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Braised Osso Buco with Vegetables

Name: Braised Osso Buco with Vegetables
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Ingredients: 4 beef or veal shanks (cross-cut, about 1.5–2 inches thick); 2 tbsp olive oil; Salt and black pepper to taste; 1 large onion, sliced; 3 garlic cloves, smashed; 2 celery stalks, chopped; 2 carrots, chopped; 1 bay leaf; 1 cup dry white wine (gluten-free certified); 2 cups beef or vegetable broth (low sodium, gluten-free); 1 tbsp tomato paste (optional); Fresh parsley (for garnish)

Category:

Main Course

Difficulty: Medium

Serves:

4 people

Prep Time: 20 Minutes

Cook Time: 2.5 to 3 hours (including simmering)

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

A hearty, comforting Italian classic featuring slow-braised cross-cut veal or beef shanks simmered in a rich broth with onion, garlic, celery, and carrots. This gluten-free, soy-free, and dairy-free version is deeply flavorful and perfect for cozy nights.

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What You’ll Need:

4 beef or veal shanks (cross-cut, about 1.5–2 inches thick)
2 tbsp olive oil
Salt and black pepper to taste
1 large onion, sliced
3 garlic cloves, smashed
2 celery stalks, chopped
2 carrots, chopped
1 bay leaf
1 cup dry white wine (gluten-free certified)
2 cups beef or vegetable broth (low sodium, gluten-free)
1 tbsp tomato paste (optional)
Fresh parsley (for garnish)

Prepration for:Braised Osso Buco with Vegetables

Step 1/4

Brown the Shanks

Pat shanks dry and season generously with salt and pepper. In a Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear shanks on each side until well-browned (about 3–4 minutes per side). Remove and set aside.

Step 2/4

Sauté the Vegetables

In the same pot, add a little more oil if needed. Sauté onion, garlic, celery, and carrots for about 5–7 minutes until soft and fragrant.

Step 3/4

Deglaze & Simmer

Add tomato paste (optional) and stir for 1 minute. Pour in the white wine to deglaze the pot, scraping up any browned bits. Let wine simmer for 2–3 minutes, then return the shanks to the pot. Add broth and bay leaf. The liquid should come halfway up the meat (add water if needed).

Step 4/4

Braise

Cover the pot and simmer on low heat for 2.5 to 3 hours, or until meat is tender and falling off the bone. Skim fat if needed and adjust seasoning.

Chef's Tips & Notes

Serving Suggestions:Serve over creamy mashed potatoes (dairy-free version), polenta, or rice. Garnish with fresh parsley.

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