Osso Buco – Milanese Braised Veal Shanks

Osso Buco isn’t one of those quick fixes, but honestly, that’s the charm. The name means “bone with a hole” – and yep, that’s where the marrow hides, the bit everyone secretly hopes to scoop out. I usually start by browning the shanks until they smell so good you’d think dinner’s ready right there. Then comes the soffritto: onion, carrot, celery… looks simple, but that’s the soul of the sauce, trust me.

A splash of wine to wake up the pan, tomatoes to give it body, good stock, and then you pretty much let it do its thing. The waiting’s the hardest part – a couple of hours of slow cooking – but the payoff is meat that falls apart when you look at it.

Right before serving, I throw in gremolata, just parsley, garlic, lemon zest, nothing fancy, but wow does it make a difference. Fresh and zippy against all that richness. Put some risotto or polenta next to it, and you’ll be mopping up sauce until the plate’s clean.

Ingredients

Portions

-

4

+

Metric US

Meat

• 4
  veal shanks, about 4 cm thick
• as needed
  flour, for dredging
• to taste
  salt and black pepper

Base

• 3
  tbsp
  olive oil
• 2
  tbsp
  butter
• 1
  large
  onion, finely chopped
• 1
  medium
  carrot, finely chopped
• 1
  stalk
  celery, finely chopped
• 2
  cloves
  garlic, minced

Liquids and Seasoning

• 200
  ml
  dry white wine
• 400
  g
  canned chopped tomatoes
• 750
  ml
  veal or beef stock
• 1
  bay leaf
• 2
  sprigs
  fresh thyme

Gremolata

• 2
  tbsp
  fresh parsley, finely chopped
• 1
  clove
  garlic, finely minced
• 1
  tsp
  lemon zest, freshly grated

Author

Mario Kapustic

Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.

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Method

Prepare the Shanks

• Season and dredge
  Pat the veal shanks dry, season with salt and pepper, then lightly dredge in flour. This helps get a nice crust and thickens the sauce later.
  
• Sear the meat
  Heat olive oil and butter in a Dutch oven. Sear the shanks on all sides until deep golden brown. Remove and set aside.

Build the Base

• Sauté soffritto
  In the same pot, add onion, carrot, and celery. Cook gently for 8–10 minutes until soft and lightly caramelized.
• Add garlic and deglaze
  Stir in garlic, then pour in the white wine. Scrape up all the browned bits from the bottom of the pot and let the wine reduce by half.

Slow Cooking

• Add liquids
  Add the tomatoes, stock, bay leaf, and thyme. Stir well and bring to a gentle simmer.
• Braise
  Return the shanks to the pot, making sure they’re mostly submerged. Cover with a lid and cook on low heat (or in a 160°C oven) for about 2–2.5 hours until the meat is fork-tender.

Finish and Serve

• Check seasoning
  Remove the lid and taste the sauce. Adjust salt and pepper as needed. If it’s too thin, let it reduce uncovered for 10 minutes.
• Make gremolata
  In a small bowl, mix parsley, garlic, and lemon zest. Sprinkle over the Osso Buco just before serving for freshness.
• Serve
  Serve hot with Risotto alla Milanese, creamy polenta, or mashed potatoes. Don’t forget crusty bread to mop up the sauce.

Note: Traditionally served with Risotto alla Milanese, though polenta or mashed potatoes work beautifully too.

Nutrition per serving

Calories

560 kcal

Protein

42 g

Fat

28 g

Carbohydrates

18 g

Fiber

3 g

Sugar

6 g

Sodium

980 mg

Updated: September 8, 2025

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