Italian Osso Buco is a comforting and elegant dish made with tender veal shanks slowly braised in a rich tomato and white wine sauce. This traditional Italian favorite is known for its deep flavor, melt-in-your-mouth texture, and aromatic gremolata topping. Perfect for family dinners or special occasions, this recipe brings authentic Italian cooking right to your table.
Why You’ll Love This Recipe
This Osso Buco recipe delivers restaurant-quality flavor with simple cooking techniques. The slow braising process creates incredibly tender meat while the vegetables and broth develop a rich, savory sauce. The fresh gremolata adds brightness that balances the hearty flavors perfectly.
You’ll also love how impressive this dish looks when served, despite being relatively easy to prepare. It pairs beautifully with risotto, mashed potatoes, or pasta, making it a versatile main course for many occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Osso Buco:
4 veal shanks, about 1½ inches thick
2 tablespoons olive oil
2 large carrots, diced
2 celery stalks, diced
1 large onion, finely chopped
2 garlic cloves, minced
1 cup white wine
2 cups chicken or beef broth
1 can (14.5 ounces) diced tomatoes
1 teaspoon salt
½ teaspoon black pepper
For the Gremolata:
2 tablespoons fresh parsley, finely chopped
1 garlic clove, minced
Zest of 1 lemon
Directions
Season the veal shanks generously with salt and black pepper on both sides.
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
Add the veal shanks and brown them well on all sides for about 3 to 4 minutes per side. Remove the shanks and set them aside on a plate.
In the same pot, add the carrots, celery, and onion. Cook for about 5 minutes until softened and fragrant.
Stir in the minced garlic and cook for another minute.
Pour in the white wine and scrape the bottom of the pot to release all the flavorful browned bits.
Add the broth and diced tomatoes, stirring everything together.
Return the veal shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a lid and reduce the heat to low. Let the Osso Buco simmer gently for about 2 hours, or until the meat becomes fork-tender and nearly falls off the bone.
While the dish cooks, prepare the gremolata by combining parsley, garlic, and lemon zest in a small bowl.
Taste the sauce and adjust seasoning if necessary.
Serve the Osso Buco hot with a spoonful of gremolata sprinkled over the top.
Servings and timing
Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Variations
Replace veal shanks with beef shanks for a richer and more affordable version.
Add fresh rosemary or thyme for extra herbal flavor.
For a tomato-free variation, omit the diced tomatoes and use extra broth for a more traditional Milanese-style Osso Buco.
Serve with creamy polenta instead of risotto for a rustic Italian meal.
Add mushrooms during the last 30 minutes of cooking for additional depth and texture.
Storage/Reheating
Store leftover Osso Buco in an airtight container in the refrigerator for up to 3 days. The flavor often becomes even better the next day as the ingredients continue to meld together.
For freezing, place cooled portions in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, place the Osso Buco in a covered pot over medium-low heat with a splash of broth if needed. Heat gently until warmed through. You can also reheat individual portions in the microwave using short intervals.
FAQs
What does Osso Buco mean?
Osso Buco means “bone with a hole” in Italian, referring to the marrow-filled bone in the center of the veal shank.
Can I make Osso Buco ahead of time?
Yes, this dish is excellent when made a day ahead because the flavors deepen overnight.
What should I serve with Osso Buco?
Risotto, mashed potatoes, creamy polenta, or buttered pasta are all great options.
Can I use beef instead of veal?
Yes, beef shanks are a popular substitute and provide a richer flavor.
Why is gremolata important?
Gremolata adds freshness and brightness that balances the richness of the braised meat.
How do I know when the meat is done?
The meat should be extremely tender and easy to pull apart with a fork.
Can I cook Osso Buco in the oven?
Yes, you can braise it in a covered Dutch oven at 325°F (160°C) for about 2 hours.
Is Osso Buco difficult to make?
No, it mainly requires slow cooking time rather than complicated techniques.
Can I freeze leftovers?
Yes, Osso Buco freezes very well for up to 2 months.
What makes Osso Buco so flavorful?
The combination of browned veal, vegetables, wine, broth, and slow cooking creates a deeply rich sauce.
Conclusion
Italian Osso Buco is a timeless comfort dish that combines simple ingredients with slow cooking to create incredible flavor. The tender veal shanks, savory sauce, and bright gremolata make every bite satisfying and memorable. Whether you’re preparing it for a cozy family dinner or a special gathering, this classic Italian recipe is sure to impress.
A classic Italian braised veal dish featuring tender veal shanks slowly cooked in a rich tomato and white wine sauce, finished with a bright and aromatic gremolata topping.
Ingredients
4 veal shanks, about 1½ inches thick
2 tablespoons olive oil
2 large carrots, diced
2 celery stalks, diced
1 large onion, finely chopped
2 garlic cloves, minced
1 cup white wine
2 cups chicken or beef broth
1 can (14.5 ounces) diced tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, finely chopped
1 garlic clove, minced
Zest of 1 lemon
Instructions
Season the veal shanks generously with salt and black pepper on both sides.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Add the veal shanks and brown on all sides for 3 to 4 minutes per side. Remove and set aside.
In the same pot, add carrots, celery, and onion. Cook for about 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute.
Pour in the white wine and scrape the bottom of the pot to release browned bits.
Add broth and diced tomatoes, stirring well.
Return the veal shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot and reduce heat to low. Simmer gently for about 2 hours until the meat is fork-tender.
Prepare the gremolata by mixing parsley, garlic, and lemon zest in a small bowl.
Taste the sauce and adjust seasoning if needed.
Serve hot topped with gremolata.
Notes
Beef shanks can be substituted for veal shanks.
Fresh rosemary or thyme can be added for more flavor.
For a Milanese-style version, omit tomatoes and use additional broth.
Serve with risotto, creamy polenta, mashed potatoes, or pasta.
