osso buco food safari

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Veal osso buco with anchovy gremolata

Osso buco is an italian braise that uses one of the top braising cuts from a veal or beef carcass, either the shank or shin, which is cut into thick slices through the bone. the meat is braised in a rich tomato sauce and the dish itself has become an italian classic. for a luxurious meal indeed, serve it with saffron risotto. chef nino zoccali likes to use the best veal he can find for this recipe, such as white rocks veal from western australia. "the natural intra-muscular connective tissue turns into an amazing jelly as the meat cooks and develops such a wonderful flavour," says nino..

preparation

Ingredients

• 4 thick slices of veal osso buco, weighing 350–450 g each
• freshly ground black pepper 
• 100 ml extra virgin olive oil 
• 2 medium–large onions, finely diced 
• 2 garlic cloves, finely chopped 
• 2 good-quality anchovy fillets 
• 2 large thyme sprigs 
• 2 large sage sprigs
• 1 large rosemary sprig
• 1 bay leaf 
• 250 ml (1 cup) dry white wine 
• 1 kg tomatoes, peeled, seeded and crushed
• 250 ml (1 cup) veal stock 
• 2 tbsp finely chopped flat-leaf parsley 
• 2 tbsp finely chopped good quality anchovy fillets

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Ina Garten Eats

All Ina Garten Recipes In One Place

Ina Garten Osso Buco

Ina Garten Osso Buco is made with veal shanks, pancetta, carrots, celery, onions, garlic, thyme, white wine, and stock. This traditional Barefoot Contessa Osso Buco recipe creates a delicious dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 4-6 people.

💓 Why You’ll Love This Osso Buco Recipe:

• Soft Veal Shanks: The veal cooks slowly and at a low temperature, making it very soft and tender, almost melting in your mouth.
• Flavorful Vegetables: Carrots, celery, onions, and garlic mixed together give the dish a rich and deep taste.
• Simple to Make: Even though it looks fancy, this recipe is easy to follow, so anyone can cook it at home.

🥩 Ina Garten Osso Buco Ingredients

For the Osso Buco:

• 4 ounces pancetta, diced
• 2 1/2 to 3 pounds veal shanks (4 to 6 pieces, 2 to 3 inches thick)
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 medium onion, diced
• 2 tablespoons chopped garlic (about 4 cloves)
• 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
• 1 cup dry white wine
• 1 to 2 cups chicken or veal stock
• Flour, for dusting
• Salt and pepper, to taste

For the Gremolata:

• 2 tablespoons chopped Italian parsley
• 1 tablespoon finely grated lemon zest
• 2 cloves garlic, minced

🍲 How To Make Ina Garten Osso Buco  

• Preheat your oven to 325°F (163°C).
• Cook pancetta in a large oven-proof pot over medium heat until crispy. Remove pancetta and set aside, leaving 2 tablespoons of fat in the pot.
• Dust the veal shanks with flour, then brown them in the pot over medium-high heat, about 5 minutes per side. Remove and set aside.
• In the same pot, add the onions, carrots, and celery. Cook until onions are translucent, about 5 minutes. Add garlic and thyme, cooking for another 2 minutes.
• Pour in the wine to deglaze the pot, scraping up any browned bits. Add enough stock to cover about half of the shanks.
• Return the shanks and pancetta to the pot. Bring to a simmer, then cover and transfer to the oven. Cook for 1 to 1 1/2 hours until the meat is tender.
• For the gremolata, mix parsley, lemon zest, and minced garlic in a small bowl.
• Serve the osso buco on a bed of risotto or polenta, sprinkled with gremolata.

💭Recipe Tips

• Fry the pancetta until it’s crispy to make it taste better.
• Cook the veal shanks until they are brown to make the flavor stronger.
• Use stock you make at home for a better taste.

🍞 What To Serve With Osso Buco?

Traditionally, Osso Buco is served with creamy risotto , soft polenta , mashed potatoes , or crusty bread .

🥶 How To Store Leftovers Osso Buco?

• In the fridge:  Store leftovers osso buco in an airtight container  for 3 days.
• In the freezer:  Freeze leftovers osso buco in a freezer-safe container  for 3 months.

🌡️ How To Reheat Leftovers Osso Buco?

• In the oven:  Reheat covered leftovers osso buco in a preheated oven at 350°F  for 3-5 minutes. 
• In the microwave:  Reheat leftovers osso buco  for 1 minute  in a microwave dish. 
• On the stove:  Reheat leftovers osso buco in a saucepan over low heat, stirring occasionally  for 2 minutes.
• In the air-fryer:  Reheat leftovers osso buco at 350°F  for 3 minutes.

FAQ’S:

What is the best meat for osso buco.

Veal shanks are the best for Osso Buco because they are tender and have a rich taste, which is ideal for this meal.

