Osso Buco Rosso: A Symphony of Slow-Cooked Veal Shanks

There are certain dishes that transport me back in time, to specific kitchens and cherished moments. For me, roasted veal shanks, often prepared in a rich, savory sauce, is one of those culinary touchstones. I recall my husband’s absolute delight the first time I presented him with this dish, a triumphant culmination of a long Sunday afternoon spent nurturing it in the oven. The aroma that filled our home was nothing short of intoxicating – a complex, earthy perfume that promised deep satisfaction. Seeing his face light up with genuine pleasure, savoring each forkful, is a memory etched deep in my culinary heart. It’s a dish that speaks of comfort, celebration, and the profound joy of sharing a truly special meal.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours
• Servings: 6
• Yield: 6 veal shanks
• Dietary Type: Non-Vegetarian

Ingredients

To create this rustic Italian masterpiece, you’ll need a few key components:

• 2 (approximately 2 ½ lb each) veal shanks
• Coarse kosher salt, to taste
• Freshly ground black pepper, to taste
• 6 tablespoons olive oil, divided
• 2 cups chopped carrots
• 2 cups thinly sliced yellow onions
• 1 ½ cups chopped celery
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 2 garlic cloves, minced
• 6 cups low-sodium chicken broth, divided
• Fresh Italian parsley, for garnish
• Fresh rosemary sprigs, for garnish (optional)

Equipment Needed

The beauty of this dish lies in its relatively straightforward preparation, but a few pieces of equipment will ensure success:

• A heavy, large ovenproof pot (such as a Dutch oven) for searing and braising.
• A large skillet for sautéing vegetables.
• A platter for resting the veal.
• A medium bowl for collecting strained juices.
• A fine-mesh strainer.
• A food processor.
• Tongs for turning the veal.
• An oven.

Instructions

Embark on this culinary journey with patience and a gentle hand; the reward is a deeply flavorful and tender veal shank.

1. Preheat Your Oven: Begin by preheating your oven to 475°F (245°C). This initial high heat is crucial for developing a beautiful, dark crust on the veal.

2. Season and Sear the Veal: Generously sprinkle the veal shanks with coarse kosher salt and freshly ground black pepper on all sides. Heat 4 tablespoons of olive oil in your heavy, large ovenproof pot over medium-high heat. Once the oil is shimmering, carefully add the veal shanks. Cook them until they are dark brown on all sides, turning occasionally, which should take about 30 minutes. This browning process, known as the Maillard reaction, is fundamental to building depth of flavor.

3. Initial Roasting: Once the veal is beautifully browned, transfer the pot directly to the preheated oven. Roast uncovered for an additional 30 minutes. The veal will continue to darken during this phase.

4. Prepare the Aromatic Base: Remove the pot from the oven, but keep the oven on at 475°F (245°C). While the veal rests briefly, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the chopped carrots, sliced onions, and chopped celery until they have softened, which typically takes about 10-12 minutes. Next, add the chopped rosemary, chopped sage, and minced garlic to the skillet. Sauté for another 2 minutes until fragrant, being careful not to burn the garlic.

5. Deglaze and Braise: Transfer the seared veal shanks to a platter, pouring off any excess oil from the pot. Add 3 cups of the chicken broth and the sautéed vegetables to the pot. Bring this mixture to a boil, scraping up any browned bits from the bottom of the pot – this is where much of the flavor resides. Return the veal shanks to the pot, nestling them amongst the vegetables. Cover the pot and roast uncovered, turning the veal every 30 minutes. As the broth evaporates, add additional chicken broth by the cup to keep the veal moistened. Continue this braising process for 1 hour and 15 minutes.

6. Create the Sauce: Carefully transfer the cooked veal shanks to a large plate. Set a fine-mesh strainer over a medium bowl. Pour the juices and vegetables from the pot into the strainer, pressing on the solids to extract as much liquid as possible. Discard the solids.

7. Puree and Thicken: Transfer the strained vegetables to a food processor. Puree them until they are almost smooth. Skim any excess fat from the juices collected in the bowl and discard the fat. In the bowl with the defatted juices, whisk in 1 cup of the vegetable puree (you can discard the rest of the puree or save it for another use). This puree will act as a natural thickener and enrich the sauce.

