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Classic Italian Comfort

Featured in Satisfying Hearty Mains.

Create this luxurious Italian dish by slow-braising veal shanks with vegetables, wine and herbs until meltingly tender. Perfect served over polenta or risotto.

Clare Greco
Updated on Mon, 20 Jan 2025 16:10:50 GMT
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A bowl of tender braised meat served over a bed of creamy polenta, garnished with fresh herbs and a rich sauce. Pin it
A bowl of tender braised meat served over a bed of creamy polenta, garnished with fresh herbs and a rich sauce. | recipesbyclare.com

My take on Osso Buco comes from countless Sunday dinners in my Italian grandmother's kitchen. The veal shanks cook low and slow in a rich sauce until they melt in your mouth. This comfort food classic takes time but fills your home with the most incredible aromas.

A Family Tradition

Every time I make this dish it takes me back to my nonna's kitchen in Milan. The meat falls off the bone tender enough to eat with a spoon. I love serving it over creamy risotto or polenta to soak up every drop of that amazing sauce.

From My Kitchen to Yours

  • Beautiful veal shanks cut thick with the bone in
  • Regular flour seasoned well for coating
  • Good olive oil for searing
  • Fresh onions carrots celery and garlic finely chopped
  • Rich tomato paste
  • Ripe garden tomatoes or canned in winter
  • Your favorite red or white wine
  • Homemade beef stock when possible
  • Fresh bay leaves thyme and parsley
  • Bright lemon zest and parsley for gremolata

Sunday Cooking

Start with the Meat
Season flour well coat your veal shanks brown them until golden in hot oil set aside
Build the Base
Cook your vegetables in the same pot stir in tomato paste until it darkens
Layer the Flavors
Add tomatoes splash in wine scrape up all the good bits pour in stock herbs salt
Low and Slow
Put meat back in cover pop in oven at 325°F cook about two hours until tender
Worth the Wait
Top with fresh gremolata serve over hot risotto or polenta

Kitchen Secrets

Take time browning your meat it makes all the difference. That tomato paste needs to cook down it thickens everything beautifully. Season well as you go and save any extra sauce for your next soup or stew.

A bowl of tender, herb-topped meat served over creamy polenta, garnished with green herbs and accompanied by a rich sauce. Pin it
A bowl of tender, herb-topped meat served over creamy polenta, garnished with green herbs and accompanied by a rich sauce. | recipesbyclare.com

Plan Ahead

This dish tastes even better the next day. Keep leftovers in the fridge for about 4 days or freeze up to 2 months. Warm it slowly on the stove stirring now and then.

Frequently Asked Questions

→ What cut of meat should I use?

Veal shanks are traditional. Look for pieces about 8 ounces each.

→ Why dredge in flour?

Helps develop better crust when searing and thickens sauce while braising.

→ What wine works best?

Traditional Italian reds like Sangiovese or Barolo work well.

→ Can I make this ahead?

Yes, can make 1 hour ahead or store up to 4 days refrigerated.

→ What should I serve this with?

Traditional with risotto Milanese or polenta. Crusty bread great for sauce.

Osso Buco

Tender veal shanks slowly braised with vegetables, wine, and aromatics until fall-off-the-bone tender. A classic Italian dish perfect for special dinners.

Prep Time
20 Minutes
Cook Time
150 Minutes
Total Time
170 Minutes

Category: Hearty Mains

Difficulty: Difficult

Cuisine: Italian

Yield: 4 Servings (4)

Dietary: Dairy-Free

Ingredients

01 1 cup all-purpose flour.
02 4 (8 oz) veal shanks.
03 2 tbsp olive oil.
04 1 yellow onion, diced.
05 1 carrot, diced.
06 2 celery stalks, diced.
07 6-8 garlic cloves.
08 2 tbsp tomato paste.
09 3 cups fresh tomatoes, chopped.
10 2 cups dry red wine (Sangiovese/Barolo).
11 4 cups beef stock.
12 2 bay leaves.
13 1 bunch Italian parsley.
14 20-25 fresh thyme sprigs.
15 Salt and pepper to taste.
16 Gremolata for serving.

Instructions

Step 01

Heat oven to 325°F.

Step 02

Season flour with salt and pepper.

Step 03

Dredge veal shanks in flour.

Step 04

Heat oil in Dutch oven until smoking lightly.

Step 05

Sear veal until golden, 4-6 minutes per side. Remove.

Step 06

Cook vegetables 3-4 minutes until browned.

Step 07

Add tomato paste, cook 2 minutes.

Step 08

Add tomatoes, deglaze with wine.

Step 09

Add stock, herbs, seasonings.

Step 10

Return veal, cover, braise 2-2.5 hours until tender.

Step 11

Serve with sauce and gremolata.

Notes

  1. Make up to 1 hour ahead.
  2. Keeps 4 days refrigerated.
  3. Freezes up to 2 months.
  4. Strain leftover sauce to use as stock.

Tools You'll Need

  • Dutch oven.
  • Large bowl.
  • Measuring cups.
  • Knife and cutting board.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat/Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 435
  • Total Fat: 8 g
  • Total Carbohydrate: 43 g
  • Protein: 27 g