Italian Osso Buco with Herb Couscous

Name: Italian Osso Buco with Herb Couscous
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 shanks veal shanks, center-cut (crosswise), 2 inches thick, patted dry; 1½ teaspoons (9 g) kosher salt; ¾ teaspoon (1½ g) freshly ground black pepper; ½ cup (60 g) all-purpose flour; 3 tablespoons (45 ml) extra-virgin olive oil; 2 medium (200 g) carrots, cut into 1-inch chunks; 2 stalks (100 g) celery stalks, cut into 1-inch chunks; 1 medium (150 g) yellow onion, cut into 1-inch chunks; 3 cloves (15 g) garlic cloves, minced; 1 cup (240 ml) dry white wine; 2 tablespoons (30 g) tomato paste; 1 can (411 g) canned diced tomatoes (14.5 oz can); 1½ cups (360 ml) beef broth; 2 leaves bay leaves; 3 sprigs fresh thyme sprigs; 1 whole (50 g) lemon, zested (about 1 tablespoon); ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 1 clove (5 g) garlic clove, minced; 1½ cups (270 g) pearl couscous; 2½ cups (600 ml) vegetable broth; 2 tablespoons (30 g) unsalted butter; ¼ cup (10 g) fresh basil leaves, finely chopped; 2 tablespoons (6 g) fresh mint leaves, finely chopped (optional); ½ teaspoon (3 g) kosher salt

From the MyKitchenBank Kitchen

Braised veal shanks in a rich tomato and white wine sauce, finished with a fragrant gremolata and served alongside pearl couscous infused with fresh herbs. This classic Milanese dish is tender, deeply flavored, and elegant enough for special occasions.

Prep: 20 min
Cook: 2 hr
Wait: 30 min
Total: 2 hr 50 min
Makes: 4 servings (1 shank + couscous per person)

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Ingredients

4 servings

For the Osso Buco
4 shanks veal shanks, center-cut (crosswise), 2 inches thick, patted dry
1½ teaspoons (9 g) kosher salt
¾ teaspoon (1.5 g) freshly ground black pepper
½ cup (60 g) all-purpose flour
3 tablespoons (45 ml) extra-virgin olive oil
2 medium (200 g) carrots, cut into 1-inch chunks
2 stalks (100 g) celery stalks, cut into 1-inch chunks
1 medium (150 g) yellow onion, cut into 1-inch chunks
3 cloves (15 g) garlic cloves, minced
1 cup (240 ml) dry white wine
2 tablespoons (30 g) tomato paste
1 can (411 g) canned diced tomatoes (14.5 oz can)
1½ cups (360 ml) beef broth
2 leaves bay leaves
3 sprigs fresh thyme sprigs
For the Gremolata
1 whole (50 g) lemon, zested (about 1 tablespoon)
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
1 clove (5 g) garlic clove, minced
For the Herb Couscous
1½ cups (270 g) pearl couscous
2½ cups (600 ml) vegetable broth
2 tablespoons (30 g) unsalted butter
¼ cup (10 g) fresh basil leaves, finely chopped
2 tablespoons (6 g) fresh mint leaves, finely chopped (optional)
½ teaspoon (3 g) kosher salt

Equipment (6)

Large heavy-bottomed Dutch oven or 5-quart braising pan with lid
Large skillet or sauté pan
Wooden spoon
Knife and cutting board
Instant-read thermometer
Small bowl for gremolata

Steps

Before you start

Pat veal shanks dry with paper towels before searing—moisture prevents browning
Preheat oven to 325°F (160°C) 15 minutes ahead
Have all vegetables prepped and ready before you begin searing
Read through the full braising step so you know when to add the gremolata

