Osso Buco

Osso buco is a traditional Italian dish made by gently braising veal shanks with wine, tomatoes and herbs for a rich, savory meal full of comforting flavor.

You might also like chicken Florentine, French onion gnocchi, eggplant lasagna, or baked Italian chicken with potatoes.

Why You’ll Love It           

Rich and savory: Slow-braised meat and a deep tomato wine sauce make this incredibly flavorful.
Leftovers taste even better: The flavor deepens as it rests.
Impressive but easy: Looks fancy, but the steps are simple to follow.
Perfect for special meals: Great for entertaining or holiday dinners.
Customizable: Works with other cuts like pork or beef shanks.

Italian Braised Veal Shanks Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Veal shanks: Braise to tender perfection, releasing rich marrow and flavor.
All-purpose flour: Helps create a golden crust and thickens the sauce.
Pancetta: Adds depth, richness and a salty bite.
Vegetables: Onion, carrot and celery create a classic aromatic base known as soffritto.
Garlic: Adds bold, savory flavor.
Herbs: Fresh thyme and rosemary infuse the sauce with earthy aroma.
Red wine: De-glazes the pan and adds depth to the sauce. I recommend a dry red such as Chianti, Pinot Noir or a Merlot.
Crushed tomatoes: Bring acidity and body to the braising liquid.
Veal or chicken stock: Builds the sauce and keeps the meat moist.

How to Make Osso Buco

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Season and dredge the meat: Coat the veal shanks lightly in flour and season with salt and pepper.
Sear and crisp the pancetta: Brown the pancetta in a heavy Dutch oven over medium heat first, then sear the shanks over medium high heat until lightly browned.
Sauté the vegetables: Cook the onion, carrot, celery and garlic until softened.
Deglaze and simmer: Add wine, herbs and tomatoes, and return the pancetta to the pot.
Braise the veal: Add stock and simmer in the oven until tender.
Reduce the sauce: Thicken on the stovetop to concentrate flavor.
Serve and garnish: Spoon over polenta or mashed potatoes and top with fresh herbs like thyme, rosemary or Italian parsley, or some gremolata.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free stock and swap the all purpose flour for gluten-free flour.
Swap the meat: If you can’t find veal shanks or prefer not to use veal, you can use pork, beef or lamb shanks instead, also swapping the chicken or veal stock for beef stock or lamb stock if preferred. Depending on the meat used, you may have to adjust the cooking time.
Try bacon or olive oil: If pancetta isn’t on hand, use thick bacon or a splash of olive oil.
Use diced tomatoes: For a chunkier braising sauce consistency.
Wine-free version: Use more stock and a splash of balsamic or grape juice for depth.
Add zest or balsamic: Lemon zest, orange zest or balsamic vinegar brightens the flavor.
Omit the pancetta: You can use a chopped thick-cut bacon or 2 to 3 tablespoons extra virgin olive oil instead.
Optional additions: For extra flavor, add some lemon zest or a splash of balsamic vinegar to the sauce.
Top with a bright gremolata: A blend of fresh parsley, lemon zest and garlic adds a fresh finish. Process ½ cup fresh flat leaf parsley (just the leaves) with a garlic clove and zest of a lemon in a mini chopper or food processor until fine-textured but not pulverized. You can also finely chop the garlic and parsley by hand. Add a little lemon juice and sprinkle the mixture over your finished osso buco.

Serving Suggestions

Appetizer: Begin your meal with an antipasto salad.
Side dishes: Osso buco is traditionally served with slow cooker polenta, mashed potatoes or risotto alla Milanese. You could also try a saffron risotto or mushroom risotto. Focaccia bread is another idea.
Desserts: Finish with pistachio tiramisu.
Wine pairing: This dish is absolutely delicious paired with a Barolo, Chianti or Barbaresco. If you prefer dry white white, Pinot Grigio is always good.

How to Store Osso Buco

Store: Keep leftover osso buco in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: Gently reheat in a covered saucepan over low heat, adding a splash of stock or water to loosen the sauce if needed.