Osso Buco is a traditional Italian dish made with braised veal shanks, cooked with vegetables, white wine, and broth. The meat becomes incredibly tender, and the marrow in the bone adds an extra depth of flavor to the dish. It is often garnished with gremolata and served with risotto or polenta.
Osso Buco, meaning “bone with a hole” in Italian, is a traditional dish from Milan that celebrates the art of slow cooking. At its heart are cross-cut veal shanks, each with a rich marrow-filled bone that gives the dish its distinctive depth of flavor. This isn’t a meal you rush, it’s a comforting, hearty dish that rewards patience with tender meat and a luscious sauce.
The magic of Osso Buco begins with browning the veal shanks to develop a deep, savory crust. They’re then slowly braised in a flavorful mixture of onions, carrots, celery, garlic, white wine, and stock. As the meat cooks low and slow, it becomes fork-tender, and the marrow melts into the sauce, adding a luxurious richness. Tomatoes are often added for brightness, creating a balanced sauce that’s both hearty and refined.
One of Osso Buco’s signature touches is the gremolata, a simple mixture of lemon zest, garlic, and fresh parsley sprinkled over the dish just before serving. This fresh, aromatic garnish cuts through the richness of the braise, adding a burst of brightness that elevates every bite.
Traditionally, Osso Buco is served with risotto alla Milanese, a saffron-infused risotto that complements the braised meat perfectly. The creamy risotto absorbs the flavorful sauce, making each spoonful an indulgent experience. However, it can also be paired with polenta, mashed potatoes, or even crusty bread for soaking up every drop of the delicious gravy.
What makes Osso Buco so special is its ability to bring people together. The slow-cooked aroma fills the home, building anticipation for a shared meal. It’s a dish that feels equally suited for a cozy family dinner or an elegant dinner party.
Whether enjoyed in its traditional form or with a modern twist, Osso Buco remains a shining example of how humble ingredients, treated with care and time, can transform into a masterpiece. With its tender meat, velvety sauce, and vibrant gremolata, it’s no wonder this Milanese classic continues to hold a cherished place in Italian cuisine.
Ingredients
- 4 pieces veal shanks about 1-1.5 inches thick, with bone
- 1/2 cup all-purpose flour for dusting
- 2 tbsp olive oil
- 1 cup onion chopped
- 1 cup carrot chopped
- 1 cup celery chopped
- 2 cloves garlic minced
- 1 cup white wine
- 2 cups beef broth
- 1 tsp thyme dried
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 2 tbsp parsley chopped, for gremolata
- 1 clove garlic minced, for gremolata
- 1 tsp lemon zest for gremolata
Instructions
- Pat the veal shanks dry with a paper towel and dust them with flour, shaking off any excess.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the shanks and brown them on all sides, then remove and set aside.
- Lower the heat to medium, add onions, carrots, and celery to the pot, and sauté until they are softened, about 5-7 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer until slightly reduced.
- Return the veal shanks to the pot and add the beef broth, thyme, salt, and pepper. Bring to a simmer.
- Cover the pot and reduce the heat to low. Let it braise for about 2 hours, or until the meat is tender and falling off the bone.
- To make the gremolata, mix the parsley, garlic, and lemon zest in a small bowl.
- Serve the osso buco hot, garnished with gremolata.
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