Osso buco is a classic Italian dish that tastes rich, warm and comforting. It may look fancy, but it is straightforward to make at home.
This easy osso buco recipe uses basic ingredients and slow cooking to create tender meat and a flavorful sauce.Â
Whether you cook it on the stove or use the oven method for osso buco, the result is always delicious. Follow this simple guide and enjoy a cozy, homemade meal that feels truly special.
What is Osso Buco?
Osso buco is an Italian dish. It is made from cross cut veal shanks. The bone has marrow inside. The meat is cooked slowly until it is tender. The sauce is rich and often made with wine tomatoes and stock. A fresh herb mix called gremolata is added at the end. It brightens the dish. This recipe gives a simple home friendly version.
How to Make the Perfect Osso Buco at Home
Ingredients (serves 4)
| Ingredient | Quantity / Details |
| Veal shanks | 4 pieces about 1 to 1.5 inches thick each |
| Salt and black pepper | To taste |
| All purpose flour | 1 cup for dusting |
| Olive oil or vegetable oil | 3 tablespoons |
| Onion | 1 medium chopped small |
| Carrot | 1 chopped small |
| Celery stalk | 1 chopped small |
| Garlic cloves | 3 minced |
| Dry white wine or dry red wine | 1 cup |
| Chopped tomatoes | 1 can 14 ounces or 2 cups fresh chopped |
| Beef or chicken stock (warm) | 2 cups |
| Bay leaf | 1 |
| Dried thyme or fresh thyme | 1 teaspoon dried or 2 sprigs fresh |
| Tomato paste (optional) | 1 tablespoon for deeper color |
| Lemon zest (for gremolata) | Zest of 1 lemon |
| Fresh parsley (for gremolata) | 2 tablespoons chopped |
| Garlic clove (for gremolata) | 1 small minced |
| Butter (optional) | 1 tablespoon for finishing |
Equipment
- Large heavy pot with lid or Dutch oven that can go in the oven
- Wooden spoon
- Sharp knife and cutting board
- Baking sheet or oven rack if finishing in oven
- Skillet for browning if you prefer to brown shanks in another pan
Prep work
- Pat the shanks dry with paper towels. This helps them brown.
- Season both sides with salt and pepper.
- Lightly dust each shank with flour. Shake off excess. This helps form a light crust and thickens the sauce.
- Chop the onion carrot and celery into small even pieces. This mix is the base of the sauce. In Italian it is called soffritto.
Detailed Step-by-Step Osso Buco Recipe
1. Brown the shanks
Heat the large pot or Dutch oven over medium high heat. Add the oil. When the oil moves easily swirl the pot. Add two shanks at a time. Do not crowd the pan. Brown for 3 to 4 minutes on each side. The goal is a deep color not to cook through. Remove browned shanks and set aside on a plate. Repeat with the rest.
2. Cook the vegetables
Lower the heat to medium. Add the chopped onion carrot and celery. Stir and cook for 6 to 8 minutes. Cook until the vegetables are soft and slightly caramelized. Add the minced garlic and cook for 30 seconds until fragrant.
3. Deglaze with wine
Turn the heat up a little. Pour in the wine. Scrape the bottom of the pot with a wooden spoon. The wine will lift the browned bits. These bits hold a lot of flavor. Let the wine reduce by half. This takes 3 to 5 minutes.
4. Add tomatoes stock and herbs
Stir in the tomato paste if using then add the chopped tomatoes. Pour in the warm stock. Add the bay leaf and thyme. Taste and adjust salt and pepper. Bring to a gentle simmer.
5. Return shanks to the pot
Nestle the browned shanks back into the sauce. The meat should be mostly covered by liquid. If needed add a bit more stock or water. Cover the pot with its lid.
6. Stovetop simmer or oven method
Option A stovetop. Lower the heat to very low. Let it simmer gently for 1 hour 45 minutes to 2 hours. Check every 20 minutes. Turn the shanks once. The meat is done when it is fork tender and pulls away from the bone.
Option B osso buco recipe oven method. Preheat the oven to 325°F 160°C. Place the covered Dutch oven in the oven.
Cook for 1 hour 45 minutes to 2 hours. Check at 90 minutes. The oven gives an even gentle heat. It is my favorite for consistent results.Â
7. Finish the sauce
When the meat is tender remove the shanks to a warm plate. Place the pot on the stove over medium heat.
Let the sauce simmer uncovered for 5 to 10 minutes to thicken. Taste and adjust seasoning. If you like a silkier finish stir in a tablespoon of butter.
Make the Gremolata
Gremolata is simple and bright. It lifts the rich sauce.
- Combine lemon zest minced garlic and chopped parsley in a small bowl.
- Mix well.
- Sprinkle the gremolata over each shank before serving.
Do not cook the gremolata. Add it fresh for best aroma.
Read Also: Easy Homemade Boursin Cheese Recipe for Every Occasion
Serving Suggestions
- Serve osso buco over creamy polenta mashed potatoes or risotto.
- Spoon plenty of sauce over the plate.
- Garnish with gremolata and extra parsley.
- A light green salad and a glass of white wine complete the meal.
Variations in Osso Buco
- Tomato free version Use white wine stock lemon and herbs for a lighter sauce.
- Mushroom osso buco Add sliced mushrooms in the last 30 minutes of cooking.
- Slow cooker method Brown the shanks then transfer to a slow cooker with other ingredients. Cook on low for 6 to 8 hours.
Storage and Reheat
- Cool to room temperature then refrigerate in a sealed container for up to 3 days.
- For longer storage freeze in a freezer safe container for up to 3 months.
- Reheat gently on the stove over low heat until warmed through. Add a splash of stock if the sauce is thick.
Final Notes
This osso buco recipe is clear and simple. The oven method gives even heat and reliable results. Take your time when browning and when slow cooking.
Use fresh gremolata to add a bright finish. With these steps you can master osso buco at home. Enjoy a warm honest meal with family or friends. For more information, visit Modern Food Catering.
