Recipe

Classic Osso Buco

Fork-tender veal shanks in a glossy tomato-wine braise with bright gremolata on top.

By Matt Campbell

•

4.8

A plated serving of osso buco with a veal shank in rich tomato-wine sauce, topped with fresh gremolata, on a rustic dinner plate with a simple table setting

Osso buco is one of those dishes that feels like a flex, but it is really just patient, cozy cooking. You brown some meat, you build a quick sauce, then you let the oven do the heavy lifting while your kitchen smells like you have your life together.

This version keeps the ingredients accessible and the steps low-drama. The real magic is the contrast: deeply savory braised veal with a bright, zippy gremolata (parsley, lemon, garlic) that wakes the whole thing up right before serving. If you have ever taken a bite of something rich and thought, I need one sharp little spark to cut through this, gremolata is that spark.

Raw veal shanks, carrots, celery, onion, garlic, canned tomatoes, white wine, broth, flour, and fresh parsley and lemons arranged on a home kitchen counter

Why It Works

Tender meat, crisp edges. A good sear gives you flavor that carries through the whole braise.
A sauce that tastes slow, not fussy. Wine, tomatoes, and aromatics reduce into something glossy and spoon-worthy.
Gremolata keeps it bright. That lemon zest and parsley cut the richness so every bite stays exciting.
Built-in restaurant vibes. The marrow in the bone is the best kind of bonus.

Pairs Well With

Storage Tips

Refrigerate: Store shanks and sauce together in an airtight container for up to 3 days. The flavor actually gets better after a night in the fridge.

Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.

Reheat: Warm gently in a covered pot over low heat with a splash of broth or water to loosen the sauce. Avoid a hard boil so the meat stays tender. Make fresh gremolata when you serve, because leftover gremolata can get a little harsh.

Common Questions

What cut of meat is osso buco?

Traditionally, osso buco is made with cross-cut veal shanks, bone-in, about 1 1/2 to 2 inches thick. You can also use beef shank if that is what you can find, just plan on a longer braise.

Can I make osso buco without veal?

Yes. Beef shank works well and is often easier to find. Lamb shanks also braise beautifully, though the flavor is bolder.

Why do my shanks curl up while browning?

That outer membrane tightens as it hits the heat. The easy fix is to tie kitchen twine around each shank, or make a few small snips around the edges to help it relax.

Is osso buco better on the stove or in the oven?

I prefer the oven. The heat is more even, and you are less likely to scorch the bottom while it gently simmers.

What is gremolata and do I have to use it?

Gremolata is a mix of parsley, lemon zest, and garlic. You do not have to use it, but I strongly recommend it. Without that fresh topping, the dish can taste heavy by the end of the bowl.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy oven-safe pot with lid
Tongs
Chef’s knife and cutting board
Microplane or fine grater (for lemon zest)
Small bowl (for gremolata)
Wooden spoon

The first time I made osso buco at home, I treated it like a big, scary restaurant dish. Then I realized it is basically: brown, sauté, splash, simmer, wait. The waiting is the hard part, mostly because you keep checking on it and accidentally inhaling half the sauce’s aroma like it is a hobby. Now it is one of my favorite meals to make when I want something special but still want to keep the process friendly. Also, I will absolutely fight for the marrow spoon. Politely. Mostly.

A home cook’s hands sprinkling fresh parsley and lemon zest gremolata over a pot of braised veal shanks on a stovetop

Classic Osso Buco

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 40 minutes

Servings 4 servings

Ingredients

For the osso buco

4 veal shanks (about 1 1/2 to 2 inches thick, 10 to 14 oz each)
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour (for dredging)
3 tablespoons olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry white wine
1 (14 to 15 oz) can crushed tomatoes (or diced tomatoes if that is what you have)
2 cups low-sodium chicken stock (or veal stock if you have it)
2 sprigs fresh thyme
2 bay leaves

For the gremolata

1/2 cup finely chopped fresh flat-leaf parsley
Zest of 1 lemon
1 small garlic clove, finely grated or minced
Pinch of salt

To serve (optional but excellent): risotto alla Milanese, creamy polenta, or mashed potatoes

Instructions

Heat the oven. Preheat to 325°F.
Season, prep, and dredge. Pat the veal shanks dry. If your shanks tend to curl, tie a loop of kitchen twine around each one (or make a few small snips around the outer edge). Season well with salt and pepper. Lightly dredge in flour and shake off the excess. This is not a breading situation, just a thin coat for browning and body in the sauce.
Brown the shanks. Heat olive oil and butter in a Dutch oven over medium-high heat. Brown shanks until deeply golden, about 4 to 5 minutes per side. Work in batches if needed. Transfer to a plate.
Sauté the aromatics. Reduce heat to medium. Add onion, carrots, and celery. Cook, stirring, until softened and starting to turn golden, about 6 to 8 minutes. Add garlic and cook 30 seconds.
Build the base. Stir in tomato paste and cook 1 minute to caramelize a bit. Pour in the white wine and scrape up the browned bits from the bottom. Simmer for 2 to 3 minutes to reduce slightly.
Add tomatoes and stock. Stir in crushed tomatoes, stock, thyme, and bay leaves. Bring to a gentle simmer.
Braise. Nestle the shanks back into the pot. The liquid should come about halfway up the sides of the meat. Cover and transfer to the oven. Braise until a fork slides in easily and the meat is nearly falling off the bone, about 2 to 2 1/4 hours, but plan for up to 3 hours if your shanks are larger or especially meaty. Flip the shanks halfway through and check the liquid level. If it is looking low, add a splash of stock or water.
Make the gremolata. In a small bowl, mix parsley, lemon zest, grated garlic, and a pinch of salt. Keep it fresh and punchy.
Rest the shanks. Remove the pot from the oven. Transfer shanks to a plate and tent loosely with foil. Let them rest 5 to 10 minutes while you finish the sauce.
Finish the sauce. Skim excess fat from the surface if needed. Simmer the sauce uncovered on the stove until it thickens slightly, about 5 to 10 minutes. Taste and adjust salt and pepper. If it tastes a little flat, a tiny squeeze of lemon can wake it up. If you want extra gloss, whisk in a small knob of butter off the heat (optional, but very nice).
Serve. Spoon sauce over the shanks and shower with gremolata right before serving. If you are doing risotto, polenta, or mashed potatoes, go generous with the sauce. That is the whole point.