Traditional Osso Buco

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Osso buco is a hearty Italian dish made by braising veal shanks in a rich stock with white wine and tomatoes; garnish with a zesty gremolata made with fresh parsley, lemon zest, and garlic for a memorable meal.

close up view of Traditional Osso Buco over polenta in a bowl
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Prep Time:
20 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 50 mins
Servings:
4

Believe it or not, you can make restaurant-worthy osso buco at home — you just need the right recipe. That's where we come in! This traditional osso buco recipe produces flavorful, tender, and absolutely mouthwatering veal shanks every time.

close up view of Traditional Osso Buco over polenta in a bowl
Allrecipes Magazine

What Is Osso Buco?

Osso buco is an Italian dish of braised veal shanks, which are cross-cut from the leg bone beneath the knee and shoulder. The shank is a tougher cut of meat, so slow cooking in liquid is essential for the melt-in-your-mouth texture that osso buco is known for.

The dish, a staple of Lombard cuisine, is traditionally garnished with gremolata (a green, herbaceous sauce with lots of bright flavor).

Learn more: What Is Veal?

How to Make Osso Buco

Traditional Osso Buco on white plate garnished with gremolata
Julietonning

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated osso buco:

Sear the Meat

Lightly dust the veal with flour and melt the butter in a large skillet over medium-high heat. Sear the veal shanks until they're browned on both sides. Remove the veal from the skillet and set aside.

Braise the Meat

Cook the onions and two cloves of garlic in the skillet until the onions are tender. Return the veal to the skillet, then add the carrots and wine. Simmer for about 10 minutes, then add the remaining osso buco ingredients (tomatoes, stock, and seasonings). Cover and simmer over low heat, basting often, until the meat is tender.

Garnish the Osso Buco

Mix the parsley, remaining garlic, and lemon zest in a small bowl. Drizzle over the osso buco just before serving.

What to Serve With Osso Buco

Osso buco is traditionally served over polenta, mashed potatoes, or risotto alla milanese (a risotto made with beef bone marrow, stock, and saffron).

As far as wines go, osso buco pairs perfectly with a full-bodied red such as Chianti or cabernet sauvignon.

How to Store Osso Buco

Store your leftover osso buco in an airtight container in the fridge for three to four days. Reheat gently in the microwave or in the oven.

Can You Freeze Osso Buco?

Yes, you can freeze cooked veal shanks. Wrap the cooked veal shanks tightly in aluminum foil or place them in an airtight freezer-safe container. Freeze for up to three months. Thaw overnight in the refrigerator.

Allrecipes Community Tips and Praise

"This dish was amazing," raves thecornercottage. "My husband couldn't believe I cooked it! It's actually better than some osso buco we've had at expensive celebrity restaurants."

"Very good, and relatively easy for osso buco," according to BETHMCNICK. "Make sure to add enough salt and pepper. I added it to the meat when I floured it, and also before simmering."

"This recipe was extremely easy to follow and tasted great," says MKENYON. "I followed it to the letter and we all loved it. The meat was super succulent and the sauce was delicious."

Editorial contributions by Corey Williams

Ingredients

  • 2 pounds veal shanks, cut into short lengths

  • ¼ cup all-purpose flour

  • ¼ cup Butter

  • 2 cloves garlic, crushed

  • 1 large onion, chopped

  • 1 large carrot, chopped

  • cup dry white wine

  • cup beef stock

  • 1 (14.5 ounce) can diced tomatoes

  • salt and pepper to taste

Gremolata:

  • ½ cup chopped fresh flat leaf parsley

  • 1 clove garlic, minced

  • 2 teaspoons grated lemon zest

Directions

  1. Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.

  2. Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.

  3. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition Facts (per serving)

478 Calories
20g Fat
18g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 478
% Daily Value *
Total Fat 20g 25%
Saturated Fat 10g 49%
Cholesterol 201mg 67%
Sodium 467mg 20%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 47g
Vitamin C 26mg 129%
Calcium 120mg 9%
Iron 5mg 29%
Potassium 1069mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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