Recipe

Osso Buco

Fork-tender veal or beef shanks braised in a rich tomato-wine sauce and finished with bright gremolata.

By Matt Campbell

•

4.8

A plated osso buco with a glossy tomato-wine sauce, bright green gremolata on top, and creamy risotto on a warm-toned dinner table with simple linens

Osso buco is one of those dishes that feels fancy, but it is really just patience plus a good pot. You brown some shanks until they get that deep, savory crust, then let them take a long, slow bath in a tomato and wine braise until the meat turns spoon-tender and the marrow in the center is basically nature’s butter.

My favorite part is the finish. A quick gremolata of lemon zest, garlic, and parsley wakes the whole thing up, so the final bite is rich and bright. It is cozy enough for a Sunday dinner, but also absolutely capable of stealing the show at a small dinner party.

Raw veal or beef shanks, carrots, celery, onion, garlic, tomato paste, canned tomatoes, wine, broth, and fresh parsley arranged on a clean kitchen counter in warm natural light

Why It Works

Browning first builds the flavor. Those crisp edges on the shanks become the backbone of the sauce.
Low and slow makes it tender. A gentle simmer breaks down collagen so the meat turns silky instead of chewy.
Gremolata balances the richness. Lemon zest and parsley cut through the braise and make every bite taste alive.
It is make-ahead friendly. Like most braises, it tastes even better the next day.

Beef or veal shanks being browned in a Dutch oven with golden crust forming on the surface, with a wooden spoon resting nearby on the stove

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerate: Cool leftovers, then store shanks and sauce together in an airtight container for up to 4 days.
Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently in a covered pot over low heat, adding a splash of broth or water if the sauce has thickened. Avoid a hard boil so the meat stays tender.
Pro tip: Skim hardened fat from the top after chilling. The sauce will taste cleaner and reheat beautifully.

Leftover osso buco in a glass storage container with sauce covering the shanks, placed on a kitchen counter next to a lid

Common Questions

What does osso buco mean?

Osso buco is Italian for “bone with a hole” or “hollowed bone,” which is exactly what you get with a cross-cut shank: tender meat around a center of marrow.

Can I make this with beef shanks instead of veal?

Absolutely. Veal is traditional, but beef shanks work great and are easier to find. Beef often takes a little longer to get fully tender, so use the time range as a guide and cook until it is truly fork-tender.

Do I have to use wine?

No. Swap the wine for more broth plus 1 tablespoon white wine vinegar (or a squeeze of lemon) for a similar brightness. If you only have balsamic, start with 1 to 2 teaspoons because it is sweeter and more distinctive. The flavor will shift slightly, but it will still be delicious.

What if I cannot find shanks?

Look for cross-cut shanks at the butcher counter, sometimes labeled “shank slices.” In a pinch, short ribs can follow the same method, but you will miss the marrow moment.

How do I know it is done?

The meat should be very tender when pierced with a fork, and it should pull away easily from the bone. If it still feels tight or bouncy, it needs more time.

Is the marrow supposed to be eaten?

Yes, that is part of the magic. The marrow in the center is rich and buttery. I like to serve with a small spoon so everyone can scoop it out, or just spread it onto bread like you are in on a secret.

A small bowl of gremolata made from chopped parsley, minced garlic, and lemon zest on a wooden cutting board with a microplane and knife

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 lidded pot (6 to 8 quart)
Tongs
Chef’s knife and cutting board
Measuring cups and spoons
Microplane or fine grater (for lemon zest)
Small bowl (for gremolata)
Kitchen twine (optional, to keep shanks neat during braising)

The first time I made osso buco, I treated it like a high-stakes project and stressed the whole time. Now I do the opposite. I brown the shanks, build the sauce, and let the pot do its thing while I clean as I go and sneak tastes like I own the place. The best part is the little ritual at the end: that bright gremolata sprinkled on top, the steam hitting the lemon zest, and suddenly the whole kitchen smells like you knew what you were doing all along.

