Osso Buco Recipe: Osso Buco is a rich and flavorful Italian dish that translates to “bone with a hole,” referring to the marrow-filled veal shanks used in the recipe. This classic meal is braised slowly in a delicious mixture of wine, broth, vegetables, and aromatic herbs, resulting in tender, fall-off-the-bone meat.
Originating in Milan, Osso Buco has gained worldwide popularity due to its luxurious texture and robust flavors. It’s often served with risotto or polenta, making it a hearty and satisfying dish perfect for special occasions or cozy dinners.
Let’s dive into this step-by-step Osso Buco recipe to help you recreate this Italian masterpiece in your own kitchen!
Ingredients for Osso Buco
Essential Ingredients
- 4 veal shanks (about 1 ½ inches thick)
- Salt and freshly ground black pepper
- ½ cup all-purpose flour (for dredging)
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or chicken broth
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Optional Ingredients for Flavor Enhancement
- 1 teaspoon fennel seeds
- 1 teaspoon paprika
- 1 teaspoon tomato paste for added richness
- Red chili flakes for a bit of heat
Tools and Equipment Needed
Kitchen Tools
- Dutch oven or large heavy-bottomed pot with a lid
- Sharp chef’s knife for cutting vegetables
- Cutting board
Cooking Utensils
- Wooden spoon for stirring
- Tongs for turning meat
- Measuring cups and spoons
Preparing the Ingredients
Cleaning and Preparing the Veal Shanks
- Pat the veal shanks dry with paper towels.
- Season generously with salt and pepper on all sides.
- Lightly dredge the shanks in flour, shaking off any excess.
Chopping Vegetables
- Dice the onions, carrots, and celery into small, even pieces to ensure even cooking.
- Mince the garlic finely to release its aroma and flavor.
Step 1: Seasoning and Searing the Meat
Proper Seasoning Techniques
- Sprinkle salt and pepper evenly over each side of the veal shanks.
- Coat lightly with flour to create a crust when seared.
Searing for Flavor
- Heat olive oil and butter in a Dutch oven over medium-high heat.
- Add the veal shanks and sear them until golden brown on each side (about 4–5 minutes per side).
- Remove the shanks and set them aside while preparing the vegetables.
Pro Tip: Searing locks in flavor, so don’t skip this step! Make sure the pan is hot before adding the meat.
Step 2: Cooking the Aromatics
Preparing the Mirepoix
- Add diced onions, carrots, and celery to the same pot.
- Stir frequently until softened and slightly caramelized (about 5–7 minutes).
Developing Flavor Layers
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for another minute to enhance richness.
Chef’s Tip: Don’t rush this process—it builds the foundation for the flavor-packed sauce.
Step 3: Deglazing the Pan
Adding Wine and Scraping Bits
- Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Allow the wine to reduce by half (about 3–4 minutes), intensifying the flavor.
Achieving Rich Flavor
- Stir in the diced tomatoes, broth, bay leaves, thyme, and rosemary.
- Season lightly with salt and pepper.
Step 4: Braising the Osso Buco
Adding Broth and Tomatoes
- Return the seared veal shanks to the pot, nestling them into the liquid.
- Ensure the liquid covers about two-thirds of the meat—add more broth if needed.
Simmering for Tenderness
- Cover the pot and reduce heat to low. Simmer for 1.5–2 hours until the meat is tender and nearly falling off the bone.
Tip: Turn the shanks occasionally to ensure even cooking and basting.
Step 5: Preparing Gremolata Topping
Ingredients for Gremolata
- 1 lemon (zested)
- 2 tablespoons fresh parsley, finely chopped
- 1 clove garlic, minced
Mixing and Garnishing
- Combine lemon zest, parsley, and garlic in a small bowl.
- Sprinkle the gremolata over the Osso Buco just before serving for a fresh, zesty finish.
Serving Suggestions
Traditional Pairings
Osso Buco is traditionally served with Risotto alla Milanese, a creamy saffron-infused rice dish that perfectly complements the rich flavors of the braised veal. The risotto’s buttery texture soaks up the savory juices, creating a harmonious bite every time.
Polenta is another classic side that pairs beautifully with Osso Buco. Its creamy, smooth consistency balances the dish’s richness, making it a crowd-pleaser.
Modern Twists
For a modern take, you can serve Osso Buco with:
- Mashed potatoes – Smooth and buttery potatoes act as the perfect vessel for the flavorful sauce.
