Osso Buco (Braised Veal Shanks)

Veal shanks browned and slowly braised with vegetables, white wine and tomatoes until falling off the bone, finished with a bright lemon-parsley gremolata. Serves 4.

Braised veal shank with marrow bone in tomato sauce, topped with gremolata, over saffron risotto
  • Prep 25 min
  • Cook 2 hr 30 min
  • Total 2 hr 55 min
  • Yield 4 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Osso buco means bone with a hole, for the marrow-filled bone at the center of each cross-cut veal shank. It is the great braise of Milan: the shanks are browned, then cooked slowly in wine, broth and tomatoes until the meat is spoon-tender and the marrow melts into the sauce.

A sprinkle of gremolata, lemon zest, garlic and parsley, wakes everything up. Serve it the Milanese way with saffron risotto.

Ingredients

Veal

  • 4 veal shanks, cut 1 1/2 to 2 inches thick (about 3 pounds)
  • Salt and black pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 (14.5 ounce) can diced tomatoes
  • 1 1/2 cups chicken or veal broth
  • 2 bay leaves
  • 2 sprigs fresh thyme

Gremolata

  • Finely grated zest of 1 lemon
  • 1 clove garlic, minced
  • 3 tablespoons finely chopped fresh parsley

Instructions

  1. Tie and dredge. Heat the oven to 325°F. Tie a piece of kitchen string around each shank to hold it together. Season with salt and pepper and dredge in flour, shaking off the excess.
  2. Brown. Heat the oil in a Dutch oven over medium-high heat and brown the shanks for 4 to 5 minutes per side. Move to a plate.
  3. Cook the vegetables. Pour off the fat, add the butter, onion, carrot and celery and cook for 6 minutes. Add the garlic and cook 1 minute.
  4. Deglaze. Add the wine and simmer until reduced by half, scraping up the browned bits. Stir in the tomatoes, broth, bay leaves and thyme.
  5. Braise. Return the shanks in one layer, bring to a simmer, cover and braise in the oven for 2 to 2 1/2 hours, until the meat is very tender.
  6. Finish. Mix the gremolata. Remove the strings, spoon the sauce over the shanks and sprinkle with gremolata. Serve with risotto or polenta.

Tips

  • Ask for hind shanks, which are meatier.
  • Osso buco is even better made a day ahead; reheat gently and add the gremolata just before serving.

Questions about this recipe

What is gremolata?
A garnish of lemon zest, garlic and parsley sprinkled over osso buco to brighten the rich braise.
Can I use beef shanks?
Yes. Beef shanks take a little longer, about 3 hours.

More Italian recipes

All Italian recipes | All recipes | Cooking guide and safe temperatures