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Authentic Italian Osso Buco Recipe (Alla Milanese)

Published: Sep 25, 2023 · Modified: Apr 2, 2024 by Silvana Nava · This post may contain affiliate links

Osso buco is a classic Italian dish originating in Milan. The name "osso buco" (in Milanese dialect "Oss Buss") literally means "bone with a hole", referring to the marrow hole in the center of the cross-cut veal shank used in this dish.

The Osso Buco recipe, although it requires a long cooking time, is not a difficult dish to make. What makes it truly special is its tenderness and unique flavor.

Osso buco is typically served with risotto alla Milanese or with polenta or mashed potatoes to soak up the delicious sauce. The marrow from the bone is also considered a delicacy and is usually eaten with the tender meat.

A peculiarity of the authentic Italian Osso Buco recipe is that the meat must be seasoned with a sauce of parsley, garlic and lemon zest, chopped together and sprinkled over the dish before serving.

It adds a bright and aromatic flavor that complements the richness of the dish. This sauce is called "Gremolata". It comes from the Milanese dialect "gremulà" which means "to cut into small pieces".

The osso buco recipe is known for its luxurious texture and rich, comforting flavor, making it a popular choice in Italian cuisine for special occasions or hearty meals.

Now let's show you how to make Osso Bucco recipe!

Ingredients

Kitchen tools and equipment, instructions, what to serve with osso buco, tips and variations, origins of ossobuco alla milanese, recipe recap.

• Prep Time: 20 Min
• Cook Time: 2 H0urs
• Servings: 4

For Ossobuco

• 4 veal osso buco (cross-cut veal shanks with marrow in the bone), 1 to 1 ½ inches thick (3 to 4 cm high)
• 1 medium onion
• 50 g (½ stick) of unsulted butter
• 50 g (⅓ cup) of all purpose flour
• 100 ml (½ cup) of dry white wine
• 600 ml (2 cups) of meat broth
• 1 tablespoon of tomato paste
• 2 tablespoons of extra virgin olive oil
• a pinch of fine salt
• freshly ground black pepper

For Gremolata

• a bunch of parsley
• ½ lemon zest
• 1 garlic clove
• To prepare the traditional Italian osso buco recipe, you need a large, shallow pan with a thick bottom and a lid. A pan suitable for long cooking and stews. We recommend this stainless steel pan with five-ply base and with glass lid .
• To make the Gremolada you will surely need a grater for the lemon zest and an electric chopper for parsley and for garlic.
• Many Italians, either for tradition or because they prefer a coarser mince, use the traditional Italian Mezzaluna Knife , so loved by our grandmothers!

Cooking the Ossobuco

Step 1) - Prepare the veal shanks. IMPORTANT: cut the white connective tissue surrounding the shank in few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides and set aside.

Step 2) - In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent.

Step 3) - Now put the floured osso buco in the pan with the onion. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Finally, add the white wine and let it evaporate.

Step 4) - Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.

Step 5) - Now add the tomato paste, stir and let them cook over low heat for about 2 hours, covered with a lid.

About every 30 minutes, turn the veal shanks gently, making sure they don't stick to the bottom. Add some broth during cooking only if necessary. The sauce must be thick and creamy, not too liquid.

The Gremolata

Step 6) - In the meantime, prepare the Gremolata. So chop the parsley and the clove of garlic. Then mix them throughly with the lemon zest.

Step 7) - Add the Gremolata a few minutes before the end of cooking. Serve the osso buco recipe with Gremolata piping hot, perhaps with some lemon peel as decoration.

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Storing osso buco in gremolata requires particular attention to preserve the freshness and quality of both the meat and the condiment. After cooking osso buco, let it cool to room temperature before proceeding with storage.

Place the meat in an airtight container and pour the gremolata over the osso buco to retain its moisture and flavor. Keep in mind that gremolata, a mixture of lemon zest, garlic, and parsley, is more delicate and can perish easily, hence refrigeration is imperative.

Store the osso buco in gremolata in the refrigerator if you plan to consume it within two days. The cold temperature will help maintain the texture and flavor of the meat and the freshness of the gremolata.

Yes, osso buco can be frozen, and doing so can extend its shelf life significantly, allowing you to enjoy it at a later date.

To freeze osso buco, place the cooled dish in a freezer-safe airtight container or a heavy-duty freezer bag, ensuring there is minimal air inside to prevent freezer burn.

It's advisable to store the gremolata separately in a freezer bag to preserve its flavors. Properly stored, frozen osso buco can last up to 2-3 months in the freezer.

When you decide to consume the osso buco, thaw it in the refrigerator overnight and reheat it thoroughly in a suitable cooking appliance, like an oven or a stovetop pan, adding the gremolata once the dish is warm.

Making Ahead

Absolutely, preparing osso buco in advance can be a time-saver, and some chefs even believe that allowing the flavors to meld enhances the overall taste of the dish.

Prepare the osso buco as per the recipe and once cooked, cool it promptly and store it in the refrigerator or freezer, depending on when you plan to serve it. If you intend to consume it within a couple of days, refrigeration is sufficient.

For longer storage, opt for freezing. Regardless of the method chosen, remember to store the gremolata separately to maintain its vibrant flavor and add it to the dish during the reheating process.

Preparing in advance also allows the flavors to permeate the meat more deeply, potentially intensifying the richness of the dish.

• RISOTTO: Osso Buco Recipe is braised in a delicious sauce until the meat is tender and falling off the bone. It's then served with a fantastic Risotto alla Milanese . This is the ultimate comfort meal! This is certainly the most popular way to enjoy Osso Buco that you can find in any Northern Italian restaurant!
• CRUSTY BREAD: But you can also enjoy Osso Buco recipe in many other ways. You can serve actually the osso buco in Gremolata sauce with some slices of crusty bread . Scoop up the sauce with some pieces of bread. Delicious!
• POLENTA: Like any braised meat dish with gravy, in northern Italian tradition, osso buco is served with classic polenta or mashed potatoes. Try it with Polenta Concia !
• PEAS: Very popular is also the combination with peas. Add them raw in the same pan, together with the Osso buco, about 40 minutes before the end of cooking. In this way the peas cook in the osso buco sauce and take on the flavor.

• BEEF: If you prefer beef instead of the traditional veal, you can certainly use it to make osso buco recipe. Obviously the cooking time will lengthen by about 30 minutes. The flavor will be more intense but the meat will be less tender.
• This is a dish that is traditionally very rich and caloric. But with these little tricks, you can make a lighter version. This lighter version of osso buco doesn't differ much from the traditional recipe.
• BUTTER: You can omit the butter and just use a little extra virgin olive oil to sauté the onion.
• BROTH: use vegetable broth instead of meat broth. It's lighter.
• VEGETABLES: You can use cooked vegetables or fresh lettuce as a side dish instead of polenta or risotto to make the dish less heavy and more balanced.

