The first time I made this osso buco, I kept lifting the lid just to smell it. The aroma of wine, tomatoes, and slow-cooked veal filled the whole house.
Osso buco is a classic dish from Milan, and the name means “bone with a hole.” That hole holds rich marrow that melts into the sauce as the shanks braise.
This version is the traditional one, made with veal shanks, a soffritto of onion, carrot, and celery, white wine, and tomatoes.
It finishes with a bright gremolata that cuts right through all that richness.
It takes time, but almost none of it is hands-on. The oven does the hard work while you relax.
If you ever want a budget-friendly take, my pork osso buco uses the same technique with a different cut.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 2 hours 30 minutes |
| Total Time | 2 hours 55 minutes |
| Servings | 4 servings |
| Difficulty Level | Intermediate |
Why You’ll Love This Osso Buco Recipe
This dish looks fancy, but it is really just patient cooking. Here is why it earns a spot on my table every fall and winter.
- Fall-apart tender: The veal shanks braise until the meat slides off the bone with a spoon.
- Rich, silky sauce: The marrow, wine, and vegetables melt together into a sauce you will want to drink.
- Mostly hands-off: After the searing and stirring, the oven takes over for a couple of hours.
- Restaurant quality at home: It tastes like something you would order in a Milanese trattoria.
- Great for entertaining: You can make it a day ahead and the flavor only gets better.
- Bright finish: The fresh gremolata adds lemon, garlic, and parsley in every bite.
You might also enjoy: Red Wine Braised Beef
Ingredients
Most of these ingredients are pantry and produce staples, and the veal shanks are the real star.
Ask your butcher for cross-cut shanks that are about 1.5 to 2 inches thick.
- 4 veal shanks, about 1 pound each, cross-cut and tied with twine (veal shanks)
- 1/2 cup all-purpose flour, for dredging
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 can (14.5 ounces) whole peeled tomatoes, crushed by hand (San Marzano tomatoes are my pick)
- 2 1/2 cups low-sodium beef or veal stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- For the gremolata: 1/2 cup finely chopped Italian parsley, zest of 1 large lemon, and 1 small garlic clove, minced
The same low and slow logic is what makes my braised short ribs so tender.
Kitchen Equipment Needed
You do not need much for this recipe, but a heavy pot makes a big difference. Here is what I reach for every time.
- Dutch oven, 5 to 6 quarts, with a tight-fitting lid
- Butcher’s twine, for tying the shanks and bundling the herbs
- Instant-read thermometer, to check the meat is fully tender
- Microplane zester, for the lemon zest in the gremolata
- Chef’s knife and a cutting board
- Tongs, a wide shallow dish for the flour, and a wooden spoon
- A plate for resting the seared shanks
Read Also: Pot Roast With Potatoes And Carrots
Recommended Products for This Recipe
These are my personal recommendations based on years of braising in my own kitchen.
None of them are required, but each one makes this dish easier or better.
1. Le Creuset Signature Round Dutch Oven
I have used an enameled Dutch oven for osso buco for years, and it holds steady heat like nothing else.
The heavy lid traps steam so the shanks stay juicy for the entire braise. It is an investment, but it will last a lifetime.
2. Cento Certified San Marzano Tomatoes
Tomatoes make up a big part of the sauce, so quality matters here.
San Marzano tomatoes are naturally sweet and low in acid, which keeps the sauce balanced. I crush them by hand for a rustic texture.
3. ThermoWorks Thermapen ONE Instant-Read Thermometer
Braised meat is done when it is tender, not just when the timer rings.
A fast, accurate thermometer lets you check that the shanks have passed the tough stage. It also works for every roast and steak you cook afterward.
4. Saffron Threads for Risotto Milanese
Osso buco is traditionally served over golden saffron risotto, and real saffron threads make all the difference.
A tiny pinch turns the rice a beautiful color and adds a floral, honeyed flavor. A small jar goes a long way.
I lean on the same pot for my beef and Guinness stew every winter.
Step-by-Step Instructions: How to Make Osso Buco
1. Prep the Veal Shanks
- Take the veal shanks out of the fridge 30 minutes before cooking so they lose their chill.
- Pat each shank very dry with paper towels, since dry meat browns much better.
- If the shanks are not already tied, wrap kitchen twine around the outer edge of each one and tie it snugly so the meat holds its shape.