What If The Sauce Is Too Runny?

If the sauce is too runny, cook it without a lid on the stove for a bit longer. This makes some water evaporate and the sauce gets thicker and tastier.

How To Make Osso Buco Hot And Spicy?

Add red pepper flakes or chopped hot peppers while cooking to make Osso Buco spicy. Use more or less depending on how hot you like it.

Can I Use Different Herbs Instead Of Thyme?

Yes, if you don’t have thyme, use rosemary or oregano. They will change the taste a little but still go well with the dish.

Ina Garten Osso Buco Nutrition Facts

• Calories: 632
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 297mg
• Sodium: 453mg
• Total Carbohydrate: 13g
• Dietary Fiber: 1g
• Protein: 77g
• Calcium: 109mg
• Potassium: 963mg

More Ina Garten Recipes:

• Ina Garten Lamb Shank 
• Ina Garten Oxtail Soup
• Ina Garten Cassoulet Recipe
• Ina Garten Hungarian Goulash Recipe

Description

Ina garten osso buco ingredients, ingredients for the osso buco, ingredients for the gremolata, ina garten osso buco cooking instructions.

• Fry the pancetta until it’s crispy to make it taste better.

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The Best Osso Buco

Classic Italian osso bucco with a secret ingredient: pancetta!

What is Osso Buco?

• How to Make
• Veal Substitutions
• Making Ahead
• Side Dishes

"Osso Buco" means "hole of bone" because this marrow provides the rich flavor to the sauce. A marrow spoon, one of those long skinny spoons found in old sterling silverware sets, would come in handy with this dish, as the succulent shank marrow can be tricky to extract (I used the skinny end of a teaspoon).

I've made osso buco, an Italian dish of braised veal shanks, several times. I've eaten it in fine Italian restaurants but I've never really liked it until now.

Sally Vargas

How to Make Italian Osso Buco

This is a great recipe that my father pulled from the web a few years ago, which uses pancetta, instead of olive oil, for the browning of the veal and cooking the vegetables.

Olive oil is the traditional method, so if you want to skip the pancetta, just substitute several tablespoons of olive oil.

But the pancetta adds a lovely flavor dimension, and is probably the secret ingredient that has me liking osso buco for the first time. So use it if you can.

The gremolata (parsley, lemon zest, and garlic) is an important garnish for this dish, don't skip.

Substitutions for Veal

Veal shanks are the traditional meat for osso buco, and probably what you're familiar with seeing on restaurant menus. But the shank portion of several animals can benefit from this same preparation. You'll want to use shanks for this; otherwise it's not osso bucco.

• Moose (shared from the comments!)

Make Ahead Osso Buco

This braised dish is even better the next day, so it's a convenient dish to make ahead when you're entertaining. When it's done cooking, allow it to cool completely before refrigerating in an airtight container.

Before reheating, remove any solidified fat. To reheat, add the shanks back into the Dutch oven, add a little stock, cover, and gently reheat at 325°F until just heated through, about 30 to 45 minutes. Start checking at 30 minutes. Do not reheat any longer than needed.

What to Serve With Osso Buco

• Creamy Polenta
• Mushroom Risotto
• Garlic Mashed Potatoes
• Creamy Polenta With Garlic and Roasted Broccoli
• Cauliflower Rice

How to Freeze This Dish

Freeze leftover osso buco in freezer safe airtight containers or zipper bags for up to 3 months. Defrost in the refrigerator. To reheat, add the shanks in a Dutch oven, add a little stock, cover, and reheat at 325°F until just heated through, about 30 to 45 minutes. Start checking at 30 minutes. Do not reheat any longer than needed.

More Italian Entrée Recipes to Try!

• Chicken Piccata
• Chicken Milanese

Do not substitute bacon for the pancetta in this recipe. Pancetta isn't smoked, but bacon is. Bacon's smoky flavor will overpower this dish.

Ingredients

For the Osso Buco

4 ounces pancetta, diced into 1/4 inch cubes (see recipe note)

2 1/2 to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)

1/2 cup diced carrot (1/4-inch dice)

1/2 cup diced celery  (1/4 inch dice)

1 medium onion (1/4 inch dice)

2 tablespoons chopped garlic (about 4 cloves)

3 to 4 sprigs fresh thyme (or 1 teaspoon dried)

1 cup dry white wine

1 to 2 cups chicken or veal stock

Flour for dusting the meat before browning

Salt and pepper

For the Gremolata

2 tablespoons I talian parsley

1 tablespoon finely grated lemon zest

2 cloves garlic, crushed and minced

Heat a Dutch oven on the stove top over medium heat for about 5 minutes. Add pancetta to pan, cook, stirring occasionally.

When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside.

If necessary, drain off all but two tablespoons of the fat from the pan.

