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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 rich and comforting Italian dish made with slow-braised veal shanks, cooked in wine, stock, and aromatic vegetables until tender. Finished with fresh gremolata for a bright and flavorful touch.
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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 veal shanks (bone-in)
  • Salt and black pepper (to taste)
  • ½ cup all-purpose flour
  • 3 tbsp olive oil
  • 1 onion (finely chopped)
  • 1 carrot (finely chopped)
  • 2 celery stalks (chopped)
  • 3 garlic cloves (minced)
  • 1 cup dry white wine
  • 2 cups chicken or veal stock
  • 1 tbsp tomato paste (optional)
  • 1 bay leaf
  • 1 tsp thyme
For Gremolata
  • ¼ cup fresh parsley (chopped)
  • Zest of 1 lemon
  • 1 garlic clove (minced)

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 Meat

    Pat the veal shanks dry using a paper towel. Season with salt and pepper, then lightly coat with flour. This helps create a rich crust during cooking.

  2. Brown the Shanks

    Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the shanks and cook until golden brown on all sides. Remove and set aside.

  3. Cook the Vegetables

    In the same pot, add onion, carrot, and celery. Cook for 5–7 minutes until soft. Add garlic and cook for another 30 seconds.

  4. Build the Flavor Base

    Stir in tomato paste and cook briefly. Pour in the white wine and scrape the bottom of the pot to release all the flavorful bits.

  5. Braise the Meat

    Return the veal shanks to the pot. Add stock, bay leaf, and thyme. Cover and cook on low heat (or in oven at 160°C/325°F) for 2–2.5 hours until meat is tender.

  6. Prepare Gremolata

    Mix parsley, lemon zest, and garlic in a small bowl. This fresh topping adds brightness to the dish.

  7. Serve

    Place the shanks on a plate, spoon sauce over them, and top with gremolata. Serve hot.

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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