Osso buco is a classic Milanese dish made from braised veal shanks, cooked slowly with vegetables, white wine, and broth until the meat becomes meltingly tender. It’s traditionally served with gremolata (a fresh mix of lemon zest, garlic, and parsley) and often paired with risotto alla Milanese or polenta.
Here’s a clear, reliable recipe if you’d like to cook it:
⭐ Classic Osso Buco Recipe (Serves 4)
Ingredients
- 4 veal shanks (about 1½–2 inches thick)
- Salt and pepper
- Flour for dredging
- 2–3 tbsp olive oil
- 1 tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
- 1 cup dry white wine
- 1 cup crushed tomatoes (optional but common)
- 2 cups beef or veal broth
- 1–2 bay leaves
- 1 sprig rosemary or thyme
- Zest of 1 lemon
- Fresh parsley, chopped
Instructions
- Prep the shanks:
Pat dry, season with salt and pepper, and dredge lightly in flour. - Sear:
Heat olive oil + butter in a heavy pot or Dutch oven. Sear shanks on all sides until well browned. Remove and set aside. - Sauté vegetables:
In the same pot, add onion, carrot, celery. Cook 5–7 minutes until softened. Add garlic and cook 1 minute. - Deglaze:
Pour in the white wine, scraping up browned bits. Let the wine reduce by half. - Add liquids:
Stir in crushed tomatoes (if using) and broth. Add bay leaf and herbs. Return shanks to the pot, submerged about ¾ in the liquid. - Braise:
Cover and cook 2 to 2½ hours at 325°F (160°C) or simmer gently on the stovetop until very tender. - Make gremolata:
Mix lemon zest + parsley + a bit of garlic. - Serve:
Spoon gremolata over the shanks. Serve with risotto, polenta, mashed potatoes, or crusty bread.
If you want, I can also give you:
- A short, fast version
- A pressure-cooker / Instant Pot version
- A wine pairing
- A shopping list
- Or a step-by-step with photos (descriptions)
What would you like?
