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Osso Buco is a classic Italian dish that highlights the magic of slow braising, resulting in succulent meat and a hearty, rich sauce. In this version, we’re bringing together fragrant rosemary, robust red wine, and sweet tomatoes to create a comforting meal that’s perfect for special occasions or a cozy weekend dinner.
Ingredients
- 4 veal shanks (about 1 ½ inches thick)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup red wine (such as Chianti or Pinot Noir)
- 1 cup beef or veal stock
- 1 cup canned crushed tomatoes
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
Begin by patting the veal shanks dry and seasoning them on all sides with salt and pepper. Warm the olive oil and butter in a large, heavy-bottomed pot or Dutch oven set over medium-high heat. When the butter is melted and the oil is shimmering, carefully add the veal shanks in a single layer.
Sear the shanks for about three to four minutes per side, letting a rich brown crust form. This step locks in flavor and enhances the final dish. Transfer the shanks to a plate, then reduce the heat to medium.
Add the onion, carrots, and celery to the pot. Cook until they begin to soften, about five minutes. Stir in the minced garlic and continue cooking for another minute. Pour in the red wine, using a wooden spoon to scrape up any browned bits at the bottom of the pot. Let the wine simmer for a couple of minutes to reduce slightly.
Return the veal shanks to the pot. Add the stock, crushed tomatoes, rosemary sprigs, and bay leaves. Bring the mixture to a gentle boil, then cover and reduce the heat to low. Let the Osso Buco simmer slowly for about 1½ to 2 hours, or until the meat is very tender and easily pulls away from the bone.
Once the veal is fork-tender, remove the shanks and discard the rosemary sprigs and bay leaves. If needed, let the sauce simmer uncovered for a few more minutes to thicken. Taste and adjust the seasoning with additional salt and pepper.
Plate each veal shank with a generous ladle of sauce, and if you like, top it off with a gremolata (a zingy mixture of minced garlic, lemon zest, and parsley) for extra brightness. Serve alongside mashed potatoes, creamy polenta, or a simple risotto.
Enjoy your Cozy Red Wine & Rosemary Osso Buco!
Why it’s great: This recipe delivers all the richness and depth of traditional Osso Buco in a satisfyingly cozy package. It’s the perfect slow-simmered comfort food for family gatherings or an intimate dinner. If you’d prefer a leaner cut, you can swap veal shanks for beef shanks or even use chicken thighs for a lighter spin. You can also omit the wine and use extra stock if you’re avoiding alcohol. No matter which route you choose, the result is an aromatic, melt-in-your-mouth dish that’s bound to become a favorite in your kitchen.
