This Italian Osso Buco is a comforting and elegant dish made with tender veal shanks slowly braised in a flavorful broth with vegetables, wine, and herbs. The long cooking time allows the meat to become incredibly soft while the marrow enriches the sauce, making this a perfect recipe for special occasions or a cozy family meal.
Why You’ll Love This Recipe
This recipe delivers restaurant-quality results with simple, approachable steps. The veal becomes melt-in-your-mouth tender, and the sauce is rich without being heavy. It’s a timeless Italian classic that feels luxurious yet comforting, and it pairs beautifully with many side dishes like risotto, mashed potatoes, or polenta.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Season the veal shanks evenly with salt and black pepper on both sides.
Heat the olive oil in a large heavy pot over medium-high heat.
Add the veal shanks and brown them on all sides until deeply golden, then remove and set aside.
In the same pot, add the carrots, celery, and onion. Cook for about 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine and scrape the bottom of the pot to release all the browned bits.
Add the broth and diced tomatoes, stirring to combine.
Return the veal shanks to the pot, making sure they are mostly submerged in the liquid.
Cover the pot and cook on low heat for about 2 hours, turning the shanks once, until the meat is very tender.
In a small bowl, mix the parsley, garlic, and lemon zest to prepare the gremolata.
Serve the Osso Buco hot, spooning the sauce over the meat and topping with gremolata just before serving.
You can substitute veal shanks with lamb shanks for a deeper, richer flavor.
Red wine can be used instead of white wine for a more robust sauce.
Fresh herbs like thyme or rosemary can be added to the braising liquid for extra aroma.
A tablespoon of tomato paste can be stirred in for a thicker, more concentrated sauce.
Storage/Reheating
Allow leftovers to cool completely before storing.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a little broth if the sauce has thickened.
For longer storage, freeze for up to 2 months in a freezer-safe container.
Thaw overnight in the refrigerator before reheating slowly.
FAQs
What does Osso Buco mean?
Osso Buco means “bone with a hole,” referring to the marrow-filled bone at the center of the veal shank.
Can I make this recipe ahead of time?
Yes, Osso Buco tastes even better the next day as the flavors continue to develop.
Is veal necessary for Osso Buco?
Traditional Osso Buco uses veal, but lamb shanks can be used as a flavorful alternative.
Why is browning the meat important?
Browning adds depth and richness to the final sauce and enhances overall flavor.
Can I cook Osso Buco in the oven?
Yes, after bringing it to a simmer on the stove, you can cover and cook it in the oven at a low temperature until tender.
What is gremolata used for?
Gremolata adds freshness and brightness that balances the rich, slow-cooked meat.
How do I know when the veal is done?
The veal is ready when it is fork-tender and easily pulls away from the bone.
Can I use fresh tomatoes instead of canned?
Yes, peeled and chopped fresh tomatoes work well, especially when in season.
What sides go best with Osso Buco?
Risotto, mashed potatoes, polenta, or crusty bread all pair beautifully with this dish.
Can I freeze Osso Buco?
Yes, it freezes well and can be stored for up to 2 months.
Conclusion
Italian Osso Buco is a timeless dish that combines simple ingredients with slow cooking to create incredible flavor. With tender veal, a rich sauce, and a fresh gremolata finish, this recipe is perfect for both special occasions and comforting home-cooked meals. It’s a classic worth mastering and sharing with family and friends.
Italian Osso Buco is a classic Milanese dish made with veal shanks braised slowly with wine, broth, vegetables, and tomatoes, finished with a fresh gremolata topping. The result is a comforting and luxurious meal perfect for special occasions or cozy family dinners.
Author:Sophia
Prep Time:20 minutes
Cook Time:2 hours
Total Time:2 hours 20 minutes
Yield:4 servings
Category:Main Course
Method:Braising
Cuisine:Italian
Diet:Halal
Ingredients
4 bone-in veal shanks, about 1 1/2 inches thick
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 large carrots, diced
2 celery stalks, diced
1 large yellow onion, chopped
2 garlic cloves, minced
1 cup white wine
2 cups chicken or beef broth
1 can (14.5 oz) diced tomatoes
2 tablespoons fresh parsley, finely chopped
1 garlic clove, minced (for gremolata)
Zest from 1 lemon
Instructions
Season the veal shanks with salt and black pepper on both sides.
Heat olive oil in a large heavy pot over medium-high heat.
Brown the veal shanks on all sides until golden, then remove and set aside.
In the same pot, sauté carrots, celery, and onion for about 5 minutes until softened.
Add minced garlic and cook for 1 more minute until fragrant.
Pour in the white wine, scraping the bottom to deglaze the pot.
Add the broth and diced tomatoes, stirring to combine.
Return the veal shanks to the pot, ensuring they are mostly submerged.
Cover and simmer on low heat for about 2 hours, turning the shanks once during cooking.
In a small bowl, mix parsley, minced garlic, and lemon zest to make gremolata.
Serve Osso Buco hot, topped with sauce and gremolata.
Notes
Use red wine instead of white for a deeper flavor.
Lamb shanks can substitute veal for a different twist.
