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!
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).
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.
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….
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.
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.
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.
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.
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.
Enjoy!
For more delicious Italian dishes be sure to try my:
- Beef Ragu
- Bolognese
- Chicken Piccata
- Italian Pork Ribs
- Pasta alla Norma
- Fettuccine Alfredo
- Beef Braciole
- Capicola
- Minestrone Soup
- Tuscan White Bean and Sausage Soup
- Lamb Ragu
- Porchetta
- Focaccia
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Osso Buco
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
Originally published on The Daring Gourmet December 4, 2022
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!
I always use venison as a sub for veal. Deer or elk shanks work beautifully in this recipe.
This seemed like it might be a great recipe, but… constant bombardment with another recipe being cooked + ads for EVERYTHING constantly getting in the screen is too bothersome. I read your recipe and am going to a cookbook where I don’t have to be so bothered with extraneous stuff. And NB: pancetta is not replacable by bacon. It’s smoked and has too much flavor for this dish. JMO.
Hi Christie, ads are the tradeoff for free recipes on practically any website – it’s how bloggers earn their income, otherwise we’d have to charge membership fees to access our sites (and some sites do). As for the pancetta, not everyone has access to it and bacon is the best substitute.
This looks and sounds so good. I can’t find beef or pork sharks in my small town. Would ox tails work?
They sure will, Angie! Happy cooking! :)
Can I put this in the oven to roast rather than leave it on the stove?
Thanks
Absolutely, Cathy!
Great recipe! It turned out delicious! The instructions were clear and easy to follow. Thank you !!!
Can one make this dish earlier in the day or day before? What are the reheat instructions for each without overcooking the Veal shanks.
Hi Ellen, yes you can do either and then just gently reheat it either in the microwave or on the stovetop.
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.
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.
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
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! :)
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.
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.
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.
Thanks so much for the feedback, Ellen, and I’m happy you enjoyed this recipe! :)
In Phoenix AZ too. I tried 4 stores including AJ’s and butcher stores, nobody sells veal anymore. I went to Midwestern Meats in Mesa, and found the veal shanks were beautiful. I make this dish 3 or 4 times a year, and need a reliable supplier.
Wanda, I get mine at a Mexican grocery. My local Supermercado always has them at their meat counter.
Veal is expensive now and I have made this many times using pork shanks. Our grocery store does get beef shanks in every week and we have used them also the last 2 times. Yes we have this meal a lot. haha
Pork shanks work great. Veal shanks are very expensive and difficult to find.
I was always intimidated to try this, but your recipe is spot on and very detailed! Thank you so much!
Hi Allyson, yes it’s one of those dishes that “sounds” intimidating but in actuality is SO simple! Happy cooking! :)
Osso buco and a good Tuscany wine is everything I need! :) Your osso buco is amazing!
I’m so glad you enjoyed it, Catalina, thank you! :)
Such an impressive dinner! Perfect for a fancy gathering coming up.
Perfect indeed, Erik, get ready to WOW your guests! :)
Heaven sent! Oh my, it has so much flavor I love it!!
I’m so glad you agree, Juliane! :) Thank you for making it, I’m so thrilled you enjoyed it!
This looks absolutely incredible! I can’t wait to make this!
So delicious! Already have requests to make this again! :)
Yay, that’s fantastic, Sandra, thanks so much for the feedback!
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 😔 Does it just need more time?
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?
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!!
Just looking at those photos is making my mouth water! I can’t wait to make this.