If you’ve ever wanted to impress your dinner guests with a dish that’s both rustic and elegant, look no further than Osso Bucco. This iconic Italian recipe features melt-in-your-mouth braised veal shanks, simmered in a rich tomato, white wine, and vegetable sauce until the meat falls off the bone. The star of the dish is the marrow inside the shank bone — a silky, buttery treat that makes this meal truly unforgettable.
In this detailed guide, we’ll cover everything you need to know about preparing a traditional osso bucco recipe at home, from choosing the right cut of meat to serving it with the perfect side dishes. Whether you’re cooking for a cozy family dinner or a special occasion, this recipe will help you create a restaurant-quality dish right in your own kitchen.
What Is Osso Bucco?
Osso Bucco (sometimes written Osso Buco) is an Italian phrase that literally means “bone with a hole.” It refers to the cross-cut veal shank, which has a round bone filled with luscious marrow at the center.
This dish originated in Northern Italy, particularly in Milan, and has been loved for centuries. Traditionally, osso bucco was made with simple ingredients that farmers had on hand — veal shanks, onion, carrot, celery, white wine, and broth. The magic happens during the slow braising process, which transforms tough cuts of meat into tender, succulent perfection.
Why You’ll Love This Osso Bucco Recipe
- Rich, Deep Flavors: Long, slow cooking allows the flavors of wine, tomato, and herbs to fully develop.
- Elegant Yet Comforting: Perfect for both a Sunday family dinner and a fancy dinner party.
- Make-Ahead Friendly: Tastes even better the next day as the flavors continue to meld.
- Nutrient-Dense: The bone marrow is rich in collagen and nutrients.
Ingredients for Osso Bucco Recipe
For the most authentic and flavorful osso bucco, gather the following ingredients:
- 4 veal shanks (about 1 ½ inches thick)
- ½ cup all-purpose flour (for dredging)
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 2 cups beef or chicken stock
- 2 teaspoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped (for gremolata)
Step-by-Step Instructions
Here’s how to make the perfect osso bucco:
1. Prep the Veal Shanks
Pat the veal shanks dry with paper towels. Season generously with salt and pepper, then dredge lightly in flour, shaking off the excess. This helps create a beautiful golden crust and thickens the sauce later.
2. Sear the Meat
In a large Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium-high heat. Add the shanks and brown them on all sides, about 3–4 minutes per side. Remove the shanks and set aside.
3. Sauté the Vegetables
In the same pot, add the onion, carrot, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Deglaze with Wine
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half — this step builds deep, complex flavor.
5. Add Tomatoes and Broth
Stir in the crushed tomatoes, tomato paste, thyme, and bay leaf. Return the seared veal shanks to the pot, nestling them into the sauce. Pour in enough broth to almost cover the shanks.
6. Braise Low and Slow
Cover the pot with a lid and reduce the heat to low. Simmer gently for 1 ½ to 2 hours, turning the shanks halfway through cooking. The meat should be fork-tender and nearly falling off the bone.
7. Make the Gremolata
In a small bowl, combine chopped parsley, lemon zest, and a pinch of minced garlic. This vibrant topping adds brightness and balances the richness of the dish.
8. Serve and Enjoy
Remove the bay leaf, taste, and adjust seasoning if needed. Serve the osso bucco hot, spooning plenty of sauce over each portion and topping with gremolata.
Perfect Side Dishes for Osso Bucco
Choosing the right sides can elevate this dish from good to extraordinary. Here are some classic options:
- Risotto alla Milanese – Creamy saffron risotto is the traditional pairing.
- Mashed Potatoes – Fluffy, buttery mashed potatoes soak up the delicious sauce.
- Polenta – Creamy or grilled polenta makes a wonderful base.
- Crusty Bread – For sopping up every last drop of sauce.
Tips for the Best Osso Bucco Recipe
- Choose Meaty Shanks: Look for shanks with plenty of meat and intact marrow.
- Don’t Skip Browning: This step builds flavor and gives the dish a beautiful color.
- Low and Slow is Key: Resist the urge to rush. The long braise is what makes the meat tender.
- Make Ahead: Osso bucco tastes even better the next day — perfect for meal prep or entertaining.
Variations of Osso Bucco
While veal shanks are traditional, you can try different versions:
- Beef Osso Bucco: A more affordable option with deeper flavor.
- Pork Osso Bucco: Slightly sweeter and cooks a bit faster.
- Slow Cooker Osso Bucco: Ideal for hands-off cooking — just brown the meat and transfer everything to the slow cooker.
Wine Pairing for Osso Bucco
Since osso bucco is rich and savory, it pairs beautifully with medium-bodied red wines like Barolo, Chianti Classico, or a Sangiovese. For a lighter meal, try a crisp white wine such as Pinot Grigio.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Warm gently on the stovetop over low heat to preserve tenderness.
Final Thoughts
This osso bucco recipe is proof that patience pays off in the kitchen. By taking the time to brown the meat, deglaze the pan, and let the shanks braise slowly, you’ll create a dish that’s packed with flavor and worthy of any fine Italian restaurant. Serve it with creamy risotto, a sprinkle of gremolata, and a glass of wine, and you’ve got an unforgettable meal that will impress anyone lucky enough to sit at your table.