Oven-Baked Osso Buco (No Wine)
Ingredients (Serves 3)
• 3 veal shanks (osso buco cuts)
• Salt & black pepper
• All-purpose flour (for light dredging)
• 2 tbsp olive oil
• 40 g butter
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 400 g crushed tomatoes (or canned peeled tomatoes)
• 1–1½ cups beef or veal stock
• 1 bay leaf
• Fresh thyme (or dried)
👉 Note:
I didn’t have bay leaf or thyme, so I replaced them with oregano, which worked beautifully and added a lovely Mediterranean flavor.
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Optional Gremolata (Traditional Finish)
• Zest of 1 lemon
• 1 garlic clove, very finely minced
• Fresh parsley, finely chopped
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👩🍳 Instructions
1. Preheat the oven to 160°C / 320°F (BAKE mode).
2. Prepare the meat
Season the veal shanks with salt and pepper, then lightly coat with flour.
3. Brown the meat
In a Dutch oven or oven-safe pot, heat olive oil and butter over medium heat.
Brown the veal shanks on both sides until golden.
Remove and set aside.
4. Build the base
In the same pot, add onion, carrot, and celery.
Cook until soft and fragrant.
Add garlic and cook for 30 seconds.
5. Create the sauce (no wine)
Add crushed tomatoes, stock, bay leaf, and thyme.
Return the meat to the pot.
The liquid should come halfway up the meat.
6. Bake
Cover with a lid and place in the oven for 2–2.5 hours,
until the meat is fork-tender and falling apart.
7. Finish
Adjust seasoning and sprinkle gremolata on top before serving.
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🍽 Serving Suggestions
• Mashed potatoes
• Creamy polenta
• Plain rice
• Crusty bread to soak up the sauce
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✨ Tip
Slow cooking + low temperature = ultra tender osso buco.
