Recipes › Main Course › Osso Buco Recipe

Osso Buco Recipe

Recipe by Pedro M. A. Neves

Osso buco is a classic Milanese braise featuring cross-cut veal shanks simmered until tender in a rich tomato and wine sauce. The marrow-filled bones and falling-apart meat are complemented by a fragrant gremolata and traditionally served with risotto or polenta for an elegant Italian main course.

Ingredients

• 4 veal shanks (osso buco cuts), 5 cm (2 inches) thick, about 400 g (14 oz) each
• 60 ml (1/4 cup) olive oil
• 120 g (4 oz) diced pancetta or bacon
• 2 medium carrots, cut into 2 cm (3/4 inch) pieces
• 2 celery stalks, cut into 2 cm (3/4 inch) pieces
• 1 medium onion, diced
• 3 garlic cloves, minced
• 300 ml (10 fl oz) dry white wine
• 400 g (14 oz) canned crushed tomatoes
• 250 ml (1 cup) beef or veal stock
• 2 bay leaves
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• For the gremolata: zest of 1 lemon
• 2 tablespoons fresh parsley, finely chopped
• 1 garlic clove, minced
• 30 g (1 oz) butter

Instructions

1. Pat the veal shanks dry with paper towels and season generously on both sides with salt and pepper. Dust lightly with flour, shaking off excess.

2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the veal shanks for 3-4 minutes per side until golden. Transfer to a plate.

3. In the same pot, cook the diced pancetta over medium heat for 2 minutes until lightly rendered. Add the diced carrots, celery, and onion; sauté for 5-6 minutes until softened and lightly caramelized.

4. Add the minced garlic and cook for 1 minute until fragrant. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to deglaze, stirring for 2 minutes.

5. Return the veal shanks to the pot, standing them upright if possible. Add the crushed tomatoes, stock, bay leaves, and oregano. Bring to a gentle simmer, then reduce heat to low. Cover and braise for 2.5 to 3 hours, turning the shanks every 45 minutes.

6. While the osso buco braises, prepare the gremolata by combining the lemon zest, chopped parsley, and minced garlic in a small bowl. Set aside.

7. After braising, check that the meat is completely tender and falling away from the bone. Remove the veal shanks from the pot and keep warm on a serving plate.

8. Strain the braising liquid through a fine mesh sieve into a saucepan, pressing vegetables gently to extract flavor. Discard solids. Skim excess fat from the surface with a spoon.

9. Bring the strained sauce to a simmer over medium-high heat and reduce by one-third, approximately 10-12 minutes, until it reaches a rich, glossy consistency. Stir in the butter until melted.

10. Place one veal shank on each serving plate. Spoon the sauce around the meat, sprinkle generously with gremolata, and serve immediately with risotto alla milanese or creamy polenta.

Substitutions

• Use beef shank (cut to 5 cm thickness) instead of veal for a deeper flavor and lower cost.
• Replace white wine with additional stock or a dry rosé for a lighter braise.
• Substitute pancetta with diced prosciutto or omit entirely for a lighter version.
• Use fresh parsley from a pot if you lack supplies; cilantro is not recommended but fresh mint works in cooler seasons.

Tips

• Do not skip the browning step; it builds the fond that gives the sauce depth and richness.
• Osso buco improves when made a day ahead—braise, cool completely, refrigerate, then gently reheat before serving to allow flavors to meld.
• The marrow should be scooped from the bone with a small spoon and spread on bread or mixed into the sauce for the complete experience.
• Maintain a gentle simmer throughout braising; boiling toughens the meat rather than tenderizing it.

Osso buco originates from Milan in Lombardy and is traditionally served with saffron risotto (risotto alla milanese), a pairing that dates back centuries in Italian cuisine. The gremolata is an essential Milanese garnish that cuts through the richness with bright citrus and herbal notes.

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