Osso Buco Recipe
Published February 12, 2024. This post may contain affiliate links. Please read my disclosure policy.
This Osso Buco recipe features slow-braised veal shanks simmered with vegetables, tomatoes, wine, and rich stock, creating a fall-off-the-bone tender dish. Being Sicilian, Italian food has always been second nature in my home. I’ve been cooking this dish for years, and to this day, it’s still one of my all-time favorites.
My Osso Buco isn’t a “throw it together and be done in 30 minutes” kind of meal, this is a commitment to flavor. If you love this meal, you’ll appreciate other braised dishes like my braised beef short ribs or my delicious braised lamb shanks recipe.
What is Osso Buco?
Osso Buco is a classic Italian dish of slow-braised veal shanks cooked with wine, vegetables, and stock, then finished with a bright gremolata – a garnish of parsley, garlic, and lemon. Originating in Milan, the name translates to ‘marrowbone’ in English, highlighting the prized bone marrow that melts into the braising sauce. Traditionally, the marrow inside the veal shank is also enjoyed, adding even more depth to this dish.
I have to say, finding Osso Buco on Italian restaurant menus isn’t always easy since veal shanks have become less common. However, if you spot Osso Buco on the menu, especially in a traditional Milanese trattoria, I highly recommend ordering it.
I’ve made this recipe countless times, from restaurant kitchens to my own home, and I can tell you: patience pays off. If you’ve ever had a version that was just “okay,” I’m guessing one of two things went wrong:
- The veal wasn’t properly seared. That deep golden crust is non-negotiable, it sets the foundation for the entire dish.
- The braising liquid wasn’t seasoned enough. You need the right balance of acidity, aromatics, and salt to bring everything together.
That’s why I’m walking you through every step today, so you can nail it on the first try.
Ingredients and Substitutions
- Meat — I usually make this with veal shanks, as they’re the traditional cut for Osso Buco. But if I can’t find them, I go for beef shanks instead.
- Oil – Olive oil is best to use for this recipe. Feel free to substitute with avocado oil.
- Flour – You will need some all-purpose flour to coat the veal shanks in before searing them.
- Vegetables — I used a combination of onions, carrots, celery, and garlic. You can use white, yellow, sweet, or red onions. These are your standard vegetables when braising any piece of meat.
- Tomatoes – I used tomato paste and fresh tomatoes in the braising liquid. You can substitute the fresh tomatoes for canned tomatoes.
- Wine—You can use a dry white wine, such as Pinot Grigio or Chardonnay, or a dry red wine, like I did, such as Sangiovese or Barolo.
- Stock – Beef stock is best to use in this recipe. You can also substitute with Brodo.
- Herbs – I added bay leaves, fresh parsley, and thyme to the braising liquid. You can also use dried parsley and thyme.
- Garnish – Traditionally, ossobuco is served with a gremolata, a combination of lemon zest and finely minced flat-leaf Italian parsley.
How to Make Osso Buco
Season: I add the flour to a bowl or plate and generously season it with salt and pepper, making sure it’s well mixed for even coating.
Dredge: I coat the veal shanks on all sides in the seasoned flour, shaking off any excess, then set them aside.
Sear: I heat the olive oil in a Dutch oven over medium-high heat. Then, I add the veal shanks and sear them for 5 to 7 minutes per side, turning until they develop a deep, golden-brown crust.
Sauté: I remove the veal shanks and add the onions, carrots, celery, and garlic to the pot, letting them cook for 3 to 4 minutes until slightly softened. Then, I stir in the tomato paste, allowing it to cook down and darken—this step helps deepen the flavor and thicken the braising liquid.
Deglaze: I let the tomato paste cook for 2 minutes, then add the tomatoes and pour in the wine, scraping up any browned bits from the bottom of the pot. Once the wine has reduced slightly, I stir in the beef stock, bay leaves, parsley, thyme, and salt, making sure the liquid is well-seasoned to build a rich, flavorful braising base.
Braise: I nestle the veal shanks back into the pot, making sure they’re mostly submerged in the braising liquid. Then, I cover the pot and transfer it to a 325°F oven, letting it cook for 2 to 2 ½ hours, or until the meat is fork-tender and easily pulls away from the bone.
Serve: I carefully remove the veal ossobuco from the pot and plate them with a spoonful of the rich braising sauce. To finish, I sprinkle gremolata over the top for a fresh, vibrant contrast.
chef tip + notes
The most important thing I do to make the best Osso Buco is properly searing the veal shanks before braising. I take my time to get that deep, golden-brown crust because it lays the foundation for a fantastic sauce. Skipping this step? Not an option, it makes all the difference.
- Take it slow: I never rush the braise, 2 to 2 ½ hours of low, slow cooking makes the meat fall-apart tender and full of flavor.
- Layer the seasoning: I season every step, from the flour dredge to the braising liquid, to build deep, rich flavor.
- Choose the right wine: I always go for a good Sangiovese or Barolo since the wine reduces and intensifies in the sauce.
- Don’t skip the gremolata: The fresh parsley, garlic, and lemon zest cut through the richness and bring everything to life.
