Comfort food central! Fall apart tender veal shanks bathed in a tomato white wine sauce, Osso Buco is a traditional Italian dish that’s both hearty and luxurious owing to the delicate flavour and texture of veal.
Traditionally served on yellow saffron Risotto Milanese and topped with a fresh mixture of parsley, lemon and garlic known as Gremolata. But just as delicious piled over mashed potato! This is a slow cooked recipe that belongs alongside greats like Shredded Beef Ragu and Beef Guinness Stew.
Osso Buco
“You never have Osso Buco for me!!”, I pouted at my butcher. (“Never” being a bit of an exaggeration, but embellishment sometimes just pours out of me during desperate times.)
“Osso Buco flies out the door during winter,” my butcher declared. “We can’t get enough. You have to order it, or just get in quick when we have a delivery.”
So she who doesn’t rely on luck for food placed an order for Osso Buco immediately. Because I have been busting to share this with you all winter. But I kept stuffing it up – photos then the video, and so finally, after attempt #3, I am armed with all I need to finally publish it!
What is Osso Buco?
Osso Buco is made with veal shanks cut into thick steaks that are then slow cooked in a tomato sauce. Fellow Aussies have probably observed beef “Osso Buco” sold at supermarkets – in fact, beef is more commonly found than veal. At least, during winter.
Though Osso Buco is traditionally made with veal, this really is fab made with beef too. The meat flavour will be stronger because veal has a more delicate, sweeter flavour. But it will still be fabulous – and you will still get that signature sticky bone marrow that so many people like to slurp up or slather on crusty bread. (Not I, doesn’t do it for me, I always give mine away!)
A traditional Italian dish
The makings of Osso Buco are no different to most slow cooked Italian master pieces – brown the meat, then slow cook onion, garlic, carrot and celery which then forms the flavour base for a tomato based sauce. The sauce for Osso Buco is a bit lighter in colour than other slow cooked Italian goodness, like Ragu, because it’s made with white wine rather than red wine.
The one little annoying thing I used to grapple with is that by the time the veal cooked to the point of “fall apart”, it was literally falling apart right off the bone. Still delicious, but I wanted the meat to stay on the bone for presentation purposes.
So I conceded defeat and use string to hold the veal together. However, my one little tip is to do this after browning the meat. Otherwise, the string just comes off while the meat is browning. It’s really annoying.
Then let it bubble away gently for 1.5 – 2 hours (veal is more delicate than beef so you won’t need to cook for longer than this) until the meat is fork tender.
And I truly do mean – fork tender.
But – enough talk about fall apart, slow cooked, meltingly tender veal in a thick, rich tomato sauce! No more talk about how you won’t need a knife to eat this. The weekend is here! It’s Friday and the couch is calling me, there’s a certain giant fur ball is sitting by my side breathing stinky dog breath over me and staring at me intently because “bone time” is 30 minutes overdue.
Happy weekend everyone! – Nagi xx
WATCH HOW TO MAKE IT
Osso Buco recipe video!
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OSSO BUCO
Ingredients
- 5 thick veal osso bucco (300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1)
- Salt and pepper
- Kitchen string (optional)
- 2 tbsp olive oil
- 1 small onion , finely chopped
- 3 garlic cloves , minced
- 1 small carrot , finely chopped
- 1 celery stick , finely chopped
- 800 g / 28 oz can crushed tomato
- 1 cup / 250 ml dry white wine (not sweet, not fruity), or chicken broth
- 1 cup / 250 ml chicken broth
- 1 chicken bouillon cube (optional, or use beef)
- 2 tbsp tomato paste
- 3 sprigs thyme or 1 ½ tsp dried thyme
- 2 bay leaves
Gremolata:
- 1 cup parsley leaves (flat or curly), lightly packed
- 2 – 3 tsp lemon zest , finely grated
- 1 garlic clove , minced
For Serving:
- Risotto Milanese (saffron risotto, recipe in notes), mashed potato or pasta
Instructions
- Sprinkle both sides of the veal very generously with salt and pepper.
- Heat the oil in a large heavy based pot over high heat. Add beef and sear on both sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low.
- If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet.
- OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation (it falls apart once slow cooked).
- Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on.
- Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that.
- Use slotted spoon to remove veal into bowl, cover to keep warm. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt & pepper at the end.
