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Main Course • Italian

Date Night Veal Osso Bucco Recipe

Celebrate Date Night in with rich, but simple classic Italian Veal Osso Bucco. Braised and slow simmered with mirepoix vegetables, fresh herbs, garlic and tomato.

4.8 from 151 votes
135 mins
Total Time
4
servings
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Date Night Veal Osso Bucco

How to Make the Best Date Night Veal Osso Bucco

Osso Bucco, which means “bone with a hole” in Italian, is an elegant yet surprisingly simple dish that’s perfect for a romantic dinner at home. This braised veal shank recipe combines tender meat cooked low and slow with aromatic vegetables, wine, and herbs to create a rich, deeply flavorful sauce that rivals any Italian restaurant.

The beauty of this dish lies in its simplicity and the quality of its ingredients. By starting with a good sear on the veal shanks and building a flavorful base with the mirepoix of carrots, celery, and onion, you create a foundation that transforms into an unforgettable meal. The braising liquid—made from red wine, tomatoes, garlic, and fresh herbs—infuses the meat with incredible depth over the course of two hours of gentle simmering.

Serve this showstopping main course with creamy Parmesan risotto to soak up every last drop of that silky pan sauce. Your guests will be impressed, and you’ll have created a memorable meal that tastes like it came straight from a trattoria in Milan.

Date Night Veal Osso Bucco

Date Night Veal Osso Bucco

Celebrate Date Night in with rich, but simple classic Italian Veal Osso Bucco. Braised and slow simmered with mirepoix vegetables, fresh herbs, garlic and tomato.

4.8 from 151 votes
CourseMain Course
CuisineItalian
Keyworddate night meals, dutch oven cooking, osso bucco, slow cooking, veal osso bucco
Prep Time15 mins
Cook Time120 mins
Total Time135 mins
Servings4 servings
Calories962kcal
AuthorChristina Hill
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Ingredients

Main

Vegetables

Braising Liquid & Seasonings

Instructions

Sear

  1. Season both sides of the shanks with salt and pepper. Dredge each side in all purpose flour.
  2. Heat olive oil in a dutch oven over high heat. Sear the meat, 3 minutes each side.
  3. Remove from the pan to a separate plate and set aside.

Sauté

  1. Reduce the heat to medium-high, melt the butter and add chopped vegetables.
  2. Season with salt and pepper. Sauté until soft, about 7-8 minutes.

Simmer

  1. Mix in tomato paste, then deglaze the pan with red wine.
  2. Return the shanks and any juices to the pan. Let the liquid reduce for 2 minutes.
  3. Add diced tomatoes with sauce, garlic, rosemary and thyme. Bring to a boil, then reduce the heat to medium-low.
  4. Simmer for 1 and 1/2 hours with the lid on. Turn the shanks over and cook for an additional 30 minutes.

Serve

  1. Serve right away with the pan sauce and vegetables, or cover and reheat right before serving.
  2. We recommend serving with creamy Parmesan Risotto!

Notes

  • This is a classic Italian dish perfect for a special dinner for two.
  • Don't skip the searing step—it creates the flavorful browned bits at the bottom of the pan.
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