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. 🙄
Can I use fresh tomatoes, instead of the canned ones? Thank you 🙂
Brilliant! Just Brilliant. This dish is so rich and the sort of comfort food I’m in love with. I didn’t know traditionally Ozo Buco was presented on a bed of risotto… which just makes this dish even more amazeballs.
“Amazeballs…” I LOVE IT! 😂
Hi Nagi! Love your recipes! I’m wanting to make this for dad for Father’s Day, but thinking of bone in chicken theighs instead…? Can you tell me how long I should cook them for?
Hi Karen, sorry I’m too late for this 🙁 1 hour covered, then 30 minutes uncovered! N x
Looks delicious and another one for my autumn / winter to-do list, for when I light the wood fired stove. I have used osso buko before but in a different way. Can’t wait to give it a try!
btw, when I voted on your next cook book I opted for “other” but I couldn’t leave a comment. This recipe is a perfect example of what I like and what I would have voted for. Slow cooked delicious warming meals!
Thanks as always for sharing your recipes.
Sorry about that, must’ve been a tech glitch! Love the idea of slow cooked delicious meals as a cookbook! N xx
Hey Nagi
Do you think all ingredients could be thrown into a crock pot and left on low for 6-8 hours?
If so, would you still need to brown the veal?
I think you’d probably still want to pre-brown the meat, and be sure to put everything else on top of it. Sounds like that, too, would be wonderful.
As always, Nagi, you have me drooling, but living on Hawaii does have 1 drawback.. it’s not easy at all to get veal. ;( I’ve tried, and tried, for years.. nope, no veal ever. If I ever do find some, I’m certain it would be fixed this way or as scallopini, which I fell in love with while I was living in Germany.
Hi Barb! PLEASE still brown the veal, it’s part of the sauce flavour base! Then yes you can tip it all in a slow cooker but the sauce will need to be simmered without the veal at the end to reduce and thicken. 🙂 N x
I’d give it 5 stars if I could get my hands on some veal. 😉
OMG OMG OMG OMG, there aren’t enough OMGs in the world to describe the amazing flavours of this dish.
I’ve been a Nagi stalker for some time absolutely loving all your recipes but OMG, this is got to be our favourite recipe and making it in the slow cooker makes it just too easy.
Yes, I did brown the veal and tied it with string and simply whacked all ingredients in together and left in on low for 6 hours. When we got home from work last night, we could smell it in the garage and couldn’t wait to dig in.
OMG OMG. I was going to freeze the other two for next week but we simply couldn’t wait so guess what we’re having for lunch today. I mixed in thyme with the mash.
People out there in Nagi-land, you must try this, don’t put it off, you don’t know what you’re missing.
Thanks Nagi, there aren’t enough OMGs and superlatives for this recipe.
WOAH! 😂 What a review, thank you so much for trying this recipe Barb and WOW am I glad you enjoyed it so much! N xx
DOH
Just saw comment below.
Uppercut time!
Oslo Buco looks great. What can I say? Everyone in the comments has said it all. Fabulous food. With our Summer looming I shall have to get a move on or it will be too hot to even contemplate making it. Thanks Nagi for another great recipe!!
I know what you mean! I’ve just crammed in another soup and I want to do a chicken pot pie or maybe another stew…. gotta hurry! 😂
*Osso*
I’m saving for winter….:). I think after browning I’ll use my slow cooker….Thanks
Perfection 🙂 6 hours on low to start, N x
Nagi, YUMI food! Grow up with it, once a week due to harsh winters and marrow bone soup was a MUST. Like mine with palenta. As for mushroom risotto in food processor that’s the way get kids to eat Veges. Any vege sauce is the trick even in meat pie. For me kids are No problem but ADULTS GOD HELP YOU. In private Rehab Hospital and Retirment village its nightmare getting them to eat Veges, rice or pasta. We had 36 residents and only 10 would have risotto, other time not one of them would have rice or pasta always potato. Add pure leftover Veges , risotto to stew, caserolles and no problem. Pure rice thickens food as well. You should be in my place there is strawberry invasion, 250 gr-£1.50 or 3xpunetts for £4.00, today got Lebanese cucumbers500gr for £98 cents,and fresh corn 500gr_0.90 cents, mushrooms3.00£ KG, also red peppers. We are so Luckyto have such good food. PS love your dear animal, my cat use to do the same thing. She was keeping an eye on neighbours. Good w/end to you both.
