Osso Buco, meaning “bone with a hole,” is a traditional Italian dish from Milan that showcases the beauty of slow-cooked, humble ingredients transformed into a gourmet masterpiece. This rich, savory stew features cross-cut veal shanks braised until fork-tender in white wine, broth, and aromatic vegetables. The marrow in the bone melts into the sauce, adding unmatched depth and silkiness.
Its cultural significance lies in its simplicity, making it a staple of Northern Italian home cooking. Often paired with gremolata and risotto alla Milanese, Osso Buco is a celebration of flavor, patience, and tradition.
Ingredients
For the Osso Buco:
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4 veal shanks (about 1.5 inches thick)
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1/4 cup all-purpose flour (for dredging)
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Salt and black pepper to taste
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3 tbsp olive oil
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2 tbsp unsalted butter
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1 medium onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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4 cloves garlic, minced
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1 cup dry white wine
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1 cup beef or veal stock
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1 can (14 oz) diced tomatoes (or 3 fresh tomatoes, peeled and chopped)
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2 tsp tomato paste
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1 tsp dried thyme (or 1 tbsp fresh)
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1 bay leaf
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Zest of 1 lemon
Optional Gremolata (for topping):
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2 tbsp fresh parsley, finely chopped
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1 garlic clove, minced
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Zest of 1 lemon
Substitutions:
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Veal → Substitute with beef shanks or even lamb for a different flavor.
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White wine → Use chicken broth or non-alcoholic white wine.
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Flour → Use gluten-free flour for a GF version.
Step-by-Step Cooking Instructions
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Prep and Dredge the Veal Shanks
Pat veal shanks dry, season with salt and pepper, and dredge lightly in flour. Shake off excess. -
Sear the Shanks
Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear the shanks 2–3 minutes per side until browned. Remove and set aside. -
Sauté Aromatics
In the same pot, add onions, carrots, celery, and garlic. Sauté for 5–6 minutes until softened. -
Deglaze and Simmer
Stir in tomato paste, then pour in white wine, scraping the bottom of the pot to deglaze. Let wine reduce by half (about 5 minutes). -
Add Tomatoes and Broth
Add diced tomatoes, stock, thyme, bay leaf, and lemon zest. Stir and bring to a simmer. -
Return Shanks to the Pot
Nestle the veal shanks into the sauce. The liquid should cover about 3/4 of the shanks. -
Braise Low and Slow
Cover and cook in a preheated oven at 325°F (160°C) for 2 to 2.5 hours. The meat should be fork-tender and nearly falling off the bone. -
Prepare the Gremolata (Optional)
Mix parsley, lemon zest, and garlic in a bowl. Sprinkle over the shanks just before serving.
Common Mistakes to Avoid:
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Don’t skip searing — it adds critical flavor.
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Don’t overcook past tenderness — meat can dry out.
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Avoid too much liquid — shanks should be partially submerged.
Pro Tips and Cooking Techniques
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Use a heavy-bottomed Dutch oven for even heat distribution.
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Tie shanks with kitchen twine to help them hold shape.
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Let rest 10–15 minutes before serving to allow flavors to settle.
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Add a dash of anchovy paste or Worcestershire to deepen umami without fishiness.
Variations and Customizations
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Vegetarian Osso Buco: Use thick-cut portobello mushrooms or eggplant, and vegetable broth.
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Gluten-Free: Substitute flour with GF flour or cornstarch.
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Low-Carb: Serve with mashed cauliflower instead of risotto.
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Fusion Ideas: Add harissa for a North African twist or coconut milk for a Thai-style osso buco.
Serving Suggestions
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Traditional pairing: Risotto alla Milanese (saffron risotto) or creamy polenta.
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Garnishes: Gremolata, fresh herbs, or a drizzle of good olive oil.
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Sides: Crusty bread, sautéed greens, or roasted root vegetables.
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Drinks: Pair with Barolo, Chianti, or a bold red wine.
Nutritional Information (Per Serving – approx.)
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Calories: 580
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Protein: 40g
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Carbohydrates: 20g
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Fat: 35g
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Fiber: 3g
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Sugar: 5g
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Sodium: 600mg
Frequently Asked Questions (FAQs)
Q: Can I make osso buco ahead of time?
A: Yes! It actually tastes better the next day. Reheat gently over low heat.
Q: Can I freeze osso buco?
A: Absolutely. Cool completely, store in an airtight container, and freeze for up to 3 months.
Q: What if I don’t have a Dutch oven?
A: Use any oven-safe pot with a tight-fitting lid or braise in a deep roasting pan covered with foil.
Q: How do I know when it’s done?
A: The meat should be tender and pull away easily from the bone with a fork.
Closing Thoughts
Osso Buco is more than just a stew—it’s a timeless dish that brings the warmth and soul of Italian cooking to your table. Whether you’re cooking for guests or a quiet dinner, this recipe will impress with its deep, comforting flavors. Give it a try, tweak it to your taste, and don’t forget to share your delicious results!
