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Italian Osso Buco

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Italian Osso Buco is a classic Milanese dish featuring tender veal shanks slowly braised in a rich tomato, white wine, and herb sauce until melt-in-your-mouth tender.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Braising
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

  • 4 veal shanks (about 1 1/2 inches thick)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 cup dry white wine
  • 2 cups beef broth
  • 1 can (14 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • Zest of 1 lemon
  • 2 tablespoons butter

Instructions

  1. Pat veal shanks dry and tie with kitchen twine if needed.
  2. Mix flour, salt, and pepper, then dredge veal shanks lightly.
  3. Heat olive oil in a Dutch oven and brown shanks on all sides, then remove.
  4. Sauté onion, carrots, and celery until softened, then add garlic.
  5. Deglaze pot with white wine and simmer for 2 minutes.
  6. Add broth, crushed tomatoes, tomato paste, bay leaves, thyme, and oregano.
  7. Return veal to pot, cover, and simmer on low for 2–2.5 hours until tender.
  8. Mix parsley and lemon zest for gremolata topping.
  9. Remove bay leaves and stir butter into sauce.
  10. Serve veal with sauce and sprinkle gremolata on top.

Notes

  • Slow cooking is key for tender meat.
  • Beef shanks can be substituted for a richer flavor.
  • Dish tastes even better the next day.
  • Add broth if sauce becomes too thick when reheating.
  • Gremolata adds freshness and brightness to the dish.

Nutrition

Find it online: https://savorymomskitchen.com/italian-osso-buco/