Osso Buco RECIPES

Classic & Modern Variations

Prep Time: 20–30 mins
Cook Time: 2–3 hours
Servings: 4

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Discover the best Osso Buco recipes, from classic Milanese braised veal shanks to creative modern twists. Learn tips for tender meat, rich sauces, and perfect gremolata for a truly authentic Italian experience.

What is Osso Buco?

Osso Buco, meaning “bone with a hole” in Italian, is a traditional Milanese dish featuring braised veal shanks cooked slowly in a flavorful mix of wine, broth, and aromatics. The marrow in the bone adds richness, while a finishing gremolata of lemon, garlic, and parsley brightens the dish.

It’s a comforting, hearty meal perfect for weekends, holidays, or any occasion that calls for slow-cooked excellence.

Classic Osso Buco Recipe

Ingredients

4 veal shanks, about 1.5 inches thick
Salt and pepper to taste
1/4 cup all-purpose flour, for dredging
3 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup dry white wine
2 cups beef or veal stock
1 can (14 oz) diced tomatoes
2 teaspoons fresh thyme
2 bay leaves
For Gremolata:
- 2 tablespoons chopped parsley
- Zest of 1 lemon
- 1 clove garlic, minced

Instructions

Prepare the Shanks: Pat dry, season with salt and pepper, and dredge in flour.
Brown the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Brown shanks on all sides. Remove and set aside.
Cook the Vegetables: In the same pot, sauté onion, carrot, celery, and garlic until softened.
Deglaze: Pour in white wine, scraping up any browned bits. Simmer until reduced by half.
Braise the Meat: Return shanks to the pot. Add stock, diced tomatoes, thyme, and bay leaves. Bring to a simmer. Cover and cook 2–2.5 hours, or until meat is tender and falling off the bone.
Prepare Gremolata: Combine parsley, lemon zest, and garlic. Sprinkle over the finished dish before serving.

Serve with: Risotto alla Milanese, creamy polenta, or buttered pasta.

Modern Variations

1. Osso Buco with Mushrooms & Marsala

Add sautéed mushrooms and a splash of Marsala wine for a richer, earthy flavor.

2. Slow Cooker Osso Buco

Brown the shanks on the stove, then transfer to a slow cooker with the braising liquid. Cook on low 6–8 hours. Perfect for hands-off cooking.

3. Osso Buco with Citrus Gremolata

Add orange zest to the traditional gremolata for a sweet, bright twist that cuts through the richness.

4. Osso Buco with White Beans

Include cooked cannellini beans in the final 30 minutes for a hearty, rustic Italian meal.

Tips for Perfect Osso Buco

Choose the right cut: Veal shanks are traditional, but beef or pork shanks work well for budget-friendly alternatives.
Slow and low: Braising at a gentle simmer ensures tender, flavorful meat.
Don’t skip gremolata: The citrus-herb topping balances the richness of the sauce.
Make ahead: Osso Buco often tastes even better the next day as flavors meld.

Why Osso Buco is a Must-Try

With its meltingly tender meat, rich sauce, and bright gremolata, Osso Buco is the perfect dish for special occasions or a cozy dinner. Its versatility allows for endless variations, making it a timeless favorite in Italian cuisine.

OTHER RECIPES

Ingredients

1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest

Directions

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
For the veal shanks, pat dry with paper towels to remove any excess moisture.

Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper.

Dredge the shanks in flour, shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking.

Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side.

Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables.

Saute until soft and translucent, about 8 minutes.

Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.

Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.

Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary.

The level of cooking liquid should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place in decorative serving platter.

Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
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DUTCH OVEN RECIPES

Osso Buco