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Veal shanks simmering in a Dutch oven filled with wine, tomato, carrots, onions, and herbs during the slow braising process

Bucco Osso (Osso Buco)

A classic Italian braised veal shank dish (Osso Buco) made tender in a wine-and-broth braise, finished with a bright parsley-lemon gremolata. This WPRM-ready recipe includes step-by-step instructions, ingredient groups, cook times, nutrition estimates, and helpful notes for home cooks.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 4 braised veal shanks
Course: Comfort Food, dinner, Main Course, Special Occasion Meal
Cuisine: Italian, Mediterranean, Northern Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Osso Buco
  • 4 bone-in veal shanks (about 1 1/2–2 inches thick, ~3–4 lb total)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup all-purpose flour (for dredging)
  • 3 tbsp olive oil (or 2 tbsp olive oil + 1 tbsp butter)
  • 2 tbsp unsmoked pancetta or bacon, diced (optional, for extra depth)
  • 1 medium onion, finely diced (about 1 cup)
  • 1 large carrot, finely diced (about 3/4 cup)
  • 2 celery stalks, finely diced (about 3/4 cup)
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste (optional, for color & body)
  • 1 cup dry white wine
  • 2 cups low-sodium chicken or veal stock
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1/2 tsp dried
  • 1 sprig fresh rosemary or 1 tsp dried

Equipment

  • Large heavy-bottomed braiser or Dutch oven (6–7 quart suggested)
  • Tongs
  • Sharp knife and cutting board
  • Fine grater or zester
  • Slotted spoon
  • Small bowl for gremolata
  • Aluminum foil (optional)

Method
 

  1. Prepare the shanks
  2. Brown the shanks
  3. Sauté the aromatics
  4. Deglaze the pan
  5. Add stock and herbs
  6. Braise
  7. Finish the sauce
  8. Prepare gremolata
  9. Serve

Notes

Plated Osso Buco served with creamy risotto, topped with fresh gremolata and visible bone marrow in the center

  • Browning is essential: Don’t rush the searing step. The deep brown crust adds complex flavor to the final sauce.
  • Stock level: Keep the liquid level about halfway up the shanks so the top remains exposed — this helps thicken the sauce and intensifies flavor.
  • Make ahead: Osso Buco often tastes better the next day. Cook fully, cool, refrigerate, then gently reheat. Flavors deepen overnight.
  • Substitutions: If veal is unavailable, beef shanks are a good swap — they may need an extra 30–45 minutes of braising.
  • Alcohol-free option: Replace wine with extra stock and a tablespoon of balsamic vinegar for acidity.
  • Thickness of sauce: If you prefer a thicker sauce, whisk a small butter-and-flour liaison (beurre manié) or reduce the braising liquid further.
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