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. 🙄
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
I always add a little 1cm square of Orange peel with the white pith removed
Simple ingredients, sensational result, delicious.
Risotto best I have ever made.
Hi Nagi, this looks amazing! I’m wondering whether the silverside skin needs to be trimmed off?
Super tasty, amazingly tender meat that everyone loved – from the 3 year old kiddo to the 70 year old dad!
Made this last night to eat tonight, it is delicious, I cooked on high for 6 hours in the slow cooker and the sauce is perfect with the meat falling off the bone. Thank you, this is now my go to.
Hi julzy
Do you think this would work if I used a whole leg of lamb .
I love the throught of slow cooked
I love making Osso Bucco but wow its not cheap any more. 5 pieces of beef osso bucco cost me over $30! Great recipe though.
Made this in the slow cooker for dinner last night and it was lip smacking delicious! All 5 of us licked our plates clean 😋
Used beef osso bucco and left out the wine (so there was less liquid) – 5 hours on high. Also didn’t use the string because want fussed about presentation (we’re in Melbourne lockdown so no one to impress!😂). Served with mashed potatoes- the sauce was thick and delicious – 10 out of 10 !
Hi Nagi,
How long would the cooking time be in a slow cooker? Thanks
Hi Helen, I prefer to cook this on the stove as you really want the sauce simmering for it to reduce slightly as well. N x
I’m so glad your website allows me to change serving numbers as I am cooking for 10.
I only had a riesling on hand (feeling rebellious as the method sates nothing fruity) Hopefully it is forgiving – I only added a cup and sub with chicken stock.
Hi Nagi, another fantastic recipe from you. I just made this today. I’ve come to rely on your website for recipes that always work! Thank you.
Hi Nagi, can you do this in the slow cooker instead? Would you need to increase the liquid?
Hi Ash, you could transfer to a slow cooker at step 6, however you’d then need to remove the sauce after it’s cooked and reduce it on the stove again. I find it’s better to simmer the sauce over the stove for the duration of the cook time. N x
Hi Nagi. What about using veal stock instead of chicken stock ?
That would be great Sienna, it’s just not easily available here 🙂 N x
Hiya, do you have the conversion to slow cooker?
Mmm another easy to make delicious Nagi Success!
Wahoo! Perfect!
I’ve made this recipe twice now and its fabulous, extremely flavoursome and my husband loves it and he wasn’t ever a fan of osso buco before.
Thanks so much for the great feedback Cheryl!
Hi Nagi. Can one use red wine instead of white?
Hi Miranda, red is a little too heavy and rich in this recipe – if you don’t want to use white you can sub chicken broth – N x
Many thanks for the quick response Nagi. Much appreciated. I am trying it today.
I made this for dinner tonight. My first attempt ever at Osso Bucco. It is amazing and so easy. Thanks so much Nagi for, yet another, fantastic recipe!
You’re so welcome Patti!!
Hi Nagi, other recipes I’ve read for Osso Bucco mention to flour the shanks before browning. Is this unnecessary as your recipe sounds delicious. Looking forward to trying it 🙂
Hi Jodie, it helps to brown them and then thicken the sauce, I don’t find it necessary for this recipe though. – N x
Also Jodie, if you flour the meat before searing, this has a tendency to burn the flour unless you are careful and that burnt flavour will permeate throughout the sauce. So I tend not to flour the meat before searing in any of my stew-like recipes!