- Position an oven rack in the lower third of the oven and preheat to 325°F.
2. Season and Dredge
- Stir together the 1/2 cup flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a wide, shallow dish.
- Press each shank into the flour mixture, coating both flat sides and the edges.
- Shake off the extra flour, because a thin coating browns nicely and a thick one turns gummy.
3. Sear the Shanks
- Heat the 2 tablespoons olive oil and 2 tablespoons butter in the Dutch oven over medium-high heat until the butter foams.
- Use tongs to lay the shanks in the pot, working in batches if they do not fit without touching.
- Sear for 4 to 5 minutes per side, until deeply golden brown.
- Transfer the browned shanks to a plate and keep the browned bits in the pot, because they add loads of flavor.
4. Build the Soffritto
- Lower the heat to medium and add the diced onion, carrots, and celery to the same pot.
- Cook for 8 to 10 minutes, stirring often, until the vegetables soften and the onion turns translucent.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
5. Deglaze With Wine
- Pour in the 1 1/2 cups white wine and scrape the bottom of the pot with a wooden spoon to loosen all the browned bits.
- Simmer for 5 to 6 minutes, until the wine reduces by about half and the sharp alcohol smell fades.
6. Add the Tomatoes, Stock, and Herbs
- Add the crushed tomatoes along with their juices and stir well.
- Pour in the 2 1/2 cups stock and stir until the mixture is smooth.
- Tie the thyme sprigs, rosemary sprig, and bay leaves together with twine and tuck the bundle into the liquid.
- Nestle the seared shanks back into the pot in a single layer, along with any juices left on the plate.
- The liquid should come about three quarters of the way up the sides of the meat, so add a splash more stock if needed.
7. Braise Low and Slow
- Bring the pot to a gentle simmer on the stovetop and cover with the lid.
- Slide the pot into the preheated oven and braise for 2 to 2 1/2 hours.
- Turn the shanks and spoon some sauce over them halfway through cooking.
- Check for doneness by piercing the meat with a fork or thermometer probe, and it should slide in with almost no resistance.
- If the meat still feels firm, cover and cook for another 15 to 20 minutes.
8. Make the Gremolata
- While the shanks finish, combine the 1/2 cup chopped parsley, the lemon zest, and the minced garlic clove in a small bowl.
- Stir well and set aside, since this fresh topping should go on right before serving.
9. Finish the Sauce and Serve
- Carefully lift the shanks onto a warm plate, cover loosely with foil, and remove the herb bundle.
- Skim any excess fat from the surface of the sauce with a spoon.
- Simmer the sauce on the stovetop over medium heat for 5 to 10 minutes, until it thickens to a glossy, spoonable consistency.
- Taste and add more salt and pepper if needed.
- Snip off the twine, spoon the sauce over each shank, and sprinkle generously with gremolata.
For another slow-simmered favorite, try: Lamb Ragu
Tips for The Best Osso Buco
Osso buco is forgiving, but a few small habits take it from good to unforgettable.
These are the lessons I learned the hard way.
- Dry the meat well: Wet shanks steam instead of sear, and you lose that deep browned flavor.
- Do not crowd the pot: Brown the shanks in batches so each one gets a proper crust.
- Tie the shanks: Twine keeps the meat attached to the bone during the long braise.
- Keep the heat gentle: A low oven gives tender meat, while high heat toughens it.
- Use a wine you would drink: A dry white with good acidity adds brightness, and a sweet wine will taste off.
- Make it a day ahead: The flavors deepen overnight and the fat is easy to lift off once chilled.
- Save the marrow: Serve small spoons or forks so guests can scoop out the marrow, which many consider the best bite.
For another lesson in gentle braising, my oven baked beef short ribs use the same low oven method.
Serving Suggestions
Osso buco is rich and saucy, so it loves a soft, creamy base to soak everything up.
The classic partner is risotto alla Milanese, but there are plenty of other good options.
- Risotto Milanese: Creamy Arborio rice tinted golden with saffron is the traditional pairing.
- Creamy polenta: A bowl of soft polenta catches every drop of sauce.
- Mashed potatoes: Buttery mashed potatoes are a cozy, easy choice.
- Crusty bread: A warm loaf is perfect for mopping up the sauce.
