How to Make Osso Buco à la Française with Braised Veal Shanks

Simple Summary

Osso Buco à la Française is a luxurious French twist on the classic Italian dish, featuring tender braised veal shanks in a rich, aromatic sauce. This elegant meal is perfect for special occasions or when you want to impress with your culinary skills.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 veal shanks (about 12 oz / 340g each)
• 1/2 cup (60g) all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 cups (480ml) dry white wine
• 2 cups (480ml) veal or chicken stock
• 1 can (14.5 oz / 411g) diced tomatoes
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Zest of 1 lemon
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 325°F (165°C).

2. Season the veal shanks generously with salt and pepper, then dust with flour, shaking off any excess.

3. In a large Dutch oven, heat olive oil and butter over medium-high heat. Once hot, add the veal shanks and brown on all sides, about 3-4 minutes per side. Remove the shanks and set aside.

4. In the same pot, reduce heat to medium and add onions, carrots, and celery. Cook for 5-7 minutes until softened.

5. Add garlic and cook for another minute until fragrant.

6. Pour in the white wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for 5 minutes to reduce slightly.

7. Add the stock, diced tomatoes, bay leaves, thyme, rosemary, and lemon zest. Stir to combine.

8. Return the veal shanks to the pot, nestling them into the liquid. The liquid should come about 2/3 of the way up the shanks.

9. Bring the mixture to a simmer, cover the pot, and transfer to the preheated oven.

10. Cook for 2 to 2.5 hours, turning the shanks every 30 minutes, until the meat is very tender and nearly falling off the bone.

11. Remove from the oven and let rest for 10 minutes before serving.

12. Taste the sauce and adjust seasoning if needed. If the sauce is too thin, simmer uncovered on the stovetop for a few minutes to reduce.

13. Serve the veal shanks on a bed of creamy polenta or mashed potatoes, spooning the sauce and vegetables over the top. Garnish with chopped parsley.

Chef's Notes

• For the best flavor, try to find veal shanks that are 1.5 to 2 inches thick.
• If veal is unavailable or too expensive, you can substitute beef shanks, but cooking time may need to be increased.
• To make this dish ahead, prepare through step 10, then cool and refrigerate. Reheat gently in a 300°F (150°C) oven for about 30 minutes before serving.
• For a richer sauce, stir in a tablespoon of cold butter just before serving.
• Traditional Osso Buco is often served with a gremolata (a mixture of lemon zest, garlic, and parsley). Feel free to add this as an optional garnish for extra brightness.

Nutritional Info

Per serving (approximate): Calories: 650, Protein: 45g, Fat: 30g (10g saturated), Carbohydrates: 25g, Fiber: 3g. This dish is high in protein and provides essential vitamins and minerals from the vegetables. The veal is a good source of zinc and vitamin B12.

Serving Suggestions

• Serve over creamy polenta, mashed potatoes, or risotto Milanese for a traditional pairing.
• Accompany with a side of roasted vegetables such as Brussels sprouts or asparagus.
• A crisp green salad with a light vinaigrette makes a refreshing contrast to the rich main dish.
• Pair with a full-bodied white wine like a Chardonnay or a medium-bodied red like a Pinot Noir.
• For a complete French-inspired meal, start with a light soup like vichyssoise and end with a classic crème brûlée for dessert.