Osso Buco

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 55 minutes

Servings 4

Ingredients

4 cross-cut veal shanks or beef shanks (about 1 1/2 to 2 inches thick, 10 to 14 ounces each)
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1/2 cup all-purpose flour (for dredging)
3 tablespoons olive oil, divided
1 medium yellow onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry white wine
1 (14.5-ounce) can crushed tomatoes
1 1/2 cups low-sodium chicken or beef broth, plus more as needed
1 bay leaf
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1 teaspoon smoked paprika (optional, but cozy)
1 tablespoon unsalted butter (optional, for a silky finish)
Kitchen twine (optional, to tie around shanks if they are prone to falling apart)

Gremolata

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

For Serving (choose your favorite)

Creamy risotto, polenta, or mashed potatoes
Crusty bread for sauce cleanup
Small spoons (optional, for the marrow)

Finely chopped onion, carrot, and celery in small bowls on a kitchen counter, ready for braising

Instructions

Prep the shanks. Pat the shanks dry. Season all over with the salt and pepper, then lightly dredge in flour. Shake off excess flour so it does not gum up the sauce.
Optional but helpful: If your shanks look like they might split or fall apart after a long braise, tie a loop of kitchen twine around the outside of each shank to help it hold its shape.
Brown for flavor. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown the shanks in batches, without crowding the pot, 3 to 4 minutes per side, until deeply golden. Transfer to a plate.
Build the base. Reduce heat to medium. Add the remaining 1 tablespoon olive oil if the pot looks dry. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened and lightly golden. Add minced garlic and cook 30 seconds.
Toast the tomato paste. Stir in tomato paste and cook 1 to 2 minutes until it darkens slightly and smells sweet and savory.
Deglaze. Pour in the wine and scrape up the browned bits from the bottom of the pot. Simmer 2 to 3 minutes to reduce slightly.
Braise. Stir in crushed tomatoes, broth, bay leaf, thyme, and smoked paprika (if using). Nestle the shanks back into the pot along with any juices on the plate. The liquid should come about halfway to two-thirds up the sides of the shanks. Add a splash more broth if needed.
Cook low and slow. Bring to a gentle simmer, then cover and reduce heat to low. Maintain a bare simmer so the sauce is just quietly bubbling. Cook 2 to 2 1/2 hours, flipping the shanks once halfway through, until the meat is very tender.
Oven option: Instead of stovetop simmering, cover and braise at 325°F for 2 to 2 1/2 hours.
Make the gremolata. In a small bowl, mix parsley, lemon zest, minced garlic, and a pinch of salt.
Finish the sauce. Remove the bay leaf. If the sauce is thinner than you want, simmer uncovered 5 to 10 minutes to reduce. For extra gloss, stir in 1 tablespoon butter at the end. Taste and adjust salt and pepper.
Serve. Spoon sauce over the shanks and shower with gremolata right before serving. Pair with risotto, polenta, or mashed potatoes and do not waste the sauce. If you are into the marrow (you should be), set out a few small spoons or encourage everyone to scoop it out onto bread.

Tips and Variations

Keep it at a gentle simmer. If the sauce is bubbling hard, the meat can tighten up. Low heat is your friend.
Do not skip drying the shanks. Dry meat browns. Wet meat steams. You want browned.
Want deeper flavor? Use beef broth and a splash of Worcestershire (1 teaspoon) in the braise.
Want it brighter? Add 1 to 2 teaspoons lemon juice to the sauce right before serving, then taste.
Vegetable boost: Stir in mushrooms with the mirepoix, or add a handful of chopped kale during the last 10 minutes.
Make-ahead move: Braise a day early, chill overnight, skim fat, then reheat gently. The flavor gets even better.

A hand sprinkling fresh gremolata over a bubbling pot of osso buco right before serving

Nutrition information is estimated.

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Osso Buco

Why It Works

Pairs Well With

Recommended

Chilled Osso Buco With Lemon Herb Broth

Hearty Dutch Oven Beef Stew (Wine, Mushrooms & Tender Chunks)

Chicken Chasseur

Cozy Beef Stew

Storage Tips

How to Store Leftovers

Common Questions

Common Questions

What does osso buco mean?

Can I make this with beef shanks instead of veal?

Do I have to use wine?

What if I cannot find shanks?

How do I know it is done?

Is the marrow supposed to be eaten?

Osso Buco

Ingredients

Ingredients

Gremolata

For Serving (choose your favorite)

Instructions

Instructions

Tips and Variations