Place the flour in a shallow bowl or deep plate.

Season the veal shank well with salt and pepper. Dredge the veal shanks with some flour, shake off any excess, and add the meat to the hot fat in the pan.

Increase the heat to medium high and cook the shanks on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.

Add the onions, carrots, and celery to the Dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes) and toss in the garlic and thyme.

Continue cooking until the vegetables just begin to brown (about 10 minutes).

Add the shanks and the pancetta back to the pan. Pour in the wine and then add enough stock to come a little more than halfway up the sides of the shanks.

Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about 1 to 1 1/2 hours.

Combine the gremolata ingredients, place in a separate small serving dish.

Serve on top of risotto or polenta . Sprinkle with gremolata.

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Authentic Italian Osso Buco Recipe (Alla Milanese)

Published: Sep 25, 2023 · Modified: Jun 5, 2024 by Silvana Nava · This post may contain affiliate links

Osso buco is a classic Italian dish originating in Milan. The name "osso buco" (in Milanese dialect "Oss Buss") literally means "bone with a hole", referring to the marrow hole in the center of the cross-cut veal shank used in this dish.

The Osso Buco recipe, although it requires a long cooking time, is not a difficult dish to make. What makes it truly special is its tenderness and unique flavor.

Osso buco is typically served with risotto alla Milanese or with polenta or mashed potatoes to soak up the delicious sauce. The marrow from the bone is also considered a delicacy and is usually eaten with the tender meat.

A peculiarity of the authentic Italian Osso Buco recipe is that the meat must be seasoned with a sauce of parsley, garlic and lemon zest, chopped together and sprinkled over the dish before serving.

It adds a bright and aromatic flavor that complements the richness of the dish. This sauce is called "Gremolata". It comes from the Milanese dialect "gremulà" which means "to cut into small pieces".

The osso buco recipe is known for its luxurious texture and rich, comforting flavor, making it a popular choice in Italian cuisine for special occasions or hearty meals.

Now let's show you how to make Osso Bucco recipe!

Ingredients

Kitchen tools and equipment, instructions, what to serve with osso buco, tips and variations, origins of ossobuco alla milanese, recipe recap.

• Prep Time: 20 Min
• Cook Time: 2 H0urs
• Servings: 4

For Ossobuco

• 4 veal osso buco (cross-cut veal shanks with marrow in the bone), 1 to 1 ½ inches thick (3 to 4 cm high)
• 1 medium onion
• 50 g (½ stick) of unsulted butter
• 50 g (⅓ cup) of all purpose flour
• 100 ml (½ cup) of dry white wine
• 600 ml (2 cups) of meat broth
• 1 tablespoon of tomato paste
• 2 tablespoons of extra virgin olive oil
• a pinch of fine salt
• freshly ground black pepper

For Gremolata

• a bunch of parsley
• ½ lemon zest
• 1 garlic clove
• To prepare the traditional Italian osso buco recipe, you need a large, shallow pan with a thick bottom and a lid. A pan suitable for long cooking and stews. We recommend this stainless steel pan with five-ply base and with glass lid .
• To make the Gremolada you will surely need a grater for the lemon zest and an electric chopper for parsley and for garlic.
• Many Italians, either for tradition or because they prefer a coarser mince, use the traditional Italian Mezzaluna Knife , so loved by our grandmothers!

Cooking the Ossobuco

Step 1) - Prepare the veal shanks. IMPORTANT: cut the white connective tissue surrounding the shank in few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides and set aside.

Step 2) - In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent.

Step 3) - Now put the floured osso buco in the pan with the onion. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Finally, add the white wine and let it evaporate.

Step 4) - Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.

Step 5) - Now add the tomato paste, stir and let them cook over low heat for about 2 hours, covered with a lid.

About every 30 minutes, turn the veal shanks gently, making sure they don't stick to the bottom. Add some broth during cooking only if necessary. The sauce must be thick and creamy, not too liquid.

The Gremolata

Step 6) - In the meantime, prepare the Gremolata. So chop the parsley and the clove of garlic. Then mix them throughly with the lemon zest.

Step 7) - Add the Gremolata a few minutes before the end of cooking. Serve the osso buco recipe with Gremolata piping hot, perhaps with some lemon peel as decoration.

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• Veal Milanese recipe
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• Veal Stew with Potatoes | Spezzatino recipe
• Brasato al Barolo | Italian Beef Stew With Barolo Wine

Storing osso buco in gremolata requires particular attention to preserve the freshness and quality of both the meat and the condiment. After cooking osso buco, let it cool to room temperature before proceeding with storage.

Place the meat in an airtight container and pour the gremolata over the osso buco to retain its moisture and flavor. Keep in mind that gremolata, a mixture of lemon zest, garlic, and parsley, is more delicate and can perish easily, hence refrigeration is imperative.

