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Authentic Italian Osso Buco Recipe (Alla Milanese)

Published: Sep 25, 2023 · Modified: Apr 2, 2024 by Silvana Nava · This post may contain affiliate links

Osso buco is a classic Italian dish originating in Milan. The name "osso buco" (in Milanese dialect "Oss Buss") literally means "bone with a hole", referring to the marrow hole in the center of the cross-cut veal shank used in this dish.

The Osso Buco recipe, although it requires a long cooking time, is not a difficult dish to make. What makes it truly special is its tenderness and unique flavor.

Osso buco is typically served with risotto alla Milanese or with polenta or mashed potatoes to soak up the delicious sauce. The marrow from the bone is also considered a delicacy and is usually eaten with the tender meat.

A peculiarity of the authentic Italian Osso Buco recipe is that the meat must be seasoned with a sauce of parsley, garlic and lemon zest, chopped together and sprinkled over the dish before serving.

It adds a bright and aromatic flavor that complements the richness of the dish. This sauce is called "Gremolata". It comes from the Milanese dialect "gremulà" which means "to cut into small pieces".

The osso buco recipe is known for its luxurious texture and rich, comforting flavor, making it a popular choice in Italian cuisine for special occasions or hearty meals.

Now let's show you how to make Osso Bucco recipe!

Ingredients

Kitchen tools and equipment, instructions, what to serve with osso buco, tips and variations, origins of ossobuco alla milanese, recipe recap.

• Prep Time: 20 Min
• Cook Time: 2 H0urs
• Servings: 4

For Ossobuco

• 4 veal osso buco (cross-cut veal shanks with marrow in the bone), 1 to 1 ½ inches thick (3 to 4 cm high)
• 1 medium onion
• 50 g (½ stick) of unsulted butter
• 50 g (⅓ cup) of all purpose flour
• 100 ml (½ cup) of dry white wine
• 600 ml (2 cups) of meat broth
• 1 tablespoon of tomato paste
• 2 tablespoons of extra virgin olive oil
• a pinch of fine salt
• freshly ground black pepper

For Gremolata

• a bunch of parsley
• ½ lemon zest
• 1 garlic clove
• To prepare the traditional Italian osso buco recipe, you need a large, shallow pan with a thick bottom and a lid. A pan suitable for long cooking and stews. We recommend this stainless steel pan with five-ply base and with glass lid .
• To make the Gremolada you will surely need a grater for the lemon zest and an electric chopper for parsley and for garlic.
• Many Italians, either for tradition or because they prefer a coarser mince, use the traditional Italian Mezzaluna Knife , so loved by our grandmothers!

Cooking the Ossobuco

Step 1) - Prepare the veal shanks. IMPORTANT: cut the white connective tissue surrounding the shank in few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides and set aside.

Step 2) - In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent.

Step 3) - Now put the floured osso buco in the pan with the onion. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Finally, add the white wine and let it evaporate.

Step 4) - Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.

Step 5) - Now add the tomato paste, stir and let them cook over low heat for about 2 hours, covered with a lid.

About every 30 minutes, turn the veal shanks gently, making sure they don't stick to the bottom. Add some broth during cooking only if necessary. The sauce must be thick and creamy, not too liquid.

The Gremolata

Step 6) - In the meantime, prepare the Gremolata. So chop the parsley and the clove of garlic. Then mix them throughly with the lemon zest.

Step 7) - Add the Gremolata a few minutes before the end of cooking. Serve the osso buco recipe with Gremolata piping hot, perhaps with some lemon peel as decoration.

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• Brasato al Barolo | Italian Beef Stew With Barolo Wine

Storing osso buco in gremolata requires particular attention to preserve the freshness and quality of both the meat and the condiment. After cooking osso buco, let it cool to room temperature before proceeding with storage.

Place the meat in an airtight container and pour the gremolata over the osso buco to retain its moisture and flavor. Keep in mind that gremolata, a mixture of lemon zest, garlic, and parsley, is more delicate and can perish easily, hence refrigeration is imperative.

Store the osso buco in gremolata in the refrigerator if you plan to consume it within two days. The cold temperature will help maintain the texture and flavor of the meat and the freshness of the gremolata.

Yes, osso buco can be frozen, and doing so can extend its shelf life significantly, allowing you to enjoy it at a later date.

To freeze osso buco, place the cooled dish in a freezer-safe airtight container or a heavy-duty freezer bag, ensuring there is minimal air inside to prevent freezer burn.

It's advisable to store the gremolata separately in a freezer bag to preserve its flavors. Properly stored, frozen osso buco can last up to 2-3 months in the freezer.

When you decide to consume the osso buco, thaw it in the refrigerator overnight and reheat it thoroughly in a suitable cooking appliance, like an oven or a stovetop pan, adding the gremolata once the dish is warm.

Making Ahead

Absolutely, preparing osso buco in advance can be a time-saver, and some chefs even believe that allowing the flavors to meld enhances the overall taste of the dish.

Prepare the osso buco as per the recipe and once cooked, cool it promptly and store it in the refrigerator or freezer, depending on when you plan to serve it. If you intend to consume it within a couple of days, refrigeration is sufficient.

For longer storage, opt for freezing. Regardless of the method chosen, remember to store the gremolata separately to maintain its vibrant flavor and add it to the dish during the reheating process.

Preparing in advance also allows the flavors to permeate the meat more deeply, potentially intensifying the richness of the dish.

• RISOTTO: Osso Buco Recipe is braised in a delicious sauce until the meat is tender and falling off the bone. It's then served with a fantastic Risotto alla Milanese . This is the ultimate comfort meal! This is certainly the most popular way to enjoy Osso Buco that you can find in any Northern Italian restaurant!
• CRUSTY BREAD: But you can also enjoy Osso Buco recipe in many other ways. You can serve actually the osso buco in Gremolata sauce with some slices of crusty bread . Scoop up the sauce with some pieces of bread. Delicious!
• POLENTA: Like any braised meat dish with gravy, in northern Italian tradition, osso buco is served with classic polenta or mashed potatoes. Try it with Polenta Concia !
• PEAS: Very popular is also the combination with peas. Add them raw in the same pan, together with the Osso buco, about 40 minutes before the end of cooking. In this way the peas cook in the osso buco sauce and take on the flavor.

• BEEF: If you prefer beef instead of the traditional veal, you can certainly use it to make osso buco recipe. Obviously the cooking time will lengthen by about 30 minutes. The flavor will be more intense but the meat will be less tender.
• This is a dish that is traditionally very rich and caloric. But with these little tricks, you can make a lighter version. This lighter version of osso buco doesn't differ much from the traditional recipe.
• BUTTER: You can omit the butter and just use a little extra virgin olive oil to sauté the onion.
• BROTH: use vegetable broth instead of meat broth. It's lighter.
• VEGETABLES: You can use cooked vegetables or fresh lettuce as a side dish instead of polenta or risotto to make the dish less heavy and more balanced.

• GREMOLATA: If you don't like/digest raw garlic, we suggest boiling it for 5 minutes before mincing it. This way, its flavor will be less strong and it will become much more digestible. Some people bring Gremolata to the table in a separate cup, thus leaving everyone free to put the desired amount, according to their taste.
• TOMATO: The traditional recipe for Osso bucco is " in bianco (white) ", that means without the addition of tomato. The first evidence of this dish dates back to the Middle Ages and the tomato was imported much later in Europe. So it was later that the habit of adding a tablespoon of tomato paste became widespread. This addition does not affect the taste and has only an aesthetic function as it makes the dish a little more colorful. Tomato is not a basic ingredient and should not be added in large quantities. The white version of the osso buco recipe remains the most famous in the regions of Northern Italy.

There is no doubt that Osso buco is of Lombard origin. However, no one can say when it was born.

Some historians claim it dates back to the Middle Ages, as the use of bones with marrow and veal shanks was common in 14th century cuisine.

The first person to write the recipe for Ossobuco alla Milanese was the Milanese cook Giuseppe Sorbiatti (1827-1888). He offered his services to the richest Milanese families who considered this recipe a real delicacy.

Also the great Pellegrino Artusi (1820-1911) in his famous book " La scienza in cucina e l'arte di mangiar bene " (Science in the Kitchen and the Art of Eating Well) gives the authentic recipe of osso buco. In this book Artusi, besides praising this recipe, also says that only Milanese people know how to cook it perfectly!

