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How to Make Osso Buco

Name: How to Make Osso Buco
Yield: 6
Ingredients: 6 veal shanks; salt and pepper seasoning; 3 tablespoons olive oil; 1 onion diced onion; 1 carrot carrot; 1 stalk celery; 3 cloves garlic; 1 cup dry white wine; 1 can crushed tomatoes; 2 cups beef stock; 2 bay leaves; 1 lemon; 2 cloves garlic; 1/4 cup fresh parsley

Osso buco transforms tough veal shanks into fork-tender meat through slow braising with vegetables, white wine, and stock. The key is searing the shanks first for flavor, then cooking low and slow until the meat falls off the bone. The marrow in the center bone melts into the sauce, creating the dish's signature richness.

Total time: 2 hr 45 min
Hands-on: 30 min
Serves: 6
Difficulty: Medium

Ingredients

6 veal shanks
salt and pepper seasoning
3 tablespoons olive oil
1 onion diced onion
1 carrot carrot
1 stalk celery
3 cloves garlic
1 cup dry white wine
1 can crushed tomatoes
2 cups beef stock
2 bay leaves
1 lemon
2 cloves garlic
1/4 cup fresh parsley

Step by step

Prepare the veal shanks. Pat 6 veal shanks dry and season generously with salt and pepper. Tie each shank around the middle with kitchen twine to keep the meat attached to the bone during cooking. Dredge lightly in flour, shaking off excess.
Sear the shanks. Heat 3 tablespoons olive oil in a heavy Dutch oven over medium-high heat. Brown the shanks on all sides, about 4 minutes per side. They should be deeply golden. Remove and set aside.
Build the base. In the same pot, add diced onion, carrot, and celery. Cook until softened, about 6 minutes. Add 3 minced garlic cloves and cook 1 minute until fragrant.
Deglaze and add liquid. Pour in 1 cup dry white wine, scraping up browned bits from the bottom. Add 1 can crushed tomatoes, 2 cups beef stock, and 2 bay leaves. The liquid should come halfway up the shanks when you return them to the pot.
Braise low and slow. Return shanks to the pot, cover tightly, and transfer to a 325°F oven. Braise for 2 to 2.5 hours, turning shanks once halfway through. The meat is done when it easily pulls apart with a fork.
Make the gremolata. While the osso buco finishes, combine grated lemon zest from 1 lemon, 2 minced garlic cloves, and 1/4 cup chopped fresh parsley. Mix well and set aside.
Finish and serve. Remove shanks carefully to serving plates. Strain the braising liquid and simmer on the stovetop until slightly thickened. Spoon sauce over shanks and sprinkle with gremolata.

Tips & troubleshooting

Ask your butcher to cut the shanks 1.5 inches thick for even cooking
Don't skip the flour dusting - it helps thicken the braising liquid
The marrow should be soft enough to scoop out with a small spoon when done
Make this a day ahead - the flavors improve overnight in the refrigerator
Serve with risotto alla milanese or creamy polenta to soak up the sauce

Variations

Osso Buco in Bianco. Skip the tomatoes for a lighter, wine-forward version. Use more white wine and finish with cream for richness.
Pork Osso Buco. Use pork shanks instead of veal for a more affordable option. Increase cooking time by 30 minutes as pork takes longer to become tender.
Pressure Cooker Version. After searing and building the base, pressure cook on high for 45 minutes with natural release. Reduce the liquid on the stovetop afterward.

Questions

Can I make osso buco without veal?: Yes, beef or pork shanks work well. Beef shanks are the closest substitute and cook in similar time. Pork shanks need about 30 minutes longer.
Why is my osso buco tough?: It needs more time. Osso buco relies on long, slow cooking to break down the tough connective tissue. Keep braising until the meat falls apart easily with a fork.
Should the liquid cover the meat completely?: No, the liquid should come about halfway up the shanks. This allows the top to develop flavor while the bottom braises in liquid.
What if I don't have white wine?: You can use red wine for a deeper flavor, or substitute with additional stock plus a tablespoon of white wine vinegar for acidity.