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. 🙄
Loved this.
We left it on a slow bubble so that it fell off the bone and shredded easy then later added to pan fried gnocchi… it made for a beautiful ragu!!!
I made this recipe for father’s day. I used beef shanks. After braising them in the bacon grease and olive oil which I dusted with gluten-free flour with Adoba seasoning and s&p, i placed the shanks in a crockpot. Then I saute the carrots, onions, celery and garlic. Then I added that to the pot. I added the tomato sauce, chicken broth and red wine with bay leaves and thyme. I cooked them for 6 hours. I added powered chicken bouillon and some salt as I tasted it. I also juiced a lemon and tomato paste into the broth. I served it with tagliatelle gluten-free pasta. My husband thoroughly enjoyed it. Lots of leftovers 😋 . It’s a shame that I can’t share the pictures of everything.
Great recipe. I’ve made it twice in two days in my Instant Pot. After searing the meat and adding the ingredients in, I pressure cook for 30 mins and then simmer for 15 minutes to reduce. Didn’t have any celery or white wine, and just subbed with extra carrots and stock. What an amazing dish! It will go in my regular rotation.
Rich and tender -came out moreish!
Fab recipe again, I have tried a few of yours and they never fail to be supper tasty, well done!💕
Just cooked this and had it for dinner WOW 🤩 magnificent!
Such an easy meal to prepare and so tasty and tender.I kept going back to the pot for a spoonful.
You are a gem Nagi
Made this tonight and LOVED it!! I didn’t change a thing – followed the recipe perfectly. Going to keep this recipe in rotation for dinner dates with the babe or family.
Made again, only 2 pieces of Osso Buco so halved the sauce. Absolute hit. Last time I did in the slow cooker, I think that was better but the sauce, just perfect.
Hi Nagi,
Can this be done in the slowcooker?
Thanks Louise
Great recipe
So so so Good and so easy to make!! Will definitely be making this again!
This sounds amazing and I want to try it but I’m not a red meat fan (at least my stomach isn’t) so I’d like to try it with chicken. Anything I should change if making with chicken? Also, could I do this in a slow cooker for 4 hours (after searing the meat)?
Nagi, this recipe looks fantastic. I love your site, recipes and videos. I have osso bucco in my deep freezer and have been waiting to cook it for friends. Living in Austria it is now getting rather cold. Therefore I am so eager to try your recipe. Thanks and best wishes to you and Dozer.
Delicious meal that was simple to prepare. I improvised with Coles home brand ‘traditional pasta sauce’ and added mushrooms and zucchini.
Thank you for another great recipe.
Just making it now, and up to the browning stage. I remembered from years ago when I made osso bucco: the outer circle of fascia around the muscle remains tight, and the muscle bulges up from the pan, escaping the browning. Snipping it free in several places releases the muscle, and allows it to sit more flat in the pan, to receive the touch of the oil. Just a tiny tweak. Probably doesn’t matter too much, but I think it works (and it’s satisfying to do the little snips, too.) 🙂
This page is owesome
Delicious! And that gremolata on top took it to a whole new level!!!
We loved this recipe, so much flavor and goodness. It’s a keeper.
I followed the recipe quite accurately with beef but skipped the kitchen string and served it with Risotto Milanese as suggested.
We served it at a dinner party for 12 people with triple recipe prepared in 2 pots.
I’d say that triple amount of meat and double amount of sauce would have been better since we had loads of sauce left. But it waits happily in the freezer for a pasta opportunity.
It was quite tricky to get the risotto ready at the same time as the meat, so the risotto was overcooked, but it was fine!
I was quite surprised at how well the osso bucco paired with the risotto! Our guests had never tasted Osso Bucco before and everyone absolutely were blown away by the richness in taste and had fun getting to know this meal.
Thank you!
I love all of your recipes Nagi, so simple and they always taste great. I have one question, can you tell why you use chicken broth in preference to beef broth in this recipe. 😀
I made osso buco for dinner with good friends. I’ve made it plenty of times, but this time I cube an eggplant and added that. It disintegrates completely and adds a great creaminess. Thanks for a great recipe