Osso Buco Recipe – Italian Special
Osso Buco is a classic Milanese dish featuring tender veal shanks slowly braised in a rich, aromatic sauce of white wine, beef or veal stock, diced tomatoes, and a medley of vegetables and herbs. Traditionally finished with a sprinkle of gremolata—a mixture of parsley, garlic, and lemon zest—this dish offers deep, comforting flavors. Perfect for special dinners, festive occasions, or a hearty weekend meal, Osso Buco pairs beautifully with creamy risotto, polenta, or mashed potatoes, delivering an authentic taste of Italian cuisine.
- Prep Time20 min
- Cook Time1 hr 55 min
- Total Time2 hr 15 min
Osso Buco Ingredients:
- 4 veal shanks (about 300–350g each)
- Salt and black pepper, to taste
- 1/4 cup all-purpose flour, for dusting
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 2 cups beef or veal stock
- 1 can (400g) diced tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
For Gremolata (Optional):
- 2 tbsp fresh parsley, finely chopped
- 1 garlic clove, minced
- Zest of 1 lemon
Osso Buco Instructions:
Pat veal shanks dry, season with salt and pepper, and dust lightly with flour.
Heat olive oil in a large ovenproof pot; sear shanks on all sides until golden brown. Remove and set aside.
Sauté onion, carrot, celery, and garlic until softened and aromatic.
Deglaze pan with white wine, scraping up browned bits.
Stir in diced tomatoes, tomato paste, stock, bay leaves, thyme, and rosemary.
Return veal shanks to the pot; bring to a simmer.
Cover and braise gently in the oven at 160°C (325°F) for 1 hr 45–2 hrs, until meat is tender and nearly falling off the bone.
Prepare gremolata: combine parsley, garlic, and lemon zest. Sprinkle over Osso Buco before serving.
Serve hot with risotto, polenta, or mashed potatoes.
Recipe Notes :
Meat Choice: Veal shanks are traditional, but beef shanks can be used as an alternative.
Braising Liquid: Adjust the quantity of stock or wine for a thicker or thinner sauce.
Make Ahead: Osso Buco flavors improve when prepared a day ahead and gently reheated.
Serving Suggestion: Serve with risotto alla Milanese, creamy polenta, or mashed potatoes for a classic Italian pairing.
Gremolata Tip: Add gremolata just before serving to preserve freshness and bright flavors.
