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Osso Buco

Published: June 9, 2026 Italian Cuisine ⏱ 2h 20min
Braised osso buco veal shanks with gremolata and rich sauce on a white plate

Osso Buco — literally 'bone with a hole' — is Milan's gift to the world. Thick-cut veal shanks are slowly braised in a fragrant mixture of wine, broth, and vegetables until the meat falls from the bone. The marrow inside is a delicacy to be scooped out and savored. Topped with bright, zesty gremolata, it's a masterclass in Italian cooking.

Recipe Info

Prep Time20 min
Cook Time2h 0min
Total Time2h 20min
Servings4
DifficultyMedium
CuisineItalian

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1 Ingredients

2 Instructions

1

Sear the veal

Season veal shanks with salt and pepper, then dredge lightly in flour, shaking off excess. Heat olive oil and butter in a Dutch oven over medium-high heat. Sear shanks for 3 minutes per side until deeply browned. Remove and set aside.

2

Cook the soffritto

In the same pot, add onion, carrots, and celery. Cook for 6 minutes until softened. Add garlic and cook 1 minute more.

3

Deglaze and build the braise

Pour in white wine, scraping up browned bits. Add beef broth, crushed tomatoes, thyme, and bay leaf. Return the veal shanks to the pot. The liquid should come about 2/3 up the shanks.

4

Braise

Cover and braise in the oven at 160°C (325°F) for 2 hours, basting every 30 minutes, until the meat is fork-tender and falling off the bone.

5

Make the gremolata

Combine lemon zest, chopped parsley, and minced garlic in a small bowl. Mix well.

6

Serve

Plate each shank with sauce spooned over. Sprinkle generously with gremolata. Traditionally served with Risotto alla Milanese.

Pro Tips

  • Don't skimp on the searing — the fond (brown bits) is the foundation of the braise's flavor.
  • The marrow is the prize — encourage guests to scoop it out with a small spoon.
  • Gremolata cuts through the richness. Don't skip it — it's essential for balance.

Nutrition Information

Calories 550 kcal
Protein 40g
Fat 28g
Saturated Fat g
Carbohydrates 28g
Fiber 4g
Sugar g
Sodium 680mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

Beef shanks work as a more affordable alternative, though they need longer braising time (about 2.5–3 hours) and have a more robust, less delicate flavor.
The meat is deeply savory and rich, meltingly tender from the braise. The marrow is buttery and luxurious. The gremolata adds a bright, citrusy contrast.
Rating
★ ★ ★ ★ ★ 4.1 (85 votes)
Stephanie Grine

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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