- Simple greens: Sauteed spinach or a lemony arugula salad balances the richness.
- Wine pairing: A crisp white like Pinot Grigio or a light red like Barbera works well.
Read Also: Creamy Mashed Potatoes
Variations of Osso Buco
The classic version is hard to beat, but this method works with other cuts and flavors too. Here are a few ways I switch it up.
- Osso buco in bianco: Leave out the tomatoes for the original Milanese style, with a lighter, golden sauce.
- Beef shanks: Cross-cut beef shanks are easier to find and cook for about 3 hours.
- Pork shanks: Pork shanks are budget friendly and braise beautifully in the same sauce.
- Red wine version: Swap the white wine for dry red for a deeper, heartier sauce.
- Mushroom boost: Add a handful of dried porcini, soaked and chopped, to the soffritto.
- Slow cooker method: Sear the shanks, then cook everything on low for 7 to 8 hours.
If you own a pressure cooker, my instant pot short ribs show how much time you can save.
Storage and Reheating
Leftover osso buco is a gift, because the sauce tastes even better on day two.
Store the meat and sauce together so the shanks stay moist.
- Refrigerator: Keep in an airtight container for up to 4 days.
- Freezer: Freeze the shanks in their sauce for up to 3 months, and thaw overnight in the fridge.
- Containers: I like sturdy glass meal prep containers because they go from fridge to oven.
- Stovetop reheating: Warm gently in a covered pot over low heat, adding a splash of stock if the sauce is thick.
- Oven reheating: Cover with foil and heat at 300°F for 20 to 30 minutes.
- Gremolata: Always make a fresh batch, since it loses its bright color and flavor in the fridge.
Another favorite: French Onion Beef Stew
Nutritional Facts
These numbers are estimates for one veal shank with sauce and gremolata, without a side dish.
Your exact values will vary based on the brands and sizes you use.
- Calories: about 465
- Protein: about 52 g
- Carbohydrates: about 16 g
- Fat: about 20 g
- Saturated fat: about 8 g
- Fiber: about 3 g
- Sugar: about 6 g
- Sodium: about 780 mg
For a fresh, lighter side to balance the plate, try my honey lemon roasted carrot salad.
Health Benefits of Key Ingredients
This dish is a treat, but the ingredients bring real nutrition to the table.
Here is a look at what each key player offers.
- Veal: A lean, high-quality source of protein, plus B vitamins, zinc, and iron.
- Bone marrow: Contains healthy fats and minerals, and adds body to the sauce.
- Tomatoes: Rich in lycopene, an antioxidant that becomes easier to absorb when cooked.
- Carrots: A great source of beta-carotene, which the body turns into vitamin A.
- Celery and onion: Add fiber and plant compounds that support digestion.
- Parsley and lemon zest: Provide vitamin C, vitamin K, and fresh flavor without extra salt.
You might also enjoy: Carrot Ginger Soup
FAQs About Osso Buco
1. What does osso buco mean?
Osso buco is Italian for “bone with a hole.” It refers to the marrow-filled bone in the center of each cross-cut shank.
2. What cut of meat is best for osso buco?
Veal shank is the traditional and best choice, cut crosswise about 1.5 to 2 inches thick.
Beef and pork shanks also work, though they need a longer braise.
3. Can I make osso buco ahead of time?
Yes, and I highly recommend it. The flavors deepen overnight, and you can reheat it gently on the stovetop or in the oven.
4. What should I serve with osso buco?
Risotto alla Milanese is the classic partner, along with polenta or mashed potatoes.
It also pairs beautifully with my mushroom risotto if you want a saffron-free option.
5. Why is my osso buco tough?
It usually just needs more time, since connective tissue needs a long, gentle braise to melt.
Cover the pot and cook another 15 to 30 minutes, then check again.