WOW what a bountiful BARGAIN fresh product supply! Yee ha! 🙂 N x
A couple of things I dowith my osso buco that you do not mention:
1. Ask the butcher to leave the “skin” on the shank when he cuts the steaks (I have them cut to 2″). This adds flavor enhancers and thickening to the dish as well as helps to hold the meat slices together. I also think the thickness helps to hold the meat together.
2. Add anchovies to the gremolata. Some of my Italian friends swear by this, some swear at it. I served this once to a couple who professed to hate anchovy. I did not tell them what the ingredients were. They loved it. My formula is about equal amounts of Italian parsley, lemon zest, anchovy, and garlic by weight.
There is a US company called Alessi which makes a quite acceptable pre-mixed risotto alla Milanese to which one only needs to add broth. May not be available down under. If not using that, I serve osso buco with Craig Claiborne’s recipe for rice: 1.5 chicken broth to 1 cup rice, 2 Tbsp minced onion, dash Tabasco, bay leaf, and 2 Tbsp unsalted butter. Preheat oven to 425F. Sautee onion in heavy oven-proof pan until wilted, stir in rice and ensure it is fully coated with butter, add boiling broth and bay leaf plus Tabasco. Keep on flame on stovetop, and when it returns to a boil, cover and place in oven for exactly 25 minutes.
PETER! What wonderful tips, thank you! N xx
What an interesting ‘read’ from the other side of the Pond! Yes, I have also added anchovies to the gremolata tho’ not in equal quantity and not always , , ,and you are even heavier on the garlic than I 🙂 ! Since I absolutely love stirring risotto on the stovetop: so wonderfully relaxing whilst sipping the other glass of wine one did not add to the rice – the ‘baked method’ does not appeal: all the fun would go out of it for me . . . and the amount of stock needed, to my way of thinking, does depend on many factors: I add it a small ladleful at a time until the rice is al dente and the consistently just correct. Mr Claiborne, I am afraid you and I would not agree on the ingredients of a classic risotto Milanaise . . . 🙂 !
Oh thank you for this ‘weekend present’. I first made osso buco when I was about 22 and that was a mighty long time ago. My very, very favourite dish in whole wide world, tho’ my butchers here in the country do not always access the proper veal and try to pass yearling beef as the ‘real thing’ 🙂 ! Oh no, always served with rice [well. polenta at times] and a bitter green salad after the meal to mop up the wonderful juices French style. Love, love, love the marrow and you better not sit at my table unless you like lots of garlic in your gremolata !! Oh, have not made for a couple of weeks, so must have some friends over next week and bring on a huge platter . . . . thank you Nagi!!
You are way more sophisticated than me Eha! I was still on 2 minute noodles at 22! 😂
Nagi – I could not even make an omelette at uni, but when you marry a guy who has been a foodie since about 15 you do not want a divorce ’cause you can’t cook ! He promptly sent me to about a dozen cookery classes – actually I did not mind 🙂 ! Hope you and Dozer having a good day in spite of the weather . . .
In spite?? Glorious sunny day up here! 😂 N xx
Lucky you! The wintery cold change came thru’ after breakfast already and the weather here presents quite yucky! It must have gone walkabout since there are only 120, well 130 kms twixt you and me 🙂 ! And it is a southerly . . . . and absolutely teeming at the moment . . .
I’m in the mashed potato camp, too – and doesn’t the gremolata just lift this dish to another level! Divine.
Gosh yes makes all the difference! 🙂 N xx
Love the “pupkiss” on the window!
I’ve never had osso buco, but you make it look possible for me. Have you ever done it with chicken thighs?
Oh bugger – you saw those SMEARS? 😉 Haven’t tried it with chicken but it would definitely be FAB! Use bone in thighs so they can withstand the long cook time, they will be fall apart DELICIOUSNESS! N x
*smile* The term ‘osso buco’ does mean ‘bone with a hole’ [denoting the marrow in the centre] . . . some people see it as ‘bone jumping into the mouth’ . . . so perhaps that may be an explanation . . .