• GREMOLATA: If you don't like/digest raw garlic, we suggest boiling it for 5 minutes before mincing it. This way, its flavor will be less strong and it will become much more digestible. Some people bring Gremolata to the table in a separate cup, thus leaving everyone free to put the desired amount, according to their taste.
• TOMATO: The traditional recipe for Osso bucco is " in bianco (white) ", that means without the addition of tomato. The first evidence of this dish dates back to the Middle Ages and the tomato was imported much later in Europe. So it was later that the habit of adding a tablespoon of tomato paste became widespread. This addition does not affect the taste and has only an aesthetic function as it makes the dish a little more colorful. Tomato is not a basic ingredient and should not be added in large quantities. The white version of the osso buco recipe remains the most famous in the regions of Northern Italy.

There is no doubt that Osso buco is of Lombard origin. However, no one can say when it was born.

Some historians claim it dates back to the Middle Ages, as the use of bones with marrow and veal shanks was common in 14th century cuisine.

The first person to write the recipe for Ossobuco alla Milanese was the Milanese cook Giuseppe Sorbiatti (1827-1888). He offered his services to the richest Milanese families who considered this recipe a real delicacy.

Also the great Pellegrino Artusi (1820-1911) in his famous book " La scienza in cucina e l'arte di mangiar bene " (Science in the Kitchen and the Art of Eating Well) gives the authentic recipe of osso buco. In this book Artusi, besides praising this recipe, also says that only Milanese people know how to cook it perfectly!

Step by Step Photos Above!

Don't forget to check out the step-by-step photo instructions with my tips and variations. For a perfect dish on the first try!

Osso Buco Recipe (alla Milanese)

• ▢ 4 veal osso buco cross-cut veal shanks with marrow in the bone, 1 to 1 ½ inches thick (3 to 4 cm high)
• ▢ 1 onion medium size
• ▢ 50 g butter ½ stick, unsulted
• ▢ 50 g flour ⅓ cup
• ▢ 100 ml dry white wine ½ cup
• ▢ 600 ml broth 2 cups, made with meat
• ▢ 1 tablespoon tomato paste
• ▢ 2 tablespoons olive oil extra virgin
• ▢ salt a pinch
• ▢ black pepper freshly ground
• ▢ parsley a bunch
• ▢ ½ lemon zest
• ▢ 1 garlic clove
• Cut the white connective tissue surrounding the shank in few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides and set aside.
• In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent.
• Put the floured osso buco in the pan with the onion. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Finally, add the white wine and let it evaporate.
• Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.
• Add the tomato paste, stir and let them cook over low heat for about 2 hours, covered with a lid. About every 30 minutes, turn the veal shanks gently, making sure they don't stick to the bottom. Add some broth during cooking only if necessary. The sauce must be thick and creamy, not too liquid.
• Chop the parsley and the clove of garlic. Then mix them throughly with the lemon zest.
• Add the Gremolata a few minutes before the end of cooking. Serve the osso buco recipe with Gremolata piping hot, perhaps with some lemon peel as decoration.

More Italian Meat Recipes

Reader Interactions

December 10, 2023 at 7:46 pm

KIM FARRELL

January 20, 2023 at 10:40 pm

Susan Jeffries

May 10, 2023 at 7:58 pm

Da Cipriano

June 14, 2020 at 9:59 pm

May 09, 2020 at 4:05 pm

May 09, 2020 at 5:02 pm

Hi Lans, surely a meat stock is more suitable I prefer mixed beef and chicken stock. But even just chicken is fine.

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Ossobuco recipe

How to Make Ossobuco Like an Italian

Ossobuco alla Milanese is a Milan-style dish of veal shanks braised in a tomato and white wine sauce. The slow-cooked ossobuco becomes so tender and juicy that it falls right off the bone, and the bone marrow creates an additional explosion of happiness (and nutrients) with every bite.

Ossobuco can be served with Risotto alla Milanese, but I love to serve it with Polenta and top it with a zesty gremolada for the ultimate mouthwatering dish. This is a complete dish and the perfect comfort food to have on a cold winter night or as a special meal.

Watch the Ossobuco video recipe:

How to Make OSSOBUCO like an Italian | The Ultimate OSSOBUCO Recipe

Vincenzo’s Plate Tips for the Perfect Ossobuco

Get your meat from the butcher.

Ossobuco requires fresh and high-quality veal shanks, which you can only get from your local butcher. Make sure your butcher cut these nice and thick, preferably about 1 inch (2.5 cm) so they don’t fall apart until it’s time to eat. I recommend one piece of osso buco per person.

Always Flavor With Soffritto

Soffritto is the base of your sauce, made up of a combination of chopped carrots, celery, and onion. This combination is what adds flavor to a variety of dishes, including soups and stews. Be sure to chop them all down to the same size, using just one medium-sized carrot, one large celery stick, and half an onion.

Use Your Favorite White Wine

White wine is also important for the ossobuco’s flavor. It adds depth while cutting down on the richness of the overall dish. Use any white wine you have on hand, or if you need to buy it, make sure it’s not too sweet.

Use Both Tomato Paste and Whole Peeled Tomatoes

Ossobuco is a tomato-based dish, so you’ll want to use a combination of whole peeled tomatoes (preferably Roma tomatoes or San Marzano tomatoes) and tomato paste. You don’t need a lot of tomato paste, as just a tablespoon is enough to add flavor and help thicken the sauce.

Use Beef Broth

It’s important you use beef broth rather than beef stock for ossobuco, and make sure to heat it before using.

Cut the Nerves

I like to cut the nerves (edges) of the veal shanks with a sharp knife or scissors. This will prevent the edges of the meat from curling up and coming apart.

Coat Your Osso Buco With Flour

By coating your veal shanks with flour, the juices of the meat will become sealed inside. It will also help create a creaminess to the entire dish.

Remember that ossobuco is a slow-cooked recipe. So, we don’t want to rush! Take your time cooking everything, and the final result will be perfect!

How to Serve Ossobuco

Ossobuco is traditionally served with a creamy risotto alla Milanese or polenta. However, it can also be served with some white rice or even freshly baked bread.

To plate your ossobuco, place your risotto or polenta on the dish first and then one piece of osso buco on top. Add some of the reduced sauce and the gremolata over the top and garnish with some fresh parsley.

