A true Italian culinary masterpiece, Osso Buco transforms humble veal shanks into a melt-in-your-mouth delicacy. This classic Milanese dish delivers restaurant-quality results in just 75 minutes of total cooking time.
With 50g of protein per serving and rich in essential nutrients like Vitamin A and potassium, it’s not just indulgent – it’s nourishing too. The slow-braising process creates fork-tender meat that effortlessly falls off the bone, making every bite an unforgettable experience.
Ingredients Needed
- Veal/Beef Shanks: 1 pound (400g), center-cut for best results
- Meat Stock: 300ml, preferably homemade for richer flavor
- Garlic: 2 cloves, fresh and firm
- Fresh Parsley: 1 bunch, washed and dried
- Lemon Zest: From half lemon, organic preferred
- Onion: 1 medium, perfect for caramelizing
- White Wine: ½ cup, dry variety works best
- All-purpose Flour: ¼ cup (50g), for coating
- Butter: 2 tablespoons (30g), unsalted
- Seasonings: Salt and fresh black pepper to taste
Cooking Instructions
- Preparation: Score meat edges to prevent curling; season generously with salt and pepper
- Coating: Dust shanks with flour, gently tap off excess
- Onion Base: Slice onions thinly and caramelize until golden in oiled pan
- Wine Deglazing: Pour wine, let simmer for 5 minutes until reduced
- Meat Searing: Melt butter in same pan, brown shanks on both sides until golden
- Braising: Return onions, add hot stock, cover and cook 30 minutes per side
- Gremolata Finish: Combine minced parsley, garlic, and lemon zest; sprinkle over dish
- Serving: Present immediately while piping hot for best experience
Cooking Techniques
The magic of Osso Buco lies in two key techniques: caramelizing and deglazing. When you brown those onions until they’re golden, you’re building amazing flavor! The real secret comes from deglazing the pan twice – once after the onions and again after browning the meat.
This double-deglazing with white wine picks up all those tasty browned bits from the pan bottom. Take your time with the browning steps – they’re what gives this dish its rich, mouthwatering taste.
Variations & Substitutions
While traditional Osso Buco calls for veal shanks, beef shanks work beautifully too! If you can’t find white wine, try dry vermouth or even chicken stock with a splash of lemon juice.
The gremolata (that lovely parsley-garlic-lemon topping) can be tweaked too – orange zest adds a sweet twist, or try adding some finely chopped rosemary for an extra pop of flavor. Just keep the meat cut thick and on the bone – that’s what makes it special!
Serving Suggestions
This rich, tender meat loves creamy companions! Serve your Osso Buco over risotto Milanese (that’s saffron risotto) for a classic pairing. Creamy polenta or mashed potatoes are amazing too – they’ll soak up all that wonderful sauce.
Don’t forget some crusty bread to scoop up every last drop! A simple green salad dressed with olive oil and lemon makes the perfect side dish to balance the richness.
Storage Tips
Good news – Osso Buco actually tastes even better the next day! Let it cool completely, then pop it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of stock or water to keep things moist, and warm it gently on the stovetop.
You can even freeze it for up to 3 months – just thaw overnight in the fridge before reheating. The gremolata is best made fresh though, so save that step for serving time.
Osso Buco (Braised Veal Shanks)
Equipment
- Nonstick skillet
Ingredients
Main Ingredients
- 1 pound Veal or Beef Shanks (400g)
- 300 ml meat stock
- 2 cloves garlic
- 1 bunch fresh chopped parsley
- 1 lemon zest from half of a lemon
- 1 medium onion
- 1/2 cup white wine
- 1/4 cup all-purpose flour (50g)
- 2 tbsp butter (30g)
- salt to taste
- freshly ground black pepper to taste
Instructions
- Score the meat at the edges with a sharp knife or scissors to prevent the edges of the veal shanks from curling up.
- Season the meat with salt and freshly ground pepper.
- Flour the veal shanks on both sides. Remove excess flour using your hands and set aside.
- Cut the onion into thin slices.
- Heat a nonstick skillet with a drizzle of oil.
- Caramelize the onions; cook them over medium heat with salt and pepper. When they are golden brown, remove them from the pan and set aside.
- Deglaze the pan with ½ cup white wine and cook for about 5 minutes.
- In the same pan, without washing it, add the butter and let it melt. It will absorb the flavors of the onion well.
- Add the veal shanks after the butter sizzles. Brown them well on both sides
- Deglaze the pan with the remaining white wine, raising the flame slightly, and let it evaporate.
- Add the onions and 3 spoons of hot stock.
- Cover the pan and let cook for 30 minutes on each side.
- Make the gremolata: mince the parsley along with the peeled garlic. Sprinkle generously over the Osso Buco, and finally, grate the zest of a lemon over the top.
- Serve very hot.