I no longer eat veal for the very same reasons, but that is a personal choice on my part, not something I’d ever dream of demanding of others, nor would I condemn anyone else for it. That’s a bit on the extreme side of recipe reactions, to say the least. Eating something that you choose not to eat doesn’t make anyone else a bad person, nor someone of whom every trace must be stricken from one’s life. Unless you are a vegan or strict vegetarian, and I’m sorry to break this to you, but there are legions of people who might be equally as appalled at some of your choices, also, or had that not occurred to you?
Personally, I applaud your choice to not eat veal, but you simply are not entitled to expect that of everyone else you come into contact with, on the basis of it being merely something you feel so passionately about and have chosen not to do. That is not exactly what might qualify as a rational response to a recipe, even if it happens to be one of which you do not approve. You were under no obligation to either make the recipe nor to eat it. What next should be done to be worthy of your unqualified approval? Global burnings of cookbooks containing veal recipes to obliterate all mentions of veal recipes on the planet?
Seriously, if something as minor as a recipe can so intensely disappoint and overset you, and there is persistence in presuming that everyone you come into contact with must be in perfect synch with your personal passions and views, you may be in for a whole world of distress and an entire lifetime of horrible disappointments. It might be somewhat easier to attempt to moderate your own expectations of others, instead of trying to foist, guilt, or force those onto other people.
Expectations that you have placed onto other people, are not expectations of their making–hence, Not Their Problem.
It is completely unnecessary to take out one’s own dashed or unrealistic expectations on other people in order to deal with one’s own personal issues and disappointment–so please, it would be greatly appreciated if you would just deal with it yourself the next time, and allow other readers, whether they eat veal or not, to enjoy Nagi’s blog without the misplaced histrionics. Thank you.
Hi Wynn – thanks so much for that discussion. I deliberately didn’t raise the “politics” about veal, if that door is opened then there is a lot to say about many foods. There’s more awareness about veal than, for example, salmon farming practices, chicken, cage vs free range eggs, etc etc. I felt I had to remove the comment from the person to whom you responded to because I thought it was a bit offensive, and I thank you for your measured and fair response! 🙂 N x
You are killing me, Nagi!!!!!
You are posting delicious food one after another. I’m trying to start a diet, but it’s difficult. Now, I want to make this osso buco; I love this kind of food.
Food Blogging is the WORST THING EVER for diets! 😂
Oh, YUM!! We’ve got veal shanks waiting for us in the freezer. We bought them while we were in Florida at Costco — they are beautiful. We’ve been waiting for fall to make them and fall is on us. We also use gremolata, and our osso buco sits on polenta. 😋 I’ve never posted the recipe because it’s been a while since we found veal shanks. I can’t wait to make them. Your osso buco looks wonderful. I’d talk to your mum but I think you’ve got Italian blood. I did have some relatives in the Australia area. I’m surprised Dozer isn’t tripping you trying to get to the meat and bones. Great recipe!! Have a good weekend.
I LOVE Osso Buco on polenta too! Dozer was sitting right beside me, intently watching every step as I made that video 🙄
Hi Nagi! Osso buco is one of my absolute favorite comfort meals! I like it made with either veal or beef. Years ago I decided to make osso buco when a friend was coming over for dinner; went to the store and none to be found. But I did find lamb shanks (on sale) so I had the butcher cross cut them for me. G allowed it was some of the best osso buco he’d ever had. I believe I served it over mashed potatoes. PS Can I sit next to you so that I get your bone marrow?
You can have ALL my bone marrow, always! 😉 N x
Holy cow this is my kinda meal. The osso buco looks dreamy delish and fork tender… plus all nestled on top of that risotto (or polenta if I didn’t have any). Perfection!
I know you’re a sucker for fork tender meat Kevin! 🙂
Hello! If I was to make this with beef, which section of beef should I get?
Recipe looks great. Can’t wait to try it.
Thanks!
Hi Wendy! Beef shanks are sold in thick slices so they look just like the veal cuts pictured, except they are beef 🙂 N x
Pork “Osso Buck” is also absolutely delicious. 😋