YOU CAN FIND THE FULL RECIPE WITH PHOTOS, TIPS AND VARIATIONS ABOVE!

Osso Buco Recipe (alla Milanese)

• ▢ 4 veal osso buco cross-cut veal shanks with marrow in the bone, 1 to 1 ½ inches thick (3 to 4 cm high)
• ▢ 1 onion medium size
• ▢ 50 g butter ½ stick, unsulted
• ▢ 50 g flour ⅓ cup
• ▢ 100 ml dry white wine ½ cup
• ▢ 600 ml broth 2 cups, made with meat
• ▢ 1 tablespoon tomato paste
• ▢ 2 tablespoons olive oil extra virgin
• ▢ salt a pinch
• ▢ black pepper freshly ground
• ▢ parsley a bunch
• ▢ ½ lemon zest
• ▢ 1 garlic clove
• Cut the white connective tissue surrounding the shank in few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides and set aside.
• In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent.
• Put the floured osso buco in the pan with the onion. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Finally, add the white wine and let it evaporate.
• Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.
• Add the tomato paste, stir and let them cook over low heat for about 2 hours, covered with a lid. About every 30 minutes, turn the veal shanks gently, making sure they don't stick to the bottom. Add some broth during cooking only if necessary. The sauce must be thick and creamy, not too liquid.
• Chop the parsley and the clove of garlic. Then mix them throughly with the lemon zest.
• Add the Gremolata a few minutes before the end of cooking. Serve the osso buco recipe with Gremolata piping hot, perhaps with some lemon peel as decoration.

More Italian Meat Recipes

Reader Interactions

December 10, 2023 at 7:46 pm

KIM FARRELL

January 20, 2023 at 10:40 pm

Susan Jeffries

May 10, 2023 at 7:58 pm

Da Cipriano

June 14, 2020 at 9:59 pm

May 09, 2020 at 4:05 pm

May 09, 2020 at 5:02 pm

Hi Lans, surely a meat stock is more suitable I prefer mixed beef and chicken stock. But even just chicken is fine.

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Ossobuco recipe

How to Make Ossobuco Like an Italian

Ossobuco alla Milanese is a Milan-style dish of veal shanks braised in a tomato and white wine sauce. The slow-cooked ossobuco becomes so tender and juicy that it falls right off the bone, and the bone marrow creates an additional explosion of happiness (and nutrients) with every bite.

Ossobuco can be served with Risotto alla Milanese, but I love to serve it with Polenta and top it with a zesty gremolada for the ultimate mouthwatering dish. This is a complete dish and the perfect comfort food to have on a cold winter night or as a special meal.

Watch the Ossobuco video recipe:

How to Make OSSOBUCO like an Italian | The Ultimate OSSOBUCO Recipe

Vincenzo’s Plate Tips for the Perfect Ossobuco

Get your meat from the butcher.

Ossobuco requires fresh and high-quality veal shanks, which you can only get from your local butcher. Make sure your butcher cut these nice and thick, preferably about 1 inch (2.5 cm) so they don’t fall apart until it’s time to eat. I recommend one piece of osso buco per person.

Always Flavor With Soffritto

Soffritto is the base of your sauce, made up of a combination of chopped carrots, celery, and onion. This combination is what adds flavor to a variety of dishes, including soups and stews. Be sure to chop them all down to the same size, using just one medium-sized carrot, one large celery stick, and half an onion.

Use Your Favorite White Wine

White wine is also important for the ossobuco’s flavor. It adds depth while cutting down on the richness of the overall dish. Use any white wine you have on hand, or if you need to buy it, make sure it’s not too sweet.

Use Both Tomato Paste and Whole Peeled Tomatoes

Ossobuco is a tomato-based dish, so you’ll want to use a combination of whole peeled tomatoes (preferably Roma tomatoes or San Marzano tomatoes) and tomato paste. You don’t need a lot of tomato paste, as just a tablespoon is enough to add flavor and help thicken the sauce.

Use Beef Broth

It’s important you use beef broth rather than beef stock for ossobuco, and make sure to heat it before using.

Cut the Nerves

I like to cut the nerves (edges) of the veal shanks with a sharp knife or scissors. This will prevent the edges of the meat from curling up and coming apart.

Coat Your Osso Buco With Flour

By coating your veal shanks with flour, the juices of the meat will become sealed inside. It will also help create a creaminess to the entire dish.

Remember that ossobuco is a slow-cooked recipe. So, we don’t want to rush! Take your time cooking everything, and the final result will be perfect!

How to Serve Ossobuco

Ossobuco is traditionally served with a creamy risotto alla Milanese or polenta. However, it can also be served with some white rice or even freshly baked bread.

To plate your ossobuco, place your risotto or polenta on the dish first and then one piece of osso buco on top. Add some of the reduced sauce and the gremolata over the top and garnish with some fresh parsley.

Ossobuco Recipe

• Chopping-board
• Large Dutch oven for simmering and braising
• Large plate
• Large saucepan
• Tomato crusher (or your hands)
• wooden spoon
• Kitchen Tongs
• Citrus peeler

Ingredients   

• 3 pieces Veal shanks, bone-in 1-inch (2.5 cm)
• 1 carrot finely chopped
• 1 large celery stalk finely chopped
• ½ onion finely chopped
• 125 ml White wine 1 cup
• 1 Tbsp tomato paste
• 1 Small can peeled tomatoes 14.5 oz, crushed (by hand or by using a tomato crusher)
• 1 l Beef broth 4.2 cups
• 30 g Butter
• All-purpose flour to coat the veal shanks
• Extra virgin olive oil EVOO
• Salt and pepper
• Fresh parsley chopped (1 cup)
• 1 Lemon
• 1 cup Corn Flour for Polenta

Instructions  

For the ossobuco:.

• Start by cutting into the nerves (edges) of the meat. You’ll want to make up to five cuts per piece.
• Heat your Dutch oven on the stovetop on a medium-high heat setting.
• Once sufficiently heated, melt the butter and 2 tbsp EVOO in your Dutch oven, then add the carrots, celery, and onion (soffritto). Cook for 10 minutes.
• While the soffritto is cooking, lightly coat your veal shanks with flour.
• Add up to 2 Tbsp of beef broth to the soffritto to help soften the ingredients then cover and allow to steam.
• Now, add the meat to the Dutch oven (on top of the cooking soffritto) to caramelize it, 2-3 minutes on each side and in the meantime, add the white wine.
• After about 5 minutes, remove the veal pieces and place them on a plate.
• Add the wine and allow to simmer until it evaporates then add the tomato paste and stir.
• Next, add the crushed tomatoes and stir again to meld the ingredients together.
• Sprinkle in a touch of salt and pepper then mix through and gently add the veal shanks back into the Dutch oven.
• Lightly salt your veal shanks on each side (optional), then slowly add in the rest of the beef broth.
• Cover the Dutch oven and simmer the osso buco for 1½ hours, turning the meat every 30 minutes to make sure it doesn’t stick to the bottom of the pot.
• After an hour and a half, remove the lid to allow the sauce to reduce further (another 30 minutes).

For the Gremolada:

• Start by removing the skin of the lemon with your peeler. Be sure not to take off all the white beneath the rind.
• Add 3-4 Tbsp of extra virgin olive oil to the blender, along with the lemon skin and parsley.
• Blend this together pushing down the mixture from the sides of the blender (as necessary) and blend again to make sure the lemon skin has broken down.
• Remove the mixture and set aside on a plate to serve atop the meat.

For the Polenta:

• Pour approx 5 cups (1.2L) of water into a pot and heat on a high setting.
• As the water is heating, slowly add the polenta, little by little. (The water does not have to be boiling).
• Stir frequently as the mixture comes to a boil. This will prevent lumps so your polenta comes out creamy and smooth. Don’t stop stirring!
• Let boil until the polenta thickens enough that it starts to “spit”.
• Add salt and pepper to taste and continue to stir while adding just a little bit of extra virgin olive oil or butter (your choice!)
• Once the polenta is ready, scoop a large spoonful onto a plate along with the ossobuco and its reduced sauce. Top with your gremolada…as much or as little as you like.

E ora si mangia, Vincenzo’s Plate ….Enjoy!

