These Italian braised veal shanks are seared, slow-cooked until they fall off the bone, then served with your favorite side. Your taste buds will sing!
What Is Osso Buco?
Osso buco is an entrée made from cross-cut veal shanks braised in a mixture of vegetables, white wine, and broth. As the shanks (the bone and bone marrow) cook slowly, the meat becomes fall-off-the-bone tender and delicate. The veal shanks also contain rich bone marrow, which melts into the broth and adds an amazing meaty flavor. Osso buco is typically an expensive dish in restaurants, but it is so much more affordable and tastier when made at home!
Osso buco is traditionally an Italian dish, originating from the Lombardy region in Northern Italy (which is actually where the fashion capital “Milan” is located and where I tried this dish). The Italian term “osso buco” translates to “hole of bone”, referring to the cross cut of the bone in the dish.
Osso Buco Video
How To Make Osso Buco
A dutch oven, ingredients, and 15 minutes of prep time are all you need to get this magical Italian dish started. Let’s get braising!
- Dry season the shanks: Season the shanks with salt and pepper. Then, dredge each side in all purpose flour, shaking off any excess.
- Sear the shanks: Heat an oiled dutch oven over high heat. Add the shanks and sear each side for about 4-5 minutes. Remove and set aside.
- Sauté the veggies: In the same dutch oven, add the finely diced onions, carrots and additional avocado or olive oil if needed. Cook on medium-high heat until the veggies are soft.
- Return the shanks: Stir in the garlic and tomato paste, then return the shanks to the pot.
- Pour in the liquid: Pour in the wine and chicken broth until the shanks are about 75% covered. Add the bay leaves, then bring the liquid to a simmer.
- Lower the temperature: Decrease the heat to low and continue cooking until the meat is fork-tender, just under two hours.
- Serve: Serve the osso buco with your favorite side. Enjoy!
Hot tip: If you’re looking to substitute any ingredients, we’ve got two easy ones for you. Instead of tomato paste, use crushed tomatoes (but add a little bit more since they are not as concentrated). Also, chicken stock may be used instead of chicken broth.
Tips For A Tasty Osso Buco
Get ready to dig in to a “bone”- afide delicious meal. Check out a few tips that are guaranteed to help you make the best osso buco.
- Look for shanks that are similar in size: Use veal shanks that are approximately the same size, or about one pound each. They should be about four inches wide and two inches thick.
- Chop the veggies into small pieces: The veggies need to cook into a sauce, not a stew, so cut them into small pieces. We like to use this vegetable chopper to ensure consistency.
- Use a large dutch oven: Use a seven-quart dutch oven or larger. There needs to be enough space for the shanks to cook properly.
- Preheat the dutch oven: For the best sear, preheat the dutch oven until it is very hot.
- Keep the brown bits: “Fond” or the browned bits stuck on the bottom from sautéing the shanks are extremely delicious. Leave them in the pot while cooking the veggies for an extra-tasty sauce!
- Pour in more broth as needed: If needed, add more broth to the pot. The level of liquid should always be about 3/4 the way up the shank to make sure it cooks fully.
- Cook for long enough: Make sure to cook the osso buco long enough for the meat to become tender. Otherwise, it will be chewy and not as flavorful.
- Add herbs (optional): For an herby flavor, add a sprig of rosemary or fresh thyme.
Serving Osso Buco
Osso buco is often garnished with gremolata, an Italian topping made from lemon zest, parsley, and garlic. The pairing of the savory meat with the refreshing topping is perfection. Then, serve the dish alongside polenta, plain risotto, our mushroom risotto, or saffron-flavored risotto for the ultimate Italian experience. If you’re looking for a much simpler option, opt for mashed potatoes or rice. Don’t forget a basket of dinner rolls to dip into the savory flavors and wipe your plate clean!
Storing & Reheating Osso Buco
Are you on the watch for dishes that taste great the first day, but even better then next? Look no further. Follow these tips on how to best store, then reheat your osso buco to enjoy again later.
- Refrigerator: To store for up to four days, allow the dish to cool completely, then place into an airtight container and refrigerate.
- Freezer: Store leftovers in a freezer-safe container for up to three months. When ready to enjoy, thaw in the refrigerator overnight.
- Reheating: Reheat leftover osso buco in the oven set to 325°F. Cook covered for about 30-45 minutes or just until it is heated through. If there is solidified fat, remove this before reheating.
More Italian Inspired Recipes
- Gnocchi Zuppa Toscana — Creamy soup with sausage, kale, and chewy gnocchi
- Pesto Pasta Salad — Pesto, pasta, arugula, and delicious cheese
- Parmesan Risotto — Made with dry white wine and salty Parmesan cheese
- Shrimp Fettuccine Alfredo — Bites of seafood and pasta mixed in a creamy white sauce
Recipe
Ingredients
- 4 lbs veal shanks (2-4 pieces)
- 1 tbsp salt
- 1/2 tbsp ground black pepper
- 1/4 cup flour for dredging
- 4 tbsp oil olive or avocado
- 1 medium onion finely diced
- 1 large carrot diced
- 5 garlic cloves minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 1 1/2 cups low sodium chicken broth
- 2 bay leaves
Instructions
- Pat the shanks dry with paper towel. Season generously with salt and pepper. Add the flour to a shallow bowl and dredge each side of the shanks, shaking off any excess.
- Heat a dutch oven over high heat with oil. Sear each side of the shanks, about 4-5 minutes per side. Remove to a plate and set aside.
- In the same dutch oven, add the finely diced onions and carrots. Add more oil if needed. Cook on medium-high heat until softened, about 6 minutes.
- Add the garlic, and tomato paste. Stir until mixed in. Place the shanks back into the dutch oven.
- Pour in the wine and chicken broth until shanks are 3/4 covered. Add the bay leaves. Bring the liquid to a simmer. Turn the heat down to low.
- Cover with a lid and cook until the meat is fall-off-the-bone tender, about 1 hour and 45 minutes.
- Serve with your favorite side. Enjoy!
Can this dish be cooked in the oven?
Yes, you can make osso buco in the oven. Follow recipe as is until you cover the pot, then transfer to preheated oven about 325° and cook until fall of the bone tender.
your the best
Aww, thank you! How sweet of you to say so!