This classic Osso Buco is a deeply flavorful Italian comfort dish featuring thick-cut shanks slowly braised until the meat becomes incredibly tender and nearly falls from the bone. The rich, savory sauce, caramelized meat, aromatic herbs, and buttery marrow create a luxurious meal that’s perfect for a cozy dinner.
Slow braising allows the beef or veal shanks to absorb the flavors of garlic, onion, herbs, stock, and tomatoes while creating a rich sauce. Serve it over creamy mashed potatoes, risotto, or polenta for a restaurant-style meal at home.
Why You’ll Love This Recipe
- Fall-apart tender: Slow braising transforms the shanks into exceptionally tender meat.
- Deep, rich flavor: Browning the meat first creates a delicious savory base.
- Marrow-rich: The bone marrow adds incredible richness and flavor to the sauce.
- One-pot comfort food: Most of the cooking happens in a single Dutch oven.
- Perfect for special dinners: Elegant enough for guests but comforting enough for a family meal.
🛒 Ingredients
For the Osso Buco
- 4 thick-cut beef or veal shanks, about 1½–2 inches thick
- 1½ teaspoons salt
- 1 teaspoon black pepper
- ½ cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 2 cups beef or veal stock
- 1 cup crushed tomatoes
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon fresh parsley, chopped
For Serving
- Creamy mashed potatoes, risotto, or polenta
- Fresh parsley
- Lemon zest, optional
👩🍳 Instructions
- Season the shanks: Pat the shanks completely dry with paper towels. Season both sides generously with salt and black pepper.
- Dredge in flour: Lightly coat each shank with flour and shake off the excess.
- Brown the meat: Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown the shanks for about 3–4 minutes per side until deeply golden. Transfer them to a plate.
- Cook the vegetables: Add the onion, carrots, and celery to the same pot. Cook for 5–7 minutes until softened and lightly caramelized.
- Add garlic and tomato paste: Stir in the garlic and tomato paste. Cook for about 1 minute until fragrant.
- Deglaze: Pour in the white wine, scraping the browned bits from the bottom of the pot. Simmer for 3–4 minutes.
- Build the braising sauce: Add the stock and crushed tomatoes. Stir in the thyme, rosemary, and bay leaves.
- Return the shanks: Place the browned shanks back into the pot. The liquid should come about halfway up the meat.
- Braise: Cover and cook in a preheated 325°F (165°C) oven for about 2½–3 hours, turning the shanks gently once halfway through. The meat should be extremely tender.
- Finish the sauce: Carefully remove the shanks and discard the herb stems and bay leaves. Simmer the sauce uncovered for several minutes if it needs thickening.
- Serve: Place each shank over mashed potatoes, risotto, or creamy polenta. Spoon plenty of the rich braising sauce over the top and finish with fresh parsley and optional lemon zest.
Serving Suggestions
Serve Osso Buco with creamy risotto, buttery mashed potatoes, polenta, roasted vegetables, or crusty artisan bread. A simple green salad with lemon dressing also provides a fresh contrast to the rich braised meat.
Pro Tips
- Pat the shanks dry before seasoning to achieve better browning.
- Don’t overcrowd the Dutch oven when searing.
- Scrape the browned bits from the bottom when adding the wine; they add tremendous flavor.
- Keep the shanks partially submerged rather than completely covered with liquid.
- Cook low and slow until the meat is fork-tender.
- Let the dish rest for about 10 minutes before serving.
- For extra richness, spoon some of the softened marrow from the bones over the meat before serving.
Storage & Reheating
Store leftover Osso Buco in an airtight container with the sauce in the refrigerator for up to 3–4 days.
For longer storage, freeze the cooled meat and sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently in a covered saucepan or Dutch oven over low heat until heated through. Add a splash of stock if the sauce becomes too thick.
Nutrition (Approximate Per Serving)
Calories: 620
Protein: 48g
Carbohydrates: 18g
Fat: 38g
