Name: Osso Buco (Italian Braised Veal Shanks) Recipe
Prep time: 10 min
Cook time: PT-489973H11M44S
Total time: PT-489973H11M44S
Cuisine: Italian
Ingredients: 6 (1- to 1 1/2-inch-thick) pieces osso buco (veal shanks) (about 4 pounds; 1.8 kg total); Kosher salt and freshly ground black pepper, divided; 1 cup all-purpose flour (5 ounces; 140 g); 1/4 cup (60 ml) extra-virgin olive oil, plus more if needed; 1 tablespoon unsalted butter (1/2 ounce; 15 g); 1 large yellow onion, minced (12 ounces; 340 g); 2 medium carrots, minced (6 ounces; 170 g); 1 celery rib, minced (4 ounces; 120 g); 3 medium cloves garlic, minced; 1 (28-ounce; 800 g) can peeled whole tomatoes, seeded and drained, tomato flesh crushed by hand; 1 cup (235 ml) dry white wine; 3/4 cup (175 ml) homemade or store-bought low-sodium chicken stock or homemade beef stock; 3 fresh thyme sprigs; 1 bay leaf; 2 tablespoons (about 20 g) finely minced flat-leaf parsley leaves and tender stems; Zest of 1 lemon, finely minced; 6 medium cloves garlic, finely minced

There is nothing quite like a symphony of tender, slow-braised veal shanks simmered until they fall apart in rich, flavorful sauce to warm your heart and soul. This Osso Buco (Italian Braised Veal Shanks) Recipe brings that classic Milanese dish right into your kitchen with a blend of simple, fresh ingredients that build layers of taste and texture. From the golden-browned veal shanks to the vibrant gremolata garnish, every bite promises a celebration of Italian culinary tradition that’s both comforting and elegant.

Ingredients You’ll Need

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This Osso Buco (Italian Braised Veal Shanks) Recipe relies on straightforward ingredients, each playing a vital role in creating its bold, comforting flavors and luxurious textures. With pantry staples and fresh produce, you’re just a few steps away from an unforgettable feast.

Veal shanks (6 pieces): The star of the show, their marbled bone marrow infuses the dish with richness and depth.
Kosher salt and freshly ground black pepper: Essential for seasoning and balancing flavors throughout the cooking process.
All-purpose flour (1 cup): For a light coating that helps develop a beautiful crust and thickens the sauce slightly.
Extra-virgin olive oil (¼ cup): Adds fruity, grassy notes and helps brown the veal perfectly.
Unsalted butter (1 tablespoon): Enriches the vegetable soffritto with a velvety finish.
Yellow onion (1 large, minced): Provides sweetness and body when sautéed with other vegetables.
Carrots (2 medium, minced): Adds gentle sweetness and bright color to the base.
Celery rib (1, minced): Brings aromatic earthiness to the braise.
Garlic (3 cloves minced + 6 cloves minced for gremolata): Infuses savory depth in the sauce and a zesty punch in the garnish.
Peeled whole tomatoes (28-ounce can): Creates a luscious, slightly tangy tomato base for the braising liquid.
Dry white wine (1 cup): Adds brightness and acidity, perfectly balancing the richness.
Low-sodium chicken or beef stock (¾ cup): Keeps the braise moist and flavorful without overpowering the delicate veal.
Fresh thyme sprigs (3): Imparts classic herbal notes that marry beautifully with the meat.
Bay leaf (1): Adds subtle layers of fragrance and warmth.
Gremolata ingredients: Finely minced flat-leaf parsley (2 tablespoons), lemon zest (1 lemon), and finely minced garlic (6 cloves) combine for the lively topping that brightens the dish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Osso Buco (Italian Braised Veal Shanks) Recipe

Step 1: Prepare and Brown the Veal Shanks

Start by seasoning the veal shanks with salt and pepper for a solid flavor foundation. Optionally, tie butcher’s twine around each shank to help keep their shape during cooking — a neat trick if you want those lovely round medallions. Then, dredge them lightly in flour, shaking off the excess for that perfect, golden crust when browned. Heat olive oil in a large Dutch oven until shimmering, and brown the shanks carefully in batches. This step is crucial as it locks in flavor and gives the dish an irresistible caramelized base.

Step 2: Build the Flavor Base with Vegetables

Next, melt butter into the Dutch oven, then add minced onion, carrot, celery, and garlic. Cook them over medium-high heat until they soften and just begin to turn golden, releasing their natural sweetness and creating a lush fog of aromas. This soffritto forms the heart of the sauce, gently balancing savory, sweet, and aromatic notes for the Osso Buco.

