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Osso Buco is a classic Italian dish featuring tender, slow-braised veal shanks infused with rich, savory flavors.
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This version starts with pancetta for depth, followed by a slow simmer with aromatic vegetables, white wine, and stock, creating a luscious sauce.
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 4 to 6
Why You’ll Love Making It
- Rich & Flavorful – Slow-braised veal shanks develop deep, complex flavors in a savory wine and herb-infused sauce.
- Elegant Yet Easy – Despite its gourmet appeal, Osso Buco requires simple ingredients and minimal active cooking time.
- Tender, Fall-Off-the-Bone Meat – The long braising process ensures the veal shanks become incredibly tender.
- Perfect for Entertaining – This dish is impressive and can be made ahead of time for stress-free hosting.
Ingredients
- 4 ounces pancetta, diced into ¼-inch cubes – Adds depth and richness to the sauce.
- 2 ½ to 3 pounds veal shanks (4 to 6 pieces, 2 to 3 inches thick) – Look for shanks with plenty of marrow for extra flavor.
- ½ cup diced carrot (¼-inch dice) – Adds natural sweetness to balance the rich sauce.
- ½ cup diced celery (¼-inch dice) – Enhances the aromatic base of the braise.
- 1 medium onion, diced (¼-inch dice) – Brings subtle sweetness and depth.
- 2 tablespoons chopped garlic (about 4 cloves) – Adds a bold, aromatic flavor.
- 3 to 4 sprigs fresh thyme (or 1 teaspoon dried) – Infuses the dish with earthy, herbal notes.
- 1 cup dry white wine – Helps deglaze the pan and adds acidity to balance the richness.
- 1 to 2 cups chicken or veal stock – Provides moisture and enhances the sauce’s depth.
- Flour, for dusting the meat before browning – Helps create a golden crust and thickens the sauce.
- Salt and pepper, to taste – Enhances all the flavors.
- 2 tablespoons Italian parsley, finely chopped – Used for garnish to add freshness.
- 1 tablespoon finely grated lemon zest – Brings brightness to balance the dish.
- 2 cloves garlic, crushed and minced – Adds extra depth to the gremolata.
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Instructions
Step 1: Prepare the Veal Shanks
Pat the veal shanks dry with paper towels. Season generously with salt and pepper, then lightly coat them with flour, shaking off the excess. This helps achieve a golden crust when seared.
Step 2: Brown the Pancetta and Shanks
In a large Dutch oven over medium heat, cook the pancetta until crisp, about 5 minutes. Remove with a slotted spoon and set aside. Increase the heat to medium-high and sear the veal shanks in the rendered pancetta fat for 3 to 4 minutes per side until golden brown. Transfer to a plate.
Step 3: Sauté the Aromatics
Reduce the heat to medium and add the onion, carrot, and celery. Sauté until softened, about 5 minutes. Stir in the garlic and thyme, cooking for another minute until fragrant.
Step 4: Deglaze with Wine
Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 3 minutes to reduce slightly.
Step 5: Add Stock and Simmer
Return the pancetta and veal shanks to the pot, arranging them in a single layer. Pour in enough stock to come about halfway up the sides of the shanks. Bring to a gentle simmer.
Step 6: Braise Until Tender
Cover the pot and transfer it to a preheated 325°F (163°C) oven. Let the veal shanks braise for 2 ½ hours, turning them once halfway through, until the meat is fall-apart tender.
Step 7: Make the Gremolata
While the veal is braising, mix the parsley, lemon zest, and minced garlic in a small bowl. This brightens the dish and balances the richness.
Step 8: Serve and Garnish
Once the veal is tender, remove the shanks from the pot and set them on a serving platter. If the sauce is too thin, simmer it on the stovetop for a few minutes to thicken. Spoon the sauce over the veal shanks and sprinkle with gremolata before serving.
FAQs
Can I make Osso Buco ahead of time?
Yes! Osso Buco tastes even better the next day. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven at 300°F (150°C) until warmed through.
What should I serve with Osso Buco?
Traditionally, Osso Buco is served with Risotto alla Milanese, but it also pairs beautifully with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
