A cornerstone of Lombardy cuisine, this dish features cross-cut veal shanks braised slowly in a rich aromatic base of white wine and broth. It is traditionally finished with 'Gremolata'—a bright herb condiment that cuts through the richness of the marrow.
📊 Nutrition Facts (per serving)
🛒 Ingredients
The Veal
- 4 pieces veal shanks (cross-cut, approximately 1.5 inches thick)
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp unsalted butter (high quality)
- 2 tbsp extra virgin olive oil
The Braising Base
- 1 large yellow onion (finely minced)
- 1 large carrot (finely minced)
- 1 stalk celery (finely minced)
- 1 cup dry white wine (such as Pinot Grigio or Verdicchio)
- 2 cups veal stock (or high-quality beef bone broth)
- 1 tbsp tomato paste (double concentrated)
- 2 sprigs fresh thyme
- 1 bay leaf
Gremolata (The Finish)
- 1/2 cup flat-leaf parsley (finely chopped)
- 1 clove garlic (minced to a paste)
- 1 tbsp lemon zest (freshly grated)
👨🍳 Instructions
Step 1: Mise en Place and Tying
Time: ⏱️ 10 mins
Pat the veal shanks dry with paper towels. Tie a piece of kitchen twine around the circumference of each shank; this prevents the meat from falling off the bone during the long braising process. Season generously with salt and black pepper.
💡 Chef's Tip: Ensure the meat is at room temperature before searing to achieve a better crust.
Step 2: Searing the Meat
Time: ⏱️ 15 mins
Dredge the shanks in flour, shaking off any excess. In a heavy-bottomed Dutch oven, heat the butter and olive oil over medium-high heat. Sear the shanks until deeply browned on both sides (about 5 minutes per side). Remove and set aside.
💡 Chef's Tip: Do not crowd the pan; sear in batches if necessary to maintain high heat.
Step 3: Developing the Soffritto
Time: ⏱️ 10 mins
In the same pot, add the onion, carrot, and celery. Sauté over medium heat until the vegetables are translucent and soft (the 'soffritto'). Stir in the tomato paste and cook for 2 minutes until it turns a rusty brick color.
💡 Chef's Tip: Scrape the bottom of the pan (the fond) to incorporate all the caramelized meat flavors.
Step 4: Deglazing and Braising
Time: ⏱️ 120 mins
Pour in the white wine and increase the heat to high, scraping the bottom of the pan. Reduce the liquid by half. Return the shanks to the pot, pour in the stock until it reaches halfway up the meat. Add thyme and bay leaf. Cover tightly and simmer on very low heat, or place in a 325°F (160°C) oven.
💡 Chef's Tip: The liquid should barely bubble; a violent boil will toughen the connective tissue.
Step 5: The Gremolata and Service
Time: ⏱️ 5 mins
While the meat braises, mix the parsley, garlic, and lemon zest in a small bowl. Once the veal is fork-tender, remove the twine. Serve the shanks with a generous ladle of the braising liquid and a sprinkle of the fresh gremolata on top.
💡 Chef's Tip: The gremolata must be fresh; do not prepare it more than 30 minutes in advance or the garlic will oxidize.
📝 Author Notes
Osso Buco (literally 'bone with a hole') is traditionally served with Risotto alla Milanese (saffron risotto) or Polenta. The prize of the dish is the marrow inside the bone, which should be scooped out and enjoyed with a small spoon.
🥡 Storage Tips
Store in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight. Reheat gently on the stovetop with a splash of broth.
