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Osso buco with gremolata served with risotto
Traditional Milanese Osso Buco with gremolata topping

Italian Osso Buco with Fresh Gremolata

Author: Flavelo
Recipes Main Courses
Milan's gift to the world. 'Osso Buco' means 'bone with a hole', referring to the marrow in the center of the veal shank. This marrow melts during cooking, thickening the sauce while the meat braises to butter-tenderness in white wine and vegetables. The rich, gelatinous flavors are cut by the fresh, lemony gremolata (parsley-lemon-garlic) added at the very end.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Wide, heavy pot (so shanks fit in one layer)
  • Kitchen Twine

Allergen Information

⚠️ Wheat (Flour)
⚠️ Celery
⚠️ Milk (Butter)
⚠️ Sulfites (Wine)

Instructions

1 ✓

Score the membrane on the side of the shanks in 2-3 places to prevent curling. Season with salt and pepper, dredge in flour, and shake off excess.

Tip: If you don't cut the membrane, the meat will cup up and won't cook evenly.
2 ✓

In a mix of butter and oil over medium-high heat, brown the shanks on both sides until golden. Remove them.

Tip: The flour crust will thicken the sauce later.
3 ✓

In the fat, sauté the onion, carrot, and celery (sofrito) until soft. Stir in the tomato paste and cook for 1 minute.

Tip: The finely chopped vegetables create the sauce's texture.
4 ✓

Pour in the wine and reduce by half. Add the broth and return the shanks (in a single layer!). The liquid should reach 3/4 up the meat.

Tip: We are braising, not boiling.
5 ✓

Cover and simmer on low (or in the oven) for 1.5 to 2 hours until the meat pulls away from the bone.

Tip: Check the liquid level occasionally.
6 ✓

Gremolata: Finely chop the parsley and garlic, and mix with the lemon zest. Sprinkle over the hot meat just before serving.

Tip: Gremolata must be fresh; do not cook it!

Recipe FAQ

The marrow fell out.
This is natural, but to keep it in, dip the bone ends in flour before cooking or tie the meat with twine to hold its shape.
What to serve it with?
Traditionally with Saffron Risotto (Risotto alla Milanese), but it's also brilliant with polenta or mashed potatoes.

Ingredients

  • 4 piece Veal Shanks (bone-in, 1.5 inch thick)
  • 1/2 cup Flour (for dredging)
  • 4 tbsp Butter
  • 2 tbsp Olive Oil
  • 1 whole Onion (finely chopped)
  • 1 whole Carrot (diced)
  • 1 stalk Celery (diced)
  • 1 cup Dry White Wine
  • 1.5 cup Chicken or Veal Broth
  • 1 tbsp Tomato Paste
  • 1 bunch Parsley (for gremolata)
  • 1 whole Lemon (zest only, for gremolata)
  • 1 clove Garlic (for gremolata)