To create an entirely Milanese menu, I want to recommend two recipes that will make you feel as if you were in northern Italy:

• RISOTTO ALLA MILANESE (Saffron Risotto) is the perfect match for Ossobuco, creating a simple yet delightful combination of flavors. It’s a delicious taste of Milanese cuisine.

• PORK MILANESE (Cotoletta alla Milanese) is another Milanese classic that adds a crispy and savory element to the menu. Paired Ossobuco, it completes a duo of Milanese flavors.

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2 Responses to Ossobuco recipe

Hey there! That’s an amazing tip, caramelizing the veal first is a smart move. Happy cooking!

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The Best Osso Buco

Classic Italian osso bucco with a secret ingredient: pancetta!

What is Osso Buco?

• How to Make
• Veal Substitutions
• Making Ahead
• Side Dishes

"Osso Buco" means "hole of bone" because this marrow provides the rich flavor to the sauce. A marrow spoon, one of those long skinny spoons found in old sterling silverware sets, would come in handy with this dish, as the succulent shank marrow can be tricky to extract (I used the skinny end of a teaspoon).

I've made osso buco, an Italian dish of braised veal shanks, several times. I've eaten it in fine Italian restaurants but I've never really liked it until now.

How to Make Italian Osso Buco

This is a great recipe that my father pulled from the web a few years ago, which uses pancetta, instead of olive oil, for the browning of the veal and cooking the vegetables.

Olive oil is the traditional method, so if you want to skip the pancetta, just substitute several tablespoons of olive oil.

But the pancetta adds a lovely flavor dimension, and is probably the secret ingredient that has me liking osso buco for the first time. So use it if you can.

Sally Vargas

The gremolata (parsley, lemon zest, and garlic) is an important garnish for this dish, don't skip.

Substitutions for Veal

Veal shanks are the traditional meat for osso buco, and probably what you're familiar with seeing on restaurant menus. But the shank portion of several animals can benefit from this same preparation. You'll want to use shanks for this; otherwise it's not osso bucco.

• Moose (shared from the comments!)

Make Ahead Osso Buco

This braised dish is even better the next day, so it's a convenient dish to make ahead when you're entertaining. When it's done cooking, allow it to cool completely before refrigerating in an airtight container.

Before reheating, remove any solidified fat. To reheat, add the shanks back into the Dutch oven, add a little stock, cover, and gently reheat at 325°F until just heated through, about 30 to 45 minutes. Start checking at 30 minutes. Do not reheat any longer than needed.

What to Serve With Osso Buco

• Creamy Polenta
• Mushroom Risotto
• Garlic Mashed Potatoes
• Creamy Polenta With Garlic and Roasted Broccoli
• Cauliflower Rice

How to Freeze This Dish

Freeze leftover osso buco in freezer safe airtight containers or zipper bags for up to 3 months. Defrost in the refrigerator. To reheat, add the shanks in a Dutch oven, add a little stock, cover, and reheat at 325°F until just heated through, about 30 to 45 minutes. Start checking at 30 minutes. Do not reheat any longer than needed.

More Italian Entrée Recipes to Try!

• Chicken Piccata
• Chicken Milanese

Do not substitute bacon for the pancetta in this recipe. Pancetta isn't smoked, but bacon is. Bacon's smoky flavor will overpower this dish.

Ingredients

For the Osso Buco

4 ounces pancetta, diced into 1/4 inch cubes (see recipe note)

2 1/2 to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)

1/2 cup diced carrot (1/4-inch dice)

1/2 cup diced celery  (1/4 inch dice)

1 medium onion (1/4 inch dice)

2 tablespoons chopped garlic (about 4 cloves)

3 to 4 sprigs fresh thyme (or 1 teaspoon dried)

1 cup dry white wine

1 to 2 cups chicken or veal stock

Flour for dusting the meat before browning

Salt and pepper

For the Gremolata

2 tablespoons I talian parsley

1 tablespoon finely grated lemon zest

2 cloves garlic, crushed and minced

Heat a Dutch oven on the stove top over medium heat for about 5 minutes. Add pancetta to pan, cook, stirring occasionally.

When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside.

If necessary, drain off all but two tablespoons of the fat from the pan.

Place the flour in a shallow bowl or deep plate.

Season the veal shank well with salt and pepper. Dredge the veal shanks with some flour, shake off any excess, and add the meat to the hot fat in the pan.

Increase the heat to medium high and cook the shanks on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.

Add the onions, carrots, and celery to the Dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes) and toss in the garlic and thyme.

Continue cooking until the vegetables just begin to brown (about 10 minutes).

Add the shanks and the pancetta back to the pan. Pour in the wine and then add enough stock to come a little more than halfway up the sides of the shanks.

Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about 1 to 1 1/2 hours.

Combine the gremolata ingredients, place in a separate small serving dish.

Serve on top of risotto or polenta . Sprinkle with gremolata.

Did you love the recipe? Leave a comment and give us some stars below!

• Comfort Food

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Osso Buco (Italian Braised Veal Shanks) Recipe

A Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce.

Serious Eats / Vicky Wasik

Choosing and Handling the Veal Shanks

Chopping and cooking the aromatics, cooking and finishing osso buco, why it works.

• Shanks that are one to one and a half inches thick are just big enough to provide each person with a perfect serving size, and they don't take an eternity to reach tenderness, like larger ones do.
• The marrow in the bones bastes the meat as it renders in the heat.
• Minced vegetables break down to form a chunky and thick sauce.

The most incredible thing about osso buco, the hearty Milanese dish of braised veal shanks, is how singular its flavor is given how simple it is to prepare. The braise itself contains little more than your classic assortment of aromatics, like onion, carrot, and celery; the shanks themselves; and some wine, broth, and maybe a little tomato. Those ingredients alone should produce a fairly run-of-the-mill braise—tasty but unremarkable. And yet, osso buco's flavor is unmistakable and superb, something you won't forget once you've eaten it for the first time.

The reason is twofold. First, there's the osso buco itself. The name, literally translating as "pierced bone," refers to the marrow bones in the middle of each crosscut shank. They contribute a tremendous amount of flavor as the rich marrow renders during the braise, basting the meat and infusing into the sauce. The second is gremolata, the dish's secret weapon. A mixture of finely minced lemon zest, parsley, and garlic, the gremolata is stirred into the braise near the end and also sprinkled on top as a garnish, adding a fresh, bright, and sharp kick. Together, these two features elevate osso buco to something extraordinary.

Making it starts with the shanks. Some restaurants and cookbooks call for mountainous hunks of meat, which look impressive but comes with a couple drawbacks. First, it takes longer for the heat to penetrate and melt the tough connective tissue into tender gelatin, extending what is already a long cooking time. Second, it leaves you with servings so huge, it becomes a challenge to try to finish one; since the bone-in cut is impossible to evenly divide (who gets the marrow-filled bone?), splitting such a big section of shank isn't practical, either.

Too thin, though, and they'll curl and bend with the heat, leaving you with a saucer-shaped shank. Ideally, then, what you want are shanks no thinner than an inch and not much thicker than an inch and a half. That gives you a generous yet realistic portion size for each person.

Some people like to tie a length of butcher's twine around each shank, which can help hold the meat to the bone and prevent curling of thinner cross sections. My testing left me undecided on the benefit of this: The shanks I left untied didn't have any problems; meanwhile, some of the ones I did tie had the strings fall off as the meat contracted in the heat, and the others required snipping off the strings before serving, a small annoyance. It's possible that I got lucky with my batches and, if I'd continued testing untied shanks, that I'd have eventually discovered some fail rate. At the very least, I can conclude that the strings did no real harm, so if you don't mind taking the time to tie up the shanks and remove the strings later, it may be a worthwhile extra step. If you do mind, I wouldn't worry too much. The worst that happens is you have to reassemble a fallen-apart shank on the plate.

Next, the shanks are seasoned with salt and pepper and lightly dredged in flour, then browned in oil. You may find that a shank or two will have trouble browning evenly as the meat contracts around the bone—if it contracts enough, the bone can act like a tiny stand, with the meat hovering above the oil. Just do your best to push the meat down into the oil, and don't sweat it if a few shanks don't brown perfectly in every spot.