Step 3: Add Liquids and Herbs, Begin Braising

Add crushed, drained tomatoes, white wine, and stock to the pot, stirring to combine. Nestle the browned veal shanks back into their cozy broth, ensuring they are mostly submerged but not swimming. Tuck in thyme sprigs and a bay leaf for that signature herbal essence. Bring everything to a slow simmer on the stovetop before sealing with a parchment paper lid to reduce moisture loss, then transfer to the oven at 325°F (165°C). This gentle, slow braise is where the magic happens.

Step 4: Slow Cook Until Fork-Tender

Let the veal shanks cook for 2 hours covered, then remove the parchment and continue cooking uncovered for an additional hour or so until the meat becomes incredibly tender and practically falling off the bone. Stir in a spoonful or two of the gremolata during the last 20 minutes to infuse the sauce with fresh lemony garlic brightness. Remember to keep an eye on the liquid level, adding more stock if needed — this slow, steady braise extracts the flavors fully and perfectly thickens the sauce.

Step 5: Final Assembly and Serving

Carefully transfer the shanks to a serving platter with a spatula and tongs to keep them intact. Skim off excess fat from the luscious braising juices, discard herbs, and season the sauce to taste. Remove any twine, if used. Serve the Osso Buco with plenty of sauce spooned over each piece and a generous sprinkle of fresh gremolata right at the table. Don’t forget to offer small spoons so everyone can savor the delicious bone marrow — the true treasure of this dish!

How to Serve Osso Buco (Italian Braised Veal Shanks) Recipe

Garnishes

The gremolata—parsley, lemon zest, and garlic—is an absolute must. Its zesty freshness cuts through the richness of the braised veal, adding a lively pop of brightness and an irresistible aroma that completes the dish perfectly. A sprinkle of freshly chopped herbs on top also adds color and freshness.

Side Dishes

Traditional pairings such as creamy risotto alla Milanese soak up every luscious drop of the sauce, making each bite incredibly satisfying. Polenta or mashed potatoes are also excellent choices, offering a creamy, comforting cushion for the tender Osso Buco. For a lighter option, garlic sautéed greens or roasted root vegetables bring balance and texture to the plate.

Creative Ways to Present

Looking to impress your guests? Serve the veal shanks atop individual ramekins filled with a bright saffron risotto, garnished with a lemon wedge and a sprig of thyme. Alternatively, use the braising liquid to create a velvety sauce drizzle on a minimalist plate, placing the Osso Buco slightly off-center for a modern, elegant presentation that invites savoring every detail.

Make Ahead and Storage

Storing Leftovers

Leftover Osso Buco tastes even better the next day as the flavors continue to meld overnight. Store veal shanks and sauce in an airtight container in the refrigerator for up to 3 days. Be sure to keep the gremolata separate to preserve its fresh, vibrant character.

Freezing

For longer storage, freeze the entire dish minus the gremolata in a freezer-safe container. It will keep beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove to maintain tender texture and rich flavor.

Reheating

To reheat, warm the veal shanks slowly over low heat in a covered skillet with the braising sauce to prevent drying out. Add a splash of stock or water if the sauce has thickened too much. Add fresh gremolata just before serving to revive the dish’s distinctive bright lift.

FAQs

Can I make Osso Buco (Italian Braised Veal Shanks) Recipe in a slow cooker?

Absolutely! After browning the veal shanks and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the meat is fork tender. Add the gremolata just before serving for maximum freshness.

What can I substitute if I don’t have veal shanks?

Pork shanks or beef shanks work well as alternatives, though the cooking time may vary slightly. They offer similar textures and absorb the braising flavors beautifully.

Do I have to use white wine in the recipe?

White wine adds brightness and acidity that balance the rich braise, but you can substitute with additional stock or a splash of white grape juice mixed with vinegar if needed. Just avoid strong red wines as they can overpower the delicacy of the veal.

How thick should the veal shanks be?

Ideally, the shanks are about 1 to 1 ½ inches thick, allowing even cooking and easy tenderness without drying out.

Can I prepare this recipe ahead of time for a dinner party?

Yes! Osso Buco actually benefits from resting overnight as the flavors deepen. Reheat gently and add fresh gremolata just before serving for a wonderful, stress-free dinner.

Final Thoughts

If you’re craving a dish that’s bursting with warmth, tradition, and irresistible flavor, this Osso Buco (Italian Braised Veal Shanks) Recipe is your go-to. It’s a labor of love, but with each moment of slow cooking, you’re crafting something truly special that will bring everyone to the table with smiles and second helpings. So grab your dutch oven, gather those simple ingredients, and treat yourself (and your loved ones) to a meal that’s as comforting as an Italian hug. Buon appetito!