Authentic Italian Osso Buco: A Classic Milanese Delight

Ingredients

  • 4 pieces veal shanks (about 3 inches thick)
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 1 1/2 cups beef broth
  • 1 (15 ounce) can diced tomatoes
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/4 cup fresh lemon zest
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, minced (for the gremolata)

Steps and instructions

  1. Preheat your oven to 350°F (175°C).
  2. Dredge the veal shanks in flour, shaking off the excess.
  3. In a large oven-proof pot, melt the butter over medium heat. Add the veal shanks and cook until browned on all sides. Remove the shanks and set aside.
  4. In the same pot, add the onion, carrot, celery, and 4 cloves of minced garlic. Cook until the vegetables are softened, about 5 minutes.
  5. Add the dry white wine to the pot, scraping up any browned bits from the bottom.
  6. Add the beef broth, diced tomatoes, thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a simmer.
  7. Return the veal shanks to the pot, cover, and transfer to the preheated oven. Cook for about 2 hours, or until the meat is tender.
  8. While the osso buco is cooking, prepare the gremolata by combining the lemon zest, parsley, and 2 cloves of minced garlic in a small bowl.
  9. When the osso buco is done, remove from the oven and let it rest for a few minutes before serving. Sprinkle the gremolata over the top just before serving.

Tools for making

Recipe variations

  • Use a different protein: Substitute veal with beef shanks, pork shanks, or even lamb shanks.
  • Vegetarian/Vegan option: Replace the veal shanks with thick slices of eggplant or portobello mushrooms.
  • Gluten-free option: Use gluten-free flour, such as rice flour or almond flour, for dredging the shanks.
  • Spice it up: Add red pepper flakes or chili powder for some heat.
  • Herb variations: Experiment with different herbs like oregano, basil, or marjoram for a unique flavor profile.
  • Citrus twist: Instead of lemon zest, try using orange zest in the gremolata for a different citrusy flavor.
  • Asian-inspired: Add soy sauce, ginger, and sesame oil to the braising liquid for an Asian twist.
  • Wine substitutes: Swap the dry white wine with red wine, such as Cabernet Sauvignon or Merlot, for a richer flavor.
  • Root vegetable addition: Include diced potatoes, parsnips, or sweet potatoes to the pot for added heartiness.
  • Whole grain alternative: Instead of all-purpose flour, use whole wheat flour or cornmeal for dredging.

Recipe overview

This Osso Buco recipe offers a delicious, hearty meal that will impress your guests and satisfy your taste buds. Osso Buco is an Italian dish that traditionally consists of braised veal shanks, cooked with vegetables, white wine and broth. It's often garnished with a gremolata - a mix of lemon zest, garlic, and parsley. In this recipe, we'll guide you through the process step by step, from prepping your ingredients to the final garnish. This dish is slow-cooked, allowing the flavors to meld together and the meat to become incredibly tender. The result? A sumptuous, flavorful dish with a rich sauce that's perfect for a special occasion or a comforting family meal. So roll up your sleeves, preheat your oven, and get ready to cook a fantastic Osso Buco!

Common questions

  1. How long does it take to cook osso buco?
    The osso buco typically takes about 2 hours to cook in the oven.
  2. Can I use a different type of meat instead of veal shanks?
    Yes, you can substitute veal shanks with beef shanks or even pork shanks if you prefer.
  3. What can I serve with osso buco?
    Osso buco is traditionally served with risotto alla Milanese, polenta, or mashed potatoes. It pairs well with crusty bread and a side of roasted vegetables as well.
  4. Can I make osso buco in advance?
    Yes, osso buco can be made in advance. It actually tastes even better the next day as the flavors have more time to meld together. Simply reheat it gently on the stovetop or in the oven before serving.
  5. Can I freeze leftover osso buco?
    Yes, you can freeze leftover osso buco. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.

Serving dishes and utensils

  • Oven-proof pot - A large pot that can be used on the stovetop and in the oven to cook the osso buco.
  • Chef's knife - A sharp knife for chopping the vegetables and other ingredients.
  • Cutting board - A sturdy surface for safely cutting and preparing the ingredients.
  • Tongs - Useful for flipping and removing the veal shanks from the pot.
  • Measuring cups and spoons - For accurately measuring the flour, wine, broth, and other ingredients.
  • Grater or zester - To zest the lemon for the gremolata.
  • Small mixing bowl - For combining the ingredients of the gremolata.
  • Serving platter - A large platter or individual plates for presenting the osso buco.
  • Garnish - Optional garnishes such as fresh herbs or lemon slices can be used to enhance the presentation.

Origin stories

Osso Buco, a hearty dish beloved in northern Italy, finds its roots in Milan. Its name directly translates to "bone with a hole," a reference to the marrow-filled shank typically used in this recipe. While it's commonly associated with fine dining today, Osso Buco was originally considered a humble, peasant dish, making use of cheap, bony cuts of meat that would otherwise be overlooked. It's a true testament to the Italian philosophy of la cucina povera, or "poor kitchen," where nothing goes to waste and simple, high-quality ingredients are transformed into something truly remarkable. And isn't it just like the Italians to turn "scraps" into a culinary masterpiece? The gremolata garnish, too, has a story: it's a remnant of a time when lemons were a rare luxury in Milan. What was once a special-occasion flourish is now an integral part of the dish, adding a zesty brightness that perfectly balances the richness of the meat and broth. It's a little taste of history in every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.