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Home Ā» Food Ā» By Course Ā» Main Dishes Ā» Classic Osso Buco

Classic Osso Buco

December 4, 2022 by Kimberly Killebrew Ā· 26 Comments

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This classic Italian Osso Buco recipe features beef or veal shanks that slow simmered in a deliciously rich gravy until the meat becomes fork tender and practically melts in your mouth.Ā  The preparation is relatively quick and easy and then it’s just a matter of waiting for it to cook.Ā  And the wait is MORE than worth it!

osso buco recipe authentic traditional italian beef stew veal shanks sauce gravy

What is Osso Buco?Ā Ā 

Also spelled ossocbuco, the name is Italian for “bone with a hole” (ossoĀ “bone”,Ā buco “hole”), referring to the cut of meat used in this dish: cross-cut meat shank with a marrow hole at the center.Ā  This classic Italian dish showcases what is a tough and typically less expensive cut of meat and transforms it into a mouthwateringly tender and flavorful meal.Ā  Veal or beef shanks are braised and the marrow in the bone renders during the process, basting the meat with its juices and infusing the gravy with incredible flavor.

Like Beef Bourguignon is to France, Irish Stew is to Ireland, and Hungarian Goulash is to Hungary, osso buco represents the very best of Italian comfort food.

Osso buco is thought to have originated in the Lombardy region of Italy (think Milan) in the 19th century and but is served throughout Italy as a classic dish with regional differences in its preparation (e.g. some serve it with gremolata and some without; some include tomatoes while others don’t; some serve it with polenta while others serve it with mashed potatoes).

The first time we had osso buco was on a trip to Italy a few years ago.Ā  We took two weeks and toured Lombardy, Veneto, Emilia-Romagna, Toscana, Umbria and Lazio.Ā  It was at a quaint, cozy and perfectly wonderful osteria in Monteriggioni, Tuscany that we ordered osso buco for the first time.Ā  And it couldn’t have been a better introduction to the dish.

osso buco recipe authentic traditional italian beef stew veal shanks sauce gravy

Nor could the walk through the medieval walled village of Monteriggioni have been the more perfect ending to our meal.

A few pictures from our walk through this charming Tuscan village….

monteriggioni italy daring gourmet

Monteriggioni Italy

Monteriggioni Italy

Monteriggioni Italy

Monteriggioni Italy

What to Serve with Osso Buco

Osso buco is traditionally served with creamy polenta or saffron risotto (known as Risotto alla Milanese).Ā  Other options include mashed potatoes, rice, or buttered pasta.

In addition, sautéed greens or grilled vegetables make an ideal side.  And of course some rustic, crusty bread to mop up all the juices is always welcome.

Can I Make Osso Buco Ahead of Time?

Absolutely!Ā  This is a perfect make-ahead dish because the flavor is even better the next day.Ā  Gently reheat on the stove or in the microwave.Ā  This dish also freezes well.

osso buco recipe authentic traditional italian beef stew veal shanks sauce gravy

Osso Buco Recipe

Let’s get started!

Pat the shanks dry with a paper towel and lightly dredge in flour, shaking off the excess.Ā  Heat the oil in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate.Ā  Set aside.

Add the pancetta or bacon and cook until browned, then add the onions and cook for 5-7 minutes until soft and translucent.

browning meat and onions

Add the carrots, celery, and garlic and cook another 3-4 minutes until softened.Ā  Add the wine and boil until reduced by half.

Add the broth, seasonings, and tomato paste.

adding vegetables broth and seasonings

I’m using my favorite broth made by Aneto, a broth manufacturer outside Barcelona, Spain.Ā  Several years ago we had the opportunity to tour their factory and witness the entire broth-making process from start to finish and have been loyal fans ever since.Ā  They select only the freshest vegetables and chicken, wash and prepare them by hand, and then place them in gigantic pots to slow simmer for hours.Ā  Ā Real vegetables, chicken, sea salt, olive oil and nothing else:Ā  absolutely ZERO fillers, preservatives, extracts, ā€œadded flavorsā€, powders or anything of the sort.Ā  Just real, whole ingredients that are prepared the same way you make it at home.Ā  You can read more about or Aneto factory tour.Ā  Ā Their broths can be purchased inĀ select stores across the U.S.Ā orĀ here on Amazon (the 6-pack is the best value).

aneto broth reviews

Return the browned shanks to the pot, bring to a boil, reduce the heat to a very low simmer, cover and simmer for 1 1/2 to 2 hours or until the meat is fork tender.Ā  Add salt and pepper to taste.Ā  Remove and discard the bay leaf.

osso buco recipe authentic traditional italian beef stew veal shanks sauce gravy

Serve over creamy polenta, saffron risotto, or mashed potatoes and, if using, sprinkle with gremolata.

