Osso Buco Recipe

My Osso Buco isn’t a “throw it together and be done in 30 minutes” kind of meal, this is a commitment to flavor. If you love this meal, you’ll appreciate other braised dishes like my braised beef short ribs or my delicious braised lamb shanks recipe.

What is Osso Buco?

Osso Buco is a classic Italian dish of slow-braised veal shanks cooked with wine, vegetables, and stock, then finished with a gremolata, which is a classic garnish of parsley, garlic, and lemon. This dish originated in Milan, and the name translates to ‘marrowbone’ in English, where that coveted bone marrow is emulsified into the sauce. Traditionally, the marrow inside the veal shank is commonly enjoyed with a special “bone marrow” spoon.

I have to say, finding Osso Buco on Italian restaurant menus can be quite difficult these days since veal shanks have become less common. However, if you just happen to find Osso Buco on the menu, especially in a traditional Milanese trattoria, you better order it while you still can.

I’ve made this recipe countless times, from my time as a Chef at a fine dining continental restaurant, to my own home, and I can tell you: patience is the key to this recipe. If you’ve ever had a version that was just “okay,” I’m guessing one of two things went wrong:

1. The veal wasn’t properly seared. That deep golden maillaird crust is a must and brings about so much more umami to the dish.
2. The braising liquid wasn’t seasoned enough. I always say that when food seems “bland,” in almost 99% of cases, it’s a lack of salt and pepper. You need the right balance of acidity, aromatics, and salt to really make the dish pop.

Trust me, I’ve made this dish enough and perfected it so you can rest assured it will turn out for you at home.

Ingredients and Substitutions

• Meat – I usually make this with veal shanks, as they’re the traditional cut for Osso Buco. But if I can’t find them, I go for beef shanks instead.
• Olive oil is best to use for this recipe. Feel free to substitute with avocado oil.
• Flour – You will need some all-purpose flour to coat the veal shanks in before searing them.
• Vegetables – I used a combination of onions, carrots, celery, and garlic. You can use white, yellow, sweet, or red onions. These are your standard vegetables when braising any piece of meat.
• Tomato paste and fresh tomatoes in the braising liquid. You can substitute the fresh tomatoes for canned tomatoes.
• Wine – You can use a dry white wine, such as Pinot Grigio or Chardonnay, or a dry red wine, like I did, such as Sangiovese or Barolo.
• Beef stock is best to use in this recipe. You can also substitute with Brodo.
• Herbs – I added bay leaves, fresh parsley, and thyme to the braising liquid. You can also use dried parsley and thyme.
• Gremolata is the traditional garnish used in osso buco. It’s a combination of lemon zest and finely minced flat-leaf Italian parsley.

How to Make Osso Buco

Season everything: Add the flour to a bowl or plate and generously season it with salt and pepper, making sure it’s well mixed in.

Dredge the veal shanks: I then coat the veal shanks on all sides in the seasoned flour, shaking off any excess, then set them aside.

Sear the meat: Heat the olive oil in a Dutch oven over medium-high heat. Then, I add the veal shanks and sear them for 5 to 7 minutes per side, turning until they are well browned.

Sauté the veggies: Remove the veal shanks and add the onions, carrots, celery, and garlic to the pot, letting them cook for 3 to 4 minutes until slightly softened. Then, stir in the tomato paste, allowing it to cook down and darken—this step helps deepen the flavor and thicken the braising liquid.

Deglaze the Pot: I let the tomato paste cook for 2 minutes, then add the tomatoes and pour in the wine, scraping up any browned bits from the bottom of the pot. Once the wine has reduced slightly, I stir in the beef stock, bay leaves, parsley, thyme, and salt, making sure the liquid is well-seasoned to build a rich, flavorful braising base.

Braise: Next, is when I add the veal shanks back into the pot and sort of nestle them in, making sure they’re mostly submerged in the braising liquid. Then, cover the pot and transfer it to a 325°F oven. Let it it cook for 2 to 2 ½ hours, or until the meat is fork-tender and easily pulls away from the bone.

Serve this like a true Italian: I carefully remove the veal ossobuco from the pot and plate it with a spoonful of the rich braising sauce. To finish, spoon on the gremolata over the top.

Serving Suggestions

Serving this Osso Buco with pasta is always a favorite for me. If you really want to make this dish sing, add it to some homemade pasta, you won’t regret it.

Other classic pairings include serving Osso Buco over a bed of risotto or alongside creamy polenta. These are my favorites because they both soak up the rich braising sauce perfectly. You really can’t go wrong with these comforting, timeless combinations.

Make-Ahead and Storage

Make-Ahead: You can make this up to 1 hour ahead of time. Keep it warm, covered over low heat.

How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and keep in the freezer for up to 2 months. Thaw for one whole day before reheating.

How to Reheat: Add your desired portion of ossobuco and braising liquid to a small pot. From there, cook it over low heat until hot, stirring occasionally.

More Italian Recipes

• Ribollita Soup
• Ricotta Cheesecake
• Italian Wedding Soup
• Classic Lasagna Bolognese
• Chicken Marsala