8. Final Roasting and Assembly: Season the sauce mixture with coarse kosher salt and freshly ground black pepper to your liking. Return the enriched sauce mixture and the veal shanks to the same pot. Place the pot back into the oven and roast for another 10 minutes, turning the veal over halfway through to ensure it’s coated in the sauce.

9. Serve: Cut the tender meat off the bones into approximately 1-inch thick pieces. Transfer the veal pieces to a serving bowl or large platter. Pour the luscious sauce over the veal, ensuring each piece is generously coated. Garnish with fresh Italian parsley and the optional rosemary sprigs.

Expert Tips & Tricks

• Don’t Rush the Sear: The initial browning of the veal shanks is non-negotiable. This step is critical for developing the deep, complex flavors that define this dish. Ensure your pot is hot and don’t overcrowd it; sear in batches if necessary.
• Vegetable Uniformity: When chopping your mirepoix (carrots, onions, celery), aim for relatively uniform sizes. This ensures they cook evenly and contribute to a harmonious sauce.
• Broth Management: Keep an eye on the liquid level during the braising phase. Adding broth gradually is key to preventing the veal from drying out and to creating a concentrated, flavorful sauce.
• Puree Precision: While the recipe calls for an “almost smooth” puree, I prefer my sauce to have a touch of texture. If you prefer a completely silken sauce, you can pass the pureed vegetables through the strainer a second time before whisking them into the juices.

Serving & Storage Suggestions

This rich and comforting dish is best served piping hot, allowing the aromas to fully entice your guests. It pairs wonderfully with creamy mashed potatoes, a simple risotto, or crusty bread to soak up every last drop of the magnificent sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in a low oven (around 300°F / 150°C) until warmed through. Be mindful not to overcook the veal during reheating, as it can become dry.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	629.1 kcal
Calories from Fat		43%
Total Fat	28.4 g	43%
Saturated Fat	6.4 g	31%
Cholesterol	283.5 mg	94%
Sodium	437.2 mg	18%
Total Carbohydrate	13.2 g	4%
Dietary Fiber	2.4 g	9%
Sugars	4.7 g	18%
Protein	78.3 g	156%

Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is a classic for a reason, feel free to explore these variations:

• Herbal Infusion: Experiment with other hearty herbs like thyme or marjoram during the sautéing process.
• Wine Country Flair: For an added layer of complexity, deglaze the pot after searing the veal with a splash of dry white wine or a robust red wine before adding the broth.
• Vegetable Medley: Feel free to add other root vegetables like parsnips or turnips to the sauté for a more diverse flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: Yes, this dish actually benefits from being made a day in advance. The flavors meld beautifully, and the veal becomes even more tender. Reheat gently as described in the storage suggestions.

Q: What cut of veal is best for this recipe?
A: Veal shanks, specifically the hind shank, are ideal due to their connective tissue, which breaks down during slow cooking to create a rich, gelatinous sauce.

Q: How do I know when the veal is cooked through?
A: The veal is ready when the meat is exceptionally tender and easily pulls away from the bone with a fork. It should be fork-tender but not fall apart completely.

Q: Can I use beef broth instead of chicken broth?
A: While chicken broth is traditional, you can substitute with beef broth for a richer, deeper flavor. However, be mindful that beef broth can sometimes be saltier, so adjust your seasoning accordingly.

Q: What is the purpose of pureeing the vegetables into the sauce?
A: Pureeing the cooked vegetables into the braising liquid helps to naturally thicken the sauce, creating a velvety texture and infusing it with the concentrated flavors of the mirepoix and herbs.

Final Thoughts

This Osso Buco Rosso is more than just a recipe; it’s an invitation to slow down, to savor the process, and to indulge in the profound satisfaction of creating something truly memorable. The deep, earthy flavors, the meltingly tender veal, and the luxurious sauce combine to create a dish that is both elegant and comforting. I encourage you to gather your ingredients, clear your schedule, and embark on this culinary adventure. Serve it with pride, and watch as it becomes a cherished tradition in your own home. A crisp Italian Pinot Grigio or a robust Sangiovese would be an exquisite accompaniment to this deeply satisfying meal.