Osso Buco

Osso Buco is a classic Italian dish that originates from the Lombardy region, typically made with braised veal shanks. The name “osso buco” translates to “bone with a hole,” referring to the marrow-filled bone at the center of the shank.

My father in law is absolutely obsessed with Osso Buco. He always requests it for his birthday, and special occasions, and he’s guaranteed to order it if he sees it on a menu. My favorite way to serve Osso Buco is with my Risotto Milanese recipe. The meat is slowly cooked with aromatic vegetables, white wine, and broth, resulting in tender, flavorful meat that falls off the bone. Traditionally served with a gremolata—a mixture of lemon zest, garlic, and parsley—Osso Buco is often accompanied by risotto or polenta to soak up the rich, savory sauce.

Some elements combine to create a unique version of Osso Bucco that pays homage to tradition while offering exciting new flavors and textures!

• Use of Pancetta: Incorporating pancetta (or bacon) adds a rich, savory flavor and a touch of smokiness that enhances the overall depth of the dish compared to the classic recipe, which typically uses just the veal.
• Focus on White Wine: Relying solely on dry white wine instead of red wine or broth brings a bright acidity and a lighter character to the dish, making it feel fresher and more vibrant.
• Tomato Paste Addition: Adding tomato paste contributes a concentrated umami flavor, enhancing the sauce’s richness while still allowing the dish to maintain a more delicate profile.
• Crushed Red Pepper Flakes: The inclusion of crushed red pepper flakes introduces a subtle heat, providing a modern twist that adds complexity without overwhelming the dish.

ingredients:

• Veal Shanks
• Kosher Salt
• Freshly Ground Black Pepper
• Fresh Rosemary
• Fresh Oregano
• Thyme
• Kitchen Twine
• Pancetta or sub bacon if preferred
• Unsalted Butter
• Yellow Onion
• Carrot
• Celery
• Tomato Paste
• Fresh Garlic
• Crushed Red Pepper Flakes
• Dry White Wine
• Fresh Flat-Leaf Parsley
• Lemon
• Flakey Salt

step-by-step:

step one: Prepare the Shanks

Pat the veal shanks dry with a paper towel. Season generously with kosher salt and freshly ground black pepper. Dredge each shank lightly in flour, shaking off any excess. Tie the herbs (rosemary, oregano, and thyme) together with kitchen twine to create a bouquet. Set aside.

step two: Sear the Pancetta

Heat a large, heavy-bottomed Dutch oven over medium heat. Add the diced pancetta (or bacon) and cook until it’s crispy and golden, about 4-5 minutes. Remove the pancetta with a slotted spoon and set it aside, leaving the fat in the pot.

step three: Brown the Veal Shanks

Increase the heat to medium-high. Add the veal shanks to the pot and sear on all sides until they are golden brown, about 3-4 minutes per side. Remove the shanks and set them aside with the pancetta.

step four: Sauté the Vegetables

In the same pot, add the butter and let it melt. Add the diced onion, carrot, and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes. Add the minced garlic, tomato paste, and crushed red pepper flakes, cooking for another 2-3 minutes until fragrant.

step five: Deglaze with White Wine

Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and let it cook for about 5 minutes to reduce slightly.

step six: Add the Shanks and Herbs

Return the pancetta to the pot and stir to combine. Nestle the veal shanks into the sauce and nestle the herb bouquet into the sauce. Ensure the liquid covers at least half of the shanks (if needed, you can add a bit of broth). Bring to a gentle simmer.

step seven: Braise the Osso Buco

Reduce the heat to low, cover the pot, and let the osso bucco braise for about 1.5 to 2 hours. The meat should be tender and easily fall off the bone. Check occasionally and turn the shanks if needed, ensuring they don’t dry out.

step eight: make the gremolata

In a small bowl, combine the parsley, garlic, lemon zest and a pinch of flakey salt, stir to combine and set aside.

step nine: finish and serve

Once the osso buco is cooked, remove the herb bouquet and discard it. Serve the shanks with the sauce spooned over them. Finish with a spoonful of gremolata over the top for freshness.

recipe FAQs:

This Osso Buco is a true show-stopper dish. I can’t wait to hear what you think of it!