Enjoy!

osso buco recipe authentic traditional italian beef stew veal shanks sauce gravy

For more delicious Italian dishes be sure to try our:Ā Ā 

  • Beef Ragu
  • Chicken PiccataĀ 
  • Italian Pork Ribs
  • Beef Braciole
  • Capicola
  • Minestrone Soup
  • Tuscan White Bean and Sausage Soup
  • Lamb Ragu
  • PorchettaĀ 
  • Focaccia
osso buco recipe authentic traditional italian beef stew veal shanks sauce gravy

Classic Osso Buco

Kimberly Killebrew
The classic Italian dish, Osso Buco, featuring beef or veal shanks slow-simmered until fork tender in a deliciously rich gravy.
Print Recipe
5 from 13 votes
Prep Time 15 mins
Cook Time 1 hr 40 mins
Total Time 1 hr 55 mins
Course Entree, Main Dish
Cuisine Italian
Servings 4
Calories 355 kcal

Ingredients
 
 

  • 4 beef or veal shanks , about 1/2 pound each
  • 1/2 cup flour for dredging
  • 1 tablespoon cooking oil (I use avocado)
  • 1 tablespoon butter
  • 1/4 pound pancetta (can substitute thick cut bacon) , diced
  • 1 medium yellow onion , finely diced
  • 1 carrot , diced
  • 1 celery rib , diced
  • 2 cloves garlic , minced
  • 1 cup dry white wine , e.g. pinot grigio, sauvignon blanc, chardonnay
  • 2 cups quality chicken broth (we use and recommend Aneto), can also used veal stock if you have access to it. Beef broth can also be used though chicken broth tastes more "elegant"
  • 1 1/2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Gremolata (optional):
  • zest of one lemon
  • 3 tablespoons finely minced parsley
  • 4 cloves garlic , minced

Instructions
 

  • Pat the shanks dry with a paper towel and lightly dredge in flour, shaking off the excess.Ā  Heat the oil and butter in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate.Ā  Set aside.
    If making the gremolata, combine the ingredients in a small bowl, cover and refrigerate until ready to use.
  • Add the pancetta or bacon and cook until browned, then add the onions and cook for 5-7 minutes until soft and translucent. Add the carrots, celery, and garlic and cook another 3-4 minutes until softened.Ā  Add the wine and boil until reduced by half. Add the broth, seasonings, and tomato paste.
    Return the browned shanks to the pot, bring to a boil, reduce the heat to a very low simmer, cover and simmer for 1 1/2 to 2 hours or until the meat is fork tender.Ā  Add salt and pepper to taste.Ā  Remove and discard the bay leaf.
  • Serve with creamy polenta or saffron risotto and, if using, sprinkle with gremolata. (See blog post for other serving recommendations.)

Nutrition

Serving: 1shank | Calories: 355kcal | Carbohydrates: 10g | Protein: 29g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 58mg | Sodium: 933mg | Potassium: 766mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2920IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 4mg
Keyword Osso Buco, Ossobuco
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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26 Comments →

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26 Responses

  1. Ellen says

    February 16, 2023 at 10:32 am

    Can one make this dish earlier in the day or day before? What are the reheat instructions for each without overcooking the Veal shanks.

    Reply
    • Kimberly Killebrew says

      February 17, 2023 at 8:52 pm

      Hi Ellen, yes you can do either and then just gently reheat it either in the microwave or on the stovetop.

      Reply
  2. Gary says

    January 1, 2023 at 3:31 pm

    Kimberly…Susan and I tried your recipe and really turned out GREAT. This is the first time making it and will not be the LAST! We found the Beef shank at the Lakewood Washington Safeway already cut and packaged…Thanks for the GREAT recipe.

    Reply
    • Kimberly Killebrew says

      January 2, 2023 at 11:19 am

      Awesome, Gary, I’m so glad you and Susan enjoyed it, thank you! And small world, we used to live in Lakewood! Then Gig Harbor and then most recently Port Orchard. We’ve since moved 3000 miles across the country but those will always be such special years to us.

      Reply
      • Gary says

        January 2, 2023 at 1:28 pm

        Hey Kimberly…I knew you folks lived in the GIG HARBOR area. I didn’t know you moved to Port Orchard. I graduated from South Kitsap High School in 69( Great yr by the way…LOL) So…you moved 3000 miles away from here. Did you go to Florida? They have a GREAT Governor down there. My life long friend lives in Plant City Fl. And Susan and I were thinking of moving there…but we changed our minds. To many Gators,Sink wholes, HUGE Snakes, Hurricanes and….LOVE BUGS! LOL Where ever you folks moved to…I hope nothing but the best for you.
        Gary

