Osso Buco is Milanese braised veal shank, cooked bone-in and low and slow until the meat falls off the bone and the marrow inside turns rich and spreadable. You make it by browning the shanks, building a soffritto of onion, carrot, and celery, then braising everything in wine, stock, and tomato for close to two hours.
The dish comes from Milan, in Italy's Lombardy region, where it was originally a humble, inexpensive cut turned into something special through long cooking. Its name literally means bone with a hole, referring to the marrow-filled center of the shank, which is traditionally eaten with a small spoon at the end of the meal.
It is almost always served with gremolata, a bright mix of lemon zest, garlic, and parsley scattered on top at the very end, which cuts through the richness of the braise and wakes the whole dish back up.
What Actually Matters
Brown the shanks properly before anything else goes into the pot, in batches if needed, without crowding them. A hard sear on the meat builds the base flavor for the entire braise, and shanks that steam instead of sear will leave you with a flatter, less developed sauce no matter how long you cook it afterward.
Osso Buco Recipe (Serves 4)
Prep time: 20 minutes. Cook time: 2 hours 15 minutes. Total time: 2 hours 35 minutes.
- 4 veal shanks, about 1 1/2 inches thick, tied around the middle with kitchen twine
- Salt and pepper, to taste
- 1/2 cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup canned crushed tomatoes
- 2 cups beef or veal stock
- 2 bay leaves
- 1 teaspoon dried thyme
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced, for the gremolata
- Season the shanks with salt and pepper, then dredge them lightly in flour, shaking off the excess.
- Heat the olive oil in a heavy pot over medium-high heat and brown the shanks well on both sides, in batches if needed. Remove and set aside.
- In the same pot, add the onion, carrot, and celery, and cook 6 minutes, until softened. Stir in the garlic and cook 1 minute more.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot, and let it reduce for 3 minutes.
- Add the crushed tomatoes, stock, bay leaves, and thyme. Nestle the shanks back into the pot, standing upright if possible so the marrow stays in place.
- Bring to a simmer, cover, and cook on low heat, or in a 325 degree Fahrenheit oven, for about 2 hours, until the meat is fork tender.
- Just before serving, mix the lemon zest, parsley, and minced garlic together for the gremolata.
- Remove the twine from the shanks, spoon the sauce over the top, and finish each plate with a spoonful of gremolata.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 420 |
| Protein | 38 g |
| Fat | 20 g |
| Carbohydrates | 12 g |
These figures are a calculated estimate for one serving, not a lab-verified figure.
Tips and Storage
Osso Buco actually improves overnight in the fridge, since the flavors deepen as it rests. Reheat gently over low heat so the meat does not toughen. It is traditionally served over risotto alla Milanese or a soft polenta.
Frequently Asked Questions
What does osso buco mean? It translates to bone with a hole, referring to the marrow at the center of the veal shank.
Can I use beef shank instead of veal? Yes, though it typically needs a longer braise to reach the same tenderness.
What is gremolata? A fresh garnish of lemon zest, garlic, and parsley, added at the end to brighten the dish.
What should I serve it with? Risotto alla Milanese is the classic pairing, though soft polenta or mashed potatoes both work.
Can I make this ahead? Yes, it reheats well and actually tastes better the next day.
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This recipe is part of the Italian Recipes hub. For the gear used here, see Kitchen Essentials, Pots, Pans, and Cookware, and All Products.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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