Osso buco is a classic Italian dish that’s traditionally made with veal. I always think of veal as a tender meat, but veal shanks are an exceedingly tough cut. Shanks come from a well-used muscle from the leg area, and they’re rich with connective tissue (just like beef stew meat). These muscle fibers require low and slow cooking techniques to become tender. For osso buco, that means braising.
Braising might sound intimidating because it takes a long time. But you’ll be surprised at how easy it is to make this osso buco recipe. We start by browning the veal shanks to develop flavor. Then, we submerge them in a flavorful liquid made of chicken broth, aromatic vegetables, herbs and diced tomatoes. The meat gently cooks in the oven until it becomes oh-so-tender. As a bonus, the connective tissue breaks down into gelatin. That enriches the cooking liquid with a nice body and a rich mouthfeel.
The element that takes osso buco to the next level is an unassuming garnish: gremolata. This Italian condiment combines parsley, garlic and grated lemon zest. It adds color and a burst of freshness to the dish, really making it pop once served.
What is osso buco?
In Italian, osso means bone, and buco means hole. So, osso buco roughly translates to “bone with a hole.” The dish is similar to braised beef dishes from other regions, such as French beef bourguignon or Irish beef stew. However, Italian osso buco uses a specific cut of meat: a cross-cut shank featuring a marrow hole in the center. The once-tough shank becomes fork-tender as it cooks low and slow. Meanwhile, the braising liquid turns into a rich gravy that tastes fantastic spooned over polenta or mashed potatoes.
Ingredients for Osso Buco
- Veal shanks: We use 2-inch-thick slices of cross-cut veal shanks for this osso buco recipe. Cutting the whole shank helps them cook more quickly. It also exposes the bone marrow, which seeps out and enriches the braising liquid. You can’t cut them at home, so ask the butcher to prepare the shanks for osso buco.
- All-purpose flour: We dust the veal shanks in seasoned flour before browning them in hot oil. The flour thickens the braising liquid into gravy as it simmers—like a roux (the combination of flour and fat used to thicken sauces and soups).
- Onions, carrots and celery: This trio is known as mirepoix and forms the aromatic base of this osso buco recipe.
- Diced tomatoes: Some traditional osso buco recipes don’t contain tomatoes, but we appreciate the addition. Tomatoes are acidic, which helps tenderize the tough meat. They also contribute a rich, savory quality to the gravy.
- Chicken broth: You could use beef broth here, but it can make the braising liquid too rich. Chicken broth is lighter and allows the delicate flavors of the veal shanks to shine.
- Gremolata garnish: This classic osso buco garnish combines fresh parsley, garlic and grated lemon zest. There are several ways to zest a lemon, so don’t fret if you don’t have a zester.
Directions
Step 1: Season the veal shanks
Preheat the oven to 325°F. In a large resealable plastic bag, combine the all-purpose flour, salt and pepper. Add the 2-inch-thick slices of veal shanks to the bag, a few pieces at a time. Shake to coat.
Step 2: Brown the veal shanks
In an ovenproof Dutch oven, brown the seasoned veal shanks in oil on all sides. Drain the excess grease.
Editor’s Tip: Work in batches to avoid overcrowding the pan. Adding too many veal shanks at once will cause the meat to steam instead of brown and caramelize. After browning all the meat, scrape the bottom of the Dutch oven to free up any browned bits (also called “fond”). If they’re stubborn and stick to the pan, add a small amount of white wine or chicken broth to the hot pan. (Psst: Read more about fond and why deglazing is the key ingredient to a delicious gravy.)
Step 3: Cook the vegetable mixture
In a large skillet, saute the onion, carrot, celery and garlic in butter until tender.
Step 4: Bake the veal shanks
Return the veal shanks to the Dutch oven. Top them with the vegetable mixture. Add the undrained diced tomatoes, chicken broth, dried basil, thyme and bay leaves. Cover, and bake for 2 to 2-1/4 hours, or until the meat and vegetables are tender.
Step 5: Prepare the gremolata garnish
Mix the minced fresh parsley, grated lemon zest and minced garlic.
Editor’s Tip: Don’t skip the garnish! These fresh flavors brighten up the rich veal shanks and add depth to the dish, taking it to the next level.
Step 6: Serve the osso buco
Discard the bay leaves. Sprinkle the gremolata garnish over the veal just before serving.
Editor’s Tip: You can scoop out the softened marrow inside the bone with a small teaspoon or a chopstick. It’s full of rich, buttery flavor. Eat it alongside the meat, or whisk it into the broth.
Recipe Variations
- Add pancetta: Pancetta adds richness and depth to osso buco. Crisp the pancetta in the Dutch oven just before browning the veal shanks. Then, add them back to the Dutch oven along with the veal.
- Use fresh herbs: Add a whole sprig of fresh rosemary or thyme to the braising liquid; no chopping required. Just be sure to remove the woody stem before serving.
- Swap in tomato paste: Some osso buco recipes use tomato paste instead of canned tomatoes. If substituting, increase the broth to compensate for the liquid in the canned tomatoes.
- Make it gluten-free: Make this a gluten-free osso buco recipe and skip the all-purpose flour. You can thicken the gravy at the end with cornstarch or arrowroot. Cornstarch doesn’t freeze well, so avoid that addition if you plan to freeze osso buco.
Can you make osso buco ahead of time?
Meaty braising recipes like osso buco are fantastic as make-ahead meals. The gravy actually tastes better the next day because the flavors meld together in the refrigerator. It also gives the veal shanks time to rest, one of the secrets to making tough meat tender.
How to Store Osso Buco
Let the osso buco cool. Then, transfer it to an airtight container, and store it in the refrigerator for up to four days. The fat will solidify on the top of the container. You can remove it before reheating, if desired. Store the gremolata in a separate container.
Gently reheat leftover osso buco in a covered saucepan on the stovetop, stirring occasionally, until the osso buco reaches 165°F. Add extra broth as needed to adjust the consistency.
How to Freeze Osso Buco
After cooking, let the dish cool completely. Place individual portions of meat and gravy into freezer containers. Freeze for up to three months. Thaw osso buco in the refrigerator overnight. Then, reheat as directed.
Osso Buco Tips
What type of meat is osso buco?
Osso buco recipes are traditionally made with veal shanks, but there are several substitutions for veal. You can use the shank cut from beef, lamb or pork. Depending on how these cuts are prepared, they may take more or less time to become tender, so adjust the cooking time as needed. Beef osso buco, for example, always takes longer to cook than veal osso buco.
What do you serve with osso buco?
Osso buco features tender, savory meat swimming in a rich, delicious gravy, so it’s often served with a side dish to soak up all that goodness. Spoon osso buco over creamy polenta, mashed potatoes or plain rice (cauliflower rice works, too, as a low-carb option). Sauteed bitter greens sometimes accompany osso bucco to cut through the richness. A crusty French loaf is helpful to sop up every last bite of the incredible sauce!
