Osso Buco is one of the most famous dishes in Italian cuisine. Originating from Milan, it highlights veal shank, slow-cooked with vegetables, white wine, and tomatoes. Its name literally means “pierced bone,” referring to the bone containing a melting marrow that is particularly prized by gourmets. Traditionally accompanied by a risotto alla milanese, this dish entices with its incredibly tender meat and fragrant sauce. Prep Cook Total Difficulty Servings Calories 30 min 2 hrs 2 hrs 30 min ★★☆☆☆ Medium 4 servings ≈ 680 kcal 🛒 Ingredients (4 servings) For the osso buco 4 thick veal shank slices (with bone, 4-5 cm thick) 2 carrots 2 celery stalks 2 onions 3 garlic cloves 400 g crushed tomatoes 20 cl dry white wine 40 cl chicken stock 2 tablespoons flour 40 g butter 2 tablespoons olive oil 1 bouquet garni (thyme, bay leaf, parsley) Fine salt, ground pepper For the gremolata 1 organic lemon (zest) 2 garlic cloves 1 bunch flat-leaf parsley 🔪 Recommended utensils Chef's knife — for cutting vegetables and chopping the gremolata Cutting board — a stable surface for cutting Zester — essential for the lemon zest in the gremolata Cast iron pot — for even and slow cooking Wooden spatula — for stirring without scratching the pot 👨🍳 Preparation 1. Prepare the vegetables Peel the carrots and cut them into small dice. Finely mince the onions. Cut the celery into small pieces. Mince the garlic. Use a sharp chef's knife on a stable cutting board. 2. Prepare and sear the meat Carefully dry the shank slices with paper towels. Season with salt and pepper, then lightly coat with flour. In the pot, heat the butter with the oil over high heat. Brown the pieces for 3 to 4 minutes on each side until a nice golden color is achieved. Set aside. 👨🍳 CuisinerTelUnChef Tip Tie the shank slices with kitchen twine before cooking — this prevents the meat from falling apart while simmering. The light dusting of flour helps thicken the sauce naturally and promotes browning. Dry the meat well — damp meat won't brown; it will steam. 3. Prepare the aromatic base In the same pot, sauté the onions, carrots, and celery over medium heat for 8 to 10 minutes until they are tender. Add the garlic and sauté for 2 minutes. 4. Deglaze with white wine Pour in the white wine and let it reduce by half while scraping up the browned bits. Add the crushed tomatoes, stock, and bouquet garni. Return the veal pieces to the pot. Season with salt and pepper. 👨🍳 CuisinerTelUnChef Tip Choose a quality dry white wine (Pinot Grigio, Soave, Muscadet) — a wine you would be happy to drink. Avoid wines that are too acidic or too sweet. The wine must reduce by half before adding the stock to eliminate the alcohol and concentrate the flavors. 5. Simmer long and slow Cover and cook over very low heat for 2 hours. Carefully turn the pieces every 30 minutes. The meat should become extremely tender and easily detach from the bone. 👨🍳 CuisinerTelUnChef Tip Osso buco is even better prepared the day before — the flavors develop overnight. Reheat over very low heat, adding a little stock if necessary. Never let it boil vigorously — the meat will dry out and the marrow will melt completely away. 6. Prepare the gremolata Very finely chop the parsley and garlic. Add the very fine zest of the organic lemon using a zester. Mix together. Keep cool until serving. 👨🍳 CuisinerTelUnChef Tip Gremolata is the soul of osso buco — do not neglect it. Prepare it at the last moment to preserve the freshness of the zest and parsley. Be sure to use an organic, untreated lemon for the zest. The gremolata balances the richness of the sauce and adds an incomparable note of freshness. 7. Plating Remove the bouquet garni. Sprinkle generously with gremolata just before serving. Serve with risotto alla milanese, fresh tagliatelle, or homemade mashed potatoes. 🍽️ Ideal accompaniments Side Dish Why Risotto alla milanese The traditional Milanese pairing — saffron and parmesan Fresh tagliatelle To absorb the generous sauce Creamy polenta A rustic and melting Italian version Homemade mashed potatoes Creamy and comforting Grilled vegetables Light and Mediterranean Crusty bread To sop up the sauce and enjoy the marrow 🌟 Gourmet variations Variation Adjustment Particularity Osso buco without tomatoes White stock + wine only Traditional Milanese version (in bianco) Osso buco in a pressure cooker Pressure cooking 45 minutes — very similar result Beef version Beef shank More economical, 3h cooking time Mushroom version Mushrooms or porcini during the last 30 min More fragrant and indulgent ❄️ Storage and reheating Situation Method Duration Refrigerator Airtight container 3 days Freezer Freezer bag 3 months Reheating Pan over very low heat + stock 15-20 min 🥗 Nutritional values (per serving) Nutrient Quantity Calories ≈ 680 kcal Protein ≈ 48 g Fat ≈ 36 g Carbohydrates ≈ 18 g Fiber ≈ 4 g ❌ Common mistakes to avoid ❌ Not drying the meat — damp meat won't brown; it will steam. ❌ Cooking over heat that is too high — the meat will dry out and the sauce will reduce too quickly. ❌ Forgetting the gremolata — it is essential to balance the richness of the dish. ❌ Using poor quality wine — the wine defines the sauce, so choose a good one. ❌ Removing the bone — the marrow provides an incomparable richness to the sauce. ❓ Frequently asked questions Which cut should I use? Veal shank with bone is essential — the bone and marrow provide the richness and creaminess characteristic of osso buco. Ask your butcher for 4-5 cm thick slices. Can I prepare this dish in advance? p>Yes — it is actually recommended. It is often even better the next day. Prepare the gremolata at the last moment. What is gremolata? It is an Italian condiment made of chopped flat-leaf parsley, garlic, and lemon zest. Added at the last moment, it provides a touch of freshness that balances the richness of the sauce. Can I replace the white wine? Yes — use extra stock with a splash of lemon juice to maintain a light acidity. Difference between osso buco and beef bourguignon? Osso buco uses veal shank simmered in white wine with tomatoes — it is a Milanese specialty. Beef bourguignon uses beef simmered in red wine — it is a Burgundy specialty. 🔗 Related recipes and guides 🥩 Beef Bourguignon — the other great European stew 🍖 Blanquette de veau — another traditional stew 🍖 Homemade Stock — to enrich the broth 🥔 Potato Guide — perfecting mashed potato side dishes 🌿 Herb Guide — thyme, bay leaf, parsley 🛒 CuisinerTelUnChef utensils for this recipe Our chef's knives — for cutting vegetables and chopping the gremolata Our cutting boards — stable surface for cutting Our zesters — essential for the lemon zest in the gremolata