Authentic Osso Buco

Authentic Osso Buco is one of those ‘special’ dishes for special occasions.

There is an amazing hole-in-the-wall Italian restaurant in the Tribeca neighborhood of Manhattan, NYC, that serves the most amazing Osso Buco and we order it every time we go…it’s that good.

But, making this iconic dish at home really isn’t as daunting as you might think!  We promise!

A white plate with the dish Osso Buco on it next to a glass of red wine

OSSO BUCO MEANS: BONE WITH A HOLE

Osso Buco is an Italian dish, originating in Milan, and consists of veal shanks braised in stock, wine and vegetables.

In Milan, it is always served with a saffron risotto (coming soon to H2FaL!).

We start by sautéing vegetables that will cook with the shanks in the oven.

Carrots, onions and celery sautéing in a skillet with a wooden spoon

AUTHENTIC OSSO BUCO IS BRAISED WITH STOCK, WINE AND VEGETABLES

After the carrots, onions and celery have softened, it’s time to up the flavor with San Marzano tomatoes and fresh herbs.

The dish is colorful, gorgeous and equally delicious.

Can’t you imagine the smell? So good.

A skillet filled with sautéed vegetables and fresh herbs with a wooden spoon.

We love to use our large Dutch oven to braise the shanks in, but any oven-safe vessel will work.

Pour the incredible sauce over the seared shanks.

And then cook low and slow, for about 1 hour and 45 minutes.

Sautéed vegetables and stock pouring over veal shanks

GREMOLATA IS CITRUS AND GARLIC AND ADDS EVEN MORE FLAVOR

This Authentic Osso Buco is a luxurious dish that is truly incredible.

Be sure to top with the citrus/garlic gremolata…it gives it such a nice touch of color, but also a burst of flavor.

It compliments the fork-tender veal and cooked vegetables perfectly.

A glass bowl holding a citrus and garlic gremolita

The bone marrow is also a real delicacy and an amazing treat.

Another amazing low and slow braised Italian dish is Italian Pot Roast. Such an incredible roast with bold flavors!

Serve this Authentic Ossoc Buco and bask in the praise you will receive from those lucky enough to dive into it! It’s that good.

A white platter holding prepared authentic osso buco.

If a picture is worth a 1,000 words. This Osso Buco is worth a 1,000 delicious bites. That doesn’t really make sense, but you get the idea.

This is a keeper.

You gotta try this Authentic Osso Buco recipe!

A white plate of osso buco with citrus gremolata on top.

Authentic Osso Buco

This Authentic Osso Buco is sublime. It's the classic low and slow technique that produces the most tender and flavorful veal. The sauce is incredible. It's topped with gremolata, which gives an added burst of flavor and color. Amazing!
Course Entree
Cuisine Italian
Keyword Veal
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 4 people
Calories 312 kcal
Author Kris Longwell / Melanie Barnard

Ingredients

  • 4 veal shanks about 1 1/2 inches thick, each
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 medium red onion diced
  • 2 garlic cloves minced
  • 1 cup dry white wine such as Pinot Grigio
  • 1 carrot peeled and diced
  • 1 celery rib diced
  • 1 1/2 cups San Marzano canned tomatoes crushed with your hands
  • 1 cup chicken or veal stock
  • 2 tsp fresh oregano chopped
  • 2 tsp fresh thyme chopped

FOR THE GREMOLATA

  • 2 tbsp fresh flat-leaf parsley finely chopped
  • 2 garlic cloves minced
  • Zest of 1 lemon
  • Zest of 1 orange

Instructions

  1. Pre-heat the oven to 375 F.
  2. Season the veal shanks all over with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. In a large skillet over medium-high heat, warm the olive oil.
  4. Add the veal shanks and cook until browned on all sides, about 10 minutes. Remove from the pan and set aside.
  5. Add the onion and garlic to the pan and saute over medium-high heat until they start to turn tender, about 3 minutes.
  6. Pour in the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
  7. Stir in the carrot, celery, tomatoes, stock, oregano, and thyme and bring to a boil.
  8. Transfer the veal shanks to a large Dutch oven.
  9. Pour in the vegetable mixture .
  10. Cover and cook until the veal is fork-tender, about 1 hours and 45 minutes.

  11. Shortly before the veal is done, mix the gremolata ingredients together in a small bowl.
  12. When the shanks are done, divide them among warmed plates, spooning the cooking liquid and vegetables over the veal.
  13. Garnish with the gremolata.  Serve at once. 

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4 Comments

  • This caught my eye on Twitter! My eye-talian hubs lurrrrves Osso Buco. When my home office was based at 1515 Broadway years ago there was actually a restaurant called Osso Buco in the West Village. They have since closed. I die.
    I am showing him this one because he has been dying to make it at home. We’ll take pics if we do and share! Happy weekend!
    xo
    Claire

    • Hey Claire! OMG…I remember Osso Buco Wesley and I lived in the West Village in the late 80s and 90s, and I remember that place, too…but I don’t remember eating there. We were actors on a tight budget! Do you remember where it was located? Anyway, your hubby will love this, so flavorful and not hard to make. Just takes a little time. Please take pics and let us know how it turns out! xoxo Kris & Wesley

      • We WILL take pics for sure! We have all sorts of shenanigans going on the next couple of weekends but it is officially on the list!!
        And I want to say Osso Buco was University place?? I might be mixing up locations because it’s been a while but I think it closed 3-4 yrs ago which is several years after I was there.

        I really need an NYC fix but 82* in FL tomorrow so… maybe I’ll wait another month or so. 😉

        • Awesome! That sounds right about Univ. Place. I was thinking there was one up on Restaurant Row in the Theater District on 45th, I think. But I maybe getting that mixed up! Oh well! Have fun in Sunny Florida!! (so jealous!!). Stay in touch!

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