osso buco Recipe

Tender Braised Veal Shanks

There’s something utterly magical about a perfectly braised Osso Buco that makes time stand still with every bite. That first forkful of meltingly tender veal, falling effortlessly off the bone, swimming in a rich, aromatic sauce that’s been simmering for hours – this is what comfort food dreams are made of. Osso Buco isn’t just dinner; it’s a celebration on a plate, an edible hug that warms you from the inside out.

Did you know that “osso buco” literally means “bone with a hole” in Italian? That little hole in the center of the veal shank contains the prized bone marrow – what many chefs consider the hidden treasure of this classic dish. While Osso Buco might sound fancy enough to be reserved for special occasions, I’m here to tell you it’s surprisingly straightforward to prepare in your own kitchen. The magic happens in the slow braising process, which transforms relatively inexpensive cuts of meat into something truly extraordinary.

Much like my Popular Beef Bourguignon that readers have been raving about, this Osso Buco creates incredible flavor through patience rather than complicated techniques. The beautiful thing about this recipe is that your Dutch oven does most of the heavy lifting while you enjoy the incredible aromas filling your home. Are you ready to create a restaurant-quality Italian masterpiece that will have everyone asking for seconds? Let’s dive in!

What is Osso Buco?

Osso Buco – even the name rolls off your tongue with a certain elegance, doesn’t it? This crown jewel of Milanese cuisine has been making dinner guests swoon for centuries. But what exactly are you diving into when you prepare this Italian classic? Imagine thick-cut veal shanks, cross-sectioned to reveal that distinctive “bone with a hole” (which is literally what “osso buco” translates to in Italian), slowly braised until the meat threatens to collapse at the mere suggestion of your fork.

Legend has it that this dish was originally created by a frugal Italian grandmother who transformed humble ingredients into something spectacular – proving once again that the way to anyone’s heart truly is through their stomach! While traditionally made with veal, modern variations sometimes use beef shanks or even pork. But trust me on this one – if you’re looking for that authentic experience that will transport you straight to a trattoria in Milan, veal is absolutely the way to go. Ready to create some magic in your kitchen tonight?

Why You’ll Love This Osso Buco:

If you’re still on the fence about trying your hand at Osso Buco, let me convince you why this should be your next kitchen adventure. First and foremost, the star of this dish is undoubtedly the veal shanks, which transform during cooking into the most tender, succulent meat imaginable. The slow braising process breaks down all the tough connective tissues, resulting in a fork-tender delicacy that practically melts in your mouth.

While you might reserve Osso Buco for special restaurant outings, making it at home is surprisingly economical. Veal shanks are considered a less premium cut, which means they’re more affordable than many other specialty meats. Plus, the recipe stretches these shanks into a generous, hearty meal that feels far more luxurious than its price tag suggests.

What truly elevates this dish to legendary status is the gremolata – a bright, zesty topping made with fresh parsley, lemon zest, and garlic that cuts through the richness of the braised meat. This simple garnish adds a burst of fresh flavor that balances the deep, savory notes of the slow-cooked sauce. The contrast between the rich, velvety braising liquid and the vibrant gremolata creates a perfect harmony of flavors that will have you scraping your plate clean.

Much like my Slow Roasted Short Ribs recipe that readers absolutely adore, this Osso Buco delivers incredible depth of flavor with minimal active cooking time. Why not treat yourself and your loved ones to this classic Italian masterpiece tonight? I promise it’s easier than you think!

How to Make Osso Buco:

Quick Overview

Don’t let the fancy name intimidate you – Osso Buco is surprisingly straightforward to prepare! This dish transforms humble veal shanks into fork-tender morsels swimming in a rich, wine-infused tomato sauce that will have you reaching for bread to soak up every last drop. While patience is key (we’re looking at about 2-2.5 hours of cooking time), the actual hands-on preparation is minimal. The magic happens during the slow braising process, where time does all the heavy lifting for you.

Key Ingredients for Osso Buco:

• 4 veal shanks (about 1-inch thick, 12 oz each)
• 1/4 cup all-purpose flour
• 4 tablespoons olive oil
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 cup dry white wine
• 1 cup chicken or beef broth
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Salt and freshly ground black pepper

For the Gremolata:

• 1/4 cup fresh parsley, finely chopped
• 2 garlic cloves, minced
• Zest of 1 lemon
• 1 tablespoon extra virgin olive oil

Step-by-Step Instructions:

