There are dishes that you simply make, and then there are dishes that you experience. Osso Buco is firmly in the latter category. This Milanese masterpiece of cross-cut veal shanks, braised for hours with wine and vegetables until the meat is spoon-tender, is the very definition of comfort. But the real treasure lies within the bone—the rich, gelatinous marrow that you scoop out and spread on crusty bread. The first time I successfully made this for a Sunday dinner, the silence that fell over the table, broken only by the sound of satisfied sighs, told me everything I needed to know. This is a dish that creates memories.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 3 hours | 3.5+ hours | 4 | A weekend labor of love |
Why You’ll Love This Recipe
- The meat becomes impossibly tender: Hours of slow braising transforms tough shanks into melt-in-your-mouth perfection.
- The marrow is a divine bonus: Scooping out the rich, buttery marrow is a ritual in itself.
- The aroma is intoxicating: Your kitchen will smell like an Italian grandmother’s for days (in the best way).
- It’s a complete, one-pot meal: Especially when served with risotto or polenta.
Grab These
- 4 pieces veal shanks (osso buco), about 1.5 inches thick, tied around the circumference
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 (14.5 oz) can diced tomatoes, with their juices
- 2 cups chicken or veal stock
- 1 bouquet garni (2 bay leaves, 3 sprigs thyme, 1 sprig rosemary)
- For the Gremolata:
- Zest of 1 lemon
- ¼ cup fresh parsley, finely chopped
- 1 small garlic clove, minced
Let’s Make It
Preheat your oven to 325°F (165°C). Pat the veal shanks completely dry with paper towels. This is crucial for getting a good sear. Season them generously on all sides with salt and pepper, then dredge them lightly in flour, tapping off the excess.
In a large, heavy-bottomed Dutch oven, heat the olive oil and 2 tablespoons of the butter over medium-high heat. When the butter foams, add the veal shanks (in batches if necessary to avoid crowding) and sear until deeply browned on both sides, about 4-5 minutes per side. Remove and set aside.
Reduce the heat to medium. Add the remaining tablespoon of butter, then the onion, carrots, and celery (this is your soffritto). Cook, stirring occasionally, until the vegetables have softened and are just beginning to brown, about 8-10 minutes. Add the garlic and cook for one more minute until fragrant.
Pour in the white wine to deglaze the pan, scraping up all the delicious browned bits from the bottom. Let it simmer and reduce by about half.
Add the diced tomatoes and their juices, the stock, and the bouquet garni. Stir everything together and bring to a gentle simmer.
Nestle the seared veal shanks back into the pot, standing them up so the marrow doesn’t fall out. The liquid should come about halfway up the sides of the shanks. If it doesn’t, add a bit more stock or water.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, until the meat is incredibly tender and practically falling off the bone.
While the osso buco braises, make the gremolata by simply combining the lemon zest, parsley, and minced garlic in a small bowl. This bright, fresh garnish is the perfect counterpoint to the rich stew.
When the veal is done, carefully remove the shanks to a serving platter and cover to keep warm. If the sauce seems too thin, you can place the pot on the stovetop and simmer it for a few minutes to reduce and thicken. Discard the bouquet garni. Taste the sauce and adjust seasoning.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 580 kcal |
| Protein | 52g |
| Carbohydrates | 14g |
| Fat | 32g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Osso Buco alla Milanese: The classic version includes bone marrow in the sauce and is served with saffron risotto.
- With Orange: Add a strip of orange zest to the bouquet garni and use orange zest in the gremolata for a brighter note.
- Red Wine Version: Substitute a full-bodied red wine (like Barolo) for the white wine for a deeper, richer flavor.
Serving Ideas
- The Classic Way: Serve atop a creamy Risotto alla Milanese (saffron risotto).
- With Polenta: Creamy, soft polenta is another fantastic and traditional base.
- With Mashed Potatoes: For the ultimate comfort food pairing.
- Don’t Forget: Provide small spoons or narrow knives for everyone to scoop out the precious marrow from the bones.
Storage & Reheating
- Storage: Will keep in an airtight container in the refrigerator for up to 3 days. The flavors improve over time.
- Reheating: Gently reheat in a covered pot in a low oven or on the stovetop, adding a splash of water or stock if the sauce has thickened too much.
My Two Cents
- Pro-Tip: Tying a piece of kitchen twine around the circumference of each shank helps them hold their shape during the long braising process, ensuring the marrow stays inside the bone where it belongs.
You Asked, I’m Answering
Q: I can’t find veal shanks. Can I use another cut of meat?
A: You can use beef shanks as a substitute. They are larger and may require a slightly longer cooking time, but the method and result are very similar.
Q: Is the gremolata really necessary?
A: I cannot overstate its importance. The fresh, sharp burst of lemon and parsley cuts through the richness of the dish and elevates it from merely delicious to sublime. Please don’t skip it!