- Roasted vegetables – Carrots, Brussels sprouts, and asparagus add color and texture.
- Pasta or noodles – Wide egg noodles or pappardelle can hold the sauce well for a pasta-lover’s delight.
Pro Tip: Always serve Osso Buco with some crusty bread to mop up the extra sauce—trust me, you won’t want to waste a drop!
Tips and Tricks for Perfect Osso Buco
- Choose the right cut: Opt for veal shanks with a good amount of marrow for the best flavor.
- Sear properly: Take your time browning the meat to lock in juices and flavor.
- Slow cook for tenderness: Braising the meat slowly ensures it’s fork-tender and full of flavor.
- Don’t skip the gremolata: This bright, zesty topping cuts through the richness and balances the dish perfectly.
- Make it ahead of time: Osso Buco tastes even better the next day as the flavors have more time to meld.
Common Mistakes to Avoid
- Skipping the sear: Searing the meat creates a caramelized crust that adds depth to the flavor.
- Overcrowding the pan: Sear the veal shanks in batches if necessary to ensure even browning.
- Not deglazing properly: Failing to scrape the browned bits from the bottom of the pan can lead to loss of flavor.
- Undercooking or overcooking: The meat should be tender but not falling apart entirely—check periodically for doneness.
- Forgetting to taste-test: Adjust seasoning at the end to ensure the flavors are well-balanced.
Nutritional Information
| Nutrient | Per Serving (1 Shank) |
|---|---|
| Calories | 450–500 kcal |
| Protein | 40–45 g |
| Fat | 25–30 g |
| Carbohydrates | 10–15 g |
| Fiber | 2–3 g |
| Sodium | 800–900 mg |
Key Vitamins & Minerals:
- Iron – Supports healthy blood circulation.
- Vitamin A – Promotes good vision and skin health.
- Calcium – Strengthens bones and teeth.
Wine Pairing Recommendations
Best Red Wines
- Barolo or Barbaresco – Bold, tannic wines from Italy that complement the richness of the dish.
- Chianti Classico – Known for its fruity and earthy notes, perfect for tomato-based sauces.
- Pinot Noir – Light yet flavorful, enhancing the dish without overpowering it.
Alternative White Wines
- Chardonnay – A full-bodied option with buttery notes to match the creamy sauce.
- Sauvignon Blanc – Crisp and refreshing, offering a lighter pairing option.
Tip: Decant your red wines for 30 minutes before serving to allow the flavors to open up.
FAQs about Osso Buco Recipe
What is Osso Buco?
Osso Buco is a classic Italian dish that features cross-cut veal shanks, braised with vegetables, white wine, and broth. The name translates to “bone with a hole,” referring to the marrow hole at the center of the shank, which adds rich flavor to the dish.
What ingredients do I need for Osso Buco?
To prepare Osso Buco, you’ll need veal shanks, carrots, onions, celery, garlic, white wine, beef or chicken broth, tomatoes, lemon zest, and fresh herbs like parsley and thyme. Flour for dredging the meat and olive oil for searing are also essential.
How long does it take to cook Osso Buco?
Cooking Osso Buco usually takes about 1.5 to 2 hours. The veal shanks are first seared to develop flavor, then slowly braised in a flavorful liquid until tender. This slow cooking process is crucial for achieving the melt-in-your-mouth texture of the meat.
Can I make Osso Buco without wine?
Yes, you can substitute the white wine with additional broth or a non-alcoholic wine. The key is to use a liquid that will add depth and richness to the braising sauce.
What is traditionally served with Osso Buco?
Osso Buco is traditionally served with risotto alla Milanese, a creamy saffron-infused risotto. Polenta or mashed potatoes are also excellent choices, providing a comforting base that absorbs the dish’s flavorful sauce.
Can Osso Buco be made ahead of time?
Yes, Osso Buco is a great make-ahead dish. In fact, letting it sit overnight can enhance the flavors as the ingredients meld together. Simply reheat it slowly on the stovetop before serving.
Conclusion
Osso Buco is more than just a meal—it’s a culinary experience that brings comfort, elegance, and rich flavors to your table. Whether you’re preparing it for a special occasion or a weekend family dinner, this Italian classic is sure to impress. From its melt-in-your-mouth tenderness to the zesty gremolata topping, every bite is a celebration of flavor.
By following this step-by-step guide, you can create a restaurant-quality dish in your own kitchen. So, grab your Dutch oven, pour a glass of wine, and start cooking!