        Reply
        • Kimberly Killebrew says

          January 4, 2023 at 10:43 am

          Hi Gary, yes it was completely unexpected. We honestly never thought we’d leave WA but we took a U.S. history trip to the East Coast with our kids, started in GA and worked our way all up the east coast, and absolutely fell in love. So much history, beautiful architecture, sense of tradition and culture…for these reasons it was the first time since moving to the U.S. that it actually felt a little more like “home” in England and Germany where I grew up. My husband fell in love with it too and so we made the crazy decision to pack up and move 3000 miles. Florida does have a great governor but it was Virginia that captured our hearts :) We fell in love with all the history, the beautiful countryside, and the architecture. A visit to Colonial Williamsburg was the final clincher – ah, it felt like we were back in England <3 We concluded that anything south of Virginia was too hot and humid in the summer and anything north of Virginia was too cold in the winter. So here we are in the "goldilocks state" and are loving it! :)

          Reply
  3. Wanda says

    December 12, 2022 at 6:15 pm

    I really want to make this but I can’t find beef or veal shanks. Any suggestions on where to look? I’ve been to 3 grocery stores already.

    Reply
    • Kimberly Killebrew says

      December 12, 2022 at 7:01 pm

      Hi Wanda, most grocery store meat sections won’t carry them, you’ll need to go to an actual independent butcher shop. Ask them for beef shanks and they’ll know exactly what you need.

      Reply
      • Ellen Holmes says

        February 20, 2023 at 10:55 am

        In Phoenix, AZ had a hard time finding veal shanks as Costco doesn’t sell them any longer nor other stores now. But I did find them at Fry’s on Shea and Tatum. They were the only Fry’s store in town that carried them – look for Osso Boco Veal Shanks in the veal section on the shelf already packaged with two veal shanks = 1 lb.
        This is a great recipe too.

        Reply
        • Kimberly Killebrew says

          February 20, 2023 at 2:36 pm

          Thanks so much for the feedback, Ellen, and I’m happy you enjoyed this recipe! :)

          Reply
    • Anonymous says

      February 24, 2023 at 9:53 am

      Wanda, I get mine at a Mexican grocery. My local Supermercado always has them at their meat counter.

      Reply
  4. Allyson Zea says

    December 6, 2022 at 2:21 pm

    I was always intimidated to try this, but your recipe is spot on and very detailed! Thank you so much!

    Reply
    • Kimberly Killebrew says

      December 6, 2022 at 8:09 pm

      Hi Allyson, yes it’s one of those dishes that “sounds” intimidating but in actuality is SO simple! Happy cooking! :)

      Reply
  5. Catalina says

    December 6, 2022 at 1:15 pm

    Osso buco and a good Tuscany wine is everything I need! :) Your osso buco is amazing!

    Reply
    • Kimberly Killebrew says

      December 6, 2022 at 8:10 pm

      I’m so glad you enjoyed it, Catalina, thank you! :)

      Reply
  6. Erik says

    December 6, 2022 at 10:49 am

    Such an impressive dinner! Perfect for a fancy gathering coming up.

    Reply
    • Kimberly Killebrew says

      December 6, 2022 at 8:10 pm

      Perfect indeed, Erik, get ready to WOW your guests! :)

      Reply
  7. Juliane says

    December 6, 2022 at 9:23 am

    Heaven sent! Oh my, it has so much flavor I love it!!

    Reply
    • Kimberly Killebrew says

      December 6, 2022 at 8:11 pm

      I’m so glad you agree, Juliane! :) Thank you for making it, I’m so thrilled you enjoyed it!

      Reply
  8. Erin says

    December 6, 2022 at 8:52 am

    This looks absolutely incredible! I can’t wait to make this!

    Reply
  9. Sandra says

    December 6, 2022 at 8:38 am

    So delicious! Already have requests to make this again! :)

    Reply
    • Kimberly Killebrew says

      December 6, 2022 at 8:13 pm

      Yay, that’s fantastic, Sandra, thanks so much for the feedback!

      Reply
    • Kelly Najdek says

      March 4, 2023 at 4:49 pm

      This recipe is ABSOLUTELY AMAZING!! The FLAVORS are INCREDIBLE!! Im having a hard time w the meat tho…almost 21/2 hours cooking n the meat is still tough? What did I do wrong šŸ˜” Does it just need more time?

      Reply
      • Kimberly Killebrew says

        March 4, 2023 at 6:20 pm

        Hi Kelly, I’m so glad you enjoyed the flavor, thank you! Yes, it just needs a little more time but an important key for slow cooking meat is ensuring there is enough liquid and that meat is submerged under the liquid because that is what enables the collagen to break down and the meat to become tender. Is it possible that either the diameter of the pan you’re using is very wide and so the liquid level isn’t high enough? Or that the lid wasn’t secured on tightly and too much of the liquid evaporated?

        Reply
        • Anonymous says

          March 5, 2023 at 8:20 am

          Thank you Kimberly!! I think that is the problem…I needed a deeper pan/more liquid but I will def be using this recipe again!! It was sooooo good!!

          Reply
  10. Beth says

    December 5, 2022 at 1:26 pm

    Just looking at those photos is making my mouth water! I can’t wait to make this.

    Reply

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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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