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

Scale

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