Ossobuco Recipe

• Chopping-board
• Large Dutch oven for simmering and braising
• Large plate
• Large saucepan
• Tomato crusher (or your hands)
• wooden spoon
• Kitchen Tongs
• Citrus peeler

Ingredients   

• 3 pieces Veal shanks, bone-in 1-inch (2.5 cm)
• 1 carrot finely chopped
• 1 large celery stalk finely chopped
• ½ onion finely chopped
• 125 ml White wine 1 cup
• 1 Tbsp tomato paste
• 1 Small can peeled tomatoes 14.5 oz, crushed (by hand or by using a tomato crusher)
• 1 l Beef broth 4.2 cups
• 30 g Butter
• All-purpose flour to coat the veal shanks
• Extra virgin olive oil EVOO
• Salt and pepper
• Fresh parsley chopped (1 cup)
• 1 Lemon
• 1 cup Corn Flour for Polenta

Instructions  

For the ossobuco:.

• Start by cutting into the nerves (edges) of the meat. You’ll want to make up to five cuts per piece.
• Heat your Dutch oven on the stovetop on a medium-high heat setting.
• Once sufficiently heated, melt the butter and 2 tbsp EVOO in your Dutch oven, then add the carrots, celery, and onion (soffritto). Cook for 10 minutes.
• While the soffritto is cooking, lightly coat your veal shanks with flour.
• Add up to 2 Tbsp of beef broth to the soffritto to help soften the ingredients then cover and allow to steam.
• Now, add the meat to the Dutch oven (on top of the cooking soffritto) to caramelize it, 2-3 minutes on each side and in the meantime, add the white wine.
• After about 5 minutes, remove the veal pieces and place them on a plate.
• Add the wine and allow to simmer until it evaporates then add the tomato paste and stir.
• Next, add the crushed tomatoes and stir again to meld the ingredients together.
• Sprinkle in a touch of salt and pepper then mix through and gently add the veal shanks back into the Dutch oven.
• Lightly salt your veal shanks on each side (optional), then slowly add in the rest of the beef broth.
• Cover the Dutch oven and simmer the osso buco for 1½ hours, turning the meat every 30 minutes to make sure it doesn’t stick to the bottom of the pot.
• After an hour and a half, remove the lid to allow the sauce to reduce further (another 30 minutes).

For the Gremolada:

• Start by removing the skin of the lemon with your peeler. Be sure not to take off all the white beneath the rind.
• Add 3-4 Tbsp of extra virgin olive oil to the blender, along with the lemon skin and parsley.
• Blend this together pushing down the mixture from the sides of the blender (as necessary) and blend again to make sure the lemon skin has broken down.
• Remove the mixture and set aside on a plate to serve atop the meat.

For the Polenta:

• Pour approx 5 cups (1.2L) of water into a pot and heat on a high setting.
• As the water is heating, slowly add the polenta, little by little. (The water does not have to be boiling).
• Stir frequently as the mixture comes to a boil. This will prevent lumps so your polenta comes out creamy and smooth. Don’t stop stirring!
• Let boil until the polenta thickens enough that it starts to “spit”.
• Add salt and pepper to taste and continue to stir while adding just a little bit of extra virgin olive oil or butter (your choice!)
• Once the polenta is ready, scoop a large spoonful onto a plate along with the ossobuco and its reduced sauce. Top with your gremolada…as much or as little as you like.

E ora si mangia, Vincenzo’s Plate ….Enjoy!

To create an entirely Milanese menu, I want to recommend two recipes that will make you feel as if you were in northern Italy:

• RISOTTO ALLA MILANESE (Saffron Risotto) is the perfect match for Ossobuco, creating a simple yet delightful combination of flavors. It’s a delicious taste of Milanese cuisine.

• PORK MILANESE (Cotoletta alla Milanese) is another Milanese classic that adds a crispy and savory element to the menu. Paired Ossobuco, it completes a duo of Milanese flavors.

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2 Responses to Ossobuco recipe

Hey there! That’s an amazing tip, caramelizing the veal first is a smart move. Happy cooking!

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Traditional Italian Osso Buco: The Ultimate Comfort Food

Ah, Traditional Italian Osso Buco! A dish that’s as fun to say as it is to cook and eat. This classic Milanese specialty, brimming with the rich flavors of veal shanks and aromatic vegetables, is a testament to Italy’s culinary prowess.

Why is Osso Buco special, you ask? Picture this: tender veal, simmering in a hearty broth infused with wine, herbs, and a hint of citrus from the traditional gremolata. It’s a perfect blend of simplicity and sophistication, a dish that warms your heart and fills your home with the most inviting aromas.

Let me guide you through creating this masterpiece, an experience that’s not just about cooking but also about embracing a piece of Italian culinary heritage.

Traditional Italian Osso Buco Recipe

Imagine tender veal shanks, braised slowly in a rich broth of white wine, vegetables, and broth, accented with a bright gremolata. It’s a luxurious, comforting dish that’s surprisingly straightforward to make, embodying the rustic elegance of Italian cuisine.

Traditional Italian Osso Buco

• A heavy-bottomed skillet or Dutch oven
• Tongs for flipping the veal
• Measuring cups and spoons
• A chopping board and sharp knife
• A grater or zester for the lemon zest
• Small bowl for mixing gremolata

Ingredients   

• 4 veal shanks (about 1 inch thick)
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour, for dredging
• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 cup beef or veal stock
• 1 can (14 oz) diced tomatoes
• 1 teaspoon fresh thyme leaves
• Zest of 1 lemon
• 2 tablespoons chopped parsley
• 1 clove garlic, minced (for gremolata)

Instructions  

• Season the veal shanks with salt and pepper, then dredge in flour, shaking off excess.
• In a skillet, heat olive oil over medium heat. Add veal, browning on all sides, then remove and set aside.
• In the same skillet, add onion, carrot, and celery. Sauté until softened.
• Stir in garlic, then deglaze with white wine, scraping up any browned bits.
• Return veal to skillet, add stock, tomatoes, bay leaf, and thyme.
• Cover and simmer on low heat for about 1.5 to 2 hours, until meat is tender.
• For the gremolata: Mix lemon zest, parsley, and garlic in a bowl.
• Serve Osso Buco sprinkled with gremolata.

