Osso Buco (Red Wine)

Osso Buco (Red Wine) is a true celebration of hearty Italian flavors, featuring tender veal shanks braised slowly in a luscious red wine sauce that melts in your mouth. This dish brings together rich aromas, vibrant colors, and comforting textures, perfect for anyone looking to elevate their home cooking with an authentic Italian feast. Learn to make tender Osso Buco (Red Wine) with rich flavors and simple steps for a perfect Italian feast today.

Why You’ll Love This Recipe

• Rich and Comforting: The slow braised veal becomes incredibly tender, soaking up the deep red wine flavors for a cozy meal experience.
• Simple Ingredients: Made from accessible pantry staples and fresh herbs, this recipe puts a gourmet dish within easy reach.
• Perfect for Special Occasions: Impress guests with a classic Italian main dish that feels both elegant and homey.
• Versatile Pairings: Matches beautifully with a variety of sides such as creamy polenta or buttery risotto for an unforgettable dinner.
• Flavorful Benefits: The red wine not only intensifies taste but also tenderizes the meat beautifully during cooking.

Ingredients You’ll Need

Every ingredient in this Osso Buco (Red Wine) recipe serves a clear purpose — from creating tender textures to building deep, layered flavors. The list is simple but thoughtfully selected to make your cooking adventure smooth and rewarding.

• Veal Shanks: Choose thick-cut shanks with marrow for rich texture and flavor.
• Red Wine: A dry, full-bodied red wine adds acidity and complexity to the sauce.
• Onion, Carrot, and Celery: These aromatics form the flavorful soffritto base, essential to many Italian dishes.
• Garlic: Adds subtle heat and depth without overpowering the other flavors.
• Tomato Paste: Brings vibrant color and a concentrated tomato sweetness that enriches the sauce.
• Beef or Veal Stock: Enhances the braising liquid with savory umami notes.
• Fresh Herbs: Rosemary, thyme, and bay leaves infuse the dish with classic Italian aroma.
• Flour: Lightly dusting the veal helps create a luscious, thickened sauce.
• Olive Oil & Butter: Combination ensures perfect browning and adds richness to the braise.
• Lemon Zest & Parsley: For the gremolata garnish, brightening and cutting through the richness.

Variations for Osso Buco (Red Wine)

This classic Osso Buco recipe is wonderfully adaptable, whether you want to tailor it to your pantry, dietary preferences, or simply mix things up to keep your meals exciting. Feel free to experiment with these variations!

• Using Beef Shanks: Swap veal for beef shanks for a more economical version that still delivers deep flavors.
• White Wine Option: Try white wine instead of red for a lighter, slightly fruitier braise.
• Vegetarian Twist: Use chunky mushroom stems or eggplant steaks with the same sauce to mimic the meaty texture.
• Spicy Kick: Add red pepper flakes to the sauce for a subtle heat boost.
• Herb Variations: Swap out rosemary for sage or add a pinch of fennel seeds for different aromatic profiles.

How to Make Osso Buco (Red Wine)

Step 1: Prepare the Veal Shanks

Begin by patting the veal shanks dry and seasoning them generously with salt and pepper. Lightly dust both sides with flour, which helps the meat brown beautifully and thickens the sauce later on.

Step 2: Brown the Meat

In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium-high heat. Sear the veal shanks on all sides until golden brown, about 4–5 minutes per side. Remove and set aside to retain that rich caramelized flavor in the pan.

Step 3: Cook the Aromatics

Add chopped onion, carrot, and celery to the pot, stirring occasionally until softened and slightly caramelized. Then toss in minced garlic and cook for another minute to release its fragrance.

Step 4: Deglaze with Red Wine

Pour in a generous amount of your chosen dry red wine to deglaze the pot, scraping up all the browned bits stuck at the bottom. This creates the foundation of your sauce’s deep flavor.

Step 5: Build the Sauce

Stir in tomato paste, then add beef or veal stock along with fresh rosemary, thyme, and bay leaves. Return the veal shanks to the pot, ensuring they are partially submerged.

Step 6: Slow Braise

Cover the pot and simmer gently on low heat for roughly 2 to 3 hours. The low and slow cooking tenderizes the meat until it falls off the bone and the sauce thickens beautifully.

Step 7: Prepare the Gremolata

While the Osso Buco cooks, finely chop parsley and mix it with lemon zest and minced garlic to create a bright, fresh gremolata that will be sprinkled on top before serving.

Step 8: Finish and Serve

Once the veal is tender and the sauce rich, adjust seasoning and spoon the gremolata over each shank for a fresh contrast. Serve hot alongside your favorite side dishes.

Pro Tips for Making Osso Buco (Red Wine)

• Quality Meat Matters: Pick thick veal shanks with plenty of marrow for the best flavor and texture.
• Don’t Rush Browning: Browning the meat thoroughly adds depth to the final flavor profile.
• Use Good Red Wine: A decent quality dry red wine makes all the difference in the sauce’s taste.
• Simmer Low and Slow: Keep the heat gentle to avoid toughening the meat and ensure tender results.
• Rest Before Serving: Allow the dish to rest for 10 minutes off heat to let the juices redistribute.

How to Serve Osso Buco (Red Wine)

Garnishes

The essential gremolata topping—fresh parsley, lemon zest, and garlic—adds a zingy punch that cuts through the braised richness, balancing each bite with vibrant freshness.

Side Dishes

Traditional accompaniments like creamy saffron risotto or soft polenta soak up the luscious sauce perfectly, making for a hearty, complete meal. Roasted seasonal vegetables or a fresh green salad also complement this dish wonderfully.

Creative Ways to Present

Serve Osso Buco (Red Wine) family-style on a large platter with the gremolata scattered on top, alongside rustic bread to mop up the sauce. For an elegant touch, plate each shank individually with a neat pile of risotto or mashed potatoes and a sprig of fresh herbs.

Make Ahead and Storage

Storing Leftovers

Keep leftover Osso Buco (Red Wine) refrigerated in an airtight container for up to 3 days. The flavors often deepen after resting overnight, making it even more delicious the next day.

Freezing

This dish freezes exceptionally well. Cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months without losing flavor or texture.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to avoid scorching. Add a splash of stock or wine if the sauce seems too thick. Avoid quick microwaving, which can dry out the meat.

FAQs

What cut of meat is best for Osso Buco (Red Wine)?

Veal shanks are traditional, prized for their rich marrow and tender meat, but beef shanks can be a good alternative and are more affordable.

Can I make Osso Buco (Red Wine) in a slow cooker?

Absolutely! After searing the shanks and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours for tender results.

Is red wine necessary for the recipe?

While red wine adds signature depth and acidity, you can substitute with additional beef stock and a splash of balsamic vinegar for a non-alcoholic option.

How long should I braise Osso Buco (Red Wine)?

Low heat for 2 to 3 hours is ideal until the meat is fork-tender and falling off the bone.

What is the purpose of gremolata?

Gremolata adds a bright, fresh contrast to the rich, slow-cooked flavors, balancing the dish with zesty lemon and herb notes.

Final Thoughts

Osso Buco (Red Wine) is a timeless Italian classic that combines rustic charm with luxurious flavors, making it a perfect choice when you want a comforting yet impressive meal. Once you try this recipe, you’ll appreciate how such simple ingredients and loving techniques transform into a truly memorable feast. So grab your pot, pour that glass of wine, and let’s bring the heart of Italy to your table today!

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