Once browned, the shanks are set aside, and finely minced aromatics go into the pot. The important thing here is to cut the vegetables into tiny pieces—they're going to melt and form the sauce, so if they're too big, you'll be stuck with a broth studded with vegetable chunks. I don't think that's ideal, especially since I use such a light dredging of flour. If you use more flour, the liquids will thicken more, but they'll also have a more muted flavor; less flour leaves the broth thinner, meaning finely minced vegetables can step in to thicken the sauce more fully. I like hand-mincing in situations like this, but if your knife skills aren't up to the task, or if your patience is limited, it's far better to throw the aromatics into a food processor and pulse them to a fine mince than to err on the too-large side. Save your chunky vegetables for another day.

When the minced vegetables have softened and are just starting to turn a light golden color, I add some hand-crushed drained canned tomatoes to the pot. Tomatoes are an optional ingredient in osso buco, but I like the flavor and texture they add. Still, I don't want one of those very tomato-heavy osso buco renditions that you sometimes see, so I drain and seed the tomatoes, using only the flesh.

The veal goes back into the pot along with any accumulated juices, plus dry white wine and some chicken stock. Beef stock might seem like the obvious choice here, but unless you have some homemade on hand, chicken is your best bet—it's versatile and, when store-bought , has better flavor than most of the beef broth options out there. If your stock is homemade and it has a naturally high gelatin content (you'll know because it will set like jelly when it's cold), you're good to go. If not, it helps to sprinkle some powdered gelatin onto the stock , allowing it to bloom for a few minutes before adding it to the pot. Even when hot and liquid, gelatin-rich stock has a thicker, more viscous texture that seems much richer than that of a watery broth.

A few sprigs of thyme and a bay leaf, and the whole thing goes into a low, 325°F (165°C) oven to cook. For the first couple hours, I use a parchment paper lid . This slows down evaporation enough that the pot won't go dry too quickly, but still allows some water to cook off and the exposed surface of the meat to brown in the dry oven heat, leading to deeper, more complex flavor.

For the last hour, I remove the parchment and let the braise brown more deeply in the oven. If it gets too dry, you can moisten it with more stock or water at any point.

Remember, recipe times are almost always rough estimates: A variety of factors, from the meat to the oven to the pot used, can all affect how long it will actually take for the meat to become tender. Use the cooking times as an approximate guide, not as an absolute law. If your shanks need more time to get tender, give them as much as they need, adding more water to make sure the pot doesn't get too dry. That's real cooking—using your senses and adjusting as you go.

A couple teaspoons of the gremolata go in for the last 15 minutes or so, once it's become clear the shanks are tender enough. You can test this by trying to slide a fork into them: If it slides in easily, you're all set.

One traditional way to serve osso buco is with a golden mound of saffron-flavored  Risotto alla Milanese . Slide a shank on top, spoon the sauce over it, and put it on the table. Everyone can sprinkle extra gremolata on top as a garnish, depending on how strong they want that flavor to be.

It's as classic and basic as a braise can get, and yet it's truly like no other.

February 2017

Recipe Details

Ingredients

6 (1- to 1 1/2-inch-thick) pieces osso buco ( veal shanks ) (about 4 pounds ; 1.8kg total)

Kosher salt and freshly ground black pepper, divided

1 cup all-purpose flour (5 ounces; 140 g )

1/4 cup (60ml) extra-virgin olive oil , plus more if needed

1 tablespoon unsalted butter (1/2 ounce; 15g)

1 large yellow onion , minced (12 ounces; 340 g ) (see note)

2 medium carrots , minced (6 ounces; 170 g )

1 celery rib , minced (4 ounces; 120 g )

3 medium cloves garlic , minced

1 (28-ounce; 800 g ) can peeled whole tomatoes , seeded and drained, tomato flesh crushed by hand

1 cup (235ml) dry white wine

3/4 cup (175 ml)  homemade  or  store-bought   low-sodium chicken stock (see note)

3 fresh thyme sprigs

For the Gremolata:

2 tablespoons (about 20 g ) finely minced flat-leaf parsley leaves and tender stems

Zest of 1 lemon , finely minced

6 medium cloves garlic , finely minced

Preheat oven to 325°F (165°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, but is not absolutely necessary.

Add flour to a shallow bowl. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Working in batches, lightly dredge shanks all over in flour, shaking off excess, and add to Dutch oven; be careful not to over-crown the shanks. Cook shanks, turning occasionally, until lightly browned on both sides, about 4 minutes per side; lower heat as necessary at any point to prevent scorching. Transfer browned shanks to a platter and repeat with remaining shanks; add more oil to Dutch oven at any point if it becomes too dry.

Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.

Add tomatoes, wine, and stock to Dutch oven, along with veal shanks and any accumulated juices. Try to arrange the shanks in as even a layer as possible (a little overlap is okay to make them fit). The liquid should nearly but not totally cover the shanks; if it doesn't, add more stock or water until it does. Add thyme and bay leaf. Bring to a simmer.

Prepare a parchment paper lid following these instructions . Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.

Meanwhile, for the Gremolata: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.

Remove parchment paper lid from shanks and continue cooking until they are fork-tender, about 1 hour longer. If the pot becomes too dry, add more stock or water as needed to keep it moist; evaporation and reduction are good, but the pot shouldn't go dry. Feel free to move the shanks around so that any that are submerged can be exposed to the oven air. During the last 20 minutes of cooking, stir in 1 to 2 teaspoons (5 to 10ml) gremolata, depending on how strong you want the lemon and garlic flavor to be.

Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.

Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolata at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with risotto alla Milanese .

Special Equipment

Dutch oven , parchment paper, butcher's twine (optional)

For the best sauce, we recommend truly mincing the vegetables; larger chunks don't break down into a thickened sauce in quite the same way. If your knife skills aren't up to the task, use a food processor to pulverize them quickly and effectively. Using a food processor often releases some of the vegetables' liquids, so be sure to add those to the pot, too.

If using store-bought broth, add about 2 teaspoons powdered gelatin to the broth and let it hydrate before using.

• How Much Liquid Should I Use When Braising?
• Slow-Cooker Beef Shank Osso Buco With Lemon-Parsley Gremolata
• Red Wine-Braised Beef Shanks
• Tender Braised Lamb Shanks With Bitter Herb Salad
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Italian Osso Buco in Slow Cooker: Revealed Secrets

Published By Victoria · On: Dec 17, 20 · Updated: Oct 27, 23

This authentic Italian osso buco made in the slow cooker is a mouth-wateringly delicious and fork-tender recipe. It’s super simple to make with easy-to-find ingredients. Use whichever meat you have on hand – beef shank, pork, or traditional veal. You will need only 20 minutes of prep time, and the rest will cook on its own.

“Ossobuco” is Italian for “bone with a hole”, referring to the delicious braised veal shank at its heart. It’s a dish steeped in tradition, renowned for its rich flavor and tender meat that effortlessly falls off the bone. Despite its gourmet appeal, this dish is surprisingly simple, especially when using an adapted authentic Italian recipe for the slow cooker.

In just 20 minutes of hands-on preparation, you set the stage for the slow cooker to work its magic, producing a dish with a tantalizing aroma that fills your home. The blend of spices and vegetables enhances the meat’s taste, making it an irresistible comfort food. And while it’s a sophisticated dish, it’s so delightful even kids can’t resist its charm.

Choose from garnishes like pasta, creamy polenta , or risotto to complement the Ossobuco. And while veal shanks are traditional, some also opt for pork or lamb variations. Either way, the dish’s mouthwatering scent and rich taste always earn rave reviews.

Perfect for busy weeknights, the slow cooker does the heavy lifting, giving you a gourmet meal with minimal effort. Dive into this Italian culinary treasure; its ease and taste will astonish you!

🥰 Why You Will Love This Recipe?

• You’ll absolutely love making this Osso Buco because it’s the ultimate comfort food. It’s perfect for those times when you want to warm up and indulge in a meal that’s rich, flavorful, and deeply satisfying.
• The best part about this recipe is how easy it is to make. You don’t need to be a professional chef to whip up a dish that tastes this good. The simple steps and readily available ingredients make it accessible to anyone.
• If you have a busy schedule, you’ll appreciate the convenience of using a slow cooker. Just toss in the ingredients, set it, and let it do the work. You can go about your day while the magic happens in the kitchen.
• When you take that first bite of the tender veal (or alternative meat), you’ll be amazed. It practically melts in your mouth and gives you a sense of accomplishment, knowing you created something so delightful.
• As the Osso Buco simmers away, your kitchen will be filled with irresistible aromas. It’s like a warm embrace that invites you to sit down and savor the moment.
• You have the freedom to choose your favorite accompaniment, whether it’s pasta, creamy polenta, or risotto. This flexibility allows you to tailor the meal to your exact cravings.
• Making this recipe brings a touch of Italy to your own kitchen. It’s like embarking on a culinary journey, allowing you to experience the flavors and traditions of Italy without leaving home.