1
Season and flour shanks
- Pat the veal shanks dry with paper towels.
- Season both sides generously with kosher salt and black pepper.
- Spread the flour in a shallow bowl or plate.
- Dredge each shank in flour, coating both sides lightly and shaking off excess.
- This light coating will help develop a golden crust during browning.
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Ready when: Shanks are evenly coated with flour
Tip: Don't skip the drying step—moisture prevents browning and creates steam instead of a crust
2
Sear the veal shanks
- Heat the olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering.
- Working in batches if needed to avoid crowding, sear the floured veal shanks for 4–5 minutes per side until deeply golden brown.
- Transfer browned shanks to a plate.
- The shanks should be browning, not steaming.
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Ready when: All shanks are golden brown on both sides
Tip: Don't move the shanks around in the pan—let them sit undisturbed for 4–5 minutes to build color
3
Build the braising base
- Reduce heat to medium.
- Add the diced carrots, celery, and onion to the pan.
- Sauté for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and lightly brown at the edges.
- Add the minced garlic and cook for 1 minute more until fragrant.
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Ready when: Vegetables are softened and lightly caramelized; garlic is fragrant
Tip: Stir the vegetables often so they brown evenly without burning
4
Deglaze and tomato paste
- Stir in the tomato paste, breaking it up with the back of the spoon, and cook for 2 minutes.
- Pour in the white wine, scraping up any brown bits from the bottom of the pan with a wooden spoon.
- These browned bits dissolve into the liquid and add deep flavor.
- Simmer for 2–3 minutes to reduce the wine slightly.
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Ready when: Wine has reduced and alcohol smell has largely dissipated
Tip: Scrape the pan thoroughly—the caramelized bits are pure flavor
5
Add broth and tomatoes
- Add the canned diced tomatoes (with their juices) and beef broth to the pan.
- Nestle the seared veal shanks back into the pan, standing them upright so the marrow stays in the bone.
- Tuck the bay leaves and thyme sprigs among the shanks.
- The liquid should come about three-quarters of the way up the sides of the shanks.
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Ready when: Shanks are nestled in the braising liquid
Tip: Keep shanks standing upright so the marrow cooks gently in the bone rather than leaking into the liquid
6
Braise in the ovenOven 325°F / 165°C
- Bring the braising liquid to a simmer on the stovetop.
- Cover the Dutch oven with the lid and transfer to a preheated 325°F (160°C) oven.
- Braise for 1.5 to 2 hours, turning the shanks halfway through (at 45 minutes).
- The veal is done when the meat is extremely tender and pulls away easily from the bone, and a fork pierces the thickest part with no resistance.
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Ready when: Veal is fork-tender and pulls from the bone easily; meat reaches 160–165°F (71–74°C) at the thickest part
Tip: Resist opening the oven door frequently—each time you open it, the cooking time extends by 5 minutes
7
Cook the couscous
- About 30 minutes before the veal finishes, prepare the couscous.
- In a separate saucepan, bring the vegetable broth to a boil.
- Add the butter and salt, and stir to dissolve.
- Pour in the pearl couscous, stir once, and remove from heat.
- Cover with a lid and let sit for 10–12 minutes until the couscous has absorbed all the liquid and each grain is tender but still has a slight bite.
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Ready when: All liquid is absorbed and couscous grains are tender
Tip: Don't stir the couscous while it steams—this keeps the grains separate and fluffy
8
Fluff couscous and add herbs
- Fluff the couscous gently with a fork.
- Fold in the chopped fresh basil and fresh mint (if using), stirring lightly to distribute the herbs evenly without breaking the grains.
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Ready when: Herbs are evenly distributed throughout the couscous
Tip: Add herbs just before serving so they stay bright and fresh
9
Prepare the gremolata
- While the veal finishes braising, make the gremolata.
- In a small bowl, combine the lemon zest, finely chopped parsley, and minced garlic.
- Mix gently to combine.
- The gremolata should be fresh and aromatic, ready to sprinkle over the finished dish.
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Ready when: Lemon zest, parsley, and garlic are evenly combined
Tip: Prepare the gremolata no more than 15 minutes before serving so the lemon zest stays bright
10
Finish the braise and remove aromatics
- Remove the Dutch oven from the oven.
- Discard the bay leaves and thyme sprigs.
- Tilt the pan and skim any excess fat from the surface of the braising liquid with a spoon.
- Taste the braising sauce and adjust seasoning with salt and pepper if needed.
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Ready when: Bay leaves and thyme are removed; sauce is skimmed
Tip: Don't skip skimming the fat—it makes the sauce cleaner and lets the flavors shine
11
Rest and serve
- Let the veal rest in the braising liquid for 5–10 minutes.
- This allows the meat to reabsorb juices.
- Divide the herb couscous among four shallow bowls.
- Place one veal shank on top of each portion of couscous, then ladle the braising sauce and vegetables around the shank.
- Top each shank generously with a pinch of gremolata.
- Serve immediately while hot.
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Ready when: Veal is plated with couscous and sauce, topped with gremolata
Tip: Serve in shallow bowls to showcase the sauce and make it easy to scoop up the couscous

Good to know

Tips

The marrow inside the veal shank is a prized delicacy—once the shank is tender, scoop it out with a small spoon and spread it on a piece of couscous or crusty bread
Osso buco is traditionally served with risotto in Milan, but pearl couscous soaks up the rich braising liquid just as beautifully while being simpler to prepare
For a richer sauce, reduce it on the stovetop over medium heat for 5–10 minutes after removing the veal—this concentrates the flavors and creates a silkier consistency
Make sure the veal shanks are truly center-cut (crosswise slices) rather than lengthwise cuts, so the marrow bone stays intact during cooking

Storage & reheating

Store leftover osso buco and couscous in separate airtight containers in the refrigerator for up to 3 days. To reheat, place the veal shank and sauce in a covered ovenproof skillet at 325°F (160°C) for 15–20 minutes until warmed through. Reheat couscous separately by adding a splash of vegetable broth and warming gently over low heat, stirring occasionally.

Substitutions

veal shanks, center-cut (crosswise), 2 inches thick → beef chuck roast or beef shank cut into 4 large pieces. Beef has a deeper, earthier flavor; increase braising time by 30 minutes and cook to 190°F (88°C) for fork-tenderness
pearl couscous → polenta, risotto, or creamy mashed potatoes. Pearl couscous absorbs the braising sauce beautifully, but any creamy or hearty grain side will work
dry white wine → dry vermouth or additional beef broth. Vermouth adds herbaceous notes; use the same amount. If using broth, reduce liquid later to concentrate flavor
fresh basil leaves → oregano or additional parsley. Oregano is more traditional to Milanese cooking; use the same amount