Osso Bucco

This osso bucco takes an unconventional approach that works beautifully. Instead of browning the veal on the stovetop first, everything goes into the pot cold and starts in an unheated oven. As the temperature climbs, the meat braises gently and the flavors build gradually without any risk of scorching.

The flour dredge here is more than a coating. Oregano, parsley, and lemon zest get mixed right into the seasoned flour, so every piece of veal carries those bright, herby flavors into the braising liquid. That lemon zest in particular acts like a gremolata built into the dish from the start.

White wine and tomato paste create the braising base, with carrots and celery adding sweetness underneath. After 90 minutes in the oven, a quick cornstarch slurry thickens the pot juices into a glossy sauce. Serve over rice with lemon slices on top.

Kitchen Tips

• Starting in a cold oven is key to this recipe’s simplicity. The gradual heat rise mimics a slow braise without babysitting the stovetop
• Cut the veal knuckle pieces uniformly so they cook at the same rate
• The uncovered finish after adding cornstarch concentrates the sauce and builds a richer color. Don’t skip those last 10 minutes
• Grate the lemon zest finely so it dissolves into the flour dredge rather than leaving chunky bits

Variations

• Classic Milanese finish: Top with traditional gremolata (fresh parsley, garlic, and lemon zest) just before serving for an extra bright hit
• Beef shanks: Use cross-cut beef shanks if veal isn’t available. Add 30 minutes to the braising time
• Polenta base: Swap rice for creamy polenta to soak up the braising sauce in true Italian fashion