- Dried herb swaps: If I’m out of fresh parsley or thyme, I use 3 tablespoons of dried parsley or 1 ½ tablespoons of dried thyme instead.
- Use tomato paste wisely: Cooking the tomato paste for a couple of minutes helps darken and thicken the braising liquid.
- Save the extra liquid: Any leftover braising liquid? I strain and freeze it, it makes an incredible homemade beef stock for another meal.
Serving Suggestions
Serving this Osso Buco with pasta is always a favorite for me because I usually have homemade pasta prepped ahead, making it easy to pull together for a comforting family meal.
Other classic pairings include serving Osso Buco over a bed of risotto or alongside creamy polenta, both soak up the rich braising sauce perfectly. You really can’t go wrong with these comforting, timeless combinations.
Make-Ahead and Storage
Make-Ahead: You can make this up to 1 hour ahead of time. Keep it warm, covered over low heat.
How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and keep in the freezer for up to 2 months. Thaw for one whole day before reheating.
How to Reheat: Add your desired portion of ossobuco and braising liquid to a small pot and cook over low heat until hot, stirring occasionally.
More Italian Recipes
Video
Osso Buco Recipe
Ingredients
For the Osso Bucco:
- 1 cup all-purpose flour
- 4 8- ounce veal shanks
- 2 tablepoons of olive oil
- 1 peeled and large diced yellow onion
- 1 peeled and large diced carrot
- 2 peeled and large diced celery stalks
- 6-8 garlic cloves
- 2 tablespoons tomato paste
- 3 cups roughly chopped fresh tomatoes
- 2 cups dry red wine,, Sangiovese or Barolo
- 4 cups of beef stock
- 2 bay leaves
- 1 bunch of Italian parsley
- 20 to 25 fresh thyme sprigs
- coarse salt and fresh cracked pepper to taste
- 1 gremolata recipe
Instructions
- Preheat the oven to 325°.
- Add the flour to a bowl or a plate and season it very well with salt and pepper, about 1 tablespoon of salt and 1/2 teaspoon of pepper.
- Dredge the veal shanks on all sides in the flour and set them aside.
- Next, heat the olive oil in a Dutch oven over medium-high heat and heat until it begins to smoke lightly.
- Add the veal shanks, turn the heat down to medium, and sear them until they are golden brown on all sides, about 4 to 6 minutes per side.
- Remove the veal shanks and add the onions, carrots, celery, and garlic to the pot and sauté for 3 to 4 minutes or until lightly browned.
- Mix in the tomato paste and cook for two minutes.
- Add the tomatoes and deglaze with the wine. Cook for 2 minutes.
- Place in the beef stock, bay leaves, parsley, thyme, salt, and pepper. Be sure to try the liquid to make sure it's well seasoned.
- Add the veal shanks back into the pot, submerge them, place a cover over the pot, and cook in the oven for 2 to 2 ½ hours in the oven at 325°. or until they are very tender and easily remove from the bone.
- Serve the Osso Buco and some of the sauce over top, and add the gremolata to the top of the veal shanks. We used to serve all the vegetables in the braising liquid underneath the osso buco at a restaurant I worked at.
Always a great step by step guide of making the classics.
thank you so kindly!!
Yesterday, my wife said she was in the mood for Osso Bucco. I have been making it for years. Unfortunately I did not have any veal shanks but I did have beef shanks in the freezer so I defrosted them. Instead of using the recipe I used for years, I used Billy’s. I did not say anything to the wife.
Tasting it she said, “what did you do?” Concerned I said “why”. She said, ‘I don’t know what you did but this is the best ever”. I could not agree more.
The only thing I did was that was different then Billy’s recipe was I, pardon the expression, beefed up the wine, stock, and thyme since beef is a little more intense taste then veal. I do intend to find some veal and give that a try.
I took the remaining liquid, separated the fat from it, and put it over Orzo as an accompaniment.
Delicious!
How long did u cook it?
I have made this recipe. I used elk shank. It was amazing.
Can you sub in beef instead of veal and follow the same cook time? I have beef osso bucco not veal.
Should be fine.
Is the preparation of the polenta explained in another video? I’m not too familiar with polenta, but I do like it, especially when it has a creamy consistency. Also, why won’t you eat the marrow?
yes, search for my polenta recipe.
This was a fantastic recipe. I let the Osso Bucco slow braise for around 2 1/2 hours and it was falling apart tender. I served it over your polenta recipe and it was the perfect combination.
I had this for the first time at a place in NJ called Chick and Nello’s in 1999. We pulled into the parking lot and noticed that it was filled with pristine old Caddilacs and Lincolns. Inside, it was like Sunday night dinner at your Italian grandmother’s. The food was incredible. I’m going to try your recipe soon, Billy. Thanks!
I imagine the recipe would stay the same if you substitute with beef? I just can’t bring myself to eat veal…
Yes it would!
About those tomatoes? Were they blanched and peeled? When did you add them as it does not mention them in the instructions?
fresh tomatoes un peeled. Add right after the tomato paste. Check out the how to video!
What did you do with all the extra liquid? Lots of sauce but I don’t see you serving it!
It’s in there. For pictures sake I didn’t want to smother the osso bucco with it.