Osso Buco is a classic Italian dish that originated in Milan. It is traditionally made with veal shanks braised in a flavorful sauce until the meat is tender and falling off the bone. The name “osso buco” translates to “bone with a hole,” referring to the marrow-filled bone in the center of the veal shank. This dish is rich in flavor, thanks to the combination of vegetables, herbs, wine, and broth used in the braising liquid. In this recipe, we’ll show you how to make Osso Buco at home, so you can enjoy this comforting and hearty dish with your family and friends.
Ingredients for Osso Buco
- 4 veal shanks, about 2 inches thick
- Salt and pepper, to taste
- All-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 can (14 ounces) diced tomatoes
- 2 cups chicken or beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- Gremolata, for serving (optional)
How to Make Osso Buco
1. Prepare the Veal Shanks
- Season the veal shanks generously with salt and pepper.
- Dredge the veal shanks in flour, shaking off any excess.
2. Brown the Veal Shanks
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
- Add the veal shanks to the pot and brown them on all sides, about 5 minutes per side. Transfer the browned shanks to a plate and set aside.
3. Prepare the Braising Liquid
- In the same pot, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil.
- Add the chopped onion, carrots, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Deglaze the Pot
- Pour in the white wine, scraping up any browned bits from the bottom of the pot.
- Add the diced tomatoes (with their juices), chicken or beef broth, bay leaves, thyme, oregano, and rosemary to the pot. Stir to combine.
5. Braise the Veal Shanks
- Return the browned veal shanks to the pot, nestling them into the braising liquid.
- Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the veal shanks braise for 2 to 2 1/2 hours, or until the meat is tender and falling off the bone. Check the pot occasionally and add more broth if needed to keep the shanks partially submerged.
6. Serve the Osso Buco
- Remove the bay leaves from the pot and discard them.
- Serve the Osso Buco hot, with the braising liquid spooned over the top. Optionally, sprinkle with gremolata before serving for a burst of freshness and flavor.
About the Main Ingredients
Veal Shanks
Veal shanks are the star of Osso Buco, providing rich, tender meat that is perfect for slow braising. The marrow inside the bone adds richness and flavor to the dish as it cooks.
Vegetables
Onions, carrots, celery, and garlic form the base of the flavor profile for Osso Buco. These aromatic vegetables add depth and complexity to the dish, enhancing the overall taste.
Wine
Dry white wine is used to deglaze the pot and add acidity and flavor to the braising liquid. It helps tenderize the meat and infuse it with the flavors of the other ingredients.
Tomatoes
Diced tomatoes add a rich, tangy flavor to the braising liquid, complementing the savory notes of the veal and vegetables. They also contribute to the sauce’s thick, hearty texture.
Broth
Chicken or beef broth serves as the braising liquid for Osso Buco, adding moisture and flavor to the dish. It helps tenderize the veal shanks and creates a rich, flavorful sauce.
Herbs
Bay leaves, thyme, oregano, and rosemary add depth and aroma to the braising liquid, infusing the veal shanks with their earthy, herbal flavors.
Tips for Making the Perfect Osso Buco
- Choose the Right Veal Shanks: Look for veal shanks that are about 2 inches thick and have a good amount of meat on them. The meat should be pink and moist, with a small amount of fat marbling.
- Brown the Veal Shanks Well: Browning the veal shanks before braising adds flavor and helps seal in the juices. Make sure to brown them on all sides until they are golden brown.
- Use a Heavy-Bottomed Pot: A heavy-bottomed pot or Dutch oven is ideal for braising the veal shanks, as it distributes heat evenly and prevents burning.
- Low and Slow: Braising is a slow cooking method that requires low heat over a long period of time. Keep the heat low and simmer the Osso Buco gently to ensure tender, flavorful meat.
- Adjust the Seasoning: Taste the braising liquid before serving and adjust the seasoning as needed. Add more salt, pepper, or herbs to suit your taste.
