Slow braising makes the veal incredibly tender and flavorful.
The marrow inside the bone adds rich depth to the sauce.
A traditional Italian dish perfect for special dinners.
The sauce becomes rich and aromatic as it cooks.
Pairs beautifully with risotto, pasta, or creamy polenta.
Despite its elegance, it’s surprisingly simple to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
veal shanks all-purpose flour olive oil unsalted butter onion, finely chopped carrot, diced celery, diced garlic, minced dry white wine beef or chicken broth crushed tomatoes bay leaves fresh thyme salt black pepper
For the gremolata fresh parsley, finely chopped garlic, minced lemon zest
Directions
Pat the veal shanks dry with paper towels and season them with salt and black pepper.
Lightly dredge the veal shanks in flour, shaking off any excess.
Heat olive oil and butter in a large heavy pot or Dutch oven over medium-high heat.
Add the veal shanks and sear them on both sides until golden brown, about 3–4 minutes per side. Remove and set aside.
In the same pot, add the chopped onion, carrot, and celery. Cook for about 5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the white wine and scrape the bottom of the pot to release the browned bits.
Let the wine simmer for a few minutes until slightly reduced.
Add the crushed tomatoes, broth, bay leaves, and thyme.
Return the veal shanks to the pot, ensuring they are partially submerged in the sauce.
Cover and simmer on low heat for about 1½ to 2 hours, turning the shanks occasionally, until the meat becomes very tender.
While the dish finishes cooking, prepare the gremolata by mixing parsley, garlic, and lemon zest in a small bowl.
Remove the veal shanks from the pot and spoon the sauce over them.
Sprinkle the gremolata over the top just before serving.
Servings and timing
Servings: 4 servings
Preparation time: 20 minutes Cooking time: 1 hour 45 minutes Total time: about 2 hours 5 minutes
Variations
Traditional Milanese version Skip the tomatoes and braise the veal in broth, wine, and vegetables for a classic Osso Buco alla Milanese.
Slow cooker osso buco After searing the meat, transfer everything to a slow cooker and cook on low for 6–8 hours.
Beef shank version Use beef shanks instead of veal for a heartier and slightly stronger flavor.
Spicy osso buco Add red pepper flakes to the sauce for a mild heat.
Herb-rich version Add rosemary and extra thyme for a more aromatic sauce.
Storage/Reheating
Store leftover osso buco in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it gently in a saucepan over low heat, adding a small amount of broth if the sauce becomes too thick.
Osso buco also freezes well. Store cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What does osso buco mean?
Osso buco means “bone with a hole” in Italian, referring to the marrow-filled bone in the veal shank.
What cut of meat is used for osso buco?
Veal shanks are traditionally used, though beef shanks can also work.
What is gremolata?
Gremolata is a fresh garnish made from parsley, garlic, and lemon zest that brightens the rich dish.
Why is the marrow important?
The marrow melts during cooking and enriches the sauce with deep flavor.
Can I make osso buco ahead of time?
Yes, the flavor often improves when made a day in advance.
What should I serve with osso buco?
Risotto, polenta, mashed potatoes, or pasta are traditional pairings.
Do I need a Dutch oven?
A Dutch oven works best, but any heavy pot with a lid can be used.
Why do I dredge the meat in flour?
Flour helps create a golden crust and slightly thickens the sauce.
Can I cook osso buco in the oven?
Yes, after bringing it to a simmer, you can braise it in a covered pot in a 325°F (165°C) oven.
How do I know when the meat is done?
The meat should be very tender and easily pull away from the bone.
Conclusion
Osso Buco is a timeless Italian dish that transforms simple ingredients into a rich, comforting meal. With tender braised veal, a flavorful sauce, and a bright gremolata topping, it delivers a perfect balance of richness and freshness. Whether served for a special occasion or a cozy family dinner, this classic recipe is sure to impress
Osso Buco is a classic Italian braised veal shank dish slowly cooked with vegetables, white wine, tomatoes, and broth until the meat becomes incredibly tender. This traditional osso buco recipe is finished with fresh gremolata and served with risotto or polenta for a rich, comforting Italian meal
Ingredients
4 veal shanks (about 1½–2 inches thick)
½ cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, finely chopped
1 carrot, diced
1 celery stalk, diced
3 garlic cloves, minced
1 cup dry white wine
2 cups beef or chicken broth
1 cup crushed tomatoes
2 bay leaves
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
Salt, to taste
Black pepper, to taste
For the Gremolata
2 tablespoons fresh parsley, finely chopped
1 garlic clove, minced
1 teaspoon lemon zest
Instructions
Pat the veal shanks dry with paper towels and season with salt and black pepper.
Lightly dredge the veal shanks in flour, shaking off any excess.
Heat olive oil and butter in a large heavy pot or Dutch oven over medium-high heat.
Sear the veal shanks for 3–4 minutes per side until golden brown. Remove and set aside.
In the same pot, add onion, carrot, and celery. Cook for about 5 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Pour in the white wine and scrape the bottom of the pot to release the browned bits.
Let the wine simmer until slightly reduced.
Add crushed tomatoes, broth, bay leaves, and thyme.
Return the veal shanks to the pot, making sure they are partially submerged in the sauce.
Cover and simmer on low heat for 1½–2 hours, turning occasionally, until the meat becomes very tender.
In a small bowl, mix parsley, garlic, and lemon zest to make the gremolata.
Remove the veal shanks from the pot and spoon the sauce over them.
Sprinkle the gremolata on top just before serving.
Notes
Browning the veal first builds deep flavor for the final sauce.The marrow inside the bone melts during cooking and enriches the dish.Avoid boiling the braise—gentle simmering keeps the meat tender.Osso buco often tastes even better the next day as the flavors deepen.