Store the osso buco in gremolata in the refrigerator if you plan to consume it within two days. The cold temperature will help maintain the texture and flavor of the meat and the freshness of the gremolata.

Yes, osso buco can be frozen, and doing so can extend its shelf life significantly, allowing you to enjoy it at a later date.

To freeze osso buco, place the cooled dish in a freezer-safe airtight container or a heavy-duty freezer bag, ensuring there is minimal air inside to prevent freezer burn.

It's advisable to store the gremolata separately in a freezer bag to preserve its flavors. Properly stored, frozen osso buco can last up to 2-3 months in the freezer.

When you decide to consume the osso buco, thaw it in the refrigerator overnight and reheat it thoroughly in a suitable cooking appliance, like an oven or a stovetop pan, adding the gremolata once the dish is warm.

Making Ahead

Absolutely, preparing osso buco in advance can be a time-saver, and some chefs even believe that allowing the flavors to meld enhances the overall taste of the dish.

Prepare the osso buco as per the recipe and once cooked, cool it promptly and store it in the refrigerator or freezer, depending on when you plan to serve it. If you intend to consume it within a couple of days, refrigeration is sufficient.

For longer storage, opt for freezing. Regardless of the method chosen, remember to store the gremolata separately to maintain its vibrant flavor and add it to the dish during the reheating process.

Preparing in advance also allows the flavors to permeate the meat more deeply, potentially intensifying the richness of the dish.

• RISOTTO: Osso Buco Recipe is braised in a delicious sauce until the meat is tender and falling off the bone. It's then served with a fantastic Risotto alla Milanese . This is the ultimate comfort meal! This is certainly the most popular way to enjoy Osso Buco that you can find in any Northern Italian restaurant!
• CRUSTY BREAD: But you can also enjoy Osso Buco recipe in many other ways. You can serve actually the osso buco in Gremolata sauce with some slices of crusty bread . Scoop up the sauce with some pieces of bread. Delicious!
• POLENTA: Like any braised meat dish with gravy, in northern Italian tradition, osso buco is served with classic polenta or mashed potatoes. Try it with Polenta Concia !
• PEAS: Very popular is also the combination with peas. Add them raw in the same pan, together with the Osso buco, about 40 minutes before the end of cooking. In this way the peas cook in the osso buco sauce and take on the flavor.

• BEEF: If you prefer beef instead of the traditional veal, you can certainly use it to make osso buco recipe. Obviously the cooking time will lengthen by about 30 minutes. The flavor will be more intense but the meat will be less tender.
• This is a dish that is traditionally very rich and caloric. But with these little tricks, you can make a lighter version. This lighter version of osso buco doesn't differ much from the traditional recipe.
• BUTTER: You can omit the butter and just use a little extra virgin olive oil to sauté the onion.
• BROTH: use vegetable broth instead of meat broth. It's lighter.
• VEGETABLES: You can use cooked vegetables or fresh lettuce as a side dish instead of polenta or risotto to make the dish less heavy and more balanced.

• GREMOLATA: If you don't like/digest raw garlic, we suggest boiling it for 5 minutes before mincing it. This way, its flavor will be less strong and it will become much more digestible. Some people bring Gremolata to the table in a separate cup, thus leaving everyone free to put the desired amount, according to their taste.
• TOMATO: The traditional recipe for Osso bucco is " in bianco (white) ", that means without the addition of tomato. The first evidence of this dish dates back to the Middle Ages and the tomato was imported much later in Europe. So it was later that the habit of adding a tablespoon of tomato paste became widespread. This addition does not affect the taste and has only an aesthetic function as it makes the dish a little more colorful. Tomato is not a basic ingredient and should not be added in large quantities. The white version of the osso buco recipe remains the most famous in the regions of Northern Italy.

There is no doubt that Osso buco is of Lombard origin. However, no one can say when it was born.

Some historians claim it dates back to the Middle Ages, as the use of bones with marrow and veal shanks was common in 14th century cuisine.

The first person to write the recipe for Ossobuco alla Milanese was the Milanese cook Giuseppe Sorbiatti (1827-1888). He offered his services to the richest Milanese families who considered this recipe a real delicacy.

Also the great Pellegrino Artusi (1820-1911) in his famous book " La scienza in cucina e l'arte di mangiar bene " (Science in the Kitchen and the Art of Eating Well) gives the authentic recipe of osso buco. In this book Artusi, besides praising this recipe, also says that only Milanese people know how to cook it perfectly!

Step by Step Photos Above!

Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!

