Why You’ll Love This Recipe
Osso buco, which translates to “bone with a hole,” is a traditional Italian dish made with braised veal shanks simmered in a rich sauce of wine, stock, tomatoes, and aromatic vegetables. The marrow inside the bone melts into the sauce, giving it incredible depth and richness. Traditionally served with risotto alla Milanese or creamy polenta, osso buco is both rustic and elegant—a perfect dish for special dinners or cozy weekends.
What I love most about osso buco is its balance of sophistication and comfort. The meat becomes fork-tender after slow braising, and the sauce is packed with layers of flavor. I once served it with mashed potatoes instead of risotto, and it worked beautifully. It’s the kind of dish that makes your kitchen smell amazing and brings everyone to the table in anticipation.
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Osso Buco – A Classic Italian Comfort Dish
- Total Time: 2 hrs 50 mins
- Yield: 4 servings
- Diet: Halal
Description
Osso Buco is a traditional Italian dish made with braised veal shanks simmered in a rich broth of wine, tomatoes, vegetables, and herbs until tender. Typically served with risotto or polenta, it’s a comforting and elegant meal full of deep flavors.
Ingredients
- 4 veal shanks, about 2 inches thick
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 1/2 cups beef or veal stock
- 1 (14 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Zest of 1 lemon (for gremolata)
- 1 garlic clove, finely minced (for gremolata)
Instructions
- Pat veal shanks dry and season with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear shanks on all sides until golden brown. Remove and set aside.
- In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5 minutes.
- Stir in tomato paste and cook for 1–2 minutes. Deglaze with white wine, scraping up browned bits.
- Add crushed tomatoes, stock, thyme, and bay leaves. Return shanks to the pot, submerging them in the liquid.
- Reduce heat to low, cover, and simmer for 2–2.5 hours, or until veal is fork-tender. Alternatively, braise in a 325°F (160°C) oven.
- Meanwhile, prepare gremolata by mixing parsley, lemon zest, and garlic.
- Remove bay leaves, adjust seasoning, and serve shanks topped with gremolata over risotto, polenta, or mashed potatoes.
Notes
- For a richer flavor, substitute red wine for white wine.
- Osso buco is best when made a day ahead to let flavors meld.
- Serve with Risotto alla Milanese for a traditional pairing.
- Prep Time: 20 mins
- Cook Time: 2 hrs 30 mins
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Veal shanks (bone-in)
The star of the dish, veal shanks provide both tender meat and marrow for a deeply flavorful sauce.
Olive oil & butter
Used for searing the meat and sautéing vegetables, adding richness.
Onion, carrot, and celery
The classic soffritto base that builds the flavor foundation.
Garlic
Adds aromatic depth to the sauce.
Tomato paste
Concentrates tomato flavor and enhances the sauce’s color.
White wine
Deglazes the pan and adds acidity to balance richness.
Beef or veal stock
Forms the braising liquid, keeping the meat tender and juicy.
Crushed tomatoes
Add body and tanginess to the sauce.
Fresh thyme, bay leaf, and rosemary
Herbs that infuse the sauce with fragrance and complexity.
Salt and black pepper
Basic seasoning to enhance the dish.
Gremolata (parsley, garlic, and lemon zest)
A traditional garnish that brightens the richness of the braised veal.
Directions
Pat the veal shanks dry and season generously with salt and pepper. Dredge lightly in flour.
In a large Dutch oven, heat olive oil and butter over medium-high heat. Sear the shanks on all sides until golden brown, then remove and set aside.
In the same pot, add onion, carrot, and celery. Cook until softened, then stir in garlic and tomato paste. Deglaze with white wine, scraping up any browned bits from the bottom.
Add crushed tomatoes, stock, thyme, rosemary, and bay leaf. Return the veal shanks to the pot, nestling them into the sauce. Bring to a gentle simmer.
Cover and transfer to a preheated oven at 325°F (163°C). Braise for 2 to 2.5 hours, or until the meat is fork-tender and nearly falling off the bone.
Before serving, prepare the gremolata by mixing chopped parsley, garlic, and lemon zest. Sprinkle over the osso buco for a fresh finishing touch.
Equipment needed
- Dutch oven or heavy oven-safe pot
- Wooden spoon
- Measuring cups and spoons
- Sharp knife and cutting board
Servings and timing
This recipe serves 4 people. Preparation takes about 20 minutes, cooking requires 2.5 hours, making the total time about 3 hours.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the oven at 325°F (163°C) until warmed through. Osso buco also freezes well—store in freezer-safe containers for up to 3 months, then thaw overnight before reheating.
Variations and Customizations
Osso Buco alla Milanese
Serve with saffron risotto for the most traditional presentation.
Beef Osso Buco
Use beef shanks instead of veal for a heartier, more robust version.
Tomato-Free Osso Buco
Skip the tomatoes and use more stock and wine for a lighter sauce.
Red Wine Braised
Use red wine instead of white for deeper, richer flavor.
Slow Cooker Osso Buco
Transfer everything to a slow cooker after searing; cook on low for 7–8 hours.
Instant Pot Osso Buco
Pressure cook on high for 50 minutes with natural release for quicker results.
Vegetable Add-Ins
Add mushrooms or parsnips for extra earthy sweetness.
Creamy Polenta Pairing
Swap risotto with polenta for a rustic but equally delicious side.
Herb Butter Finish
Top with garlic-herb butter just before serving for added richness.
Lamb Osso Buco
For a unique twist, use lamb shanks and season with Middle Eastern spices.
FAQs
What cut of meat is used for osso buco?
Traditionally, veal shanks with the bone-in are used.
Can I make it with beef?
Yes, beef shanks are a common substitute and more budget-friendly.
Why is gremolata served with osso buco?
It brightens the dish with fresh parsley, garlic, and lemon zest.
Can I make this dish ahead of time?
Yes, it tastes even better the next day as the flavors meld.
Do I have to use wine?
No, you can replace wine with extra stock, though wine adds depth.
What sides pair best?
Risotto alla Milanese, creamy polenta, mashed potatoes, or crusty bread.
How do I keep the veal from drying out?
Make sure the shanks are submerged at least halfway in liquid during braising.
Can I thicken the sauce?
Yes, reduce it on the stovetop after braising for a richer consistency.
How do I know when it’s done?
The meat should be tender and nearly falling off the bone.
Can I freeze osso buco?
Yes, it freezes very well for up to 3 months.
Conclusion
Osso buco is a classic Italian dish that delivers deep, comforting flavors with every bite. Tender braised veal shanks, rich tomato-wine sauce, and the bright freshness of gremolata make it both rustic and elegant. Whether served over risotto, polenta, or with a simple loaf of bread, this dish is a true celebration of slow cooking and timeless Italian tradition.
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