Read More: Margherita Pizza with Fresh Basil

Nutrition Facts

• Serving Size: 1 veal shank
• Servings: 4
• Calories: 450
• Total Fat: 18g (23% DV)
• Saturated Fat: 6g (30% DV)
• Cholesterol: 150mg (50% DV)
• Sodium: 500mg (22% DV)
• Total Carbohydrate: 15g (5% DV)
• Dietary Fiber: 2g (7% DV)
• Protein: 50g
• Vitamin D: 0mcg (0% DV)
• Calcium: 50mg (4% DV)
• Iron: 3mg (17% DV)
• Potassium: 900mg (19% DV)

Cooking Tips and Tricks

Preparing Osso Buco is an art. Here are some tips to ensure your dish is a masterpiece:

• Sear the veal shanks well; this caramelization adds depth to the dish.
• Don’t skimp on the simmering time; it’s crucial for tender meat and rich flavors.
• If you find the sauce too thin after cooking, remove the shanks and reduce the sauce to your desired consistency.
• Leftovers (if any!) can be refrigerated and taste even better the next day as the flavors meld together.

Summing up, Traditional Italian Osso Buco is more than just a dish; it’s a culinary journey. It tells a story of Italian tradition, bringing warmth and rich flavors to your dining table.

Whether for a special occasion or a cozy family dinner, it’s a dish that promises to delight. Buon appetito!

Jorge Ramirez

Jorge is a hobby blogger and an outdoor enthusiast. He is not a professional chef, but he can bring good taste to cooking. He likes to cook on the campfire; the charcoal from the wood has magic to bring flavor to the cooking.

Wild Cookout publishes the kind of recipes that make you want to drop everything, fire up the grill, and call over some friends. We're all about sizzling steaks, zesty marinades, and that perfect smoky flavor.

Name: Jorge Ramírez

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Osso Buco Recipe

The Spruce / Ali Redmond

Osso buco is a classic Italian recipe made by slow cooking veal shanks until the meat is tender and succulent.

Veal shanks are tough cuts of meat with a lot of connective tissue in them. Braising them slowly in liquid breaks down those chewy bits. 

Braising doesn't produce the flavorful, brown outer crust that dry-heat cooking methods like roasting do, so we sear it on the stovetop first. You can read more here about  how to braise meat.

Osso buco can be served with  risotto ,  polenta  or even mashed potatoes. Traditionally, osso buco is garnished with a zesty condiment called  gremolata .

Ingredients

3 cross-cut veal shanks , about 1 pound each

1/4 cup canola oil , or vegetable oil

1/2 large onion , chopped

1 medium stalk celery , chopped

1 large carrot , peeled and chopped

4 cloves garlic , peeled and slightly crushed

3/4 cup canned diced tomatoes , including liquid

1 cup dry white wine

4 cups beef stock , or veal stock

1/2 teaspoon dried thyme

1 teaspoon whole black peppercorns

Kosher salt , to taste

Freshly ground black pepper , to taste

Steps to Make It

Gather the ingredients. Preheat oven to 350 F (175 C).

Pat any excess moisture off the veal shanks with clean paper towels. This will enhance the browning of the meat.

Make a few vertical (i.e., parallel to the bone) cuts in the outer membrane of the shanks so that the meat won't twist out of shape while it braises.

Season the shanks well with kosher salt.

In a heavy cast-iron Dutch oven or brazier, heat the oil over high heat, then add the meat and sear it thoroughly, using a pair of tongs to turn it.

When a nice brown crust has developed on all sides of the meat, remove it from the pan and set it aside.

Add the carrots, celery, onions and garlic to pot and cook for 5 minutes or so, or until the onion is slightly translucent.

Add the wine and reduce by about half.

Return the meat to the pot and add the tomatoes, stock, bay leaf, thyme, and peppercorns. The liquid should cover the veal shanks about one-third of the way up. Heat on the stovetop until the liquid comes to a boil, then cover with a tight-fitting lid and transfer the whole thing to the oven.

Cook for 1 1/2 to 2 hours or until the meat is tender.

Remove pot from the oven. Strain the cooking liquid by pouring it through a strainer lined with cheesecloth. Season the liquid to taste with kosher salt and freshly ground black pepper.

Serve the osso buco atop a bed of risotto, polenta or mashed potatoes , with the cooking liquid, poured over them, and garnish with gremolata if desired.

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Italian Osso Buco in Slow Cooker: Revealed Secrets

Published By Victoria · On: Dec 17, 20 · Updated: Oct 27, 23

This authentic Italian osso buco made in the slow cooker is a mouth-wateringly delicious and fork-tender recipe. It’s super simple to make with easy-to-find ingredients. Use whichever meat you have on hand – beef shank, pork, or traditional veal. You will need only 20 minutes of prep time, and the rest will cook on its own.

“Ossobuco” is Italian for “bone with a hole”, referring to the delicious braised veal shank at its heart. It’s a dish steeped in tradition, renowned for its rich flavor and tender meat that effortlessly falls off the bone. Despite its gourmet appeal, this dish is surprisingly simple, especially when using an adapted authentic Italian recipe for the slow cooker.

In just 20 minutes of hands-on preparation, you set the stage for the slow cooker to work its magic, producing a dish with a tantalizing aroma that fills your home. The blend of spices and vegetables enhances the meat’s taste, making it an irresistible comfort food. And while it’s a sophisticated dish, it’s so delightful even kids can’t resist its charm.

Choose from garnishes like pasta, creamy polenta , or risotto to complement the Ossobuco. And while veal shanks are traditional, some also opt for pork or lamb variations. Either way, the dish’s mouthwatering scent and rich taste always earn rave reviews.

Perfect for busy weeknights, the slow cooker does the heavy lifting, giving you a gourmet meal with minimal effort. Dive into this Italian culinary treasure; its ease and taste will astonish you!

🥰 Why You Will Love This Recipe?

• You’ll absolutely love making this Osso Buco because it’s the ultimate comfort food. It’s perfect for those times when you want to warm up and indulge in a meal that’s rich, flavorful, and deeply satisfying.
• The best part about this recipe is how easy it is to make. You don’t need to be a professional chef to whip up a dish that tastes this good. The simple steps and readily available ingredients make it accessible to anyone.
• If you have a busy schedule, you’ll appreciate the convenience of using a slow cooker. Just toss in the ingredients, set it, and let it do the work. You can go about your day while the magic happens in the kitchen.
• When you take that first bite of the tender veal (or alternative meat), you’ll be amazed. It practically melts in your mouth and gives you a sense of accomplishment, knowing you created something so delightful.
• As the Osso Buco simmers away, your kitchen will be filled with irresistible aromas. It’s like a warm embrace that invites you to sit down and savor the moment.
• You have the freedom to choose your favorite accompaniment, whether it’s pasta, creamy polenta, or risotto. This flexibility allows you to tailor the meal to your exact cravings.
• Making this recipe brings a touch of Italy to your own kitchen. It’s like embarking on a culinary journey, allowing you to experience the flavors and traditions of Italy without leaving home.

