining it—it’s great for stock!

Tools You'll Need

  • A Dutch oven.
  • A big mixing bowl.
  • Measuring tools.
  • A sharp knife and sturdy cutting board.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat/gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 435
  • Total Fat: 8 g
  • Total Carbohydrate: 43 g
  • Protein: 27 g