Food & Cooking Recipes Dinner Recipes Osso Buco 3.5 (101) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 12, 2021 Print Rate It Share Share Tweet Pin Email Servings: 6 Tender braised veal shanks surround a rich repository of bone marrow in this traditional Italian osso buco dish. Serve with Risotto Milanese. Ingredients 3 tablespoons vegetable oil ½ cup all-purpose flour 6 veal shanks (4 ½ to 5 pounds), tied Coarse salt and freshly ground pepper 1 large red onion, cut into 1-inch pieces 2 carrots, cut into 1-inch pieces 1 rib celery, cut into 1-inch pieces 1 leek, white part only, cut into 1-inch pieces 1 dried bay leaf 2 tablespoons fresh thyme, leaves 1 tablespoon fresh oregano leaves 1 (14-ounce) can whole plum tomatoes, crushed 2 cups red wine, such as pinot noir 2 cups homemade or store-bought low-sodium beef stock ¼ cup chopped flat-leaf parsley Zest of 1 lemon Directions Preheat oven to 350 degrees. Heat vegetable oil in a large Dutch oven over medium-low heat until very hot. Place flour in a shallow dish. Season veal shanks with salt and pepper; dredge in flour, shaking off excess. Working in batches if necessary, add shanks to Dutch oven (they should sizzle immediately). Cook, turning, until browned on all sides, 10 to 15 minutes. Remove veal shanks from Dutch oven and set aside. Add onion, carrots, celery, and leek to Dutch oven; cook, stirring, until softened and lightly browned, 8 to 10 minutes. Add bay leaf, thyme, oregano, tomatoes, wine, and stock. Return veal shanks to Dutch oven and bring to a simmer. Cover and transfer to oven; cook, checking occasionally to make sure the liquid is still simmering, until meat is very tender, about 2 1/2 hours. Remove from oven and transfer shanks to a platter; cover with parchment paper-lined aluminum foil to keep warm. Place Dutch oven over medium heat; simmer until sauce is thickened, about 15 minutes. Season with salt and pepper. Return shanks to Dutch oven to heat through and coat with sauce. Sprinkle with chopped parsley and lemon zest; serve. Rate it Print