Why You’ll Love This Recipe
Italian Osso Buco is one of those timeless dishes that feels both rustic and refined at the same time. Traditionally made with braised veal shanks, this Northern Italian classic is known for its rich sauce, fall-apart tender meat, and the prized marrow at the center of the bone. Slow cooking transforms simple ingredients into something deeply flavorful and elegant. I have prepared this recipe for both special occasions and cozy weekend dinners, and it never fails to impress. The long, gentle braise allows the meat to become incredibly tender while the vegetables and wine create a silky, aromatic sauce. Finished with a bright gremolata, Osso Buco delivers balance, depth, and comfort in every bite. If you enjoy slow-cooked dishes that reward patience, this recipe is truly unforgettable.
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Italian Osso Buco (Classic, Slow-Braised Comfort Dish)
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
Description
Italian Osso Buco is a classic Milanese dish of slow-braised veal shanks cooked with vegetables, white wine, and broth until tender, traditionally finished with a fresh gremolata.
Ingredients
- 4 veal shanks (about 1.5 inches thick)
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 1/2 cups beef or veal broth
- 1 can (14 oz) crushed tomatoes
- 2 sprigs fresh thyme
- 1 bay leaf
- Zest of 1 lemon
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Season veal shanks with salt and pepper, then lightly dredge in flour, shaking off excess.
- Heat olive oil and butter in a large heavy pot or Dutch oven over medium-high heat.
- Sear veal shanks on both sides until golden brown, then remove and set aside.
- Add onion, carrot, and celery to the pot and sauté for 5–7 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Deglaze the pot with white wine, scraping up browned bits, and simmer for 2 minutes.
- Stir in broth, crushed tomatoes, thyme, and bay leaf.
- Return veal shanks to the pot, cover, and simmer gently on low heat for 1 1/2–2 hours until very tender.
- Mix lemon zest and parsley to make gremolata.
- Remove bay leaf, garnish with gremolata, and serve hot.
Notes
- Serve traditionally with risotto alla Milanese or mashed potatoes.
- Keep heat low to avoid tough meat.
- Osso buco tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Veal Shanks
Veal shanks are the heart of Osso Buco. Their connective tissue breaks down during slow cooking, creating tender meat and a naturally rich sauce.
Salt
Salt seasons the veal and enhances all the flavors throughout the braising process.
Black Pepper
Black pepper adds subtle warmth and balances the richness of the dish.
All-Purpose Flour
Flour is used to lightly dredge the veal shanks, helping them brown properly and slightly thicken the sauce.
Olive Oil
Olive oil is used for browning the veal and sautéing the vegetables, adding depth and richness.
Butter
Butter adds richness and rounds out the sauce.
Onion
Onion provides sweetness and forms part of the aromatic base.
Carrots
Carrots add natural sweetness and body to the sauce.
Celery
Celery contributes aroma and balance to the vegetable base.
Garlic
Garlic adds savory depth and warmth.
Tomato Paste
Tomato paste deepens the flavor and gives the sauce a subtle richness.
Dry White Wine
White wine deglazes the pan and adds acidity, balancing the richness of the veal.
Beef or Veal Stock
Stock forms the braising liquid and builds the body of the sauce.
Bay Leaves
Bay leaves add subtle herbal notes during cooking.
Thyme
Thyme provides gentle earthiness and complements the veal.
Parsley
Parsley is used both in the sauce and for the gremolata topping.
Lemon Zest
Lemon zest adds brightness and contrast, traditionally used in gremolata.
Directions
Preheat your oven to 160°C (325°F). Pat the veal shanks dry and season them generously with salt and black pepper. Lightly dredge each shank in flour, shaking off the excess.
Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown the veal shanks on both sides until golden, then remove and set aside.
In the same pot, add chopped onion, carrot, and celery. Cook for 6 to 8 minutes until softened. Add garlic and tomato paste, stirring until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce slightly, then add the stock, bay leaves, and thyme.
Return the veal shanks to the pot, ensuring they are partially submerged in the liquid. Cover and transfer to the oven. Braise for 2 to 2½ hours, turning the shanks once, until the meat is very tender.
While the Osso Buco finishes cooking, prepare the gremolata by mixing finely chopped parsley with lemon zest.
Remove the pot from the oven and discard bay leaves. Spoon the sauce over the veal and sprinkle with gremolata just before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 4 people.
Preparation time: 20 minutes
Cooking time: 2½ hours
Total time: approximately 2 hours 50 minutes
Storage/reheating
Store leftover Osso Buco in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven at 160°C (325°F) until warmed through. The flavor improves after resting overnight.
Variations and Customizations
While traditional Osso Buco is made with veal, you can substitute beef shanks for a more accessible option. I tested this version, and while slightly heartier, it remains delicious and deeply flavorful.
For a richer sauce, add a small amount of crushed tomatoes along with the stock.
If you prefer not to use wine, substitute additional stock with a splash of lemon juice for balance.
Osso Buco is traditionally served with risotto, but it also pairs beautifully with polenta, mashed potatoes, or crusty bread.
Nutrition and Dietary Info
Approximate nutrition per serving:
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 42 g |
| Carbs | 14 g |
| Fat | 32 g |
| Saturated Fat | 12 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 720 mg |
Expert Tips & Customizations
Brown Thoroughly
Proper browning builds deep flavor.
Do Not Rush
Low and slow cooking is essential for tenderness.
Keep Shanks Intact
Tie with kitchen twine if needed to prevent breaking.
Use a Heavy Pot
Even heat distribution ensures consistent braising.
Add Gremolata Last
This keeps the flavors fresh and bright.
FAQs
What does Osso Buco mean?
It translates to “bone with a hole,” referring to the marrow-filled shank.
Can I make Osso Buco ahead of time?
Yes, it tastes even better the next day.
Is veal required?
No, beef shanks are a good alternative.
What is gremolata?
A fresh topping made of parsley and lemon zest.
Can I cook this on the stovetop?
Yes, simmer gently over low heat instead of using the oven.
Is Osso Buco gluten-free?
Use gluten-free flour or skip dredging to make it gluten-free.
Conclusion
Italian Osso Buco is a classic slow-braised dish that showcases the beauty of traditional Italian cooking. With tender meat, a rich sauce, and a bright gremolata finish, it offers depth, comfort, and elegance in one unforgettable meal. Perfect for special occasions or leisurely weekends, this recipe proves that patience in the kitchen always pays off.
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