Osso Buco is a traditional Milanese specialty made by slow-braising cross-cut veal shanks with white wine, broth, tomatoes, and aromatic vegetables. As it cooks, the marrow inside the bone softens into a buttery delicacy that enriches the sauce. Commonly served with risotto alla Milanese or polenta, it is a comforting yet refined dish rooted in northern Italian cuisine.
Ingredients (Serves 4)
4 cross-cut veal shanks (about 3–4 cm thick)
Salt and freshly ground black pepper
½ cup all-purpose flour (for dredging)
2 tablespoons olive oil
1 tablespoon butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 cloves garlic, minced
1 cup dry white wine
1½ cups beef or chicken broth
1 cup crushed tomatoes
1 bay leaf
Fresh thyme (optional)
For Gremolata (Optional but Traditional):
Zest of 1 lemon
2 tablespoons chopped fresh parsley
1 clove garlic, finely minced
Instructions
Season the veal shanks generously with salt and pepper, then lightly dredge in flour, shaking off excess. Heat olive oil and butter in a heavy pot over medium heat and sear the shanks until golden brown on both sides. Remove and set aside. In the same pot, sauté onion, carrot, and celery until softened, then add garlic and cook briefly until fragrant. Deglaze with white wine, scraping up browned bits, and let it reduce slightly.
Return the veal shanks to the pot and add broth, crushed tomatoes, bay leaf, and thyme. The liquid should come about halfway up the meat. Cover and simmer gently for 1½–2 hours (or bake at 170°C) until the meat is fork-tender and nearly falling off the bone. Before serving, mix the gremolata ingredients and sprinkle over the dish for a bright, fresh contrast to the rich sauce.
Tips for Authentic Flavor
Tie kitchen twine around the shanks to help them hold their shape while cooking.
Cook low and slow to achieve tender meat and a deeply developed sauce.
Don’t skip the marrow — it’s the highlight of the dish.
Serve immediately with risotto or creamy polenta to soak up the sauce.
Gremolata adds essential freshness; prepare it just before serving.