Osso Buco Recipe (alla Milanese)

• ▢ 4 veal osso buco cross-cut veal shanks with marrow in the bone, 1 to 1 ½ inches thick (3 to 4 cm high)
• ▢ 1 onion medium size
• ▢ 50 g butter ½ stick, unsulted
• ▢ 50 g flour ⅓ cup
• ▢ 100 ml dry white wine ½ cup
• ▢ 600 ml broth 2 cups, made with meat
• ▢ 1 tablespoon tomato paste
• ▢ 2 tablespoons olive oil extra virgin
• ▢ salt a pinch
• ▢ black pepper freshly ground
• ▢ parsley a bunch
• ▢ ½ lemon zest
• ▢ 1 garlic clove
• Cut the white connective tissue surrounding the shank in few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides and set aside.
• In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent.
• Put the floured osso buco in the pan with the onion. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Finally, add the white wine and let it evaporate.
• Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.
• Add the tomato paste, stir and let them cook over low heat for about 2 hours, covered with a lid. About every 30 minutes, turn the veal shanks gently, making sure they don't stick to the bottom. Add some broth during cooking only if necessary. The sauce must be thick and creamy, not too liquid.
• Chop the parsley and the clove of garlic. Then mix them throughly with the lemon zest.
• Add the Gremolata a few minutes before the end of cooking. Serve the osso buco recipe with Gremolata piping hot, perhaps with some lemon peel as decoration.

More Italian Meat Recipes

Reader Interactions

December 10, 2023 at 7:46 pm

KIM FARRELL

January 20, 2023 at 10:40 pm

Susan Jeffries

May 10, 2023 at 7:58 pm

Da Cipriano

June 14, 2020 at 9:59 pm

May 09, 2020 at 4:05 pm

May 09, 2020 at 5:02 pm

Hi Lans, surely a meat stock is more suitable I prefer mixed beef and chicken stock. But even just chicken is fine.

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Osso Buco (Italian Braised Veal Shanks) Recipe

A Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce.

Serious Eats / Vicky Wasik

Choosing and Handling the Veal Shanks

Chopping and cooking the aromatics, cooking and finishing osso buco, why it works.

• Shanks that are one to one and a half inches thick are just big enough to provide each person with a perfect serving size, and they don't take an eternity to reach tenderness, like larger ones do.
• The marrow in the bones bastes the meat as it renders in the heat.
• Minced vegetables break down to form a chunky and thick sauce.

The most incredible thing about osso buco, the hearty Milanese dish of braised veal shanks, is how singular its flavor is given how simple it is to prepare. The braise itself contains little more than your classic assortment of aromatics, like onion, carrot, and celery; the shanks themselves; and some wine, broth, and maybe a little tomato. Those ingredients alone should produce a fairly run-of-the-mill braise—tasty but unremarkable. And yet, osso buco's flavor is unmistakable and superb, something you won't forget once you've eaten it for the first time.

The reason is twofold. First, there's the osso buco itself. The name, literally translating as "pierced bone," refers to the marrow bones in the middle of each crosscut shank. They contribute a tremendous amount of flavor as the rich marrow renders during the braise, basting the meat and infusing into the sauce. The second is gremolata, the dish's secret weapon. A mixture of finely minced lemon zest, parsley, and garlic, the gremolata is stirred into the braise near the end and also sprinkled on top as a garnish, adding a fresh, bright, and sharp kick. Together, these two features elevate osso buco to something extraordinary.

Making it starts with the shanks. Some restaurants and cookbooks call for mountainous hunks of meat, which look impressive but comes with a couple drawbacks. First, it takes longer for the heat to penetrate and melt the tough connective tissue into tender gelatin, extending what is already a long cooking time. Second, it leaves you with servings so huge, it becomes a challenge to try to finish one; since the bone-in cut is impossible to evenly divide (who gets the marrow-filled bone?), splitting such a big section of shank isn't practical, either.

Too thin, though, and they'll curl and bend with the heat, leaving you with a saucer-shaped shank. Ideally, then, what you want are shanks no thinner than an inch and not much thicker than an inch and a half. That gives you a generous yet realistic portion size for each person.

Some people like to tie a length of butcher's twine around each shank, which can help hold the meat to the bone and prevent curling of thinner cross sections. My testing left me undecided on the benefit of this: The shanks I left untied didn't have any problems; meanwhile, some of the ones I did tie had the strings fall off as the meat contracted in the heat, and the others required snipping off the strings before serving, a small annoyance. It's possible that I got lucky with my batches and, if I'd continued testing untied shanks, that I'd have eventually discovered some fail rate. At the very least, I can conclude that the strings did no real harm, so if you don't mind taking the time to tie up the shanks and remove the strings later, it may be a worthwhile extra step. If you do mind, I wouldn't worry too much. The worst that happens is you have to reassemble a fallen-apart shank on the plate.