🍴 Tools Needed:

• Cutting Board
• Slow Cooker

🥘 Ingredients And Substitutes

• Veal shanks: Traditionally, Osso Buco is made with veal shank. But why? Veal shank, a cut from the calf’s leg, is rich in collagen. When cooked slowly, this collagen breaks down, transforming into gelatin that gives the sauce its characteristic silky, rich texture. The marrow from the bone is another highlight, imparting a luxurious depth to the sauce. Veal, being a younger animal, offers a tender, delicate flavor, distinguishing Osso Buco from other braised meat dishes. But, if you don’t have veal shanks, you can substitute them with beef or pork shanks for a slightly different flavor and texture.
• All-purpose flour: It’s primarily used to provide structure in many dishes. If you have dietary restrictions, alternative flours like rice flour, almond flour, or gluten-free flour can serve similar purposes.
• Carrots add sweetness and texture. Sweet potatoes or butternut squash can be a suitable replacement, offering similar sweetness and texture.
• Onions contribute a foundational aromatic flavor to many dishes. For a milder or slightly different taste, shallots or leeks can be effective substitutes.
• Celery Stalk (optional) offers a crisp texture and a subtle earthy flavor. If unavailable, celery seeds or celery salt can impart a similar flavor.
• Capers: These add a distinctive tangy, briny flavor. Green olives or chopped pickles can replicate this tanginess if capers are unavailable.
• Anchovies : They bring a salty and umami depth to dishes. If you’re looking for a vegetarian option or simply don’t prefer anchovies, miso paste or soy sauce can offer a comparable umami kick.
• Tomato sauce: It provides a rich, acidic base to many dishes. Crushed tomatoes or tomato puree are good alternatives when tomato sauce is not on hand.
• Water or vegetable broth : These liquids help in cooking and developing flavors. Chicken broth, beef broth, or white wine can be used as alternatives to give more depth and character to your dish.

🔄 Recipe Variations

Vegetarian osso buco.

Instead of Veal Shank: Use large portobello mushrooms or thick slices of eggplant as the main component. These veggies have a meaty texture and soak up the flavors beautifully.

For Bone Marrow Replacement: Incorporate nutritional yeast into the sauce for an umami boost or use a dollop of tahini in the center of the mushroom or eggplant for a creamy, rich center.

Vegan Osso Buco

Instead of Veal Shank: Jackfruit, with its stringy texture, can be an excellent substitute. Marinate it in the sauce to absorb the flavors.

Vegan “Bone Marrow”: A mix of blended cashews with a touch of miso paste can mimic the creamy richness of bone marrow.

Keto-friendly Osso Buco

Reducing Carbs: Replace the traditional tomato-based sauce with a rich bone broth and add more of herbs for flavoring.

Additional Protein: Consider adding chunks of chicken or turkey for added protein and variation.

👩‍🍳 Step-By-Step Directions

Take off the meat from the fridge 2-3 hours before cooking. This should be enough for the meat to reach room temperature.

Season the meat with salt and pepper to your taste.

After that, take a large bowl and pour the flour into it. Pass the meat through the flour on both sides.

After that, shake off the excess flour.

Next, we need to brown the meat. I used a multicooker, but a pan with a thick bottom is also perfect for this dish. Heat the pan, then pour 3 tablespoons of olive oil, add the meat to the pan, and brown it well on both sides.

• After the meat is well browned, take it out of the pan and place it on a plate.

Grate the carrot and onion or chop them into small cubes. I used a grater to save some time.

Without washing the pan in which you just browned the meat, add the onion, carrot (optional celery), capers, and anchovies.

• Cook for a few minutes until the vegetables become soft and the anchovy fillets melt.

Now it’s time to pour the tomato sauce into the pan. Of course, you can use any tomato sauce from the jar or use just pilled tomatoes. I decided to use my own sauce. If you are interested in how to prepare it, see the recipe on how to make your own tomato sauce .

After that, put the meat back into the pan.

Add a cup of water or broth.

• It is important to cover the entire surface of the meat with liquid. After that put a lid on the pan and let it simmer for about 3-4 hours.

• In the end, you will get very delicious meat that falls off the bone on its own.

I also highly suggest you try this recipe near an Italian polenta. As usual, we have a recipe for how to make the best polenta with butter and parmesan .

🍽️ Serving Suggestions

• Picture this – a generous ladle of creamy, buttery polenta nestled on your plate, crowned with a succulent Osso Buco. The soft, velvety polenta is like a cozy bed for the tender meat and savory sauce. Don’t forget to sprinkle a bit of freshly grated Parmesan cheese on top for that irresistible Italian touch. This combination is pure comfort food heaven.
• Serve your Osso Buco over a creamy, perfectly cooked risotto. The creamy rice soaks up all the delicious sauce, creating a symphony of flavors in every bite. A sprinkle of chopped fresh parsley and a drizzle of extra-virgin olive oil adds a touch of elegance to this dish.
• For a quicker yet equally delightful option, toss some al dente pasta with your Osso Buco sauce. Pappardelle or tagliatelle are excellent choices as their broad ribbons embrace the sauce beautifully. Finish with a dusting of grated Pecorino Romano or Parmesan cheese for an easy and satisfying meal.
• Elevate your Osso Buco by preparing a zesty gremolata to sprinkle on top just before serving. Mix finely chopped fresh parsley, grated lemon zest, and minced garlic. This vibrant garnish adds a burst of freshness and contrast to the rich flavors of the dish, creating a harmonious balance.
• Serve your Osso Buco with a side of crusty Italian bread. Not just any bread – toast it, rub it with a garlic clove, and drizzle with olive oil. Use it to soak up the delicious sauce and savor every drop. It’s a rustic and soul-satisfying way to enjoy this classic dish.
• Embrace simplicity by pairing Osso Buco with a rustic vegetable medley. Roast or sauté seasonal vegetables like carrots, asparagus, and bell peppers with olive oil, salt, and pepper. Their natural sweetness and crunch provide a lovely contrast to the rich meat.
• Balance the richness of Osso Buco with a crisp green salad. A simple mix of arugula or baby spinach, cherry tomatoes, and shaved Parmesan tossed in a lemony vinaigrette complements the dish beautifully. It’s a refreshing and palate-cleansing addition.

Wine Pairings

• Traditional Osso Buco: A medium-bodied Italian red wine such as Chianti or Barolo . Their earthy undertones and balanced acidity perfectly match the richness of the dish.
• Vegetarian or Vegan Osso Buco: A white wine like Pinot Grigio or Vermentino . These wines have a bright acidity that can complement the earthiness of mushrooms or the unique flavors of jackfruit.
• Keto-friendly Osso Buco: A full-bodied red like Cabernet Sauvignon or an old-world Tempranillo . Their robust flavors stand up well to the increased protein and reduced tomato sauce.

🏆 Expert Tips. What To Pay Attention To?

• Start with high-quality veal shanks or your choice of meat. Look for cuts with good marbling; it makes all the difference in flavor and tenderness.
• When coating the meat with flour, don’t rush it. Make sure each piece gets a light, even dusting. This will help create a beautiful, thick sauce later.
• When browning the meat, patience is key. Let it develop that gorgeous golden-brown crust on all sides. It’s where the flavor begins.
• After browning, don’t discard those tasty brown bits at the bottom of the pan. That’s pure flavor gold. Deglaze the pan with a splash of wine or broth to incorporate all those delicious tidbits.
• When adding the onion, carrot, capers, and anchovies, take your time to sauté them until they’re soft and fragrant. This builds layers of flavor that will make your Osso Buco sing.
• If using store-bought tomato sauce, opt for one made with high-quality tomatoes. However, if you have the time, making your own sauce from fresh tomatoes elevates the dish to another level.
• Ensure the meat is completely submerged in liquid when simmering. This guarantees even cooking and that luscious, fall-off-the-bone texture.
• The magic of Osso Buco happens when you let it simmer low and slow. Don’t rush this step; give it the time it deserves. Trust me, it’s worth it.

