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Braised veal shanks topped with fresh gremolata
Traditional Italian braised veal shanks

Classic Osso Buco

Author: Flavelo
Recipes Main Courses
Osso Buco ('bone with a hole') is a Milanese gem. The marrow bone in the veal shank releases rich fats and gelatin during braising, creating a velvety sauce. This richness is cut by Gremolata: a fresh mix of lemon zest, garlic, and parsley added at the end.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Dutch Oven: For braising.
  • Kitchen Twine: To hold meat shape (optional).
  • Zester: For lemon.

Allergen Information

⚠️ Wheat
⚠️ Celery

Instructions

1 ✓

Salt and pepper shanks, dredge in flour. Shake off excess.

Tip: Flour coating thickens the final sauce.
2 ✓

Sear shanks in hot fat until browned. Remove.

Tip: The fond (brown bits) on the bottom is flavor gold.
3 ✓

Sauté onion, carrot, celery (Soffritto). Add tomato paste, cook 1 min.

Tip: Veggie base adds sweetness.
4 ✓

Add wine, scrape up brown bits (deglaze). Reduce by half.

Tip: Alcohol cooks off, leaving acidity.
5 ✓

Return meat, add broth (don't fully submerge). Cover and braise low 1.5-2 hrs until fork-tender.

Tip: Collagen needs time to melt.
6 ✓

Gremolata: mix lemon zest, minced parsley, and garlic.

Tip: Avoid white pith of lemon.
7 ✓

Serve meat sprinkled with Gremolata.

Tip: Serve with Risotto Milanese.

Recipe FAQ

Meat fell off the bone?
Overcooked or boiled too hard. Braising should be a gentle simmer. Still tastes great though!
Why flour?
It aids browning and thickens the sauce later.

Ingredients

  • 4 slices Veal Shanks (1.5 inch thick)
  • 1/2 cup Flour
  • 1 medium Onion (chopped)
  • 1 medium Carrot (diced)
  • 1 stalk Celery (diced)
  • 2 tbsp Tomato Paste
  • 2/3 cup Dry White Wine
  • 1.5 cups Beef or Chicken Broth
  • 1 lemon Zest only
  • 1 bunch Parsley
  • 2 cloves Garlic
  • 3 tbsp Olive Oil/Butter mix