Recipe

Osso Buco

Tender veal shanks braised in a rich tomato-wine sauce, finished with a punchy gremolata for bright, restaurant-level flavor at home.

By Matt Campbell

•

4.8

A plated osso buco with a glossy tomato-wine sauce, scattered gremolata, and creamy risotto on a white dinner plate at a warmly lit table

Jump to Recipe

Osso buco is one of those dishes that feels like a flex, but it is really just patient, cozy cooking. You brown some veal shanks, build a simple braising base, then let the oven do the heavy lifting until the meat turns spoon-tender and the marrow in the center becomes the best little bonus bite on the plate.

This is a tomato-forward take (super common and deeply comforting), and then right when everything is rich and deep, you hit it with gremolata (lemon zest, garlic, parsley). That bright finish is the whole trick. It keeps the braise from tasting heavy and makes you go back for “just one more” forkful.

Raw veal shanks on a cutting board with onions, carrots, celery, garlic, canned tomatoes, white wine, and fresh parsley arranged on a kitchen counter

Why It Works

Big, restaurant-style texture: Deep browning plus a collagen-rich braise gives you that glossy, spoon-coating sauce.
Rich sauce without drama: Tomato plus wine plus stock reduces into a velvety braising liquid while the oven gently tenderizes the meat.
Gremolata saves the day: That lemony, garlicky sprinkle at the end wakes up the whole dish and balances the richness.
Make-ahead friendly: Like most braises, it is even better the next day.

Pairs Well With

Storage Tips

Refrigerate: Cool osso buco and sauce, then store in an airtight container up to 4 days. Keep the gremolata separate and make it fresh if you can.

Freeze: Freeze meat and sauce together up to 3 months. Thaw overnight in the fridge.

Reheat: Warm gently in a covered pot over low heat with a splash of stock or water to loosen the sauce. Avoid a hard boil or the meat can tighten up.

Leftover osso buco and sauce in a clear airtight container on a kitchen counter with a small jar of gremolata nearby

Common Questions

What does osso buco mean?

Osso buco literally translates to “bone with a hole,” referring to the marrow bone in the center of the shank.

Is this the traditional version?

Osso buco alla milanese is typically made in bianco (without tomatoes) and finished with gremolata. Some versions include a little tomato paste or tomato. This recipe is a tomato-forward version that is super common and deeply cozy, with that same bright gremolata finish.

What cut of meat is osso buco?

Traditionally it is cross-cut veal shanks. You can also make it with beef shanks (heartier and usually needs longer) or pork shanks (different vibe, still delicious).

If I use beef shanks, how long should I braise?

Plan on about 2 1/2 to 3 1/2 hours at 325°F, depending on size. Start checking at the 2 1/2-hour mark and keep going until a fork slides in with very little resistance.

Can I make osso buco without wine?

Yes. Swap the wine for extra stock, then add 1 tablespoon lemon juice or white wine vinegar to taste with the tomatoes to keep that gentle acidity.

Why is my sauce thin?

Two easy fixes: (1) uncover the pot for the last 20 to 30 minutes in the oven, or (2) remove the meat to a plate, then simmer the sauce on the stove until it thickens.

What do I serve with it?

Classic is risotto alla Milanese. Also great: creamy polenta, mashed potatoes, or crusty bread for sauce-cleanup duty.

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 with a tight-fitting lid
Tongs for turning shanks
Kitchen twine (to help the shanks hold together on the bone during the braise)
Chef’s knife and cutting board
Microplane or fine grater (for lemon zest)
Small bowl for gremolata

The first time I made osso buco at home, I treated it like a high-stakes cooking exam. Then I realized it is basically the friendliest kind of “fancy” meal: brown, stir, lid on, walk away. Now it is my go-to when I want something that feels like a restaurant plate but still lets me hang out in the kitchen, taste the sauce, and pretend I am not checking the oven window every 20 minutes.

Osso Buco

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 40 minutes

Servings 4

Ingredients

4 veal shanks, cross-cut (about 1 1/2 to 2 inches thick)
1 1/2 teaspoons kosher salt, plus more to taste
3/4 teaspoon black pepper, plus more to taste
1/2 cup all-purpose flour (for dredging)
3 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 carrots, finely chopped
2 ribs celery, finely chopped
4 cloves garlic, minced (divided)
2 tablespoons tomato paste
1 cup dry white wine
1 (14.5-ounce) can crushed tomatoes
1 1/2 cups low-sodium beef stock or chicken stock, plus more as needed
2 sprigs fresh thyme
1 bay leaf
1 teaspoon lemon zest (about 1 lemon)
1/3 cup finely chopped fresh parsley

Instructions

Prep the oven and the shanks. Heat oven to 325°F. If the shanks have a tough outer membrane, make a few shallow snips around the edges to prevent curling. Then tie each shank snugly around the circumference with kitchen twine (this helps the shanks hold together on the bone during the braise). Pat dry, season with salt and pepper, then lightly dredge in flour and shake off the excess (this helps browning and gives the sauce a little body).
Timing note: Shank size varies a lot. Thicker, meatier pieces may need extra time, so use doneness cues more than the clock.
Brown for flavor. Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown shanks well on both sides, about 4 to 5 minutes per side. Work in batches if needed. Transfer shanks to a plate.
Build the base. Reduce heat to medium. Add onion, carrots, and celery. Cook, stirring, until softened, 6 to 8 minutes. Add half the garlic and cook 30 seconds.
Toast the tomato paste. Stir in tomato paste and cook until it darkens slightly and sticks a bit to the pot, about 1 to 2 minutes. That sticky layer is pure gold.
Deglaze. Pour in white wine and scrape up browned bits from the bottom. Simmer 2 to 3 minutes to reduce slightly.
Braise. Stir in crushed tomatoes, stock, thyme, and bay leaf. Nestle the shanks back into the pot in a snug single layer. The liquid should come about halfway up the sides of the shanks. Add a splash more stock if needed. Bring to a gentle simmer, meaning a few lazy bubbles breaking the surface.
Oven time. Cover and transfer to the oven. Braise until truly tender, 2 to 2 1/2 hours (and sometimes a bit longer), flipping shanks halfway through. If flipping feels fussy, just spoon sauce over the tops instead. You are looking for meat that yields easily, is visibly pulling back from the bone, and a fork that slides in with very little resistance. The marrow should be hot and silky. For a thicker sauce, uncover for the last 20 to 30 minutes.
Make the gremolata. In a small bowl, combine parsley, lemon zest, and remaining garlic. Set aside.
Finish and serve. Discard thyme sprigs and bay leaf. Taste sauce and adjust salt and pepper. Snip off twine before serving. Serve shanks with plenty of sauce and a generous sprinkle of gremolata on top. Do not skip the gremolata. It is the bright mic drop.