Osso Buco

Osso Buco

Cold nights call for slow food. When winter really sets in, osso buco is the dish Danny is instantly drawn to. It is comforting, nourishing, and meant to fill the house with warmth. This version follows Italian tradition, but uses Donata Marinara as the base. Made from ripe Italian tomatoes, our sauce brings depth, balance, and ease to a dish that is perfect for sharing.

Ingredients

  • 4 to 6 veal shanks, 4 to 5 cm thick
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • All-purpose flour, for dredging
  • Extra-virgin olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 to 4 garlic cloves, smashed
  • 125 ml dry red wine
  • 1 jar Donata Marinara
  • 2 to 3 fresh thyme sprigs
  • 3 to 4 bay leaves
  • 1/2 cup of veal stock

To finish

  • Flat-leaf parsley, finely chopped
  • Orange zest
  • Extra-virgin olive oil

Method

1. Prepare the veal

Preheat the oven to 165 °C/325°F. Season the veal shanks generously with salt and pepper, then lightly dredge in flour, shaking off any excess.

2. Brown the veal

Heat a generous amount of olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on both sides until deeply golden, working in batches if needed. Transfer to a plate and set aside.

3. Build the soffritto

Lower the heat to medium. Add the onion, carrot, celery, and garlic. Season lightly with salt and cook for 8 to 10 minutes, until softened and fragrant.

4. Return the veal & deglaze

Return the veal shanks to the pot. Add the red wine and bring to a simmer, scraping up any browned bits. Let the wine reduce by about half.

5. Add sauce and herbs

Add the Donata Marinara. Pour in enough veal stock so the liquid comes three-quarters of the way up the veal. Bring to a gentle simmer. Then add thyme sprigs and bay leaves on top.

6. Oven braise

Cover and transfer to the oven. Braise for 2 to 2½ hours, until the veal is very tender and easily pulls apart.

7. Finish and serve

Transfer the veal to a platter and spoon the vegetables and sauce in a mixer and pulse until smooth and poor over the meat. Finish with parsley, orange zest, and a drizzle of olive oil.

One dish, two ways.

Whether it is planned or leftovers pulled from the fridge, this is an easy way to turn one winter dish into another great meal.

See Recipe