🍴 Tools Needed:

• Cutting Board
• Slow Cooker

🥘 Ingredients And Substitutes

• Veal shanks: Traditionally, Osso Buco is made with veal shank. But why? Veal shank, a cut from the calf’s leg, is rich in collagen. When cooked slowly, this collagen breaks down, transforming into gelatin that gives the sauce its characteristic silky, rich texture. The marrow from the bone is another highlight, imparting a luxurious depth to the sauce. Veal, being a younger animal, offers a tender, delicate flavor, distinguishing Osso Buco from other braised meat dishes. But, if you don’t have veal shanks, you can substitute them with beef or pork shanks for a slightly different flavor and texture.
• All-purpose flour: It’s primarily used to provide structure in many dishes. If you have dietary restrictions, alternative flours like rice flour, almond flour, or gluten-free flour can serve similar purposes.
• Carrots add sweetness and texture. Sweet potatoes or butternut squash can be a suitable replacement, offering similar sweetness and texture.
• Onions contribute a foundational aromatic flavor to many dishes. For a milder or slightly different taste, shallots or leeks can be effective substitutes.
• Celery Stalk (optional) offers a crisp texture and a subtle earthy flavor. If unavailable, celery seeds or celery salt can impart a similar flavor.
• Capers: These add a distinctive tangy, briny flavor. Green olives or chopped pickles can replicate this tanginess if capers are unavailable.
• Anchovies : They bring a salty and umami depth to dishes. If you’re looking for a vegetarian option or simply don’t prefer anchovies, miso paste or soy sauce can offer a comparable umami kick.
• Tomato sauce: It provides a rich, acidic base to many dishes. Crushed tomatoes or tomato puree are good alternatives when tomato sauce is not on hand.
• Water or vegetable broth : These liquids help in cooking and developing flavors. Chicken broth, beef broth, or white wine can be used as alternatives to give more depth and character to your dish.

🔄 Recipe Variations

Vegetarian osso buco.

Instead of Veal Shank: Use large portobello mushrooms or thick slices of eggplant as the main component. These veggies have a meaty texture and soak up the flavors beautifully.

For Bone Marrow Replacement: Incorporate nutritional yeast into the sauce for an umami boost or use a dollop of tahini in the center of the mushroom or eggplant for a creamy, rich center.

Vegan Osso Buco

Instead of Veal Shank: Jackfruit, with its stringy texture, can be an excellent substitute. Marinate it in the sauce to absorb the flavors.

Vegan “Bone Marrow”: A mix of blended cashews with a touch of miso paste can mimic the creamy richness of bone marrow.

Keto-friendly Osso Buco

Reducing Carbs: Replace the traditional tomato-based sauce with a rich bone broth and add more of herbs for flavoring.

Additional Protein: Consider adding chunks of chicken or turkey for added protein and variation.

👩‍🍳 Step-By-Step Directions

Take off the meat from the fridge 2-3 hours before cooking. This should be enough for the meat to reach room temperature.

Season the meat with salt and pepper to your taste.

After that, take a large bowl and pour the flour into it. Pass the meat through the flour on both sides.

After that, shake off the excess flour.

Next, we need to brown the meat. I used a multicooker, but a pan with a thick bottom is also perfect for this dish. Heat the pan, then pour 3 tablespoons of olive oil, add the meat to the pan, and brown it well on both sides.

• After the meat is well browned, take it out of the pan and place it on a plate.

Grate the carrot and onion or chop them into small cubes. I used a grater to save some time.

Without washing the pan in which you just browned the meat, add the onion, carrot (optional celery), capers, and anchovies.

• Cook for a few minutes until the vegetables become soft and the anchovy fillets melt.

Now it’s time to pour the tomato sauce into the pan. Of course, you can use any tomato sauce from the jar or use just pilled tomatoes. I decided to use my own sauce. If you are interested in how to prepare it, see the recipe on how to make your own tomato sauce .

After that, put the meat back into the pan.

Add a cup of water or broth.

• It is important to cover the entire surface of the meat with liquid. After that put a lid on the pan and let it simmer for about 3-4 hours.

• In the end, you will get very delicious meat that falls off the bone on its own.

I also highly suggest you try this recipe near an Italian polenta. As usual, we have a recipe for how to make the best polenta with butter and parmesan .

🍽️ Serving Suggestions

• Picture this – a generous ladle of creamy, buttery polenta nestled on your plate, crowned with a succulent Osso Buco. The soft, velvety polenta is like a cozy bed for the tender meat and savory sauce. Don’t forget to sprinkle a bit of freshly grated Parmesan cheese on top for that irresistible Italian touch. This combination is pure comfort food heaven.
• Serve your Osso Buco over a creamy, perfectly cooked risotto. The creamy rice soaks up all the delicious sauce, creating a symphony of flavors in every bite. A sprinkle of chopped fresh parsley and a drizzle of extra-virgin olive oil adds a touch of elegance to this dish.
• For a quicker yet equally delightful option, toss some al dente pasta with your Osso Buco sauce. Pappardelle or tagliatelle are excellent choices as their broad ribbons embrace the sauce beautifully. Finish with a dusting of grated Pecorino Romano or Parmesan cheese for an easy and satisfying meal.
• Elevate your Osso Buco by preparing a zesty gremolata to sprinkle on top just before serving. Mix finely chopped fresh parsley, grated lemon zest, and minced garlic. This vibrant garnish adds a burst of freshness and contrast to the rich flavors of the dish, creating a harmonious balance.
• Serve your Osso Buco with a side of crusty Italian bread. Not just any bread – toast it, rub it with a garlic clove, and drizzle with olive oil. Use it to soak up the delicious sauce and savor every drop. It’s a rustic and soul-satisfying way to enjoy this classic dish.
• Embrace simplicity by pairing Osso Buco with a rustic vegetable medley. Roast or sauté seasonal vegetables like carrots, asparagus, and bell peppers with olive oil, salt, and pepper. Their natural sweetness and crunch provide a lovely contrast to the rich meat.
• Balance the richness of Osso Buco with a crisp green salad. A simple mix of arugula or baby spinach, cherry tomatoes, and shaved Parmesan tossed in a lemony vinaigrette complements the dish beautifully. It’s a refreshing and palate-cleansing addition.

Wine Pairings

• Traditional Osso Buco: A medium-bodied Italian red wine such as Chianti or Barolo . Their earthy undertones and balanced acidity perfectly match the richness of the dish.
• Vegetarian or Vegan Osso Buco: A white wine like Pinot Grigio or Vermentino . These wines have a bright acidity that can complement the earthiness of mushrooms or the unique flavors of jackfruit.
• Keto-friendly Osso Buco: A full-bodied red like Cabernet Sauvignon or an old-world Tempranillo . Their robust flavors stand up well to the increased protein and reduced tomato sauce.

