Osso Buco – Braised Veal Shank Stew

Osso Buco is a classic Italian dish originating from Milan, featuring tender veal shanks braised slowly in a savory mix of wine, broth, and aromatic vegetables. The name “Osso Buco” literally means “bone with a hole,” referring to the marrow-filled center of the veal shank that adds rich, luxurious flavor to the dish. Traditionally served with gremolata—a zesty mix of lemon, garlic, and parsley—this stew is both elegant and comforting, perfect for a special dinner or a cozy weekend meal.

The slow braising process transforms the veal into a melt-in-your-mouth delicacy while infusing the sauce with deep, complex flavors. This recipe combines classic ingredients with careful cooking techniques to achieve the authentic Milanese experience at home.

Why I Love This Recipe

I love this recipe because it is elegant, deeply flavorful, and satisfying. The marrow from the veal shanks enriches the sauce, creating a luxurious stew with a silky texture. Each bite offers tender meat, aromatic vegetables, and a sauce that tastes like it simmered for hours. It’s a dish that feels celebratory yet approachable, bringing the warmth of Italian home cooking to the table.

Why This Is a Must-Try Dish

This dish is a must-try because it exemplifies classic Italian slow cooking. Osso Buco combines simplicity with sophistication—just a few ingredients transform into a dish that is rich, aromatic, and unforgettable. The marrow, wine, and aromatics meld together, creating a stew that is truly greater than the sum of its parts. For anyone who loves hearty, elegant meals, Osso Buco is a culinary must-have.

Preparation Time, Cooking Time & Servings

• Preparation Time: 25 minutes
• Cooking Time: 2–2.5 hours
• Total Time: 2 hours 30 minutes – 3 hours
• Servings: 4 servings
• Calories: ~550 calories per serving (approximate)
• Course: Main Course
• Cuisine: Italian

Ingredients

For the Osso Buco:

• 4 veal shanks, about 1 ½ inches thick
• Salt and pepper, to taste
• ¼ cup all-purpose flour, for dredging
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef or veal stock
• 1 can (14 oz) diced tomatoes
• 2 teaspoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon dried rosemary
• Zest of 1 lemon (optional, for sauce)

For the Gremolata (Optional Topping):

• 2 tablespoons fresh parsley, finely chopped
• 1 clove garlic, minced
• Zest of 1 lemon

Cooking Directions

1. Season veal shanks with salt and pepper, then dredge in flour, shaking off excess.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown shanks on all sides, about 4–5 minutes per side. Remove and set aside.
3. Add onion, carrot, celery, and garlic to the pot and sauté until softened, about 5–6 minutes.
4. Stir in tomato paste and cook for 1–2 minutes.
5. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
6. Add diced tomatoes, stock, thyme, rosemary, and bay leaf. Stir to combine.
7. Return veal shanks to the pot, ensuring they are partially submerged in the liquid.
8. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) for 2–2.5 hours until meat is tender and falling off the bone.
9. Remove the veal shanks and cover with foil to rest. Simmer the sauce on the stovetop to reduce slightly if needed.
10. Prepare gremolata by mixing parsley, garlic, and lemon zest. Sprinkle over veal shanks before serving.
11. Serve hot with sauce spooned over the top.

Step-by-Step Preparation Method

Step 1: Season veal shanks and dredge in flour.
Step 2: Brown veal in olive oil over medium-high heat, then set aside.
Step 3: Sauté onion, carrot, celery, and garlic in the same pot until softened.
Step 4: Stir in tomato paste and cook 1–2 minutes.
Step 5: Deglaze with white wine, scraping the bottom of the pan.
Step 6: Add diced tomatoes, stock, thyme, rosemary, and bay leaf.
Step 7: Return veal shanks to the pot, partially submerged in liquid.
Step 8: Cover and braise in oven at 325°F (160°C) for 2–2.5 hours.
Step 9: Remove shanks, rest under foil, reduce sauce if needed.
Step 10: Prepare gremolata (parsley, garlic, lemon zest) and sprinkle over shanks.
Step 11: Serve hot with sauce.

How to Serve

• Serve over creamy risotto, mashed potatoes, or polenta.
• Spoon the reduced sauce over the meat for maximum flavor.
• Garnish with gremolata for a fresh, zesty contrast.
• Pair with a light Italian red wine like Chianti or Barbera.

Recipe Tips

• Brown the veal thoroughly to enhance flavor and color.
• Slow braising is key—don’t rush; the meat should be tender and flavorful.
• Use homemade or high-quality stock for the best depth of flavor.
• Optional gremolata adds brightness and balances richness.
• Leftovers taste even better the next day after flavors meld.

Recipe Variations

• Beef Osso Buco: Use beef shanks instead of veal for a more robust flavor.
• White Wine Version: Use dry white wine and omit tomatoes for classic Milanese style.
• Vegetable Boost: Add mushrooms, parsnips, or pearl onions for added texture and flavor.
• Slow Cooker Method: Brown meat and vegetables, then cook in slow cooker on low for 6–8 hours.
• Herb Variations: Add sage, oregano, or marjoram to the braising liquid for different aromatic notes.

Freezing and Storage Time

• Refrigerator: Store in airtight container for up to 3 days.
• Freezer: Freeze cooked Osso Buco (without gremolata) for up to 2 months. Thaw overnight in refrigerator and reheat gently.

Special Equipment Needed

• Large Dutch oven or heavy-bottomed oven-safe pot
• Oven
• Wooden spoon
• Chef’s knife and cutting board
• Measuring cups and spoons
• Aluminum foil

Conclusion

Osso Buco – Braised Veal Shank Stew is a celebration of Italian comfort and sophistication. Tender veal, aromatic vegetables, rich wine sauce, and the bright finish of gremolata create a dish that is both elegant and deeply satisfying. Perfect for special occasions or a leisurely weekend meal, this classic Italian recipe delivers rich flavors, tender meat, and a truly memorable dining experience.