Best Osso Buco Recipe

Introduction

Best Osso Buco Recipe is a classic Italian braise that transforms humble veal shanks into a luxurious, fall-apart tender main dish with deep, slow-cooked flavor. Osso buco—meaning “bone with a hole”—is prized for its rich marrow, which melts into the sauce as the meat braises gently in white wine, aromatics, and tomatoes. Finished with a bright gremolata, this dish strikes a balance between richness and freshness, delivering restaurant-quality results at home. It’s elegant enough for special occasions yet comforting enough for a weekend dinner.

Why you’ll love this recipe

• Fork-tender meat with rich, silky sauce
• One-pot braise with minimal hands-on time
• Classic Italian flavors with timeless appeal
• Perfect make-ahead main dish
• Impressive yet approachable

Ingredients (serves 4)

Osso Buco

• 4 veal shanks (1½–2 inches thick)
• Salt and freshly ground black pepper
• ½ cup all-purpose flour (for dredging)
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 cup crushed tomatoes or tomato passata
• 1½ cups beef or chicken stock
• 2 bay leaves
• 1 tsp fresh thyme (or ½ tsp dried)

Gremolata

• Zest of 1 lemon
• 2 tbsp finely chopped fresh parsley
• 1 small garlic clove, minced

Essential Tools and Equipment

• Heavy Dutch oven or braising pot
• Tongs
• Sharp knife + cutting board
• Small bowl (for gremolata)

Step-by-step process (detailed)

1. Prepare and season the veal

Pat veal shanks dry thoroughly with paper towels. Season generously on both sides with salt and pepper. Lightly dredge in flour, shaking off excess. This step helps develop a golden crust and lightly thickens the sauce.

2. Brown the shanks

Heat olive oil and butter in a Dutch oven over medium-high heat. Add veal shanks and sear 3–4 minutes per side until deeply golden. Work in batches if needed to avoid crowding. Transfer the shanks to a plate.

3. Build the flavor base

Reduce the heat to medium. Add onion, carrot, and celery to the same pot. Cook 6–8 minutes, stirring frequently, until softened and lightly caramelized. Add garlic and cook 30 seconds until fragrant.

4. Deglaze the pot

Pour in white wine and scrape up all browned bits from the bottom of the pot. Simmer 3–5 minutes until the wine reduces by about half and the raw alcohol smell disappears.

5. Add braising liquids

Stir in tomatoes, stock, bay leaves, and thyme. Bring to a gentle simmer. The sauce should be flavorful but not overly thick.

6. Braise slowly

Return veal shanks to the pot, nestling them into the sauce so they are mostly submerged. Cover tightly and transfer to a 325°F (165°C) oven. Braise 1½–2 hours, turning shanks once halfway, until the meat is fork-tender and pulling away from the bone.

7. Make the gremolata

While the osso buco finishes, combine lemon zest, parsley, and garlic in a small bowl. Mix well and keep refrigerated until ready to serve. This bright topping cuts through the richness of the dish.

8. Finish and serve

Remove bay leaves. Taste the sauce and adjust the seasoning with salt and pepper. Spoon sauce and vegetables over each shank and finish with a generous sprinkle of gremolata just before serving.

Mistakes to avoid

• Skipping the sear results in flat flavor
• Cooking at too high a heat — tough meat
• Under-seasoning early — bland sauce
• Over-thickening the sauce — should be silky, not gravy-like
• Skipping gremolata — loses signature brightness

Variations of the Best Osso Buco Recipe

• Osso Buco Milanese — omit tomatoes and use all stock and wine
• Beef Shank Osso Buco — substitute beef shanks, braise longer
• Slow Cooker — after browning, cook on low 7–8 hours
• Instant Pot — pressure cook 45 minutes with natural release
• Herb-Forward — add rosemary or sage

Tips for storage & make-ahead

• Tastes better the next day as flavors develop
• Refrigerate up to 3 days
• Freeze up to 3 months (without gremolata)
• Reheat gently on the stovetop or in the oven

Frequently Asked Questions

What should I serve with osso buco?
Traditionally served with risotto, but polenta, mashed potatoes, or crusty bread work beautifully.

Can I use beef instead of veal?
Yes. Beef shanks are excellent but require a longer braise.

Why is the marrow important?
It melts into the sauce, adding richness and depth.

Do I need tomatoes?
Classic Milanese versions omit them, but both styles are authentic.

Conclusion

Best Osso Buco Recipe is the definition of slow-cooked elegance—tender meat, deeply flavored sauce, and a bright finish that brings everything into balance. With simple ingredients and patient braising, this Italian classic becomes an unforgettable centerpiece for any meal. Master this recipe once, and it earns a permanent place in your special-occasion rotation.