Osso Buco
Ingredients
- 4 veal shanks about 1 pound each, cross-cut and tied with twine
- 1/2 cup all-purpose flour for dredging
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion finely diced
- 2 medium carrots finely diced
- 2 ribs celery finely diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc
- 1 can (14.5 ounces) whole peeled tomatoes crushed by hand; San Marzano tomatoes are my pick
- 2 1/2 cups low-sodium beef or veal stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1/2 cup Italian parsley finely chopped
- 1 large lemon zest only
- 1 small clove garlic minced
Equipment
- Dutch oven 5 to 6 quarts, with a tight-fitting lid
- Butcher’s twine For tying the shanks and bundling the herbs
- Instant-read thermometer To check the meat is fully tender
- Microplane zester For the lemon zest in the gremolata
- Chef’s knife
- Cutting board
- Tongs
- Wide shallow dish For the flour
- Wooden spoon
- Plate For resting the seared shanks
Method
- Take the veal shanks out of the fridge 30 minutes before cooking. Pat each shank very dry with paper towels. If not already tied, wrap kitchen twine around the outer edge of each shank and tie snugly. Position an oven rack in the lower third of the oven and preheat to 325°F.
- Stir together the flour, salt, and pepper in a wide, shallow dish. Press each shank into the flour mixture, coating both flat sides and the edges. Shake off the extra flour.
- Heat the olive oil and butter in the Dutch oven over medium-high heat until the butter foams. Sear the shanks in batches, 4 to 5 minutes per side, until deeply golden brown. Transfer to a plate and keep the browned bits in the pot.
- Lower the heat to medium and add the onion, carrots, and celery. Cook for 8 to 10 minutes, stirring often, until softened. Stir in the garlic and cook for 1 minute, then add the tomato paste and cook for 2 minutes until it darkens slightly.
- Pour in the white wine and scrape the bottom of the pot with a wooden spoon to loosen all the browned bits. Simmer for 5 to 6 minutes, until the wine reduces by about half and the sharp alcohol smell fades.
- Add the crushed tomatoes and their juices and stir well. Pour in the stock and stir until smooth. Tie the thyme, rosemary, and bay leaves together with twine and tuck the bundle into the liquid. Nestle the seared shanks back into the pot in a single layer. The liquid should come about three quarters of the way up the sides of the meat.
- Bring the pot to a gentle simmer on the stovetop and cover with the lid. Slide into the preheated oven and braise for 2 to 2 1/2 hours. Turn the shanks and spoon sauce over them halfway through. Check for doneness by piercing the meat with a fork or thermometer probe; it should slide in with almost no resistance.
- Combine the chopped parsley, lemon zest, and minced garlic in a small bowl. Stir well and set aside.
- Carefully lift the shanks onto a warm plate, cover loosely with foil, and remove the herb bundle. Skim excess fat from the sauce. Simmer the sauce on the stovetop over medium heat for 5 to 10 minutes, until it thickens to a glossy, spoonable consistency. Taste and add more salt and pepper if needed. Snip off the twine, spoon the sauce over each shank, and sprinkle generously with gremolata.
Nutrition
Notes
- Dry the meat well: Wet shanks steam instead of sear, and you lose that deep browned flavor.
- Do not crowd the pot: Brown the shanks in batches so each one gets a proper crust.
- Tie the shanks: Twine keeps the meat attached to the bone during the long braise.
- Keep the heat gentle: A low oven gives tender meat, while high heat toughens it.
- Use a wine you would drink: A dry white with good acidity adds brightness; a sweet wine will taste off.
- Make it a day ahead: The flavors deepen overnight and the fat is easy to lift off once chilled.
- Save the marrow: Serve small spoons or forks so guests can scoop out the marrow, which many consider the best bite.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freeze the shanks in their sauce for up to 3 months, and thaw overnight in the fridge.
- Reheating: Warm gently in a covered pot over low heat, adding a splash of stock if the sauce is thick. Or cover with foil and heat at 300°F for 20 to 30 minutes.
- Gremolata: Always make a fresh batch, since it loses its bright color and flavor in the fridge.
- Variations: Osso buco in bianco (leave out tomatoes), beef shanks (cook about 3 hours), pork shanks (budget friendly), red wine version, mushroom boost (add dried porcini), or slow cooker method (cook on low 7 to 8 hours).
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This osso buco recipe is proof that a few simple ingredients and a little patience can make something truly special.
The veal turns silky, the sauce turns rich, and the gremolata brings it all to life.
I hope you give this classic osso buco a try on a slow weekend afternoon.
If you make it, leave a comment below and share it with someone who loves a cozy Italian dinner.
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- Italian Meatballs Recipe
- Marsala Sauce Recipe
- White Wine Mushroom Sauce
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- Air Fryer Garlic Bread Recipe