Serving
- Traditionally served with Saffron Risotto (Risotto Milanese, recipe in notes), but is also terrific with mashed potato, creamy polenta or even pasta. Place a piece of Osso Buco on the serving plate, spoon over sauce, then top with Gremolata.
Gremolata
- Place the parsley leaves on a cutting board. Top with garlic and lemon zest. Finely chop the parsley. Transfer to serving bowl and set aside for at least 20 minutes before use.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
I like to think that when I leave the house, this is the position he assumes, staring forlornly out the window waiting for me to return.
Reality is that he sneaks onto the couch, knowing full well he’s only allowed up when there’s a cover on it. He thinks he’s so clever because I never catch him. But of course I know, he always leaves so much evidence. Giant foot imprints and unimaginable quantities of fur. 🙄
Your site is always my reliable go to.
3rd time with this recipe and it has never failed
Thank you
I’ve been a fan of Nagi’s for quite some time. I have successfully made many of her recipes. Osso Gucci has been one of the better successes , full of flavour!
Thank you Margo for your part in keeping my cooking on track.
Loved this. Same as all I have tried. Saw recipe tin eats cook book on abc breakfast show when it was released. At 70 did I need another cook book? Loved it so much I bought my children copies for Christmas. Extremely disappointed to find my son already had it but hadn’t told me earlier. I could have been using your recipes much sooner 😋
Hubby said it’s the best he has ever had and I agree. Just beautiful flavours.
When beef shanks I use a bit more onion and dark beer instead of wine. Plus I add some mushrooms like bolete (boletus edulis) or chanterelle
Family and I loved it. Chefs kiss!
Just made it today for the first time ever. It turned out incredible, even though I haven’t had a dry white wine so I had to substitute it with little bit less of a dry red.
I’m definitely making it again for the guests.
As always with your recipes, there was absolutely no need to tweak it even the slightest. Thank you and I want to let you know I really appreciate your work.
Nagi Web site is my go to.
But, now I have your book. ❤️❤️❤️
I haven’t made the recipe yet…the meat is thawing!
I know it will be good because it’s infused with your nice sense of humor…and Dozer is a match to my 14 y.o. lab Bella!
First time using Navi’s osso buco recipe & the meat is so tender. Such a simple recipe but one that I will make regularly again.
Had to buy heavy beef as our butcher had no veal. I’m going to use sushi rice as there is not real risotto rice around here. Also no saffron so I’ll use some annatto and turmeric. I may make some redneck polenta with grits, LOL. I can’t taste parsley (seriously), and my wife has the cilantro-tastes-like-soap gene, so no gremolata either. Out of white wine, is dry sherry OK for sub? I’ll come back and rate it after I make it. May be a couple days bcz I’m thinking about brining the shanks.
Forgot to rate the recipe!
delicious !!
Your Recipe caught our attention, so we added it to our list: 49 Best Italian Recipes
Thank you for sharing your wonderful recipe. Keep up the good work!
I loved this! I had it with your Milanese risotto, I was in pregnant lady heaven and ate an unreasonable amount. Thanks Nagi!
Hi Nagi – have the Cook Book Dinner, couldn’t find this recipe in it????
Do find Index a bit challenging in some ways when looking for a specific recipe.
All great otherwise.
Rustic bread a great hit!
Can I do this in the instant pot?
Delicious! Husband had 3rds for birthday dinner! So much flavour in the sauce. Followed exactly but added rosemary and extra garlic. I found the sauce a bit too watery so might add less liquid next time.
Very delicious. It was a little too tomatoe-y for my taste, so next time I will do more stock and less crushed tomatoes. We added some porcini mushrooms to the sauce.
Served over polenta. Added the gremolata. I cooked it in enameled cast iron at 350f oven for 2 hours.
Sensational!! Did mine in a Bessemer pot with lid in the oven at 160 for a couple of hours. The meat was totally tender, the sauce deliciously rich. Served with cauliflower mash, broccolini and simple green cabbage salad. Leftover meat and sauce will be used for pasta.
Yayy I came to the comments section to see if I could do this in the oven instead of the pot. Good to know !
I will cook this tomorrow and I’m sure it will be as good as all your other recipes I’ve tried. Just one problem, I am in Germany and it is nearly impossible to get de-boned chicken legs. I did it myself and it is kind of hard work. Could I try this recipe with any other meat? Best regards, Linda