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. 🙄
I’ve made this dish countless times using this recipe and it’s perfection every time 😍 the only thing I add is some sugar and a little lemon juice. thank you Nagi!!
I have made this a number of times and it is just as wonderful w/pork osso buco. The gremolata is the best…….
This was delicious! Served with creamy polenta and beans. Such a tasty meal.
This recipe was incredible, I subbed the wine for a good splash of acv and it turned out amazing, so rich and full of flavour!
Hi Nagi, when making the Saffron Rissotto to go with the Osso Buco, do you still have the bacon in it?
Amazing dish! So tasty and easy to make. The meat fell off the bone after just 2 hours! Sumptuous and healthy.
Absolutely delicious!
My husband, 20 year old and 18 year old loved it too. So much flavour and easy. Great dinner on a cold winters night. Will definitely be cooking again.
RecipeTin Eats is my go to park ensure for recipes that actually have authentic flavours and are simple to cook.
Made it exactly to the recipe and it was simply delicious, Perfect amount of unctuous sauce, I had an extra Esso so used 6 instead of 5 but with the same liquid quantities etc and it was still perfectly saucy to smother our mash. Served with steamed greens . Thanks Nagi!
Hello! It’s days check at 1.5 hours then every 15 minutes, but how long should it take? We are at two hours and the meat is still rather tough. The meat has come away from the bones but it’s not soft and tender. We used the thick la creusette pot as per the recipe and followed exactly so no idea where we have gone wrong.
Confused because people say they slow cooked for hours and hours but this recipe says only 1.5 hours on stovetop – is that right????
Thank you
I made it in the slow cooker. 5 stars!
I am so glad you enjoyed it, Sue! N x
How long would you recommend cooking it in the slow cooker?
Can I cook in a pressure cooker
Hi Heather, yes you can. you can also use flour to coat your meat first and sear the meat. This will thicken the sauce slightly. it’s 30mns in the pressure cooker. enjoy.
Hi Heather…I haven’t tested this but I would think it would work – you might need to simmer the sauce longer at the end to thicken it since the cooking time for the meat would be less. Let me know how it goes!
Hi Nagi, your osso buco recipe like all your others was absolutely delicious. I thickened the sauce with plain flour and added another teaspoon of stock powder and it was perfect. You are my go to girl when l need a recipe, you never let me down. Thank you for all your yummy recipes.
Made it in the pressure cooker and when I opened the lid and saw the colour, I knew it was going to be sensational. Definitely do this for a dinner party- easy, and tastes as great as it looks
Wahoo, sounds like you nailed it Karen! N x
Can I cook it in the oven and at what temperature and for how long ?
I cooked mine in the oven for 2 hours on 160C.
I covered mine with damp baking paper and foil, making sure it was tightly sealed.
I checked it after about an hour to make sure the meat isn’t drying out and had to add a little more water.
Hi Nagi
Do i need to flour the ozzo bucco before cooking it?
Hi Kerry, no need to here – you can also see how I do it in the video 🙂 N x
Thank you Nagi
I didnt flour it my family loved it, I am cooking again for dinner tonight
Kerry x
Hi Nagi! I made this recipe back when I still had a french pot and it was delicious. Sadly mine broke and I can’t really afford to replace it right now. Do you think it can be made in a regular metal pot? Thanks so much 🙂
Hey! Does the alcohol in the wine cook out?
Sure does Jade! N x
Hi Nagi, this recipe was amazing. I cooked it in the slow cooker for 8 hours on low then drained the sauce, blended and thicken it and served it with gnocchi. Winner in our house!
Hi Nagi – I have found that every time I google a recipe – yours appears and always with 5 stars!
I have a question (and I apologize if its been asked and answered already!)
I’ve made osso bucco probably over a dozen times. But my hesitation comes when it’s time to braise them. I’m making 8 shanks tonight. I have a 5qt dutch oven to sear and make the sauce etc. If I put my shanks in there to braise, they will obviously be on top of each other. I’ve transported them to a roasting pan and in the oven. I also have a large electric pan, however both of those have a nonstick coating on them.
I hope you or your followers see this and advise me! lol – I’m staring at the veal shanks as I type!
Thanks so much!!
And I subscribed so I don’t miss any of your wonderful recipes.
Hi Lilli,
As per the photos Osso Bucco is made with veal shank cut into 2 inch pieces with the bone in the middle – not the whole shank. You probably already knew this. I brown them in batches so there is plenty of room to brown top and bottom and all around the sides.
Can’t wait to try this Nagi! Would you also add bacon to the saffron risotto or leave it out along with the chicken and mushrooms! You are my go to food blog, amazing recipe after amazing recipe! Thanks so much x