Osso Buco (Italian Braised Veal)

This traditional Italian Osso Buco recipe highlights succulent braised veal shanks topped with a gremolata, a lively combination of parsley, lemon zest, and garlic. This osso bucco recipe is an authentic Italian dish you must try! Serve with creamy polenta.

What is Osso Buco?

This recipe is specific to the Tuscan region of Italy. It is typically called Osso Buco alla Maremma, a mountain region in Tuscany. Ossobuco or Osso Buco is Italian for “bone with a hole” (osso “bone”, buco “hole”), a reference to the marrow hole at the center of the cross-cut veal shank.

The rich meat is stewed in the sauce until it is fork tender and falls off the bone. Warm your spirit and heart with this dish all season long. Make it for your friends and family, and enjoy the leftovers the next night (if anything is left!).

You will also love this recipe for the Best Italian Stuffed Chicken Thighs (Involtini di Pollo). For more beef recipes: BEST Italian Beef Short Rib Ragu, and Best Italian-Style Chili Recipe. 

Recipe Ingredients

With a few wholesome ingredients, you can create a taste of Italy with this delcisuous recipe.

• Veal osso buco center cuts (6 pieces)
• Salt and pepper, to taste
• All-purpose flour
• Olive oil
• Fresh sage
• Bay leaves
• Garlic, cut in half 
• Small onion
• Celery stalks
• Carrots
• Tomato paste
• Red or dry white wine
• Crushed tomatoes 
• Vegetable stock (you can use beef stock, beef broth, or chicken stock)

Gremolata Ingredients

• Lemon Zest or orange zest
• Fresh Parsley 
• Fresh Garlic

* See the Recipe Card at the bottom of this post for the full recipe and instructions.

How To Make Osso Buco

The hardest part about making Italian osso buco is waiting for it to cook. The cooking process is mainly hands-off and requires very little hands-on effort, as this is a slow-cooking recipe.

Add the ingredients to the gremolata condiment sauce in a bowl and combine.

Cover gremolarta and set aside.

Pat the veal dry with paper towels to remove any excess moisture, ensuring it’s at room temperature—Season well with salt and pepper.

Coat the veal in flour and shake off excess.

Heat the olive oil in a large dutch oven pot, or cast iron pan over medium-high heat.

Cook the veal in batches until browned, 3 minutes on each side. Remove the shanks from the pot and set aside to rest.

Add the extra virgin olive oil without cleaning the pot. Cook onion at medium heat until translucent, 5 minutes, scraping up the remaining pieces of meat with a wooden spoon. Add the garlic, celery, and carrot (soffritto) and stir until the vegetables soften.

Increase the heat and add the crushed tomatoes and tomato paste. 

Place the veal back in the pot. Add the wine and let it cook for 2 minutes.

Add the sage, bay leaf, and vegetable stock, ensuring the veal is immersed in the liquid.

Let the liquid boil (liquid boils for a few minutes), then cover and simmer for 5 hours until the veal is soft and you can break it with a fork.

This is the best osso buco recipe you will ever taste! Enjoy.

Serve osso buco over polenta, adding some of the juice from the cooking and topping it with the gremolata. 

Can This Recipe Be Made Without Veal?

While osso buco is traditionally made with veal shanks, you can use these meat substitutes:

• Beef shank: This is the same cut of meat, just on a full-grown cow, so it is the ideal substitute for veal.
• Short rib: Short ribs are from the cow’s underbelly and are usually sold with the bone in.

Storage Instructions

Refrigerate leftover cooked osso buco and sauce in an airtight container within 2 hours, and consume within three days.

Freeze. Transfer the cooked osso buco to a freezer container or resealable freezer bag. Freeze for up to 3 months. Defrost frozen osso buco in the refrigerator overnight.

Reheat. To reheat the leftover osso buco, place it in a sauté pan. Cover with a lid and cook over low heat until the center reaches at least 165 F.

What To Serve With This Recipe

Osso Buco is a delicious option for any meat main course. Here are some sides to accompany any similar meat main courses.

• Sauteed Italian Zucchini
• Easy Polenta Recipe Authentic Italian Style
• Simple Italian Petite Peas (Side Dish)
• Best Roasted Butternut Squash Risotto Recipe
• Saffron Risotto
• Creamy polenta
• Steak in a Pan (Perfect Recipe)
• Italian Braciole Recipe (Stuffed Beef with Sauce)
• Small Prime Rib Roast Recipe.

Traditionally, Italian Osso Buco is served as the second course (with a simple green salad). The first course is a simple pasta dish, or ravioli. Don’t forget dessert (il dolce)- Classic Italian Tiramisu Recipe.

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5 from 7 votes

Osso Buco Recipe

By: Elena Davis

Servings: 6 -8

Prep: 15 minutes mins

Cook: 5 hours hrs

Total: 5 hours hrs 15 minutes mins

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This recipe highlights the spirit of the Tuscan coast with a Maremma-style lamb osso buco, slowly cooked with tomatoes, celery, garlic, and onions until you can pierce the meat with the side of a spoon, and then finished with a scattering of chopped parsley, garlic, and lemon zest. Serve with my Easy Polenta Recipe.

Ingredients 

1x2x3x

• ▢ 3 pounds veal osso buco center cuts, 6 pieces
• ▢ Salt and pepper, to taste
• ▢ ¼ cup all-purpose flour
• ▢ Olive oil, as needed
• ▢ 1 sprig fresh sage, stem removed
• ▢ 1 bay leaf
• ▢ 2 cloves garlic, cut in half
• ▢ 1 large white onion, chopped
• ▢ 3 stalks celery, chopped
• ▢ 3 large carrots, chopped
• ▢ 1 tablespoon tomato paste
• ▢ 1 cup red wine
• ▢ 1 15-ounce can crushed tomatoes
• ▢ 2 cups vegetable stock

Gremolata 

• ▢ 2 lemons, zested (you can also use orange zest)
• ▢ ¼ cup parsley, finely chopped
• ▢ 1 garlic clove, finely chopped

Instructions 

• Pat the veal dry with paper towels to remove any excess moisture, ensuring it’s at room temperature—Season well with salt and pepper. Coat the veal in flour and shake off excess.
• Heat the olive oil in a large pot over medium-high heat. Cook the veal in batches until browned, 3 minutes on each side. Remove from the pot and set aside to rest.
•  Add the extra virgin olive oil without cleaning the pot. Cook onion at medium heat until translucent, 5 minutes, scraping up the remaining browned bits of meat at the bottom of the pan. Add the garlic, celery, and carrot and stir until the vegetables soften. Increase the heat and add the crushed tomatoes and tomato paste. 
•  Place the veal back in the pot. Add the wine and let it cook for 2 minutes. Add the sage, bay leaf, and vegetable stock (braising liquid), ensuring the veal is immersed. Bring to a boil, then cover and simmer for 5 hours, until the veal is soft and you can break it with a fork.
• In a small bowl, combine the ingredients for gremolata. Stir to combine.  
• Serve osso buco over polenta, adding some of the juice from the cooking and topping it with the gremolata. 

Nutrition

Calories: 379kcalCarbohydrates: 22gProtein: 47gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 170mgSodium: 664mgPotassium: 1277mgFiber: 4gSugar: 8gVitamin A: 6685IUVitamin C: 35mgCalcium: 116mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Italian

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