Osso buco invites you into the warmth of an Italian kitchen, where veal shanks slowly braise until fork tender in a rich, citrus lifted broth. Fresh tomatoes, savory herbs, garlic, and onions build deep comfort, while chicken stock and a splash of balsamic add extra richness and balance. Finished with bright gremolata of lemon zest, parsley, and crushed garlic plus a sprinkle of crunchy almonds, every bite feels both cozy and refined. Perfect for family dinners or special occasions, this classic delivers melt in your mouth satisfaction with minimal fuss.
Table of Contents
Why You’ll Love This osso buco
- Melts in your mouth with tender, slow-braised veal shanks.
- Rich, savory flavors that warm your soul.
- Perfectly paired with zesty gremolata for a fresh finish.
- Impressive enough for special occasions yet easy to make at home.
osso buco
Ingredients
Equipment
Method
- Pat the veal shanks dry and season generously with salt and pepper.
- Dredge each shank in flour, shaking off any excess.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the shanks and brown on all sides, about 3–4 minutes per side. Transfer to a plate.
- Reduce heat to medium, add onion, carrot, celery, and garlic, and sauté until softened, about 5 minutes.
- Pour in the vegetable broth to deglaze the pan, scraping up any browned bits; simmer until reduced by half.
- Stir in the diced tomatoes with their juices, stock, thyme, and bay leaf; bring to a simmer.
- Return the veal shanks to the pot, nestling them into the sauce. Cover and simmer gently for 1 1/2 to 2 hours, or until meat is very tender.
- Remove the bay leaf and thyme sprigs, transfer shanks to a serving platter, and keep warm. Increase heat and reduce the sauce slightly if needed, then stir in lemon zest and chopped parsley.
- Spoon the sauce over the shanks and serve immediately, garnished with extra parsley if desired.
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Protein | 30g |
| Carbohydrates | 10g |
Ingredients
Gather these fresh ingredients for a delightful osso buco experience!
- 4 veal shanks – about 1 1/2 inches thick
- Salt and freshly ground black pepper – to taste
- All-purpose flour – for dredging
- 2 tablespoons olive oil – for cooking
- 2 tablespoons unsalted butter – for richness
- 1 medium onion – finely chopped
- 1 carrot – finely chopped
- 1 celery stalk – finely chopped
- 3 garlic cloves – minced
- 1 cup chicken stock – in place of wine
- 1 (14.5-ounce) can diced tomatoes – with juices
- 1 1/2 cups beef or veal stock – for depth of flavor
- 1 teaspoon dried thyme – or 2 sprigs fresh thyme
- 1 bay leaf – for aroma
- Zest of 1 lemon – for brightness
- 2 tablespoons chopped fresh parsley – for garnish
How to Make osso buco
This classic osso buco recipe takes about 20 minutes to prepare and 1.5 to 2 hours to cook. Allow some extra time for resting before serving. Get ready for a deliciously tender dish!
Step 1: Pat and Season
Pat the veal shanks dry and season generously with salt and pepper.
Step 2: Dredge
Dredge each shank in flour, shaking off any excess.
Step 3: Brown the Shanks
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the shanks and brown on all sides, about 3–4 minutes per side. Transfer to a plate.
Step 4: Sauté Vegetables
Reduce heat to medium, add onion, carrot, celery, and garlic, and sauté until softened, about 5 minutes.
Step 5: Deglaze
Pour in the vegetable broth to deglaze the pan, scraping up any browned bits; simmer until reduced by half.
Step 6: Add Tomatoes and Herbs
Stir in the diced tomatoes with their juices, stock, thyme, and bay leaf; bring to a simmer.
Step 7: Return Shanks
Return the veal shanks to the pot, nestling them into the sauce. Cover and simmer gently for 1 1/2 to 2 hours, or until meat is very tender.
Step 8: Finish the Sauce
Remove the bay leaf and thyme sprigs, transfer shanks to a serving platter, and keep warm. Increase heat and reduce the sauce slightly if needed, then stir in lemon zest and chopped parsley.
Step 9: Serve
Spoon the sauce over the shanks and serve immediately, garnished with extra parsley if desired.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Main Course |
| Cuisine | Italian |
| Prep Time | 20 minutes |
| Cook Time | 120 minutes |
| Extra Time | 15 minutes (resting) |
| Total Time | 155 minutes |
| Dietary | Not specified |
| Serves | 4 |
| Best Served | With gremolata on top! |
Pro Tips for Making osso buco
- Choose well-marbled veal shanks for maximum tenderness.
- Brown the meat thoroughly for rich flavor before braising.
- Use low-sodium chicken broth as a wine substitute for depth.
- Let the dish rest after cooking to enhance the flavors.
- Serve with fresh gremolata for a bright, zesty finish.
How to Serve this osso buco
- Serve over creamy polenta for a comforting base.
- Pair with a side of garlic mashed potatoes for extra indulgence.
- Top with fresh gremolata for a zesty finish.
- Accompany with steamed green beans or sautéed spinach for a pop of color.
- Offer crusty bread to soak up the delicious sauce.
- Serve with a refreshing arugula salad dressed in lemon vinaigrette.
- For a non-alcoholic drink, try sparkling water with a splash of lemon.
Make Ahead and Storage
Storing and enjoying your osso buco later is easy!
Storing Leftovers
- Let the osso buco cool to room temperature.
- Transfer to an airtight container.
- Store in the refrigerator for up to 3 days.
Freezing
- Cool the dish completely before freezing.
- Portion into freezer-safe containers or bags.
- Label with the date and freeze for up to 3 months.
Reheating
- Thaw in the refrigerator overnight before reheating.
- Reheat gently on the stovetop over low heat.
- Add a splash of broth or water to maintain moisture.
- Heat until warmed through, stirring occasionally.
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FAQs
Here’s a helpful FAQ about this recipe:
1. What type of meat is osso buco?
Osso buco is traditionally made from veal shanks, which are the cross-cut sections of the leg. The meat is rich and flavorful, and the marrow in the bone adds a unique depth to the dish. If you can’t find veal, you can also use beef shanks as a substitute, though the flavor will be slightly different.
2. Why is osso buco so expensive?
Osso buco can be pricey due to the quality of the meat and the specific cuts required. Veal shanks are less common than other cuts, and the slow braising process also requires time and care, which can contribute to the overall cost. Additionally, sourcing high-quality, ethically raised veal can further increase the price.
3. Do you eat the marrow in osso buco?
Yes, the marrow in osso buco is considered a delicacy! It has a rich, buttery flavor and is often scooped out with a small spoon and spread on bread or mixed into the dish. Just be sure to enjoy it in moderation, as it is quite rich.
4. Why is it called osso buco?
The name ‘osso buco’ comes from Italian, meaning ‘bone with a hole.’ This refers to the marrow-filled bone in the center of the veal shank. The dish is a traditional specialty of Milan, and its name reflects the key ingredient that makes it so unique and flavorful.
Final Thoughts
As you savor your homemade osso buco, let the tender veal shanks and zesty gremolata transport you to a cozy Italian kitchen. This dish is not just a meal; it’s a celebration of flavors and memories. So gather your loved ones, share stories, and enjoy every delicious bite. You’ve earned it!