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Italian Osso Buco (Simple and Classic Recipe)

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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

  1. Season the veal shanks with salt and black pepper on both sides.
  2. Heat olive oil in a large heavy pot over medium-high heat.
  3. Brown the veal shanks on all sides until golden, then remove and set aside.
  4. In the same pot, sauté carrots, celery, and onion for about 5 minutes until softened.
  5. Add minced garlic and cook for 1 more minute until fragrant.
  6. Pour in the white wine, scraping the bottom to deglaze the pot.
  7. Add the broth and diced tomatoes, stirring to combine.
  8. Return the veal shanks to the pot, ensuring they are mostly submerged.
  9. Cover and simmer on low heat for about 2 hours, turning the shanks once during cooking.
  10. In a small bowl, mix parsley, minced garlic, and lemon zest to make gremolata.
  11. 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.
  • Add fresh thyme or rosemary for extra aroma.
  • Tomato paste can be added to thicken the sauce.

Nutrition