Authentic Osso Buco

With the right recipe, you can easily recreate restaurant-style osso buco at home. This traditional recipe guarantees tender, flavorful veal shanks every time, bringing the rich taste of Italy to your table.

What Is Osso Buco?

Osso buco is a traditional Italian dish featuring braised veal shanks, which are cross-cut from the leg bone, typically below the knee and shoulder. The shank is a tougher cut, requiring slow cooking in liquid to achieve the tender, melt-in-your-mouth texture it’s famous for.

This dish, a beloved part of Lombard cuisine, is often served with gremolata — a zesty, herb-infused sauce that adds a fresh, vibrant touch to the rich flavors of the braised meat.

How to Prepare Osso Buco

Below is the complete, step-by-step guide for making this highly rated osso buco. Here's a quick preview of what you can expect during the process:

Brown the Meat

Lightly coat the veal shanks with flour, then melt butter in a large skillet over medium-high heat. Sear the veal until it's golden brown on both sides. Once done, remove the meat from the skillet and set it aside.

Slow-Braise the Meat

Cook the onions and garlic in the skillet until the onions are soft and translucent. Add the veal back to the skillet, followed by the carrots and wine. Let it simmer for about 10 minutes, then stir in the remaining osso buco ingredients (tomatoes, stock, and seasonings). Cover and simmer on low heat, basting regularly, until the meat becomes tender and flavorful.

Finish with Gremolata

In a small bowl, combine the parsley, remaining garlic, and lemon zest. Drizzle this fresh gremolata over the osso buco just before serving to add a burst of brightness.

What to Pair with Osso Buco

Osso buco is traditionally served alongside polenta, mashed potatoes, or risotto alla milanese — a creamy risotto made with saffron, stock, and beef bone marrow for an indulgent pairing.

Osso buco is best enjoyed with a rich, full-bodied red wine, such as Chianti or Cabernet Sauvignon, which complement the dish's deep flavors perfectly.

How to Store Leftover Osso Buco

Store any leftover osso buco in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the microwave or oven until heated through.

Can You Freeze Osso Buco?

Yes, you can freeze osso buco. To do so, wrap the cooked veal shanks tightly in aluminum foil or place them in a freezer-safe airtight container. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.

Dinogo Community Feedback and Reviews

"This dish was incredible," says thecornercottage. "My husband couldn’t believe I made it! Honestly, it’s better than some osso buco we’ve had at high-end celebrity restaurants."

"Very good, and surprisingly simple for osso buco," shares BETHMCNICK. "Just be sure to season generously with salt and pepper. I added it to the meat when I floured it, and again before simmering."

"This recipe was super easy to follow and the flavors were fantastic," reports MKENYON. "I followed the instructions exactly and everyone loved it. The meat was incredibly tender and the sauce was perfect."

Contributions by Corey Williams

Ingredients List

• 2 pounds veal shanks, cut into short lengths

• ¼ cup all-purpose flour

• ¼ cup Butter

• 2 cloves garlic, crushed

• 1 large onion, chopped

• 1 large carrot, chopped

• ⅔ cup dry white wine

• ⅔ cup beef stock

• 1 (14.5 ounce) can diced tomatoes

• salt and pepper to taste

Gremolata: A fresh herb topping

• ½ cup chopped fresh flat leaf parsley

• 1 clove garlic, minced

• 2 teaspoons grated lemon zest

Instructions

Prepare all the ingredients before you begin.

Lightly coat the veal shanks with flour.

Melt butter in a large skillet over medium-high heat. Add the veal and cook until browned on all sides. Remove the veal to a bowl and keep warm.

Add two cloves of crushed garlic and chopped onion to the skillet. Cook, stirring occasionally, until the onion softens and becomes translucent.

Return the veal to the pan and stir in the carrot and wine. Let it simmer for 10 minutes.

Add the tomatoes and beef stock to the skillet, then season with salt and pepper to taste.

Cover the pan and let it simmer on low heat for 1 1/2 hours, basting the veal every 15 minutes. The meat should be tender but still cling to the bone.

In a small bowl, combine parsley, one clove of garlic, and lemon zest. Sprinkle this gremolata over the veal just before serving to add a fresh, zesty finish.

Nutritional Information (per serving)