1. Prepare the veal shanks: Pat the veal shanks dry with paper towels and tie kitchen twine around the circumference of each shank to help them keep their shape during cooking. Season generously with salt and freshly ground black pepper on all sides. Dredge in flour, shaking off any excess.
2. Sear the meat: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the veal shanks and sear until deeply browned on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Transfer the seared shanks to a plate and set aside.
3. Prepare the mirepoix: In the same Dutch oven, add the diced onion, carrots, and celery (this is your mirepoix). Cook over medium heat for 5-6 minutes until the vegetables soften and the onions become translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Deglaze the pot: Pour in the white wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. These bits contain tremendous flavor! Bring to a simmer and let the wine reduce by half, about 5 minutes.
5. Add remaining ingredients: Pour in the broth and diced tomatoes. Add the bay leaves, thyme, and rosemary. Stir to combine.
6. Return the veal: Carefully place the seared veal shanks back into the pot, nestling them into the liquid. The liquid should come about two-thirds of the way up the sides of the shanks. If needed, add a bit more broth.
7. Braise: Bring the liquid to a simmer, then cover the Dutch oven with a tight-fitting lid. Reduce heat to low and let it simmer gently for 1.5 to 2 hours, or until the meat is very tender and nearly falling off the bone. Turn the shanks once halfway through cooking.
8. Prepare the gremolata: While the Osso Buco is in its final 30 minutes of cooking, combine the chopped parsley, minced garlic, lemon zest, and olive oil in a small bowl. Mix well and set aside.
9. Finish the sauce: Once the meat is tender, carefully transfer the veal shanks to a serving platter. Remove and discard the herb sprigs and bay leaves. If you prefer a thicker sauce, increase the heat and simmer uncovered for 5-10 minutes to reduce.
10. Serve: Ladle the sauce over the veal shanks and sprinkle with the fresh gremolata. Serve immediately while hot, preferably alongside risotto Milanese or creamy polenta.

What to Serve Osso Buco With:

Osso Buco practically begs for something to soak up its glorious sauce, and traditional Italian pairings never disappoint. The most classic accompaniment is Risotto alla Milanese – a saffron-infused creamy rice dish that’s the perfect partner to the rich, savory veal. The vibrant yellow risotto against the deep russet tones of the Osso Buco creates a feast for both the eyes and the palate.

If you’re looking for something equally delicious but less labor-intensive, creamy polenta makes an excellent base. Its smooth texture and mild corn flavor provide the perfect canvas for the robust sauce. For a lighter option, consider a simple side of roasted vegetables tossed with olive oil, salt, and herbs – the slight caramelization adds a wonderful contrast to the tender meat.

Top Tips for Perfecting Osso Buco:

• Select the right veal shanks: Ask your butcher for shanks that are similar in size (ideally about 1.5 inches thick) to ensure even cooking. Look for cuts with a good amount of meat around the bone and visible marrow in the center.
• Don’t skip the trussing: Tying kitchen twine around each shank helps the meat maintain its shape during the long cooking process. Without this step, the meat may fall apart completely before serving.
• Be patient with the sear: A proper browning of the meat is crucial for developing deep flavor. Work in batches if necessary, and don’t rush this step. The rich brown crust that forms on the outside of the shanks will contribute significantly to the final flavor of your dish.
• Keep the braise at a gentle simmer: Aggressive boiling will toughen the meat. You want just the occasional bubble breaking the surface. If your oven maintains temperature well, you can braise at 325°F for exceptionally even cooking.
• Make it ahead: Osso Buco actually improves with time as the flavors meld together. Consider making it a day in advance, refrigerating overnight, and gently reheating before serving. This also allows you to easily remove solidified fat from the surface.
• Substitutions: If veal is unavailable or beyond your budget, beef shanks make a respectable alternative. The cooking time may need to be extended by 30-45 minutes, as beef typically requires longer braising than veal.
• Don’t forget the marrow: The bone marrow is considered a delicacy and part of what makes Osso Buco special. Provide small spoons so diners can scoop out this rich treat.

Storing and Reheating Tips:

Osso Buco is one of those magical dishes that often tastes even better the next day after the flavors have had time to develop and mingle. To store leftovers properly, allow the dish to cool completely before transferring to airtight containers. The braised veal shanks will keep beautifully in the refrigerator for up to 3 days.

For the best results when reheating, take your time with the process. Place the Osso Buco and its sauce in a covered ovenproof dish and warm it in a 325°F oven for about 20-25 minutes, or until heated through. This gentle reheating method prevents the meat from drying out or becoming tough. Alternatively, you can reheat on the stovetop over low heat, adding a splash of broth if the sauce seems too thick.

If you’re planning ahead, Osso Buco freezes exceptionally well for up to 3 months. Freeze the shanks with plenty of sauce in freezer-safe containers. Thaw overnight in the refrigerator before reheating using either method described above. Just remember to prepare fresh gremolata on the day of serving – the bright, zesty flavors of this garnish are best when freshly made and will add a welcome contrast to the rich, reheated dish.

For an impressive make-ahead dinner party option, prepare the entire dish a day in advance, refrigerate overnight, and simply reheat before your guests arrive. This approach not only saves you time during entertaining but actually improves the flavor of your Osso Buco!