🏆 Expert Tips. What To Pay Attention To?

• Start with high-quality veal shanks or your choice of meat. Look for cuts with good marbling; it makes all the difference in flavor and tenderness.
• When coating the meat with flour, don’t rush it. Make sure each piece gets a light, even dusting. This will help create a beautiful, thick sauce later.
• When browning the meat, patience is key. Let it develop that gorgeous golden-brown crust on all sides. It’s where the flavor begins.
• After browning, don’t discard those tasty brown bits at the bottom of the pan. That’s pure flavor gold. Deglaze the pan with a splash of wine or broth to incorporate all those delicious tidbits.
• When adding the onion, carrot, capers, and anchovies, take your time to sauté them until they’re soft and fragrant. This builds layers of flavor that will make your Osso Buco sing.
• If using store-bought tomato sauce, opt for one made with high-quality tomatoes. However, if you have the time, making your own sauce from fresh tomatoes elevates the dish to another level.
• Ensure the meat is completely submerged in liquid when simmering. This guarantees even cooking and that luscious, fall-off-the-bone texture.
• The magic of Osso Buco happens when you let it simmer low and slow. Don’t rush this step; give it the time it deserves. Trust me, it’s worth it.

🤔 Answering Your Questions:

What is osso buco.

Osso Buco is a classic Italian dish made with veal shanks that are slow-cooked in a rich, flavorful sauce until the meat is tender and falling off the bone.

Can I Use a Different Type of Meat Besides Veal Shanks?

Yes, you can use beef or pork shanks instead of veal, but the flavor and texture of the dish will be slightly different.

How Long Should I Cook the Osso Buco in the Slow Cooker?

The Osso Buco should be cooked on low heat in the slow cooker for 6 to 8 hours, or until the meat is tender and easily falls off the bone.

Can I Make This Recipe on the Stove or in the Oven?

Yes, you can make this recipe on the stove or in the oven, but you will need to adjust the cooking time and temperature accordingly. Cook on low heat for 2-3 hours on the stove or in a 350°F oven for 2-3 hours.

📋 Recipe Card:

Italian Slow Cooker Osso Buco

Ingredients    1x 2x 3x

• ▢ 4 veal shanks
• ▢ ½ cup All-purpose Flour
• ▢ 1 celery Stalk optionally
• ▢ 2 teaspoon Capers
• ▢ 4-5 anchovies
• ▢ 2 cups Tomato Sauce
• ▢ 1 cup Broth or water
• ▢ 3 tablespoons Olive Oil

Instructions

• Take off the meat from the fridge 2-3 hours before cooking.
• Season the meat with salt and pepper to your taste. 4 veal shanks, Salt
• After that, take a large bowl and pour the flour into it. Pass the meat through the flour on both sides. ½ cup All-purpose Flour
• Shake off the excess flour.
• Use a pan with a thick bottom. Heat the pan, then pour 3 tablespoons of olive oil, add the meat to the pan, and brown it well on both sides. 3 tablespoons Olive Oil
• Grate the carrot and onion or chop them into small cubes. I used a grater to save some time. 1 Carrot, 1 Onion
• Without washing the pan in which you just browned the meat, add the onion, carrot (optional celery), capers, and anchovies. 1 celery Stalk, 2 teaspoon Capers, 4-5 anchovies
• Pour the two cups of tomato sauce into the pan. 2 cups Tomato Sauce
• After that, return the meat to the pan.
• Add a cup of water or broth. 1 cup Broth

I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑

• When selecting veal shanks or alternative meats, look for cuts with visible marbling. This intramuscular fat enhances the tenderness and flavor of your Osso Buco.
• Coating the meat with flour not only aids in browning but also thickens the sauce during cooking. Don’t skip this step; it adds depth to the dish.
• If you have dietary restrictions, consider using rice flour, almond flour, or gluten-free flour as a substitute for all-purpose flour.
• The charm of Osso Buco lies in its rustic appearance. Embrace imperfections; the sauce should have a homemade, chunky texture.
• For a more intense flavor profile, consider using homemade tomato sauce . Fresh tomatoes, slow-cooked and seasoned to perfection, elevate the dish.
• Don’t forget the gremolata! A sprinkle of finely chopped fresh parsley, grated lemon zest, and minced garlic adds a zesty, aromatic finish to your Osso Buco.

Nutrition Estimates

We’d love to hear from you!

Have a twist on this recipe or a secret ingredient of your own? Share your insights in the comments below. If you’ve tried making this osso buco, post a photo and tag us—we’re eager to see your culinary creations. Your tips and variations might just inspire someone else’s next favorite dish!”

About Victoria

With 15 years of culinary expertise, Victoria offers easy-to-follow recipes using just 4 ingredients. These delightful dishes exemplify simplicity in the kitchen.

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Gabi's Italian Food Blog

Easy Italian recipes for everyone

Ossobuco alla Milanese

Ossobucco is a classic Italian recipe made with braised veal shanks. The marrow bones are what give this dish it’s famous name which literally means “bone with a hole” (osso “bone”, buco “hole”). Topped with a fresh “gremolata” this slow-braised Italian recipe is amazingly tasty and surprisingly easy to cook.

Ingredients

• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 dry bay leaf
• Cheesecloth
• Kitchen twine, for bouquet garni and tying the veal shanks
• 3 whole veal shanks (about 1 pound per shank), trimmed
• Sea salt and freshly ground black pepper
• All purpose flour, for dredging
• 1/2 cup extra virgin olive oil
• 3 tbsp. unsalted butter
• 1 small onion, minced
• 1 carrot, minced
• 1 stalk celery, minced
• 1-2 tbsp. tomato paste
• 200 g tomato
• 1 cup dry white wine
• 3 cups veal stock
• 3 tablespoons fresh flat-leaf Italian parsley, chopped
• 1 tablespoon lemon zest
• 2 garlic clove

Preparation

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.

For the veal shanks. Secure the meat to the bone with the kitchen twine. Season the shanks and then dredge in flour, shaking off excess.

In a large pan, heat extra virgin olive oil and butter. Add veal shanks to the hot pan and lightly brown on all sides over medium heat, about 3 minutes per side. Remove browned shanks, reserve in a separate casserole.

Preheat oven to 350 F (180 C).

In the same pan, add the onion, carrot and celery. Saute until soft and translucent. Add the tomato paste and mix well. Add the white wine and reduce liquid by half. Add the tomatoes, bouquet garni and 2 cups of the veal stock and bring to a boil. Season with salt to taste. Reduce heat to low, and simmer for about 10 minutes. Transfer to casserole, basting veal shanks with the sauce.

