Osso Buco

There are meals that make a statement without needing to shout — and Osso Buco is one of them. This classic Italian dish features tender, fall-apart veal shanks braised slowly in white wine, broth, and aromatics until the meat melts off the bone and the marrow-rich sauce begs for a piece of crusty bread.

Traditionally from Milan, Osso Buco is all about time and technique — not fuss. It’s elegant, rustic, and comforting all at once. And when topped with a simple gremolata (a bright mix of lemon, garlic, and parsley), it’s the kind of dish that turns a chilly evening into something unforgettable.

Whether you're serving guests or craving a slow Sunday supper, this Osso Buco brings restaurant-quality comfort right to your table.

Why You’ll Love This Recipe:

• Deeply flavorful braising liquid with wine, broth, and aromatics

• Melt-in-your-mouth veal shanks with a rich marrow center

• Bright, fresh gremolata cuts through the richness

• Low and slow braise — hands-off cooking with amazing results

• Perfect for special occasions or slow weekends

What To Serve With It:

• Creamy polenta or saffron risotto (Risotto alla Milanese for tradition)

• Mashed potatoes or buttered egg noodles

• Crusty bread to soak up the sauce

• Light arugula salad with lemon dressing

• A glass of dry white wine or a bold Italian red

Storage & Meal Prep:

• Fridge: Store leftovers in an airtight container for up to 4 days

• Freezer: Freeze tightly wrapped for up to 3 months

• Reheat: Warm gently on the stove or in the oven with a splash of broth

Final Thoughts:

There’s a reason Osso Buco has stood the test of time — it’s a dish that brings together bold flavor, comforting texture, and a kind of elegance that feels effortless. It’s rustic enough for a casual family meal, but refined enough to impress at a dinner party.

And best of all? It asks very little of you… other than to be patient while your kitchen fills with the aroma of slow-simmered heaven.

Yield: 4 servings

Print

With ImageWithout Image

Italian Osso Buco

Prep time: 25 MinCook time: 2 H & 30 MTotal time: 2 H & 55 M

There are meals that make a statement without needing to shout — and Osso Buco is one of them. This classic Italian dish features tender, fall-apart veal shanks braised slowly in white wine, broth, and aromatics until the meat melts off the bone and the marrow-rich sauce begs for a piece of crusty bread.

Cook modePrevent screen from turning off

Ingredients

For the Osso Buco

• 4 veal shanks (about 1.5–2 inches thick, bone-in, tied with kitchen twine)
• Kosher salt and freshly ground black pepper
• ¼ cup all-purpose flour, for dredging
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry white wine
• 2½ cups low-sodium chicken or beef broth
• 1 bay leaf
• 1 sprig rosemary or thyme
• Optional: 1 strip lemon peel for added brightness

For the Topping

• Zest of 1 lemon
• 2 tbsp finely chopped flat-leaf parsley
• 1 small garlic clove, minced

Instructions

1. Pat the veal shanks dry and season with salt and pepper. Dredge lightly in flour, shaking off excess.
2. Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear the shanks 3–4 minutes per side, until nicely browned. Remove and set aside.
3. In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and tomato paste; cook 1–2 minutes to caramelize.
4. Pour in the white wine to deglaze the pot, scraping up any brown bits. Let reduce by half, then add broth, bay leaf, rosemary, and lemon peel (if using).
5. Return the veal shanks to the pot, nestling them into the liquid. It should come about ⅔ of the way up the meat.
6. Cover with a lid and transfer to a 325°F (160°C) oven. Braise for 2 to 2½ hours, until the meat is tender and pulling away from the bone.
7. (Alternatively: simmer gently on the stovetop over low heat.)
8. In a small bowl, mix lemon zest, parsley, and garlic. Set aside for serving.
9. Carefully remove the veal shanks from the pot and spoon some sauce over the top. Sprinkle with gremolata and serve with your favorite side (see ideas below).

Notes

Use beef shanks if veal is unavailable — cook time may be slightly longer

Prefer red wine? You can substitute it for a deeper flavor profile (less traditional, but still delicious)

No Dutch oven? Use a deep skillet with a lid or cover tightly with foil

Leftover marrow? Spread it on toast with sea salt for a next-day treat

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.