Introduction
Osso Buco, meaning “bone with a hole” in Italian, is a legendary dish from Milan that showcases the beauty of slow-cooked comfort food. Traditionally made with veal shanks braised in a rich tomato and white wine sauce, this dish develops deep, complex flavors as it simmers to perfection. The marrow inside the bone melts into the sauce, adding a luxurious richness that makes Osso Buco an unforgettable experience.
This dish is often paired with saffron-infused risotto alla Milanese, creamy polenta, or rustic mashed potatoes. Let’s dive into the details and master this Italian culinary masterpiece.
Ingredients
For 4 servings:
- 4 veal shanks (about 1.5 inches thick)
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup (250 ml) dry white wine
- 2 cups (500 ml) beef or veal broth
- 2 tbsp tomato paste
- 1 bay leaf
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup (60 g) all-purpose flour (for dredging)
- Salt and black pepper to taste
For the Gremolata (Optional but Recommended):
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- 1 garlic clove, finely minced
Preparation
Step 1: Prepare the veal shanks
Pat the veal shanks dry with paper towels. Season both sides with salt and pepper, then dredge them lightly in flour, shaking off any excess.
Step 2: Sear the meat
Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear the veal shanks until golden brown on both sides (about 4 minutes per side). Remove from the pot and set aside.
Step 3: Sauté the vegetables
In the same pot, add the onion, carrots, celery, and garlic. Cook for 5–7 minutes until softened and fragrant.
Step 4: Deglaze with white wine
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes until slightly reduced.
Step 5: Build the sauce
Stir in the tomato paste and crushed tomatoes. Add the bay leaf, thyme, and rosemary. Return the veal shanks to the pot and pour in the broth until the meat is just covered.
Step 6: Slow braise
Cover the pot and let the Osso Buco simmer over low heat for about 2.5 to 3 hours, turning the shanks occasionally. The meat should become tender and nearly fall off the bone.
Step 7: Prepare the gremolata
While the Osso Buco is cooking, mix the lemon zest, chopped parsley, and minced garlic in a small bowl. This fresh garnish will enhance the flavors of the dish.
Step 8: Serve and enjoy
Remove the bay leaf and herb sprigs. Plate the Osso Buco with its sauce and sprinkle with gremolata for a burst of freshness.
Variation
- Tomato-free version: Replace the crushed tomatoes with extra broth and a splash of balsamic vinegar for a lighter taste.
- Red wine twist: Use red wine instead of white for a deeper, richer sauce.
- Lamb Osso Buco: Substitute veal with lamb shanks for a slightly gamier flavor.
Cooking Note
- Veal shanks are traditional, but beef shanks can be used as a more economical alternative.
- Braising at a low temperature ensures tender, fall-apart meat.
- Gremolata adds a fresh contrast—don’t skip it!
Serving Suggestions
- Classic pairing: Serve with saffron risotto (Risotto alla Milanese).
- Rustic option: Enjoy with creamy polenta or mashed potatoes.
- Simple side: Pair with crusty bread to soak up the sauce.
Tips
- Tie the shanks: Use kitchen twine to keep the meat intact during cooking.
- Make ahead: Osso Buco tastes even better the next day. Store in the fridge and reheat gently.
- Thicken the sauce: If the sauce is too thin, let it simmer uncovered for an additional 15 minutes.
Cooking Times
- Prep Time: 20 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 20 minutes
Nutritional Information (per serving)
- Calories: ~600 kcal
- Protein: ~50 g
- Sodium: ~600 mg
FAQs
1. Can I use beef shanks instead of veal?
Yes! Beef shanks are a great substitute, though they require a slightly longer cooking time.
2. What’s the best wine to use?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best. For a deeper flavor, use a light red wine like Chianti.
3. Can I make Osso Buco in a slow cooker?
Yes! Sear the meat first, then transfer all ingredients to a slow cooker. Cook on low for 6–8 hours.
4. Is Osso Buco gluten-free?
Simply skip the flour dredging or use gluten-free flour.
5. Can I freeze Osso Buco?
Yes, store in an airtight container and freeze for up to 3 months.
The Magic of Osso Buco: A Timeless Italian Classic
- Total Time: 3 hours 20 minutes
Description
Osso Buco, meaning “bone with a hole” in Italian, is a legendary dish from Milan that showcases the beauty of slow-cooked comfort food. Traditionally made with veal shanks braised in a rich tomato and white wine sauce, this dish develops deep, complex flavors as it simmers to perfection. The marrow inside the bone melts into the sauce, adding a luxurious richness that makes Osso Buco an unforgettable experience.
This dish is often paired with saffron-infused risotto alla Milanese, creamy polenta, or rustic mashed potatoes. Let’s dive into the details and master this Italian culinary masterpiece.
Ingredients
For 4 servings:
- 4 veal shanks (about 1.5 inches thick)
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup (250 ml) dry white wine
- 2 cups (500 ml) beef or veal broth
- 2 tbsp tomato paste
- 1 bay leaf
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup (60 g) all-purpose flour (for dredging)
- Salt and black pepper to taste
For the Gremolata (Optional but Recommended):
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- 1 garlic clove, finely minced
Instructions
Step 1: Prepare the veal shanks
Pat the veal shanks dry with paper towels. Season both sides with salt and pepper, then dredge them lightly in flour, shaking off any excess.
Step 2: Sear the meat
Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear the veal shanks until golden brown on both sides (about 4 minutes per side). Remove from the pot and set aside.
Step 3: Sauté the vegetables
In the same pot, add the onion, carrots, celery, and garlic. Cook for 5–7 minutes until softened and fragrant.
Step 4: Deglaze with white wine
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes until slightly reduced.
Step 5: Build the sauce
Stir in the tomato paste and crushed tomatoes. Add the bay leaf, thyme, and rosemary. Return the veal shanks to the pot and pour in the broth until the meat is just covered.
Step 6: Slow braise
Cover the pot and let the Osso Buco simmer over low heat for about 2.5 to 3 hours, turning the shanks occasionally. The meat should become tender and nearly fall off the bone.
Step 7: Prepare the gremolata
While the Osso Buco is cooking, mix the lemon zest, chopped parsley, and minced garlic in a small bowl. This fresh garnish will enhance the flavors of the dish.
Step 8: Serve and enjoy
Remove the bay leaf and herb sprigs. Plate the Osso Buco with its sauce and sprinkle with gremolata for a burst of freshness.
Notes
- Veal shanks are traditional, but beef shanks can be used as a more economical alternative.
- Braising at a low temperature ensures tender, fall-apart meat.
- Gremolata adds a fresh contrast—don’t skip it!
- Prep Time: 20 minutes
- Cook Time: 3 hours
Nutrition
- Calories: ~600 kcal
- Sodium: ~600 mg
- Protein: ~50 g
Keywords: Italian braised veal shanks, Milanese Osso Buco, traditional Osso Buco, slow-cooked veal shanks, Osso Buco with gremolata
Osso Buco is a dish that brings warmth, comfort, and the rich heritage of Italian cuisine to your table. With its tender, slow-braised meat and deeply flavorful sauce, it’s a meal that turns any occasion into a special one. Whether you serve it with risotto, polenta, or crusty bread, this timeless classic is sure to impress.
Try making Osso Buco at home, and experience the magic of this Milanese masterpiece! 🍽️