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Italian Osso Buco

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Italian osso buco with tender veal shank, gremolata, and golden risotto.
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Osso buco alla Milanese is a slow-braised Italian classic, prized for tender veal shanks, silky sauce, and the rich marrow at the center of each bone.

Browning the shanks first and finishing them low and slow creates a glossy braising sauce, while lemon-parsley gremolata cuts through the richness.

Tie the shanks with kitchen twine before browning so they keep their shape as the connective tissue softens.

Serving Suggestions

Serve osso buco over saffron risotto with gremolata spooned over the top. A bitter green salad makes a refreshing side.

A close serving of Italian osso buco with marrow, braising sauce, and risotto.

Recipe Notes

The braise can be made one day ahead. Chill it in the sauce, remove the hardened fat, and reheat gently before serving.

Italian osso buco with tender veal shank, gremolata, and golden risotto.

Italian Osso Buco

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Tender veal shanks braised with vegetables and white wine, served with gremolata and creamy saffron risotto.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 840
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Osso Buco
  • 4 shanks veal shanks about 1 1/2 inches thick
  • 1/2 cup all-purpose flour for dredging
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 cup dry white wine
  • 2 cups beef stock
  • 1 cup crushed tomatoes
  • 2 leaves bay leaves
  • 1 tsp dried thyme
Gremolata
  • 1/2 cup fresh parsley finely chopped
  • 1 tbsp lemon zest finely grated
  • 1 clove garlic finely minced
Saffron Risotto
  • 1 cup Arborio rice
  • 4 cups chicken stock kept warm
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan cheese finely grated
  • 2 tbsp butter
  • 1 pinch saffron

Equipment

  • Dutch oven
  • Heavy saucepan
  • Kitchen twine
  • Fine grater

Method
 

Braise the Shanks:
  1. Tie each shank with twine. Season with salt and pepper, then dredge lightly in flour.
  2. Heat the oil and butter in a Dutch oven. Brown the shanks on all sides and transfer them to a plate.
  3. Cook the onion, carrots, celery, and garlic until softened. Add the wine, stock, tomatoes, bay leaves, and thyme, then return the shanks.
  4. Cover and simmer gently for about 2 hours, turning once, until the meat is fork-tender.
Make the Risotto:
  1. Warm the stock with the saffron. Toast the Arborio rice in a saucepan, add the wine, and stir until absorbed.
  2. Add the warm stock one ladle at a time, stirring until absorbed before adding more. Finish with butter and Parmesan.
Finish:
  1. Mix the parsley, lemon zest, and garlic for the gremolata.
  2. Serve each shank over risotto with braising sauce and a generous spoonful of gremolata.

Nutrition

Calories: 840kcalCarbohydrates: 61gProtein: 52gFat: 43gSaturated Fat: 18gCholesterol: 250mgSodium: 1120mgFiber: 4gSugar: 8g

Notes

  • Do not rush the braise; the meat is ready when it nearly slides from the bone.
  • Add the gremolata at the table for the brightest flavor.

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