🤔 Answering Your Questions:

What is osso buco.

Osso Buco is a classic Italian dish made with veal shanks that are slow-cooked in a rich, flavorful sauce until the meat is tender and falling off the bone.

Can I Use a Different Type of Meat Besides Veal Shanks?

Yes, you can use beef or pork shanks instead of veal, but the flavor and texture of the dish will be slightly different.

How Long Should I Cook the Osso Buco in the Slow Cooker?

The Osso Buco should be cooked on low heat in the slow cooker for 6 to 8 hours, or until the meat is tender and easily falls off the bone.

Can I Make This Recipe on the Stove or in the Oven?

Yes, you can make this recipe on the stove or in the oven, but you will need to adjust the cooking time and temperature accordingly. Cook on low heat for 2-3 hours on the stove or in a 350°F oven for 2-3 hours.

📋 Recipe Card:

Italian Slow Cooker Osso Buco

Ingredients    1x 2x 3x

• ▢ 4 veal shanks
• ▢ ½ cup All-purpose Flour
• ▢ 1 celery Stalk optionally
• ▢ 2 teaspoon Capers
• ▢ 4-5 anchovies
• ▢ 2 cups Tomato Sauce
• ▢ 1 cup Broth or water
• ▢ 3 tablespoons Olive Oil

Instructions

• Take off the meat from the fridge 2-3 hours before cooking.
• Season the meat with salt and pepper to your taste. 4 veal shanks, Salt
• After that, take a large bowl and pour the flour into it. Pass the meat through the flour on both sides. ½ cup All-purpose Flour
• Shake off the excess flour.
• Use a pan with a thick bottom. Heat the pan, then pour 3 tablespoons of olive oil, add the meat to the pan, and brown it well on both sides. 3 tablespoons Olive Oil
• Grate the carrot and onion or chop them into small cubes. I used a grater to save some time. 1 Carrot, 1 Onion
• Without washing the pan in which you just browned the meat, add the onion, carrot (optional celery), capers, and anchovies. 1 celery Stalk, 2 teaspoon Capers, 4-5 anchovies
• Pour the two cups of tomato sauce into the pan. 2 cups Tomato Sauce
• After that, return the meat to the pan.
• Add a cup of water or broth. 1 cup Broth

I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑

• When selecting veal shanks or alternative meats, look for cuts with visible marbling. This intramuscular fat enhances the tenderness and flavor of your Osso Buco.
• Coating the meat with flour not only aids in browning but also thickens the sauce during cooking. Don’t skip this step; it adds depth to the dish.
• If you have dietary restrictions, consider using rice flour, almond flour, or gluten-free flour as a substitute for all-purpose flour.
• The charm of Osso Buco lies in its rustic appearance. Embrace imperfections; the sauce should have a homemade, chunky texture.
• For a more intense flavor profile, consider using homemade tomato sauce . Fresh tomatoes, slow-cooked and seasoned to perfection, elevate the dish.
• Don’t forget the gremolata! A sprinkle of finely chopped fresh parsley, grated lemon zest, and minced garlic adds a zesty, aromatic finish to your Osso Buco.

Nutrition Estimates

We’d love to hear from you!

Have a twist on this recipe or a secret ingredient of your own? Share your insights in the comments below. If you’ve tried making this osso buco, post a photo and tag us—we’re eager to see your culinary creations. Your tips and variations might just inspire someone else’s next favorite dish!”

About Victoria

With 15 years of culinary expertise, Victoria offers easy-to-follow recipes using just 4 ingredients. These delightful dishes exemplify simplicity in the kitchen.

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Italian Osso Buco (Braised Veal Shanks)

Published: Nov 10, 2018 / 9 Comments

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Authentic Italian Osso Bucco : veal shanks slowly braised with vegetables in tomato sauce and white wine until the meat falls of the bone.   Topped with another Italian classic: Gremolata (a condiment made with parsley, lemon zest, and garlic).  The veal shanks are served over creamy polenta or saffron risotto (Risotto Alla Milanese) .

Osso Buco always sounded to me like something very difficult to make.  That is until I made it.  In reality, it is quite easy to make, and is one of the best recipes you can make with veal shanks.

In this recipe  Osso Buco is a one pot meal - with everything cooked in one large skillet on stove top.  No need to use multiple pans or turn on the oven.  Just place all the ingredients in one skillet and let the Osso Bucco simmer for 2 hours until the meat falls of the bone.

What is Osso Buco?

Osso Buco is a classic Italian dish made with veal shanks, braised in white wine, tomato sauce, and broth flavored with vegetables.  It is traditionally garnished with Gremolata (chopped parsley, lemon zest, and minced garlic).  This Italian main course is usually served with saffron risotto ( Risotto Alla Milanese ) or polenta .

If you don't have veal shanks, Osso Buco can also be made with lamb shanks or pork shanks.

Step-by-step photos and instructions to make Osso Buco

First, brown veal shanks, seasoned with salt, in olive oil on high heat in a large skillet.

Cooking Tip: If you like, at this point you can use a kitchen string to tie around each veal shank which will help to hold it together during the 2 hour cooking time. However, using the kitchen string is optional.

What is Gremolata?

Gremolata is an Italian condiment usually made of only  3 ingredients : fresh parsley, garlic, and lemon zest.  It is traditionally served with Osso Buco.   It also goes well with lamb shanks and all kinds of grilled meats, such as beef, pork, and chicken.

To make simple gremolata , combine ½ cup minced fresh parsley with 4 garlic cloves (minced), and 2 tablespoons of lemon zest.  Stir everything in the bowl.

Wine pairing for Osso Buco

Osso Buco is very big in flavor, and therefore you would want to pair this classic Italian main course with big red wines with bold flavors:

• Barolo is a red wine from Piedmont region of Italy.  It is rich and full bodied, with a strong acidity and tannins. Perfect for Osso Buco!
• Brunello , a Tuscan full-bodied wine, pairs great with Osso Bucco.
• California wines , such as bigger and bolder Zinfandel and Pinot Noir.

What is Osso Buco served with?

Due to its richness and big flavors, Osso Buco goes well with creamy types of side dishes:

• Risotto Alla Milanese (saffron risotto) is the classic side dish for braised veal shanks.
• Creamy polenta is another excellent choice.  It's easy to make: first cook polenta in water, then mix with butter, or heavy cream or both!
• Mashed potatoes  are easy to make, and they pair beautifully with braised veal shanks!
• Cauliflower "mashed potatoes" are made with pureed cauliflower instead of actual potatoes.  A healthier side dish for Osso Buco.

You can also serve  mushoom risotto  or butternut squash puree  as side dishes.

Ingredients

• 1 lb veal shanks (2 fillets of osso buco)
• ¼ teaspoon salt
• 2 tablespoons olive oil
• 1 small onion , diced
• 1 carrot , peeled, diced
• 4 cloves garlic , minced
• 1 ½ cups dry white wine
• 1 cup water
• 2 cubes chicken bouillon
• 2 tablespoons fresh thyme
• 14.5 oz tomatoes , diced, from the can
• 3 tablespoons tomato paste
• ⅓ cup fresh parsley , chopped
• 2 cloves garlic , minced

Instructions 

• Season osso buco (veal shanks) with salt. Heat olive oil in a large skillet. Add the veal shanks and cook for about 2 minutes total on high heat, turning once, until golden-browned. Remove the veal to a plate.
• To the same skillet add diced onion, carrots, garlic.  Saute on medium heat briefly.
• Add white wine and water, add chicken bullion cubes, mix everything on high heat until chicken bullion cubes dissolve. Add diced tomatoes, tomato paste, stir in. Add fresh thyme and stir in.
• Return veal shanks to the skillet.  Note:   If you like, at this point you can use a kitchen string to tie around each veal shank which will help to hold it together during the 2 hour cooking time.  However, using the kitchen string is optional. 
• Make sure the veal shanks sink in the sauce and touch the bottom of the skillet, with the sauce rising to the sides of each veal shank. 
• Place 2 large whole sprigs of rosemary around Osso Buco veal, and sink them in the sauce. You will later remove them so keep them whole. Cover with lid.
• Simmer for 2 hours, occasionally checking to make sure the heat is low enough and that the liquid does not evaporate too much and to check on the softness of the veal. In the end, the liquid should be reduced. If not, increase heat until the sauce reduces and thickens.
• Season with salt if needed.  Top veal with chopped parsley and garlic.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Please share your comment and Star Rating in the comments section below.

