Recipe

Festive Osso Buco: Light and Creamy

Tender braised veal shanks in a bright, creamy wine sauce with lemony gremolata. Holiday-worthy, but totally doable at home.

By Matt Campbell

•

4.8

Braised veal osso buco in a shallow white bowl with a light creamy sauce, topped with chopped parsley and lemon zest, with a spoon on the side

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Osso buco has that special kind of dinner-party confidence. It shows up bubbling and glossy like it owns the room, yet most of the work is just letting a pot do its slow, cozy thing. This version keeps the classic comfort but goes a little brighter and lighter with a splash of wine, lots of aromatics, and a silky finish that feels creamy without turning heavy.

Think: fork-tender veal shanks, a sauce that clings, and a pop of fresh lemon-parsley gremolata that makes everything taste awake. If you want a festive main that still feels like a warm hug, this is it.

Veal shanks searing in a Dutch oven with a golden-brown crust forming

Why It Works

Deep flavor with a clean finish: tomato paste and aromatics build richness, then lemon and herbs keep it bright.
Light and creamy sauce: a small amount of cream and a quick reduction create silkiness without feeling heavy.
Tender meat you can count on: a gentle braise breaks down collagen so the shanks turn spoon-soft when they are ready.
Holiday energy, weeknight-friendly: most of the time is hands-off, and the dish reheats beautifully.

Pairs Well With

Creamy polenta with Parmesan
Lemon-herb roasted green beans
Garlic mashed potatoes
Simple arugula salad with shaved fennel

Storage Tips

How to Store Leftovers

Refrigerate: Cool osso buco in its sauce, then store in an airtight container for up to 3 days. Keeping the meat submerged helps it stay juicy.
Freeze: Freeze in the sauce 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 and the sauce stays smooth.
Gremolata tip: Make gremolata fresh if you can. If you have leftover, store it covered for 1 day and refresh with a little new lemon zest.

Common Questions

Can I use beef shanks instead of veal?

Yes. Beef shanks work great, just plan for a longer braise. Start checking tenderness around 2 1/2 hours, but it can take 3 to 4+ hours depending on thickness and your pot. You are looking for meat that yields easily when pierced and feels almost silky around the connective tissue.

Why is my sauce greasy?

Osso buco can render a decent amount of fat. Skim the surface with a spoon, or chill the sauce and lift off the solidified fat. For a lighter finish, use half-and-half instead of heavy cream, but keep the heat extra gentle since half-and-half is more likely to curdle.

How do I keep the sauce creamy without curdling?

Add the dairy at the end over low heat and do not let it boil. Heavy cream is fairly forgiving, while half-and-half needs a softer touch. If you want extra insurance, temper it by stirring a spoonful of hot sauce into the cream first, then pour it back in.

Do I have to use gremolata?

You do not have to, but it is the “wow” moment. Without it, the dish leans more rich and less lively. At minimum, add lemon zest and parsley right before serving.

What if I cannot find veal shanks?

Ask the butcher for cross-cut shanks, or substitute beef shank. In a pinch, bone-in short ribs give a similar cozy vibe, though the result is less classic osso buco.

What about the marrow?

Do not ignore it. The marrow is buttery and rich, and it is part of what makes osso buco feel special. Serve with a small spoon (or just a piece of bread) and let people scoop it out of the bone.

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

Dutch oven or heavy braising pot with lid (5 to 7 quart)
Tongs for flipping shanks
Cutting board and sharp knife
Microplane or fine grater for lemon zest
Measuring cups and spoons
Kitchen twine (optional) to tie shanks so they hold together while braising
Small spoon (optional) for the marrow, which is the best bite

I used to think osso buco was strictly a white-tablecloth situation, the kind of dish you only order when someone else is doing the dishes. Then I tried making it at home and realized it is basically a slow, delicious science experiment: sear, stir, pour, cover, and let time handle the rest.

This lighter, cream-finished version is my favorite for festive dinners because it feels special without being a food coma. Plus, the gremolata gives you that bright, fresh hit that makes you go back for “just one more bite,” even when you are already full. And yes, I am absolutely the person hovering near the pot later, “just checking” for any leftover sauce and marrow.

Festive Osso Buco: Light and Creamy

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 35 minutes

Servings 4 servings

Ingredients

For the Osso Buco

4 veal shanks, cross-cut (about 1 1/2 to 2 inches thick)
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/3 cup all-purpose flour (for dredging)
2 tbsp olive oil
2 tbsp unsalted butter
1 small yellow onion, finely diced
2 carrots, finely diced
2 celery ribs, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry white wine
2 cups low-sodium chicken stock (or veal stock if you have it), plus more as needed
1 (14.5 oz) can diced tomatoes, drained
1 bay leaf
2 sprigs fresh thyme (or 1/2 tsp dried)
1/3 cup heavy cream (or half-and-half for a lighter finish)
1 tbsp fresh lemon juice (optional, to brighten at the end)

For the Gremolata

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

Instructions

Heat the oven: Preheat to 325°F.
Season and dredge: Pat the veal shanks dry. Season with salt and pepper, then lightly dredge in flour and shake off excess. (That flour helps with browning and gives the sauce a little body later.)
Sear for crisp edges: Heat olive oil and butter in a Dutch oven over medium-high heat. Sear shanks until deeply browned, about 3 to 4 minutes per side. Do not crowd the pot. Sear in batches if needed. Transfer to a plate.
Build the base: Reduce heat to medium. Add onion, carrot, and celery. Cook, stirring, until softened, about 6 to 8 minutes. Add garlic and cook 30 seconds.
Caramelize the tomato paste: Stir in tomato paste and cook for 1 minute until it turns a shade darker and smells toasty.
Deglaze: Pour in white wine and scrape up browned bits. Simmer for 3 to 4 minutes, until reduced by about one-third.
Braise: Add stock, drained tomatoes, bay leaf, and thyme. Nestle shanks back in. Liquid should come about halfway up the sides. If it is lower, add a splash more stock. Bring to a gentle simmer, cover, and transfer to the oven. Braise for 1 hour 45 minutes to 2 hours, flipping shanks halfway through, until the meat yields easily when pierced and wants to pull away from the bone.
Make the gremolata: While it braises, mix lemon zest, parsley, garlic, and a pinch of salt in a small bowl. Set aside.
Finish the sauce light and creamy: Transfer shanks to a warm plate and tent loosely with foil. Skim excess fat from the surface of the pot if needed. Simmer sauce on the stove for 5 to 10 minutes to thicken. Lower heat and stir in cream. Warm gently for 1 to 2 minutes and do not let it boil. Taste and adjust salt and pepper. If it tastes a little too cozy, add a small squeeze of lemon juice to brighten.
Optional, smoother sauce: If you want a more refined texture, strain the sauce (or blend the vegetables briefly, then return to the pot) before adding the cream.
Serve: Spoon sauce over shanks and top generously with gremolata. Do not forget the marrow. Offer a small spoon and let people scoop it right from the bone. Serve with polenta, mashed potatoes, or crusty bread for maximum sauce appreciation.

Matt’s tip: Do not skip the sear. That golden crust is where the “holiday main” flavor lives. Also, season after reducing since the sauce concentrates as it simmers.

Finished osso buco plated with gremolata on top and a creamy sauce pooled around it

Nutrition information is estimated.

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