Next, the shanks are seasoned with salt and pepper and lightly dredged in flour, then browned in oil. You may find that a shank or two will have trouble browning evenly as the meat contracts around the bone—if it contracts enough, the bone can act like a tiny stand, with the meat hovering above the oil. Just do your best to push the meat down into the oil, and don't sweat it if a few shanks don't brown perfectly in every spot.

Once browned, the shanks are set aside, and finely minced aromatics go into the pot. The important thing here is to cut the vegetables into tiny pieces—they're going to melt and form the sauce, so if they're too big, you'll be stuck with a broth studded with vegetable chunks. I don't think that's ideal, especially since I use such a light dredging of flour. If you use more flour, the liquids will thicken more, but they'll also have a more muted flavor; less flour leaves the broth thinner, meaning finely minced vegetables can step in to thicken the sauce more fully. I like hand-mincing in situations like this, but if your knife skills aren't up to the task, or if your patience is limited, it's far better to throw the aromatics into a food processor and pulse them to a fine mince than to err on the too-large side. Save your chunky vegetables for another day.

When the minced vegetables have softened and are just starting to turn a light golden color, I add some hand-crushed drained canned tomatoes to the pot. Tomatoes are an optional ingredient in osso buco, but I like the flavor and texture they add. Still, I don't want one of those very tomato-heavy osso buco renditions that you sometimes see, so I drain and seed the tomatoes, using only the flesh.

The veal goes back into the pot along with any accumulated juices, plus dry white wine and some chicken stock. Beef stock might seem like the obvious choice here, but unless you have some homemade on hand, chicken is your best bet—it's versatile and, when store-bought , has better flavor than most of the beef broth options out there. If your stock is homemade and it has a naturally high gelatin content (you'll know because it will set like jelly when it's cold), you're good to go. If not, it helps to sprinkle some powdered gelatin onto the stock , allowing it to bloom for a few minutes before adding it to the pot. Even when hot and liquid, gelatin-rich stock has a thicker, more viscous texture that seems much richer than that of a watery broth.

A few sprigs of thyme and a bay leaf, and the whole thing goes into a low, 325°F (165°C) oven to cook. For the first couple hours, I use a parchment paper lid . This slows down evaporation enough that the pot won't go dry too quickly, but still allows some water to cook off and the exposed surface of the meat to brown in the dry oven heat, leading to deeper, more complex flavor.

For the last hour, I remove the parchment and let the braise brown more deeply in the oven. If it gets too dry, you can moisten it with more stock or water at any point.

Remember, recipe times are almost always rough estimates: A variety of factors, from the meat to the oven to the pot used, can all affect how long it will actually take for the meat to become tender. Use the cooking times as an approximate guide, not as an absolute law. If your shanks need more time to get tender, give them as much as they need, adding more water to make sure the pot doesn't get too dry. That's real cooking—using your senses and adjusting as you go.

A couple teaspoons of the gremolata go in for the last 15 minutes or so, once it's become clear the shanks are tender enough. You can test this by trying to slide a fork into them: If it slides in easily, you're all set.

One traditional way to serve osso buco is with a golden mound of saffron-flavored  Risotto alla Milanese . Slide a shank on top, spoon the sauce over it, and put it on the table. Everyone can sprinkle extra gremolata on top as a garnish, depending on how strong they want that flavor to be.

It's as classic and basic as a braise can get, and yet it's truly like no other.

February 2017

Recipe Details

Ingredients

6 (1- to 1 1/2-inch-thick) pieces osso buco ( veal shanks ) (about 4 pounds ; 1.8kg total)

Kosher salt and freshly ground black pepper, divided

1 cup all-purpose flour (5 ounces; 140 g )

1/4 cup (60ml) extra-virgin olive oil , plus more if needed

1 tablespoon unsalted butter (1/2 ounce; 15g)

1 large yellow onion , minced (12 ounces; 340 g ) (see note)

2 medium carrots , minced (6 ounces; 170 g )

1 celery rib , minced (4 ounces; 120 g )

3 medium cloves garlic , minced

1 (28-ounce; 800 g ) can peeled whole tomatoes , seeded and drained, tomato flesh crushed by hand

1 cup (235ml) dry white wine

3/4 cup (175 ml)  homemade  or  store-bought   low-sodium chicken stock (see note)

3 fresh thyme sprigs

For the Gremolata:

2 tablespoons (about 20 g ) finely minced flat-leaf parsley leaves and tender stems

Zest of 1 lemon , finely minced

6 medium cloves garlic , finely minced

Preheat oven to 325°F (165°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, but is not absolutely necessary.

Add flour to a shallow bowl. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Working in batches, lightly dredge shanks all over in flour, shaking off excess, and add to Dutch oven; be careful not to over-crown the shanks. Cook shanks, turning occasionally, until lightly browned on both sides, about 4 minutes per side; lower heat as necessary at any point to prevent scorching. Transfer browned shanks to a platter and repeat with remaining shanks; add more oil to Dutch oven at any point if it becomes too dry.

Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.

Add tomatoes, wine, and stock to Dutch oven, along with veal shanks and any accumulated juices. Try to arrange the shanks in as even a layer as possible (a little overlap is okay to make them fit). The liquid should nearly but not totally cover the shanks; if it doesn't, add more stock or water until it does. Add thyme and bay leaf. Bring to a simmer.

Prepare a parchment paper lid following these instructions . Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.

Meanwhile, for the Gremolata: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.

Remove parchment paper lid from shanks and continue cooking until they are fork-tender, about 1 hour longer. If the pot becomes too dry, add more stock or water as needed to keep it moist; evaporation and reduction are good, but the pot shouldn't go dry. Feel free to move the shanks around so that any that are submerged can be exposed to the oven air. During the last 20 minutes of cooking, stir in 1 to 2 teaspoons (5 to 10ml) gremolata, depending on how strong you want the lemon and garlic flavor to be.

Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.

Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolata at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with risotto alla Milanese .

Special Equipment

Dutch oven , parchment paper , butcher's twine (optional)

For the best sauce, we recommend truly mincing the vegetables; larger chunks don't break down into a thickened sauce in quite the same way. If your knife skills aren't up to the task, use a food processor to pulverize them quickly and effectively. Using a food processor often releases some of the vegetables' liquids, so be sure to add those to the pot, too.

If using store-bought broth, add about 2 teaspoons powdered gelatin to the broth and let it hydrate before using.

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RecipeTin Eats

Fast Prep, Big Flavours

Comfort food central! Fall apart tender veal shanks bathed in a tomato white wine sauce, Osso Buco is a traditional Italian dish that’s both hearty and luxurious owing to the delicate flavour and texture of veal.

Traditionally served on yellow saffron Risotto Milanese and topped with a fresh mixture of parsley, lemon and garlic known as Gremolata. But just as delicious piled over mashed potato! This is a slow cooked recipe that belongs alongside greats like Shredded Beef Ragu  and Beef Guinness Stew .

“You  never have Osso Buco for me!!”, I pouted at my butcher. (“Never” being a bit of an exaggeration, but embellishment sometimes just pours out of me during desperate times.)

“Osso Buco flies out the door during winter,” my butcher declared. “We can’t get enough. You have to order it, or just get in quick when we have a delivery.”

So she who doesn’t rely on luck for food placed an order for Osso Buco immediately. Because I have been  busting to share this with you all winter. But I kept stuffing it up – photos then the video, and so finally, after attempt #3, I am armed with all I need to finally publish it!

What is Osso Buco?

Osso Buco is made with veal shanks cut into thick steaks that are then slow cooked in a tomato sauce. Fellow Aussies have probably observed beef “Osso Buco” sold at supermarkets – in fact, beef is more commonly found than veal. At least, during winter.

Though Osso Buco is traditionally made with veal, this really is fab made with beef too. The meat flavour will be stronger because veal has a more delicate, sweeter flavour. But it will still be fabulous – and you will still get that signature sticky bone marrow that so many people like to slurp up or slather on crusty bread. (Not I, doesn’t do it for me, I always give mine away!)

A traditional Italian dish

The makings of Osso Buco are no different to most slow cooked Italian master pieces – brown the meat, then slow cook onion, garlic, carrot and celery which then forms the flavour base for a tomato based sauce. The sauce for Osso Buco is a bit lighter in colour than other slow cooked Italian goodness, like Ragu, because it’s made with white wine rather than red wine.

The one little annoying thing I used to grapple with is that by the time the veal cooked to the point of “fall apart”, it was literally falling apart right off the bone. Still delicious, but I wanted the meat to stay on the bone for presentation purposes.

So I conceded defeat and use string to hold the veal together. However, my one little tip is to do this  after browning the meat . Otherwise, the string just comes off while the meat is browning. It’s really annoying.

Then let it bubble away gently for 1.5 – 2 hours (veal is more delicate than beef so you won’t need to cook for longer than this) until the meat is fork tender.

And I truly do mean – fork tender.

But – enough talk about fall apart, slow cooked, meltingly tender veal in a thick, rich tomato sauce! No more talk about how you won’t need a knife to eat this. The weekend is here! It’s Friday and the couch is calling me, there’s a certain giant fur ball is sitting by my side breathing stinky dog breath over me and staring at me intently because “bone time” is 30 minutes overdue.

Happy weekend everyone! – Nagi xx

WATCH HOW TO MAKE IT

Osso Buco recipe video!

