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Osso Buco

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

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

What is Osso Buco?  

Also spelled ossocbuco, the name is Italian for “bone with a hole” (osso “bone”, buco “hole”), referring to the cut of meat used in this dish: cross-cut meat shank with a marrow hole at the center.  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.  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).

osso buco recipe authentic traditional italian beef shanks stew gravy best

The first time I had osso buco was on a trip to Italy with my husband a few years ago.  We took two weeks and toured Lombardy, Veneto, Emilia-Romagna, Toscana, Umbria and Lazio.  It was at a quaint, cozy and perfectly wonderful osteria in Monteriggioni, Tuscany that we ordered osso buco.  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.

Here are just few pictures from our walk through this charming Tuscan village….

monteriggioni italy daring gourmet
Monteriggioni Italy
Monteriggioni Italy
Monteriggioni Italy

Osso buco is such a delicious and timeless classic, it’s the perfect meal to serve for a special occasion, dinner party, holiday, or romantic night in. It’s 5-star restaurant quality food served at home!

And the best part about it – it’s SO easy to make! Minimal prep time and it just simmers on the stove while you go about your day.

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.  Heat the oil in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate.  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.  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.  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.  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.   Real vegetables, chicken, sea salt, olive oil and nothing else:  absolutely ZERO fillers, preservatives, extracts, “added flavors”, powders or anything of the sort.  Just real, whole ingredients that are prepared the same way you make it at home.  You can read more about or Aneto factory tour.   

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.  Add salt and pepper to taste.  Remove and discard the bay leaf.

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

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

What to Serve with Osso Buco

Osso buco is traditionally served with creamy polenta or saffron risotto (known as Risotto alla Milanese).  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 This Be Made In Advance?

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

Enjoy!

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

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

Osso Buco

The classic Italian dish, Osso Buco, featuring beef or veal shanks slow-simmered until fork tender in a deliciously rich gravy.
5 from 108 votes
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 4

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.  Heat the oil and butter in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate.  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.  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.  Add salt and pepper to taste.  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: 1shankCalories: 355kcalCarbohydrates: 10gProtein: 29gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 58mgSodium: 933mgPotassium: 766mgFiber: 2gSugar: 3gVitamin A: 2920IUVitamin C: 10mgCalcium: 62mgIron: 4mg
Course Entree, Main Dish
Cuisine Italian
Tried this recipe?Let us know how it was!

 Originally published on The Daring Gourmet December 4, 2022

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 108 votes (80 ratings without comment)

78 Comments

  1. hey, Kimberly! I’m about to try this recipe (I LOVE ossobuco!). I’m from Germany, too, and have been living in the US since 1979. I love cooking, and am really looking forward to check out your recipes!

    1. It’s terrific to “meet” you, Gabriele, and I’m so happy you found my site – Wilkommen! <3 Happy cooking and I hope you enjoy this and any other recipe you try! Liebe Grüße, Kimberly

  2. Seriously the best osso buco I’ve ever had! My husband loved it so much that we’ve decided to make this again as our Easter dinner when his parents come over. Thank you!

  3. I love this recipe. This is the 3rd time that I’ve prepared and cooked this Osso Bucco recipe. I’ve recommended it to friends. It’s so good to me.

  4. My cooking has always been rather straightforward and uncomplicated. I’m very fond of veal,
    and this recipe is easy enough and tasty enough for me to enjoy without having to make a big song and dance about it. I’m in my 80’s and you can understand my limitations. This, is a favourite among my friends and rightly so. Thank you for the helpful tips.