Why You’ll Love This Recipe
Italian Osso Buco is a true celebration of slow cooking, transforming simple ingredients into an elegant, deeply flavorful dish. Traditionally made with cross-cut veal shanks, this classic Italian recipe is known for its rich sauce, tender meat, and the prized marrow at the center of each bone. I first made Osso Buco for a special weekend dinner, and the aroma alone convinced me it was worth the time. As the shanks gently braise, the meat becomes meltingly tender while the sauce develops incredible depth. It is comforting yet refined, making it perfect for family gatherings or impressive dinner parties. Despite its restaurant-worthy reputation, the process is straightforward and forgiving. Served with risotto, polenta, or mashed potatoes, Italian Osso Buco delivers warmth, tradition, and unforgettable flavor in every bite.
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Italian Osso Buco: A Timeless Braised Classic Full of Deep Flavor
- Total Time: 2 hours 50 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
A classic Italian braised veal shank dish slowly cooked with vegetables, white wine, and broth until tender, traditionally finished with aromatic gremolata.
Ingredients
- 4 veal shanks (about 1.2 kg total), tied
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 2 tbsp butter
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 1/2 cups beef or veal broth
- 1 can (14 oz) crushed tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
Instructions
- Season veal shanks with salt and pepper, then lightly dredge in flour.
- Heat olive oil and butter in a large heavy pot over medium-high heat.
- Brown veal shanks on both sides until golden; remove and set aside.
- Add onion, carrot, and celery to the pot and sauté until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Deglaze with white wine, scraping up browned bits.
- Stir in crushed tomatoes, broth, bay leaves, and thyme.
- Return veal shanks to the pot, cover, and simmer on low heat for 2–2.5 hours until very tender.
- Mix lemon zest and parsley to make gremolata.
- Serve osso buco topped with gremolata.
Notes
- Tie the veal shanks to keep them from falling apart.
- Traditionally served with risotto alla Milanese or polenta.
- Flavor improves if rested briefly before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
5 Stars4 Stars3 Stars2 Stars1 Star
No reviews
- Author: Sarah
- Total Time: 2 hours 50 minutes
- Yield: 4 servings
- Diet: Low Lactose
A classic Italian braised veal shank dish slowly cooked with vegetables, white wine, and broth until tender, traditionally finished with aromatic gremolata.
Ingredients
- 4 veal shanks (about 1.2 kg total), tied
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 2 tbsp butter
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 1/2 cups beef or veal broth
- 1 can (14 oz) crushed tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
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Instructions
- Season veal shanks with salt and pepper, then lightly dredge in flour.
- Heat olive oil and butter in a large heavy pot over medium-high heat.
- Brown veal shanks on both sides until golden; remove and set aside.
- Add onion, carrot, and celery to the pot and sauté until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Deglaze with white wine, scraping up browned bits.
- Stir in crushed tomatoes, broth, bay leaves, and thyme.
- Return veal shanks to the pot, cover, and simmer on low heat for 2–2.5 hours until very tender.
- Mix lemon zest and parsley to make gremolata.
- Serve osso buco topped with gremolata.
Notes
- Tie the veal shanks to keep them from falling apart.
- Traditionally served with risotto alla Milanese or polenta.
- Flavor improves if rested briefly before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Did you make this recipe?
Share a photo and tag us — we can’t wait to see what you’ve made!
Italian Osso Buco: A Timeless Braised Classic Full of Deep Flavor
5 Stars4 Stars3 Stars2 Stars1 Star
No reviews
- Author: Sarah
- Total Time: 2 hours 50 minutes
- Yield: 4 servings
- Diet: Low Lactose
A classic Italian braised veal shank dish slowly cooked with vegetables, white wine, and broth until tender, traditionally finished with aromatic gremolata.
Ingredients
- 4 veal shanks (about 1.2 kg total), tied
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 2 tbsp butter
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 1/2 cups beef or veal broth
- 1 can (14 oz) crushed tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
Cook Mode Prevent your screen from going dark
Instructions
- Season veal shanks with salt and pepper, then lightly dredge in flour.
- Heat olive oil and butter in a large heavy pot over medium-high heat.
- Brown veal shanks on both sides until golden; remove and set aside.
- Add onion, carrot, and celery to the pot and sauté until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Deglaze with white wine, scraping up browned bits.
- Stir in crushed tomatoes, broth, bay leaves, and thyme.
- Return veal shanks to the pot, cover, and simmer on low heat for 2–2.5 hours until very tender.
- Mix lemon zest and parsley to make gremolata.