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Ingredients

• ▢ 5 thick veal osso bucco (300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1)
• ▢ Salt and pepper
• ▢ Kitchen string (optional)
• ▢ 2 tbsp olive oil
• ▢ 1 small onion , finely chopped
• ▢ 3 garlic cloves , minced
• ▢ 1 small carrot , finely chopped
• ▢ 1 celery stick , finely chopped
• ▢ 800 g / 28 oz can crushed tomato
• ▢ 1 cup / 250 ml dry white wine (not sweet, not fruity), or chicken broth
• ▢ 1 cup / 250 ml chicken broth
• ▢ 1 chicken bouillon cube (optional, or use beef)
• ▢ 2 tbsp tomato paste
• ▢ 3 sprigs thyme or 1 ½ tsp dried thyme
• ▢ 2 bay leaves
• ▢ 1 cup parsley leaves (flat or curly), lightly packed
• ▢ 2 – 3 tsp lemon zest , finely grated
• ▢ 1 garlic clove , minced

For Serving:

• ▢ Risotto Milanese (saffron risotto, recipe in notes), mashed potato or pasta

Instructions

• Sprinkle both sides of the veal very generously with salt and pepper.
• Heat the oil in a large heavy based pot over high heat. Add beef and sear on both sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low.
• If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet.
• OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation (it falls apart once slow cooked).
• Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on.
• Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that.
• Use slotted spoon to remove veal into bowl, cover to keep warm. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt & pepper at the end.
• Traditionally served with Saffron Risotto (Risotto Milanese, recipe in notes), but is also terrific with mashed potato, creamy polenta or even pasta. Place a piece of Osso Buco on the serving plate, spoon over sauce, then top with Gremolata.
• Place the parsley leaves on a cutting board. Top with garlic and lemon zest. Finely chop the parsley. Transfer to serving bowl and set aside for at least 20 minutes before use.

Recipe Notes:

Nutrition Information:

Life of dozer.

I like to think that when I leave the house, this is the position he assumes, staring forlornly out the window waiting for me to return.

Reality is that he sneaks onto the couch, knowing full well he’s only allowed up when there’s a cover on it. He thinks he’s so clever because I never catch him. But of course I know, he always leaves so much  evidence . Giant foot imprints and unimaginable quantities of fur. 🙄

Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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126 Comments

August 18, 2024 at 8:27 pm

August 18, 2024 at 7:57 am

I followed the recipe quite accurately with beef but skipped the kitchen string and served it with Risotto Milanese as suggested.

We served it at a dinner party for 12 people with triple recipe prepared in 2 pots. I’d say that triple amount of meat and double amount of sauce would have been better since we had loads of sauce left. But it waits happily in the freezer for a pasta opportunity.

It was quite tricky to get the risotto ready at the same time as the meat, so the risotto was overcooked, but it was fine!

I was quite surprised at how well the osso bucco paired with the risotto! Our guests had never tasted Osso Bucco before and everyone absolutely were blown away by the richness in taste and had fun getting to know this meal.

July 1, 2024 at 4:30 pm

I’ve been a fan of Nagi’s for quite some time. I have successfully made many of her recipes. Osso Gucci has been one of the better successes , full of flavour! Thank you Margo for your part in keeping my cooking on track.

June 29, 2024 at 6:03 pm

June 24, 2024 at 7:58 pm

Hubby said it’s the best he has ever had and I agree. Just beautiful flavours.

June 19, 2024 at 11:51 pm

June 12, 2024 at 12:21 pm

June 2, 2024 at 9:08 pm

I’m definitely making it again for the guests.

As always with your recipes, there was absolutely no need to tweak it even the slightest. Thank you and I want to let you know I really appreciate your work.

May 23, 2024 at 6:51 pm

November 8, 2023 at 9:15 pm

August 6, 2023 at 10:28 pm

July 10, 2023 at 8:14 pm

June 5, 2023 at 6:34 pm

June 3, 2023 at 5:09 pm

March 12, 2023 at 7:51 pm

February 15, 2023 at 3:18 pm

August 6, 2023 at 10:27 pm

Sensational!! Did mine in a Bessemer pot with lid in the oven at 160 for a couple of hours. The meat was totally tender, the sauce deliciously rich. Served with cauliflower mash, broccolini and simple green cabbage salad. Leftover meat and sauce will be used for pasta.

January 28, 2023 at 8:23 am

I will cook this tomorrow and I’m sure it will be as good as all your other recipes I’ve tried. Just one problem, I am in Germany and it is nearly impossible to get de-boned chicken legs. I did it myself and it is kind of hard work. Could I try this recipe with any other meat? Best regards, Linda

January 1, 2023 at 6:07 pm

October 11, 2022 at 8:20 am

I have made this a number of times and it is just as wonderful w/pork osso buco. The gremolata is the best…….

August 24, 2022 at 5:54 pm

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Giada De Laurentiis’ Classic Osso Buco Recipe

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