I appreciate your feedback!

Reader Interactions

January 27, 2024 at 4:30 pm

I'll be making this in a couple of days. Question; should I drain the diced tomatoes or pour in the can (tomatoes & juice)?

January 28, 2024 at 12:19 am

Rich, do not drain diced tomatoes. Pour everything from the can (tomatoes + juice) into the cooking pan. Enjoy! It's a delicious recipe! 🙂

August 14, 2021 at 9:48 pm

I am cooking this right now and my house smells absolutely amazing! I’m going to serve it on a bed of mashed Parmesan potatoes!

August 15, 2021 at 7:52 pm

Lorraine, I am so glad you tried this recipe! Mashed Parmesan potatoes sound delicious as a side dish! Thank you for your comment and the 5-star review! 🙂

August 14, 2020 at 3:11 am

Looks amazing! What temperature?

September 11, 2020 at 1:33 pm

325 F or 163 C as a can of tomatoes San Marzano 28 oz or 760 ml is the best.

March 22, 2020 at 11:24 am

Delicious! Made without the Gremolata and served with cauliflower fauxtatoes!

March 21, 2020 at 5:43 pm

Where is the gremolata recipe? Making the meal tonight, now I have to go to another website to find out how to make it, Otherwise the recipe without the gremolata looks to be going very well! Thank you,

November 12, 2019 at 5:13 pm

I recommend using less garlic for gremolata. Overall, a good recipe. Served this over polenta, with garlic bread.

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Osso Buco – Classic Milan, Italy (Milanese) Cuisine

Wherever we travel, we always, ALWAYS order native, traditional, and local specialties!

One of the most infamous and delicious recipes from Milan is Osso Buco.

During our visit to this beautiful northern Italian city, I enjoyed Osso Buco (which means “ bone with a hole”,  osso:  bone,  buco:  hole), the name references the marrow hole at the center of a veal shank.   This delicious Milanese specialty results from a slow braising of veal shanks with vegetables in a rich sauce.  It is often garnished with gremolata and served with Risotto alla Milanese .  You can also serve it with polenta if you wish.  And my husband prefers them with simple mashed potatoes so that the Osso Buco’s flavor medley shines above anything else on the plate.

Although we can order Osso Buco in many nice restaurants in the States now and despite being able to prepare it at home, it’s always fun to try it directly from the source of its creation, which is Milan.  

We love Osso Buco so much that for our daughter’s wedding reception we served it at the rehearsal dinner to over 40 guests!  The chef at our local restaurant, where we held the dinner, is a master at preparing this entree.

Oh, Oh, OH OSSO BUCO!!!  

Food for the gods, indeed!

The rich flavor of this recipe results from several easy steps in the preparation:  first of all, a low and slow braise is necessary to sear the veal shanks in order to seal in the flavor of the meat.  Secondly, the braised shanks bathe in an unforgettable rich sauce of tomatoes, wine, and vegetables for several hours until all the flavors marry and the meat just falls away from the bone.  Third, the shanks are patted dry with a paper towel so that the braising process produces lots of caramelization.  Fourth, the garlic, rosemary, and thyme create an unsurpassed depth of flavor.

Risotto alla Milanese served to us in Milan, Italy

Why is Osso Buco so popular?

Coming from its origin in Lombardy, the recipe is made throughout Italy and became very popular due to the ease in preparation and low cost for families wanting a satisfying, hearty, and yet delicious meal.  Served with risotto or polenta, Osso Buco was originally a seasonal dish of winter and prepared on charcoal or wood stoves, which in the past, also warmed up the home.  However, a major reason for Osso Buco’s worldwide popularity was a result of the recipe’s inclusion in many classic cookbooks that were published outside of Italy. 

I hope that you enjoy this wonderful Milanese specialty!

So let’s get to the kitchen to cook, shall we?

Always lay out all of your ingredients before cooking

First, tap dry each of the veal shanks with clean paper towels, then dredge into flour only; no eggs are necessary.  

Dredge twice to achieve a nice thick coating; make sure that the sides of the veal shanks are coated well. 

In a large pot, pour in the olive oil and saute the veal shanks with garlic until golden brown.

If you have any garlic burning or cooking too fast, then remove it from the pan.

None of the garlic is browned or burned, which is what you want.

After all of the shanks are browned move the veal shanks from the pan and hot oil.  

Place on a platter and set aside.

To the empty pot with hot oil and garlic still in,

add the chopped carrots, chopped celery (and leaves), chopped onion, and chopped parsley.

Mix well and saute for about 5 – 8 minutes

Add the veal shanks back into the pot on top of the vegetables

Add the wine (and reduce down for about 5 minutes)

Then add the chicken broth, bouquet garni, and tomato sauce/passata.

Reduce heat to low, cover pan, and simmer on low for 2 – 3 hours until the meat is fork tender and falling off the bone.

Visions of our time in Milan, Italy (just a few photos among hundreds taken)

Duomo di Milano

We have walked halfway up the roof at this point!

The never-ending creative architecture, columns, facades, window decor, stairwell cases,

are just amazing eye-candy for appreciative culture mongers!

Michelangelo’s “ The Last Supper “

next to the Church of Santa Maria delle Grazie

Dining, window-shopping, and people-watching in the Gallerie di Vittorio Emanuele

Please kindly PIN this image

• Author: Roz | La Bella Vita Cucina
• Prep Time: 20 minutes
• Additional Time: 5 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 25 minutes
• Yield: 4 - 6 servings 1 x
• Category: Entrees / i Primi
• Cuisine: Italian

Ingredients

Bouquet garni:.

• 2 cloves of fresh garlic, minced
• 1 sprig fresh thyme or 1/2 tsp . dried thyme
• 1 sprig of fresh rosemary
• 1 dry bay leaf (optional, I don’t use it since the flavor doesn’t sit well with my family)

For the Osso Buco:

• 1/2 cup olive oil
• 2 garlic cloves, minced
• 4 – 6 whole veal shanks (about 1 pound per shank), trimmed
• Sea salt and freshly ground black pepper
• Flour, (for coating the veal shanks)
• 1 cup of chopped onions (chopped into 1/4 or 1/2 inch pieces)
• 3 – 4 large carrots, chopped into 1/4 or 1/2 inch pieces
• 4 stalks of celery, including all of the leaves, chopped into 1/4 or 1/2 inch pieces
• 1/2 cup chopped Italian parsley
• 1 cup white wine
• 2 cups tomato sauce (passata), have more on hand if necessary (which we do)
• Chicken Stock – 1 tall container, using 2 cups at first and then adding more when necessary
• 1 Tbsp , Beef bouillon mixed in the chicken stock
• 1 – 2 tablespoons lemon zest
• 3 tablespoons fresh flat-leaf Italian parsley, chopped

Instructions

Prepare the bouquet garni.

• Place the thyme, bay leaf, and garlic cloves into cheesecloth and secure with twine (this is the bouquet garni). Optional: Add rosemary if you like. It’s strong so go lightly.  Add this in Step #14.

Prepare the Osso Buco:

• Pat dry the veal shanks with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry.
• Secure the meat to the bone with the kitchen twine (only if necessary).
• Sprinkle veal with salt and freshly ground pepper.
• Dredge the shanks in flour, shaking off excess. Dredge a second time.
• In a large, deep heavy pot, heat the olive oil; do not burn. Use a pot with a fitted lid.
• Add the garlic.
• Add veal shanks to the hot pan and brown all sides, about 3 minutes per side.
• Do not burn the garlic while browning the veal; if this happens, remove the garlic immediately.
• Remove browned shanks and set aside.
• In the same pot of olive oil and garlic, add the onion, carrot, celery, and parsley.
• Season with salt at this point to help draw out the moisture from the vegetables.
• Saute until soft and translucent, about 8 minutes.
• Return browned shanks to the pan and add the wine and reduce liquid by half, about 5 minutes. Add the chicken broth and the bouquet garni.
• Add the tomato sauce/passata and mix well.
• Reduce heat to low, cover pan, and simmer for about 2 hours or until the meat is falling off the bone.
• Check every 15 minutes, turning shanks and adding more chicken stock and/or tomato sauce/passata if necessary.
• The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place them on a serving platter.
• If you used kitchen twine, cut it off and discard it.
• Remove and discard the bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks.
• Garnish with chopped parsley and lemon zest gremolata.

original posted in 2017; updated with step-by-step photo instructions reposted in 2022

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originally published on Jan 16, 2022 (last updated Sep 26, 2023 )

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34 comments on “Osso Buco – Classic Milan, Italy (Milanese) Cuisine”

Please clarify… do you put the minced garlic in the bouquet garni?   The pictures show minced garlic in the step where you brown the veal.  The directions  (Step 9) say to add garlic, is that when the minced garlic should be added?  When does the bouquet garni go in?  

