Osso Buco with Red Wine and Vegetables

Name: Osso Buco with Red Wine and Vegetables
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 whole veal shanks, about 350 g each; to taste fine salt and black pepper; 60 g all-purpose flour, for dredging; 2 tbsp olive oil; 1 whole large onion, diced; 2 whole carrots, diced; 2 whole celery stalks, diced; 4 whole garlic cloves, minced; 2 tbsp tomato paste; 250 ml dry red wine; 500 ml beef or veal stock; 2 whole bay leaves; 1 whole lemon, finely zested; 2 tbsp chopped parsley

Slow-braised veal shanks with red wine, tomato, carrots and celery.

By Hez ArslanUpdated October 2, 2026

Total 2 hr 55 minMakes 4 servings

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Osso buco slowly braises veal shanks with wine, stock, tomato and aromatic vegetables until the meat is tender enough to pull from the bone. The source’s “boiled herring” garnish is unrelated to the dish, so this version uses a simple lemon-parsley gremolata instead. Tie each shank with kitchen twine to help it hold its shape, then braise covered in a low oven. Heat oven to 160°C (325°F). Pat shanks dry, season, dust lightly in flour and tie around circumference with kitchen twine. Heat oil in a Dutch oven over medium-high heat. Brown shanks on all sides in batches; set aside. Add onion, carrots and celery. Cook 6 minutes until softened. Stir in garlic and tomato paste for 1 minute.

How to tell when it is ready

Mix lemon zest and parsley. Remove twine and bay leaves. Spoon gremolata over shanks and serve with braising sauce.

Tips

Heat oven to 160°C (325°F).
Heat oil in a Dutch oven over medium-high heat.
Add onion, carrots and celery.
Pour in red wine and simmer 3 minutes, scraping the browned bits.

Troubleshooting

If meat is not tender, braise 20 minutes longer.
If sauce is thin, simmer it uncovered after removing the shanks.

Substitutions

Use extra stock instead of wine.
Use gluten-free flour or skip dredging.

Variations

Add orange zest to the gremolata.
Use beef shanks if veal is unavailable, allowing extra braising time.

Serving suggestions

Serve over polenta.
Add creamy mashed potatoes.
Offer risotto.
Pair with a bitter green salad.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours up to 3 days. Cool shanks in sauce; reheat gently until steaming.

Storage

Refrigerate within 2 hours up to 3 days. Cool shanks in sauce; reheat gently until steaming.

Food safety

Cook veal thoroughly and refrigerate leftovers promptly.

Frequently asked questions

Can I use white wine?

Yes. Dry white wine gives a lighter sauce; use the same amount.

How should I store osso buco with red wine and vegetables?

Refrigerate within 2 hours up to 3 days. Cool shanks in sauce; reheat gently until steaming.

Serve over polenta. Refrigerate within 2 hours up to 3 days. Cool shanks in sauce; reheat gently until steaming.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Osso Buco with Red Wine and Vegetables