Bake in oven for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, adding more veal stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin, boil down the sauce for several minutes. Strain the sauce and then pour over the shanks and top with a little of the gremolata.

Serve preferably along with risotto all milanese.

• 1 small bunch of parsley, washed and dried (enough to make 1 cup loosely-packed)
• 1 clove garlic
• 2 organic lemons, washed and dried
• 20-30 g Parmesan

Chop about 1 cup of parsley. Grate the garlic clove over the parsley using a zester. Grate the zest from the two lemons. Add Parmesan and mix all together. Use the gremolata right away.

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Osso Buco alla Milanese

This is a recipe from my ongoing “Eating Italy” series on my Instagram ( @buonappetitotutti ), where I am making one dish from each of the twenty Italian regions. My aim is to showcase the unique cuisine from each region, which is one of the things I find fascinating about Italian cuisine – each region has its own flavours and traditions, but what ties the dishes of each region together is the use of seasonal and local ingredients.

For the region of Lombardia, I made osso buco alla milanese – veal shanks with saffron risotto. The rich, meaty sauce and the fragrant, golden hued saffron risotto complement each other perfectly. Many of the traditional recipes that I have read include a parsley and lemon zest gremolata, which is a lovely, fresh addition that balances the richness of the dish. Whilst it is quite time consuming to make, the actual steps are fairly easy, and it is definitely worth the wait. 

This dish is a staple in the cold, winter months in Lombardia and I would highly recommend trying it during the month of February. It would be the perfect dish for Valentine’s Day – something rich, decadent, and made with love. 

Buon appetito a tutti!

Ingredients (serves 2)

For the ossobucco:

• Osso buco (1 per person);
• Plain flour for coating osso buco;
• Unsalted butter;
• Extra virgin olive oil;
• Small glass of white wine;
• 1 onion, finely chopped;
• 1 carrot, finely chopped;
• 1 stick of celery, finely chopped;
• 4 tablespoons tomato passata;
• 1/2 litre of chicken stock;
• Small bunch of parsley;
• Zest of 1 lemon

For the risotto:

• 1/2 teaspoon of saffron strands;
• 100g risotto rice;
• 1 litre of chicken stock
• Add the saffron to almost boiling water and leave to dissolve for as long as possible – ideally overnight. I left mine for around 5 hours and it was still concentrated.
• To prepare the osso buco, melt some butter in a pan and add the osso buco, which will be lightly floured. Brown the osso buco, then add the white wine. Allow the wine to reduce then remove the osso buco and set aside.
• Add the wine reduction to a separate bowl with the passata and set aside for later.
• Add about 1 tablespoon of extra virgin olive oil to the pan, and sauté the soffrito (onion, carrot and celery) until they soften.
• Return the osso buco and the passata mixture to the pan and cover well with the stock.
• Cover the pan and leave to simmer for at least 1.5 hours. Check it occasionally and add more stock if necessary.
• To make the gremolata, finely chop the parsley and lemon zest. Set aside for later.
• About half an hour before the ossobucco is ready, make the risotto. Melt the butter in a pan and sauté the onion and celery until translucent. Then add the risotto rice, and lightly toast for a couple of minutes.
• Add the white wine and let it reduce.
• Then, gradually add the stock – a little at a time – and stir well to ensure the rice doesn’t stick to the pan.
• Before you add the last part of the stock, add the saffron water, and mix well.
• Add the final amount of stock and let it simmer so that all the liquid is absorbed.
• Take the risotto off the heat and add a knob of butter.
• Add the gremolata to the osso buco and stir through.
• Serve the risotto topped with the osso buco and sauce, a sprinkle of parsley, and enjoy! Buon appetito!

Natalia Bell

Contributing food editor.

Natalia is a lawyer who lives in Edinburgh, Scotland. In her spare time, she enjoys cooking for and enjoying food with the people she loves, and travelling. She has a particular interest in Italian cuisine and culture, having been fortunate enough to travel there every year whilst growing up. She speaks Italian, but is continually trying to improve her skills to a fully proficient level. She would love to live in Italy one day - but, in the meantime, she posts about food and Italy on her Instagram @buonappetitotutti

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Osso Buco with Risotto Milanese

• Level: Easy
• Total: 2 hr 50 min
• Active: 1 hr 10 min
• Yield: 4 servings

Ingredients

Deselect All

4 veal osso buco, about 1-inch thick, each tied around the middle

Kosher salt and freshly ground black pepper 

3 tablespoons extra-virgin olive oil 

All-purpose flour, for dredging 

1 medium onion, chopped 

1 medium carrot, chopped 

1 stalk celery, chopped 

2 teaspoons chopped fresh rosemary 

2 teaspoons chopped fresh thyme 

1/2 cup dry white wine 

2 cups canned whole plum tomatoes, crushed by hand 

2 cups low-sodium chicken broth 

2 fresh bay leaves 

Risotto Milanese:

4 cups low-sodium chicken broth

1 teaspoon saffron threads 

2 tablespoons extra-virgin olive oil 

1 medium onion, finely chopped 

1 1/2 cups arborio rice 

2 tablespoons unsalted butter, cut into pieces 

1/2 cup grated Parmesan 

1/2 cup fresh Italian parsley, chopped

1 large garlic clove, very finely chopped 

Finely grated zest of 1 lemon 

Special equipment:

• For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.
• Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate. 
• Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto. 
• For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes. 
• Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.) 
• Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper. 
• For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.  
• Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.

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Blend of Bites

Ina Garten's Osso Buco Recipe: A Christmas Feast Delight

Posted: Oct 10, 2023 · Last updated: Oct 15, 2023 · by Shai Cohen · This post may contain affiliate links

Osso buco is a traditional Italian dish with a rich history that can be traced back to northern Italy. In Italian, "osso buco" translates to "bone with a hole," referring to the marrow-filled bone at the center of the dish. It traditionally consists of cross-cut veal shanks braised with vegetables, white wine, and broth.

Dating back to the 18th century, it was enjoyed as a winter comfort dish. Over time, it gradually became more popular and accessible to a broader range of people. As a result, its popularity spread beyond the borders of Italy. Now, it is a global dish, served in many restaurants worldwide. Modern variations might use different meats or incorporate additional flavors. Still, the fundamental elements of tender braised meat and flavorful sauce remain at the heart of osso buco's culinary tradition.

Ina Garten's osso buco recipe stays true to the dish's origins. What's even more is that there are a few variation ideas and tips to help make the dish right for you.

Ingredients

Instructions, substitutions.

