Osso Buco (Braised Veal Shanks) – Classic Italian Comfort Dish
Osso Buco is a traditional Italian dish from Milan, famous for its slow-cooked veal shanks that become incredibly tender and flavorful. The name “Osso Buco” literally means “bone with a hole,” referring to the marrow-filled bone at the center of the veal shank—one of the most prized parts of the dish.
This recipe is all about patience. The veal is gently braised in a rich mixture of white wine, broth, vegetables, and tomatoes until it becomes melt-in-your-mouth soft. The marrow melts into the sauce, giving it a deep, luxurious flavor that sets this dish apart.
Osso Buco is often served with risotto, mashed potatoes, or crusty bread, making it a hearty and satisfying meal perfect for special occasions or weekend cooking.
Ingredients
For the Veal:
4 veal shanks (about 1½ inches thick)
Salt and black pepper (to taste)
½ cup all-purpose flour (for dredging)
3 tablespoons olive oil
2 tablespoons butter
For the Braising Base:
1 onion (finely chopped)
1 carrot (chopped)
1 celery stalk (chopped)
4 cloves garlic (minced)
1 cup white wine
2 cups beef or chicken broth
1 cup crushed tomatoes
For Flavoring:
2 bay leaves
1 teaspoon dried thyme
Fresh parsley (for garnish)
Optional (Gremolata):
Lemon zest
Garlic
Parsley
How to Make Osso Buco
Step 1: Prepare the Veal
Season the veal shanks with salt and pepper. Lightly dredge them in flour, shaking off excess. This helps create a nice crust and thickens the sauce.
Step 2: Sear the Veal
Heat olive oil and butter in a large heavy pot or Dutch oven. Sear the veal shanks on medium-high heat until browned on all sides. Remove and set aside.
Step 3: Cook the Vegetables
In the same pot, add chopped onion, carrot, and celery. Cook until softened. Add garlic and sauté for another minute.
Step 4: Deglaze the Pot
Pour in white wine and scrape the bottom of the pot to release all the flavorful bits. Let it simmer for 2–3 minutes.
Step 5: Add Liquids & Herbs
Add crushed tomatoes, broth, bay leaves, and thyme. Stir well to combine.
Step 6: Braise the Veal
Return the veal shanks to the pot, ensuring they are partially submerged in the sauce. Cover and cook on low heat for about 1.5 to 2 hours, or until the meat is fork-tender.
(You can also cook in an oven at 160°C / 325°F for similar results.)
Step 7: Prepare Gremolata (Optional)
Mix finely chopped parsley, garlic, and lemon zest. Sprinkle over the dish just before serving for a fresh flavor boost.
Step 8: Serve
Serve hot with risotto, mashed potatoes, or crusty bread. Don’t forget to scoop out the delicious marrow from the bone!
Chef’s Note
The key to perfect Osso Buco is slow cooking. Rushing the process will result in tough meat. Low and slow heat allows the collagen in the veal to break down, creating a silky texture and rich sauce.
Also, tying the veal shanks with kitchen string helps them hold their shape during cooking. Always use a heavy pot to maintain even heat.
The gremolata may seem simple, but it adds a fresh, zesty contrast that balances the richness of the dish beautifully.
Nutrition Information (Approx. per serving)
Calories: 500–600 kcal
Protein: 35–40 grams
Carbohydrates: 20–25 grams
Fat: 30–35 grams
Iron: High
Note: Values may vary depending on ingredients used.
FAQs
- Can I use beef instead of veal?
Yes, beef shanks can be used, but they may require longer cooking time.
- What does marrow taste like?
Bone marrow is rich, buttery, and adds deep flavor to the dish.
- Can I make Osso Buco without tomatoes?
Yes, a traditional white version (Osso Buco Bianco) skips tomatoes and uses broth and wine only.
- How do I store leftovers?
Store in the refrigerator for up to 3 days. The flavor actually improves over time.
- Can I freeze Osso Buco?
Yes, it freezes well for up to 2 months. Reheat slowly for best results.
Osso Buco is a true celebration of slow cooking. With its tender meat, rich sauce, and flavorful marrow, it’s a dish that brings warmth and comfort to any table while showcasing the beauty of traditional Italian cuisine.
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