Our chef & founder Marco Canora’s recipe for a classic Italian dish! “Osso Buco” translates to “bone with a hole” because its flavor is enriched by the bone marrow. The slow cooking ensures that the meat is meltingly tender, and would pair exquisitely with saffron risotto.
- 4 veal shanks (or ~1lb per person)
- 1 medium red onion
- 2 small carrots
- 2 stalks of celery
- 7 cloves of garlic
- 3 sprigs of rosemary
- Peel of one lemon
- 8 tbsp olive oil
- 24 oz. Grassfed Beef or Signature Hearth bone broth
- Season each veal shank with salt and pepper on each side. Lightly dredge with flour.
- Drizzle 4 tbsp olive oil into a heavy pot or enameled cast iron on high heat
- Sear each side of the shank well until brown on all sides.
- Pour in red wine to start the deglazing process. Remove the veal shanks from the pan and set them aside in a large bowl or pan. Continue deglazing the pan and pour the remaining liquid into your bowl.
- Roughly chop your onion, carrot, celery, and garlic. Peel your lemon and de-stem rosemary sprigs. Add chopped veggies, rosemary, and half of the lemon peel and rosemary to a food processor until finely minced.
- In the same pot, add 4 tbsp oil and your minced vegetables. Season lightly with s&p, sauté for 5-7 minutes. Add tomato paste and remaining lemon peel & rosemary, and incorporate into the vegetables. Sauté for another 10 minutes.
- Add 22oz broth and bring to a boil. Let simmer for 7 minutes to reduce & concentrate flavor.
- Add veal shanks back into the pot and baste with the veggie broth mixture. Cover and set into a 325-degree oven.
- After one hour, baste the liquid again. Cook for another hour or until meat starts to fall off the bone.
- Remove from the oven, add your gremolata and serve!
Tried this Osso Buco soup recipe or others from our blog? Tag us on Instagram @brodo!