Osso Buco Recipe

Osso Buco, meaning “bone with a hole” in Italian, is a renowned Italian dish that’s rich, comforting, and perfect for slow-cooked dinners. This traditional recipe highlights a cross-cut veal shank, slowly braised in a medley of white wine, broth, and aromatic vegetables. The marrow within the bone melts into the sauce, creating a deep and savory flavor. A classic accompaniment to Osso Buco is a fresh gremolata—a zesty, herby topping—that balances the richness of the dish.

A Brief History of Osso Buco Recipe:

Osso Buco hails from the Lombardy region of Italy, specifically Milan, where it’s been enjoyed for centuries as a classic cold-weather dish. Originally, it was made using only white wine, but over time, the addition of tomatoes became more common. This dish represents the Italian art of transforming humble ingredients into something truly extraordinary, emphasizing simplicity and tradition.

Osso Buco Recipe

Pinklady

Osso Buco hails from the Lombardy region of Italy, specifically Milan, where it’s been enjoyed for centuries as a classic cold-weather dish. Originally, it was made using only white wine, but over time, the addition of tomatoes became more common.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine Italian

Servings 5

Calories 520 kcal

Equipment

• Large skillet or Dutch oven with lid
• Tongs
• Spatula
• Chopping board
• Knife

Ingredients

  

For the Osso Buco:

• 4 veal shanks (about 1 to 1.5 inches thick)
• 1/4 cup all-purpose flour (for dredging)
• 1/4 cup olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 cup beef or chicken broth
• 1 cup canned crushed tomatoes
• 1 bay leaf
• 1 sprig of fresh thyme
• Salt and black pepper to taste

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For the Gremolata (optional garnish):

• 2 tablespoons fresh parsley, chopped
• 1 garlic clove, minced
• Zest of 1 lemon

Instructions

 

• Prepare the Veal Shanks

  Dredge in Flour: Lightly season the veal shanks with salt and pepper, then dredge them in flour, shaking off the excess. This will help create a crispy crust.
• Sear the Shanks: Heat olive oil over medium-high heat in a large skillet or Dutch oven. Add the veal shanks, cooking for about 3-4 minutes per side until golden brown. Once seared, transfer them to a plate and set aside.
• Build the Flavor Base

  Cook the Vegetables: In the same pan, add the chopped onions, carrots, and celery. Sauté until they’re soft, about 5-6 minutes, stirring occasionally to prevent sticking.
• Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
• Deglaze and Add Liquid

  Add White Wine: Pour the white wine into the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2-3 minutes.
• Add Broth and Tomatoes: Once the wine has reduced, add in the broth, crushed tomatoes, bay leaf, and thyme. Stir to combine.
• Braise the Veal

  Return the Shanks: Place the veal shanks back into the skillet or Dutch oven, submerging them in the sauce.
• Simmer and Cover: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for about 2 hours. The veal should be fork-tender and the sauce rich and thick.
• Make the Gremolata (Optional)

  While the Osso Buco is cooking, prepare the gremolata by mixing the chopped parsley, minced garlic, and lemon zest in a small bowl.
• Serve and Garnish

  Plate the Osso Buco: Serve each veal shank with a generous spoonful of sauce.
• Garnish with Gremolata: Sprinkle a bit of gremolata on top of each serving for a burst of fresh flavor.

Video

Keyword Osso Buco Recipe

Similar Recipes to Try:

– Braised Short Ribs: A tender beef dish slow-cooked in red wine and herbs.
– Beef Bourguignon: A French-inspired dish featuring beef braised in red wine with mushrooms and bacon.
– Coq au Vin: A classic French chicken braise in red wine, mushrooms, and pearl onions.

Frequently Asked Questions (FAQs) About Osso Buco Recipe:

1. Can I use a different type of meat for Osso Buco?

Yes, while traditional Osso Buco uses veal shanks, you can substitute with beef shanks or pork if preferred.

2. What does ‘Osso Buco’ mean?

Osso Buco translates to “bone with a hole,” referring to the marrow-filled bone in the center of the shank.

3. How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

4. Can I make Osso Buco in advance?

Absolutely! The flavors tend to deepen when it’s made a day ahead. Reheat gently before serving.

5. Is Osso Buco gluten-free?

The recipe isn’t naturally gluten-free, but you can make it so by using gluten-free flour for dredging the veal.

6. What wine is best for cooking Osso Buco?

A dry white wine like Pinot Grigio or Sauvignon Blanc works well for Osso Buco.

7. Why do we dredge the veal in flour?

Dredging helps to brown the meat and thicken the sauce as it cooks.

8. Can I make Osso Buco in a slow cooker?

Yes! Sear the veal and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

9. What side dishes go well with Osso Buco?

Risotto, polenta, and mashed potatoes are traditional sides that go well with the dish.

10. How can I thicken the sauce if it’s too watery?

Let it simmer uncovered for an additional 15-20 minutes, allowing the liquid to reduce and thicken.

Conclusion:

Osso Buco is a beautiful representation of Italian slow-cooking, transforming veal shanks into a melt-in-your-mouth delicacy. Its richness, paired with the zesty gremolata, creates a perfect balance of flavors. With simple ingredients and a bit of patience, you can enjoy a classic Italian dish that’s sure to impress.

YouTube Video Credits:
Matthew Augusta