Italian Osso Buco

Osso Buco is a classic Italian dish that originated in Milan, the capital of the Lombardy region in northern Italy. The dish’s name translates to “bone with a hole”, referring to the marrow-filled hole in the center of the cross-cut veal shank. This rich, hearty dish is a beloved example of “cucina povera”, or poor man’s cuisine, that makes use of inexpensive cuts of meat that are slow-cooked to melting tenderness. The veal shanks are braised for hours in a flavorful sauce of wine, stock, and vegetables, then traditionally served with a bright gremolata garnish and saffron-infused risotto alla Milanese. While it takes some time and patience, making osso buco is a rewarding cooking project that’s perfect for a cozy weekend dinner. This authentic recipe will guide you through the process step-by-step, with helpful tips to ensure your osso buco turns out perfectly every time.

Ingredients

• 4 cross-cut veal shanks, about 2 inches thick and 1 pound each
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 cup low-sodium chicken or veal stock
• 1 can (14 oz) San Marzano tomatoes, hand-crushed
• 2 tbsp tomato paste
• 2 bay leaves
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley

For the Gremolata:

• Zest of 1 lemon
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced

Instructions

1. Preheat the oven to 325°F (165°C).
2. Use kitchen twine to tie each veal shank around the middle, securing the meat to the bone. This helps the osso buco retain its shape during the long cooking. Season the veal generously with salt and pepper, then dredge in flour, shaking off any excess.
3. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the veal shanks and brown thoroughly on all sides, about 3-4 minutes per side. Transfer the browned shanks to a plate and set aside.
4. In the same pot, add the onion, carrots, celery and garlic. Sauté the soffritto until the vegetables are softened and lightly caramelized, about 10 minutes. This slow cooking of the aromatic base is key to developing a flavorful sauce.
5. Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine simmer until it’s reduced by about half.
6. Return the browned veal shanks to the pot, nestling them into the vegetables. Pour in the stock and add the tomatoes, tomato paste, bay leaves, and thyme. The liquid should nearly cover the shanks. Bring to a simmer, then cover the pot and transfer it to the preheated oven.
7. Braise the osso buco in the oven for about 2 hours, turning the shanks and basting them with the sauce every 30 minutes. The osso buco is done when the meat is fork-tender and almost falling off the bone.
8. Carefully transfer the cooked osso buco to a serving platter and tent with foil to keep warm. Remove and discard the bay leaves and thyme sprigs.
9. If the braising liquid is too thin, place the pot on the stove over medium-high heat and simmer until it thickens to your desired consistency. Taste and adjust the seasoning with salt and pepper as needed. Stir in the 1/4 cup chopped parsley.
10. In a small bowl, mix together the gremolata ingredients.
11. To serve, spoon the sauce over the osso buco and sprinkle with the gremolata. Traditionally accompanied by saffron risotto alla Milanese, creamy polenta, or mashed potatoes to soak up the delicious sauce.

Tips

• Ask your butcher for center-cut veal shanks for the most tender result. If veal is unavailable, you can substitute beef shanks or lamb shanks, adjusting the cooking time as needed.
• For extra depth of flavor, add a few dried porcini mushrooms to the braising liquid. Rehydrate them in hot water first, then chop and add them along with the soaking liquid.
• To make this in a slow cooker, brown the veal and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker and cook on low for 8-10 hours.
• Osso buco tastes even better the next day, so feel free to make this ahead and reheat gently on the stove or in the oven before serving.

How Does Coq au Vin Compare to Italian Osso Buco in Terms of Flavor and Preparation?

The classic french dish coq au vin offers a rustic, earthy flavor profile with tender chicken simmered in red wine, garlic, and herbs. In contrast, Italian osso buco showcases a bright, citrusy depth from its gremolata garnish and slow-braised veal shanks, reflecting the culinary essence and tradition of each dish.

Frequently Asked Questions

1. What cut of meat is used for osso buco?
   Osso buco is traditionally made with cross-cut veal shanks, which are slices of the leg bone with the meat surrounding it. The marrow-filled hole in the center of the bone is a key feature of this dish. If veal is not available, you can substitute beef shanks or lamb shanks, though the cooking time may need to be adjusted.
2. Can I make osso buco ahead of time?
   Yes, osso buco is a great dish to make ahead as it tastes even better the next day after the flavors have had time to meld. Follow the recipe as directed, let the osso buco cool completely, then store in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven before serving.
3. What should I serve with osso buco?
   Osso buco is traditionally served with risotto alla Milanese, a saffron-infused risotto that’s rich and creamy. Other good accompaniments include creamy polenta, mashed potatoes, or crusty bread to soak up the delicious braising sauce. A simple green salad or steamed vegetables can provide a nice contrast to the richness of the dish.
4. Can I freeze leftover osso buco?
   Yes, you can freeze osso buco for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or bags, removing as much air as possible. Thaw overnight in the refrigerator, then reheat gently on the stove or in the oven, adding a splash of stock or water if the sauce seems too thick.