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Osso Buco

Featured in Dinner Ideas Everyone Will Love.

Don't let the fancy name fool you - osso buco is really just braised veal that's cooked low and slow until it's fork-tender. Start by browning the meat really well - that's where all the good flavor comes from. Then cook your veggies in the same pot to pick up all those tasty bits from the bottom. Add wine and broth, then just let it bubble away gently until the meat is falling off the bone. Most of the time is just waiting while it cooks. Serve it over risotto or polenta to soak up all that rich sauce.
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Updated on Wed, 15 Jan 2025 19:11:57 GMT
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A close-up view of a cast iron skillet filled with five beautifully cooked pork chops garnished with herbs, diced red peppers, and lemon slices in a savory sauce. Pin it
A close-up view of a cast iron skillet filled with five beautifully cooked pork chops garnished with herbs, diced red peppers, and lemon slices in a savory sauce. | cookingkeys.com

When I first tasted osso buco in a tiny Milan trattoria, it changed my understanding of what braised meat could be. After years of perfecting this dish in my own kitchen, I've captured that same magic the tender veal melting off the bone, the rich sauce, that bright pop of gremolata. This isn't just dinner it's a journey to northern Italy.

The Heart of This Dish

The beauty of osso buco lies in its simplicity and patience. Each step builds layers of flavor starting with that gorgeous fond from searing the meat. The pancetta adds depth the soffritto brings sweetness and the long gentle braise transforms everything into a velvety sauce. And don't skip the gremolata it's the fresh vibrant finish that makes this dish sing.

What You'll Need

  • For the Main Dish:
    • 4 veal shanks (1½ inches thick), tied
    • 4 ounces pancetta, finely diced
    • 2 tablespoons all-purpose flour
    • 1 medium onion, finely chopped
    • 1 carrot, finely chopped
    • 1 celery stalk, finely chopped
    • 4 garlic cloves, minced
    • 1 cup dry white wine
    • 1½ cups stock
    • 1 cup crushed tomatoes
    • 2 sprigs fresh thyme
    • 2 bay leaves
    • Salt and pepper
  • For the Gremolata:
    • 2 tablespoons fresh parsley
    • 1 tablespoon lemon zest
    • 1 small garlic clove
  • Equipment:
    • Large Dutch oven
    • Kitchen twine
    • Sharp knife
    • Wooden spoon

Let's Make It Together

Begin with the Base
Pat those veal shanks completely dry season well with salt and pepper. Dust with flour. Crisp the pancetta in your Dutch oven until golden remove with slotted spoon. Now's the magic sear those shanks in the pancetta fat until deeply browned don't rush this step.
Build the Flavors
In that same pot soften your onion, carrot, and celery until they're sweet and tender. Add garlic until fragrant. Pour in the wine scraping up all those beautiful browned bits from the bottom that's pure flavor right there.
The Long Braise
Add your tomatoes stock herbs and that crispy pancetta. Nestle the shanks back in cover and let them braise slowly in a 325°F oven. Two hours later you'll have meat so tender it practically falls off the bone.
Final Flourish
While it's braising make your gremolata. Mix the parsley lemon zest and garlic this bright garnish cuts through the richness perfectly. Sprinkle it over just before serving.

My Kitchen Secrets

Look for veal shanks with a pinkish color and visible marrow. Ask your butcher to tie them it keeps the meat on the bone while cooking. Don't skip drying the meat it's crucial for a good sear. If your sauce gets too thick during braising add a splash of hot stock. And here's my secret when the meat is done I sometimes remove it and reduce the sauce a bit more for extra intensity.

A close-up view of tender meatloaf slices in a savory sauce, garnished with herbs and surrounded by chopped carrots and onions in a black skillet. Pin it
A close-up view of tender meatloaf slices in a savory sauce, garnished with herbs and surrounded by chopped carrots and onions in a black skillet. | cookingkeys.com

Make It Your Own

Can't find veal? I've made this with beef shanks they're delicious just need a bit longer to get tender. Want it more tomatoey? Add an extra half cup of crushed tomatoes. Some regions add anchovies to the soffritto for extra depth. During winter I love adding mushrooms they drink up all that beautiful sauce. Just keep the cooking slow and gentle that's the real secret.

Serving and Storage

Traditionally osso buco is served with risotto alla Milanese but I love it with creamy polenta too it soaks up the sauce beautifully. Want to make it ahead? It actually tastes better the next day. Just reheat gently on the stove adding a splash of stock if needed. Make extra gremolata fresh though that brightness is key to the finished dish.

Frequently Asked Questions

→ Can't find veal shanks - now what?

Beef shanks work too, they'll just need a bit more cooking time. Look for pieces about 2-3 inches thick with the bone in the middle.

→ What kind of wine should I use?

Any dry white wine you'd drink works great. Pinot Grigio or Sauvignon Blanc are good choices. Skip the cooking wine - it's too salty.

→ Do I really need pancetta?

The pancetta adds lots of flavor. If you can't find it, skip it rather than using bacon. Bacon's too smoky and will change the whole dish.

→ Why does my sauce seem dry?

Keep an eye on the liquid level while it cooks. Add more hot stock if needed - the meat should stay about halfway covered.

→ What's gremolata and can I skip it?

It's the fresh topping that makes this dish pop. The lemon and herbs cut through the rich meat. Try it - it really makes a difference!

Osso Buco

Veal shanks slowly braised in wine with vegetables until fork-tender, finished with a fresh herb and lemon topping called gremolata.

Prep Time
20 Minutes
Cook Time
120 Minutes
Total Time
140 Minutes

Category: Main Dishes

Difficulty: Difficult

Cuisine: Italian

Yield: 5 Servings (4-6 shanks)

Dietary: Low-Carb, Dairy-Free

Ingredients

01 4 ounces pancetta, diced.
02 3 pounds veal shanks.
03 1/2 cup diced carrots.
04 1/2 cup diced celery.
05 1 onion, diced.
06 2 tablespoons chopped garlic.
07 3-4 thyme sprigs.
08 1 cup white wine.
09 2 cups stock.
10 Flour for dusting.
11 Salt and pepper.
12 For gremolata: parsley, lemon zest, garlic.

Instructions

Step 01

Cook pancetta in Dutch oven until crispy. Set aside, leaving 2 tablespoons fat in pot.

Step 02

Coat veal in seasoned flour. Brown each side about 5 minutes until golden. Set aside.

Step 03

Cook onions, carrots, and celery until soft. Add garlic and thyme until fragrant.

Step 04

Put meat and pancetta back in. Add wine and stock halfway up meat. Cover and cook at 325°F for about 1.5 hours.

Step 05

Mix parsley, lemon zest, and garlic for gremolata while meat cooks.

Step 06

Put over risotto or polenta, top with fresh gremolata.

Notes

  1. Don't use bacon instead of pancetta.
  2. Keep meat halfway covered in liquid.
  3. Make gremolata fresh at the end.

Tools You'll Need

  • Dutch oven.
  • Sharp knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat (in flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 632
  • Total Fat: 25 g
  • Total Carbohydrate: 13 g
  • Protein: 77 g