Osso Buco

Osso buco is Milan's famous braised veal shank: cross-cut shanks seared golden, then simmered slowly in white wine, tomatoes, and aromatic vegetables until the meat surrenders from the bone. The reward hidden inside the bone — the marrow — is the cook's prize, best scooped onto crusty bread.

Prep time

20 mins

Cook time

2 hrs

Total time

2 hrs 20 mins

Servings

4 servings

Calories

640

Ingredients

• 4 veal shanks, about 1 1/2 inches thick (roughly 3 lbs / 1.4 kg)
• 1/2 cup all-purpose flour, for dredging
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 1/2 cups beef or veal stock
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 bay leaf and 1 teaspoon fresh thyme leaves
• 2 strips lemon zest plus 2 tablespoons chopped parsley and 1 small garlic clove minced, for gremolata

Instructions

1. Tie a loop of kitchen twine around each veal shank so it holds its shape during the long braise. Pat dry, then season with the salt and pepper and dredge lightly in flour, shaking off the excess.
2. Heat the olive oil in a heavy Dutch oven over medium-high heat. Sear the shanks until deeply browned on both sides, about 4 minutes per side. Remove to a plate.
3. Lower the heat to medium. Add the onion, carrots, and celery and cook until softened, about 8 minutes. Stir in the minced garlic and cook 1 minute more.
4. Pour in the white wine, scraping up all the browned bits from the bottom. Let it simmer for 2 minutes.
5. Stir in the stock, crushed tomatoes, bay leaf, and thyme. Return the shanks to the pot so they are about two-thirds submerged in liquid.
6. Cover with the lid slightly ajar and braise in a 325°F (165°C) oven for about 2 hours, turning the shanks once halfway, until the meat is fork-tender.
7. Remove the shanks carefully to a serving platter. Simmer the sauce on the stove until slightly thickened, about 10 minutes. Discard the bay leaf.
8. Mix the lemon zest, chopped parsley, and minced garlic to make the gremolata. Spoon the sauce over the shanks, scatter with gremolata, and serve hot.

Pro tips

• Do not skip the twine — the meat falls apart so completely during braising that the shanks need the support.
• The marrow inside the bone is a delicacy; scoop it out with a small spoon onto warm bread.
• Use a real dry white wine you would drink; the flavor concentrates during the long braise.
• Osso buco tastes even better the next day — make it ahead and reheat gently.

Frequently asked questions