• Ina Garten's Osso Buco Recipe: A Christmas Feast Delight

Base ingredients

• Veal shanks — 4 pieces (each 2-inches thick) tied with kitchen string
• Olive oil — 4 tbsp.
• All-purpose flour — 1 cup
• Salt — 1 tsp.
• Ground black pepper — ½ tsp.
• Butter — 2 tbsp.
• Onion — 1 large, diced
• Leek — 1, the white and light green parts diced
• Celery stalk — 2 sprigs, diced
• Carrot — 1 medium, diced
• Garlic — 4 cloves, minced
• Dry white wine — 1 cup
• Chicken stock — 2 cups
• Fresh thyme — 4 sprigs, tied into a bundle with a kitchen string
• Dried rosemary — 1 tsp.
• Lemon zest  — 1 tbsp. (about one lemon)

Garnish ingredients

• Fresh parsley  — 4 tbsp., finely chopped
• Preheat the oven to 325°F degrees.
• In a bowl, mix flour, salt, and ground pepper. Dredge the veal shanks in this mixture, and shake off the excess flour.
• Put the olive oil in a shallow pot where you can simultaneously fit all the veal shanks. Heat it on a medium/high setting on the stove. When the oil is heated, add the veal shanks and sear them until they're browned on all sides, about 4-5 minutes per side. Remove the shanks from the pot and set them aside.
• Reduce the heat to medium and put butter in the pot. Add the diced onion, leek, carrot, and celery when the butter melts. Sauté until the vegetables are softened and pale in color.
• Add the minced garlic and sauté for another minute.
• Pour in the wine and let it simmer for a couple of minutes.
• Stir in the chicken stock, thyme, dried rosemary, and lemon zest. Bring the mixture to a simmer.
• Return the seared veal shanks to the pot, nestling them into the sauce.
• Cover the pot with a lid and transfer it to the preheated oven. Let the osso buco braise in the oven for about 2 hours or until the meat is tender and quickly pulls away from the bone.
• Take the pot out of the oven and let it rest at room temperature for 30 minutes before serving.
• Serve the dish on individual plates, spooning the sauce and vegetables over the shanks.
• Garnish with freshly chopped parsley.
• White wine — You can substitute white wine with the same amount of dry red wine. While the traditional recipe calls for white wine, using red wine instead can add a rich and robust flavor to the dish.
• Chicken stock — Ina Garten’s osso buco recipe calls for chicken stock, preferably homemade. But you can also use the same amount of beef stock if you feel like it.

• Make it with less effort — You can adapt this recipe to be cooked in a slow cooker. Dredge the veal in flour as in the original recipe. Place the vegetables in the bottom of the slow cooker. Nestle the dredged veal shanks on top of the vegetables. Combine the dry white wine, chicken stock, and herbs in a bowl. Pour the liquid mixture over. Cover the slow cooker and set it to the low heat setting. Let the osso buco cook for about 6-8 hours or until the meat is tender and quickly pulls away from the bone.
• Make it gluten-free — If you want to cook a gluten-free version, substitute the regular flour with very fine cornmeal for dredging the veal shanks. For a gluten-free version, you can also opt for a cornstarch-water slurry for coating the shanks. However, the slurry method is only suitable for slow cookers. Mix cornstarch and ½ cup of water in a bowl and prepare a slurry. Coat each veal shank with the slurry evenly.
• Chopping board
• Measuring spoons and cups
• Mixing bowl
• Pot with a lid
• Mixing spoon or spatula
• Kitchen string
• Consider portioning the leftovers into smaller containers before storing them. This allows for quicker and even cooling, making reheating individual servings easier. Use airtight containers or resealable plastic bags. Store it with its sauce. The sauce helps keep the meat moist and flavorful and prevents the meat from drying out during reheating.
• Once properly frozen, osso buco can be stored for 2-3 months. Wrap each portion tightly in plastic wrap or aluminum foil. Alternatively, you can use airtight containers or resealable freezer bags. Remove as much air as possible from the bags before sealing. Be careful with the thawing and reheating steps for the best flavor.
• Look for a veal that is pale pink and has a fine texture.
• Choose bone-in veal shanks, as the bone marrow contributes to the dish's richness.
• Look for shanks with some marbling (intramuscular fat). While you don't want excessive fat, a small amount of marbling can enhance the flavor and moisture of the meat during braising.
• Choose veal shanks that are fresh and have a clean, mild scent. Avoid shanks with a strong or off-putting odor, indicating poor quality.

Ingredients    1x 2x 3x

• 4 pieces Veal shanks each 2 inches thick tied with kitchen string
• 4 tbsp. Olive oil
• 1 cup All-purpose flour
• 1 tsp. Salt
• ½ tsp. Ground black pepper
• 2 tbsp. Butter
• 1 large Onion diced
• 1 Leek the white and light green parts diced
• 2 sprigs Celery stalk diced
• 1 medium Carrot diced
• 4 cloves Garlic minced
• 1 cup Dry white wine
• 2 cups Chicken stock
• 4 sprigs Fresh thyme tied into a bundle with a kitchen string
• 1 tsp. Dried rosemary
• 1 tbsp. Lemon zest about one lemon
• 4 tbsp. Fresh parsley finely chopped

Instructions  

• Put the olive oil in a shallow pot where you can simultaneously fit all the veal shanks. Heat on a medium/high setting on the stove. When the oil is heated, add the veal shanks and sear them until they're browned on all sides, about 4-5 minutes per side. Remove the shanks from the pot and set them aside.
• Cover the pot with a lid and transfer it to the preheated oven. Let the Osso Buco braise in the oven for about 2 hours or until the meat is tender and easily pulls away from the bone.

• Look for a veal that is pale pink and has a fine texture
• Choose bone-in veal shanks, as the bone marrow contributes to the dish’s richness.
• Look for shanks with some marbling (intramuscular fat). While you don’t want excessive fat, a small amount of marbling can enhance the flavor and moisture of the meat during braising.

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Osso buco with gremolata

Originating in milan, this dish is now a savoured winter recipe worldwide. the name comes from ossbus, milanese for ‘bone with a hole’ – a reference to the flavoursome marrow inside the bone. the classic italian osso buco is made using slices of veal shin. it can be hard to get true veal shin in australian butchers sometimes, but beef shin is an okay substitute..

Credit: Alan Benson

preparation

Ingredients

• 3 tbsp olive oil
• 2 kg osso buco
• plain flour, to dust
• 2 large onions, diced
• 3 celery stalks, diced
• 3 carrots, diced
• 2 bay leaves
• 250 ml (1 cup) dry white wine
• 400 g can chopped tomatoes
• cooked polenta, to serve
• 4 tbsp chopped flat-leaf parsley
• 4 garlic cloves, crushed
• 1 lemon, zested, juiced

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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