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….
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
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.
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!
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!
Really loved this recipe! My husband didn’t even notice there weren’t any tomatoes. I don’t enjoy when the tomato flavor over powers the rest of the dish. This was so flavorful. The only words that kept coming out of his mouth was WOW. It was worth all the preparation. The only thing different I done was cook it in the crockpot. The meat just fell off the bone. Feel confident to make this for company.
That’s wonderful, Val! I’m thrilled that you both enjoyed it and really appreciate the positive feedback, thank you! <3
Loved this recipe. I’m just about to make it for the 3rd time. Chicken broth (or stock) is the game changer. I’ve tried both. I cheated and bought the broth from the farmers market. I used speck rather than pancetta or bacon so it may have added a touch of smokiness to it. So rich and flavoursome.
Fantastic! I’m so thrilled that this has become a regular and I really appreciate the positive feedback, thank you Mandi!
My family loves Osso Buco and I LOVE this recipe! I’ve made it several times and always serve it with polenta.
This past weekend I used this recipe but instead of using veal shanks, I used beef short ribs. They turned out delish!
I’m so glad this has become a family favorite, thank you so much Vicky! <3 And I completely agree about that beef short ribs, I've used those in this recipe as well! :)
This was simply incredible. The flavor of the sauce was superb with so much depth. Everything I have made on The Daring Gourmet has been stellar.
Thank you so much for that wonderful compliment, Tiffany, it warms my heart to hear that! <3
This was so incredibly delicious! It’s one of my favorite dishes to order at our local Italian restaurant and this is SO much better than any I’ve had, thank you!
That’s wonderful, Ronnie, I’m so thrilled to hear that, thank you!
Can this be cooked in the oven? If so, at what temperature and for how long? Can’t wait to try this!
Hi Molly, yes you can. Cook it at 325 F and aim for around 2 hours or until fork tender. Happy cooking!
The best Osso Buco recipe I have tried. I did let it simmer a bit longer (about 30 minutes more) and it was absolutely delicious!
Oh I’m so glad, Karen, thank you very much!
Hi I made a similar recipe but with tomatoesand red wine. All the other ingredients were the same.The meat was very tender and the sauce was good but the meat was not flavorful. I know veal is mild but what could I have done differently? Love your site.
You ought to include instructions for making gremolata. There’s nothing of the kind included here, and not everyone will know what it is. It’s a traditional accompaniment to osso buco, and very easy to prepare.
Hi Mikjall, I do include the ingredients and instructions for gremolata. The ingredients are listed last in the ingredients list and the instructions are at the end of Step 1.
This was so good. I made one addition, I added a scant 1/4 cup of port wine after reducing the white wine. This was a dead ringer for a recipe that I have been trying to recreate. Thank you!
Can you give me advice on using a slow cooker to do this recipe?
Hi Amy, of course! At the end of Step 2 simply transfer everything to a slow cooker and either cook on high for about 4 hours or on low for about 6 hours, or until the meat is fork tender.
Omg! I made this recipe tonight for my partner and I. it was amazing, we both really enjoyed it. The flavours were great and the meat was so tender. I did add more garlic to it because we love the flavour and simmered it closer to 2 hours. I will definitely be making this one again. Thank you for sharing!
I’m thrilled that you both enjoyed it, Bianca, thank you so much!
I’m doing this recipe in the crock pot but I started it a deep skillet. Browned the meat, sautéed the bacon and veggies…all the way through until adding the meat back in the skillet. This is the point that my meat was already “resting” in the warm crockpot and after the final step of adding the last seasonings (including 🍋zest💛) and simmering I added it into my crockpot to simmer on low for several hours. I want it falling off the bone and infused with all those yummy seasonings I worked so hard to add. I can’t wait for my family to have this tonight! I will give a follow up review❣️
This dish was fantastic! I followed the recipe using veal shanks and served with saffron risotto. The flavors came together beautifully!
I’m thrilled to hear that, Wendy, thank you so much for the feedback!
This was just phenomenal. Such a rich, flavorful gravy, it got rave reviews all around the table.
Thank you, Toni, I’m so glad you enjoyed it!