Classic Braised Osso Buco with Lentils

Classic Braised Osso Buco with Lentils 🍖✨Fall-off-the-bone tender beef shanks slow-cooked in a rich, savory sauce with lentils and fresh herbs. The ultimate elegant comfort food that melts in your…

Classic Braised Osso Buco with Lentils 🍖✨
Fall-off-the-bone tender beef shanks slow-cooked in a rich, savory sauce with lentils and fresh herbs. The ultimate elegant comfort food that melts in your mouth!

A classic Osso Buco Milanese made with tender veal or beef shanks, slow-braised with aromatic vegetables, tomatoes, and broth, then finished with a bright gremolata. Traditional flavor with an optional slow cooker method.

5 from 1 vote

Prep: 15minutes mins

Cook: 2hours hrs

Total Time: 2hours hrs 15minutes mins

Servings: 6 servings

Equipment

Dutch Oven

Ingredients

▢2 tablespoons extra-virgin olive oil
▢4-6 veal shanks or beef shanks (1½ – 2-inch thick)
▢salt and freshly ground pepper to taste
▢2 carrots peeled and diced
▢2 celery ribs diced
▢1 yellow onion coarsely chopped
▢3 garlic cloves minced
▢2 tablespoons tomato paste
▢½ teaspoon dried rosemary or 1 tablespoon fresh
▢½ teaspoon dried thyme or 1 tablespoon fresh
▢1 cup beef broth or chicken broth
▢1 (14-oz) can diced Italian plum tomatoes undrained

Gremolita

▢¼ cup flat-leaf parsley
▢1 lemon zested
▢1 garlic clove minced

Instructions

Preheat the oven to 325℉. Heat olive oil in a large enameled cast-iron or oven-safe pot. Season the shanks with salt and pepper and cook on all sides until browned, about 8-10 minutes. Transfer the shanks to a nearby plate.
Reduce the heat to medium and then add the onion, carrots, and celery to the pot and saute until softened, about 5-7 minutes. Stir in the garlic, tomato paste, rosemary, and thyme. Cook for 1 minute more. Pour in half of the broth and scrape up any browned bits in the pan. Then pour in the remaining broth and tomatoes. Increase the heat to high and bring to a simmer.
Return the shanks to the pot and nestle them into the vegetables. Cover the pot and transfer to the oven to braise for 1 hour. Turn the shanks over and braise for 1 hour longer, or until the meat is very tender.
Transfer the shanks to a platter to rest and cover with foil to keep warm. You should have about 2 cups of liquid. If necessary, reduce the sauce over high heat and season with salt and pepper to taste.
Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the shanks topped with sauce and garnished with gremolata over mashed potatoes, polenta, or risotto.

Notes

Shank Selection: Veal shanks are traditional, but beef shanks work beautifully and are more widely available. Choose thick, cross-cut pieces with visible marrow.
Tying the Meat: Tying the shanks with kitchen string helps them keep their shape during cooking, though it isn’t strictly required.
Browning Matters: Browning the shanks before braising adds depth and helps develop a richer sauce.
Sauce Reduction: Reducing the cooking liquid before serving concentrates flavor and improves texture.
Gremolata Finish: Don’t skip the gremolata-its fresh, citrusy bite is essential to classic Milanese flavor.
Make-Ahead Friendly: Osso buco improves with time and reheats well over low heat.

Nutrition