Looking for more main dishes for special occasions? Try these!

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Creamy Chicken and Tortellini Bake

5 from 3 votes

Osso Buco

Servings: 4 people

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Ingredients 

1x2x3x

• ▢ 4 large veal shanks about 1 1/2 inches thick
• ▢ 1 ½ teaspoon kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1 sprig fresh rosemary
• ▢ 2 sprigs fresh oregano
• ▢ 8 sprigs thyme
• ▢ Kitchen twine
• ▢ 4 ounces diced pancetta or bacon
• ▢ 2 tablespoons unsalted butter
• ▢ 1 cup finely diced yellow onion
• ▢ 1 cup finely diced carrot
• ▢ ¾ cup finely diced celery
• ▢ 2 tablespoons tomato paste
• ▢ 4 garlic cloves minced
• ▢ ½ teaspoon crushed red pepper flakes
• ▢ 1 ½ cups dry white wine

For the Gremolata:

• ▢ 1 cup finely chopped fresh flat-leaf parsley leaves
• ▢ 2 garlic cloves minced
• ▢ Zest of 1 lemon, 2-3 teaspoons
• ▢ Flakey salt

Instructions 

Prepare the Shanks:

• Pat the veal shanks dry with a paper towel. Season generously with kosher salt and freshly ground black pepper. Dredge each shank lightly in flour, shaking off any excess. Tie the herbs (rosemary, oregano, and thyme) together with kitchen twine to create a bouquet. Set aside.

Sear the Pancetta:

• Heat a large, heavy-bottomed Dutch oven over medium heat. Add the diced pancetta (or bacon) and cook until it’s crispy and golden, about 4-5 minutes. Remove the pancetta with a slottedspoon and set it aside, leaving the fat in the pot.

Brown the Veal Shanks:

• Increase the heat to medium-high. Add the veal shanks to the pot and sear on all sides until they are golden brown, about 3-4 minutes per side. Remove the shanks and set them aside with the pancetta.

Sauté the Vegetables:

• In the same pot, add the butter and let it melt. Add the diced onion, carrot, and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes. Add the minced garlic, tomato paste, and crushed red pepper flakes, cooking for another 2-3 minutes until fragrant.

Deglaze with White Wine:

• Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and let it cook for about 5 minutes to reduce slightly.

Add the Shanks and Herbs:

• Return the pancetta to the pot and stir to combine. Nestle the veal shanks into the sauce and nestle the herb bouquet into the sauce. Ensure the liquid covers at least half of the shanks (if needed, you can add a bit of broth). Bring to a gentle simmer.

Braise the Osso Buco:

• Reduce the heat to low, cover the pot, and let the osso bucco braise for about 1.5 to 2 hours. The meat should be tender and easily fall off the bone. Check occasionally and turn the shanks if needed, ensuring they don’t dry out.

Make the Gremolata:

• In a small bowl, combine the parsley, garlic, lemon zest and a pinch of flakey salt, stir to combine and set aside.

Finish and Serve:

• Once the osso buco is cooked, remove the herb bouquet and discard it. Serve the shanks with the sauce spooned over them. Finish with a spoonful of gremolata over the top for freshness.

Notes

OPTIONAL: Tie kitchen string around each piece of veal. It holds it together for a nice presentation (it falls apart once slow-cooked).

Nutrition

Calories: 466kcal, Carbohydrates: 15g, Protein: 51g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 200mg, Sodium: 1552mg, Potassium: 1198mg, Fiber: 4g, Sugar: 6g, Vitamin A: 7174IU, Vitamin C: 32mg, Calcium: 134mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4 people

Calories: 466

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