Classic Beef Osso Buco with Aromatic Vegetables and White Wine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender braised veal shanks cooked slowly with carrots, celery, onions, garlic, and white wine, resulting in a rich, flavorful osso buco perfect for a comforting dinner. This italian-inspired beef ready in about 180 minutes pairs veal shanks (about 1 1/2 inches thick), all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces veal shanks (about 1 1/2 inches thick)
• 1/2 cup all-purpose flour
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 3 tbsp olive oil
• 2 medium carrots, peeled and diced
• 2 stalks celery stalks, diced
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 cup dry white wine
• 2 1/2 cups beef broth
• 2 tbsp tomato paste
• 3 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 2 tbsp fresh parsley, chopped for garnish
• 1 tsp lemon zest for garnish

Instructions

1. Step 1: Pat 4 veal shanks dry and season with 1 1/2 tsp salt and 1 tsp black pepper, then dredge lightly in 1/2 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed Dutch oven over medium-high heat; sear veal shanks for 4-5 minutes per side until golden brown; remove and set aside.
3. Step 3: In the same pot, add 2 diced carrots, 2 diced celery stalks, and 1 diced yellow onion; sauté for 6-7 minutes until softened and fragrant.
4. Step 4: Add 4 minced garlic cloves and cook for 1 minute until aromatic.
5. Step 5: Pour in 1 cup dry white wine to deglaze the pot, scraping up brown bits; simmer until reduced by half, about 4 minutes.
6. Step 6: Stir in 2 tbsp tomato paste and cook for 2 minutes.
7. Step 7: Return veal shanks to the pot; add 2 1/2 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves; bring to a simmer.
8. Step 8: Cover and braise in a preheated 325°F (160°C) oven for 2 1/2 to 3 hours until meat is tender and nearly falling off the bone.
9. Step 9: Remove bay leaves and thyme sprigs; garnish with 2 tbsp chopped fresh parsley and 1 tsp lemon zest before serving.