- Serve osso buco topped with gremolata.
Notes
- Tie the veal shanks to keep them from falling apart.
- Traditionally served with risotto alla Milanese or polenta.
- Flavor improves if rested briefly before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Did you make this recipe?
Share a photo and tag us — we can’t wait to see what you’ve made!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
Veal shanks are the heart of this dish. Their connective tissue breaks down during slow cooking, creating incredibly tender meat and a rich, silky sauce.
All-purpose flour is used to lightly coat the veal shanks, helping them brown evenly and thicken the sauce naturally.
Olive oil and butter are used together for browning, combining richness with stability at higher heat.
Onion provides sweetness and forms the aromatic base of the sauce.
Carrots add natural sweetness and body, balancing the savory elements.
Celery contributes subtle earthiness and rounds out the flavor profile.
Garlic enhances depth and aroma without overpowering the dish.
Tomato paste adds richness, color, and umami to the braising liquid.
White wine deglazes the pan and brings acidity that balances the richness of the meat.
Beef or veal stock provides the liquid base for braising and intensifies flavor.
Bay leaves and thyme add gentle herbal notes that complement the slow-cooked meat.
Salt and black pepper season the dish and bring balance.
Lemon zest and parsley, traditionally used as a garnish, add freshness and brightness just before serving.
Directions
Step-by-Step Cooking Instructions
Begin by patting the veal shanks dry and seasoning them with salt and black pepper. Lightly dredge them in flour, shaking off any excess.
Heat olive oil and butter in a heavy-bottomed pot over medium-high heat. Brown the veal shanks on both sides until golden, then remove and set aside.
In the same pot, add the onion, carrots, and celery. Cook until softened and lightly golden. Stir in the garlic and tomato paste, cooking briefly to deepen the flavor.
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce slightly.
Return the veal shanks to the pot and add the stock, bay leaves, and thyme. The liquid should come about halfway up the shanks. Bring to a gentle simmer, cover, and cook on low heat until the meat is fork-tender and nearly falling off the bone.
Once done, adjust seasoning if needed and allow the dish to rest briefly before serving. Garnish with lemon zest and chopped parsley just before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 4 people. Preparation takes about 20 minutes, and cooking time is approximately 1 hour and 45 minutes to 2 hours.
Storage/reheating
Store leftover Osso Buco in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of stock if needed.
Variations and Customizations
Italian Osso Buco is flexible while still honoring tradition. If veal is unavailable, beef shanks are an excellent substitute, though they may require slightly longer cooking. I tested it with beef shanks and found the flavor equally rich and satisfying.
For a more pronounced tomato presence, add crushed tomatoes along with the stock. If you prefer a lighter sauce, reduce the tomato paste slightly and rely more on stock and wine.
The garnish can also be customized. While gremolata is traditional, a simple sprinkle of fresh herbs works beautifully. For a deeper herbal note, add rosemary or oregano during braising.
Osso Buco pairs wonderfully with risotto, creamy polenta, or mashed potatoes, but it can also be served with crusty bread to soak up the sauce.
Nutrition and Dietary Info
Italian Osso Buco is rich in protein and collagen, making it both satisfying and nourishing. The marrow provides healthy fats and depth of flavor, while vegetables contribute vitamins and minerals. Portion control keeps this dish balanced.
Expert Tips & Customizations
Proper Browning
Take time to brown the shanks well for maximum flavor.
Low and Slow Cooking
Gentle heat ensures tender meat and a rich sauce.
Do Not Skip the Garnish
Lemon zest and parsley brighten the dish and balance richness.
FAQs
What does Osso Buco mean?
It means “bone with a hole,” referring to the marrow-filled bone.
Can I make this in advance?
Yes, the flavor improves when made a day ahead.
Is veal required?
No, beef shanks work very well as a substitute.
Why dredge the shanks in flour?
It helps with browning and slightly thickens the sauce.
Can I cook this in the oven?
Yes, braise in a covered pot at low oven temperature.
What wine works best?
A dry white wine is traditional and preferred.
Is this dish gluten-free?
Use gluten-free flour or skip dredging to adapt it.
How do I know it is done?
The meat should be very tender and pull away easily.
Can I freeze Osso Buco?
Yes, freeze cooled portions for up to two months.
What is the best side dish?
Risotto or polenta are classic pairings.
Conclusion
Italian Osso Buco is a classic dish that showcases the beauty of slow cooking and simple ingredients. Rich, tender, and deeply comforting, it is a timeless recipe that brings traditional Italian warmth and elegance to your table.
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