Dear Rose, Thank you for your excellent questions for better clarity of this recipe! I apologize because I cook more often without written recipes. And when it comes to writing them down, sometimes I forget a thing or two. So I have corrected both the photo instructions and the recipe card to be more helpful as to when to add the garlic and the bouquet garni. I hope that this is most helpful for you and that you enjoy this incredible recipe! Ciao, Roz

I am making this this weekend, but, wondering how big a pot you used, I AM MAKING 7 and wondering about the sauce over 3/4 of the veal! Looking forward to tasting it!

I use a 5 to 7-quart pot or Dutch oven (for 4 pieces of veal). I can’t wait to hear about how it turns out for you! There shouldn’t be a problem covering 3/4th of the veal.

Looks wonderful and like a true comfort food. Love your photos os Italy.

Thanks Judee. I could shoot photos of Italy endlessly. But then I could do the same wherever I visit on this beautiful planet that we call home. Ciao, Roz

Oh my goodness, your Osso Buco looks beyond delicious!! Great dish, thanks for sharing!

You’re so welcome Jan. It’s a keeper that I hope you’ll try! Ciao, Roz

This looks SO GOOD Roz! I’ve seen Osso Buco many tines but have never had it or made but I know people who rave about it. Looking at your recipe, I can see why. When I get around to making it (soon I hope), I will definitely use your recipe because if anyone could make a good osso buco it would be you. Thanks for much for sharing your recipe and those lovely pictures, Enjoyed the post as always!

Thank you MJ! I hope that you’re feeling well today; I miss your blog posts.

What a great dish! I haven’t made this in way, way too long. Yours looks perfect. Such a fun post — great pictures, too. Thanks!

Thanks John! This is so simple, it’s crazy!

Any comments on veal vs. beef vs. lamb?

John, My family prefers veal, but since it is so pricey, pork is the next best meat to use. Great question!

Sorry Roz for my question. I just saw that the garlic goes in the cheesecloth… For next time. Thanks

You’re very welcome, Michel!

Thanks Michel, I’m glad that you saw that. I was beginning to think that I must be crazy not to state where the garlic, any garlic, would go into the recipe. I know it will still taste wonderful!!! Ciao, Roz

Making this recipe for dinner tonight. It smells great in the kitchen. One question, when do we add the garlic? I added it after the vegetables (after the 8 minutes) but before the wine.

Thanks. Can’t wait to try it.

Michel, I wrote to your email address. But I can see now from your next comment that you figured out when the garlic goes in. I’d love to know how this tastes for you!!! Please send a photo and I’ll share it with everyone here! Ciao, Roz

Mi piace molto. Grazie milla !

Your osso buco looks so delicious, Roz. It’s one of my favorites and I love to serve it to guests, but it’s gotten so darn expensive in the last ten years or so.

Linda, I know, everything has gotten so much more expensive!

This has been on my things to make list for so long and for some reason, I’ve yet to get to it. Your version looks utterly amazing and mouthwatering. What a special dinner this would make!

Monica, I hope that you make Osso Buco someday. It is so easy and so yummy!

Great dish for this time of year! It looks delicious, Roz, and I like that you served it with risotto! Bet it was a hit at the wedding reception!

Hi Pam! I agree, Osso Buco is great for this time of year; so comforting during the cold weather! Ciao, Roz

Looks delicious! In the list of ingredients you list red wine, but in the instructions white wine is added. Does it matter what kind you use?

Wanda, Great question. Either red or white wine can be used. Most recipes use white wine. I’ll need to change my list of ingredients to be correct. Thank you for your help! Ciao, Roz

Looks awesome – saved for cold weather

Thanks Larry! This is such a classic and I hope that you enjoy it! Ciao, Roz

That looks utterly delicious! I would love mine with risotto!

I agree Angie! Risotto is always the best choice! Ciao, Roz

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Classic Osso Buco

By Anne Willan

From being a regional dish from Piedmont in Italy, osso buco has caught the imagination worldwide. Thick slices from the veal shank with its central marrow bone are key to osso buco, so that the meat remains moist and becomes tender enough to fall from the bone. When the dish is cooked ahead, the flavor will deepen and mellow. As for the curious gremolata flavoring of garlic, parsley, and lemon, I myself like to add a generous sprinkling to my veal at the table, although purists use only just enough for a delicate nuance. Risotto milanese , flavored with veal stock and saffron is the classic accompaniment.

Wine for Cooking Gavi di Gavi (sometimes labeled as cortese di Gavi) is Piedmont's best-known white wine. Gavi is no longer inexpensive, however, and oyu might do just as well with an Italian chardonnay, which is rapidly supplanting cortese as the most widely planted white grape in Piedmont.

Wine to Drink When osso buco reaches the table, an authoritative red from Piedmont is in order — a mature barolo or barbaresco, whose bouquet and will match the complexity of this Italian classic.

Ingredients

Makes 4 to 6 servings

For the Gremolata

Preparation.

1. Heat the oven to 350°F (176°F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.

2. Lower the heat to medium, add the onion and carrot and sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce — the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.

3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.

4. For the gremolata , chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table.

How would you rate Classic Osso Buco?

Leave a Review

Reviews (54)

I have made this recipe several times. I usually double it for eight people, so there is ample sauce. . Per other suggestions, I do not double the orange zest. I use veal stock, and 2 tablespoons of rich veal Demi glacé. After the meat has cooked,(which I do on the stove top), I strain out all of the vegetables. Then, I reduce the sauce and thicken it with a bit of flour. It's generally stupendous.

Southampton, NY

This recipe is bullet-proof, to my mind. I have cooked it in half proportions and it's still a winner. I have been known to add some pitted deli-style olives to the mix, as well.

I have been making this recipe since 2003 and it is awesome! As others suggested I do use a little more carrot and only 1 orange for 4 veal shanks. A good butcher will have more uniform shanks. Add a tablespoon of veal demi glace from Williams Sonoma for richness and cut back on the salt. Some of my friends like the gremolata, but I personally can do without it. Great with all kinds of sides, fettucine, rissoto, orzo, or this last time I made potato and celery gratin! You can definetely reduce the sauce on top of the stove to make room in your oven for the gratin. (and yes tie the shanks for a better presentation)

Virginia Beach, VA

With or without the Gremolata, it's a deeply flavorful Osso Buco. Will definitely make it again, next time using smaller rounds of the veal. The large pieces I used took much longer to cook and I think the smaller ones are more juicy, though an advantage of the larger pieces seems to be less fat. The dish is much better the second or third day after it's made.

Very good! Used less wine and more chicken stock and it was good. Just make sure the liquid covers up most of the meat!

Palo Alto, CA

I have always wanted to make this dish at home, having enjoyed it in restaurants for years. I followed the recipe for the most part, having to make a few substitutions due to limitations of my pantry: used mandarin orange, a dry champagne and mixed stock instead of what was called for. I also added more carrots. This easy recipe combined flavors I would never have put together on my own, and I loved it!

This is a great recipe for Osso Buco. I didn't include the tomatoes or the Gremolata, I substituted vegetable stock for the veal stock and cooked it on the stovetop for almost 3 hours instead of in the oven. I used to make Osso Buco in tomato sauce but will make it this way from now on - the sauce is lighter and aromatic. I serve it with french fries and salad and my 4 year old and 6 year old sons ask for seconds.

Awesome and super easy to make. I love the addition of the orange but one was plenty. I kept the zest in large pieces so it was easy to remove at the end. Also, I thought it was better without the gremolata. Served with mashed potatoes and a field green salad. Yum!

Charlotte, NC

Been using Epicurious for years. Have never before entered a review but must here. This is truly an exceptional dish. Many tweaks no doubt possible to accommodate what is on hand (I used grass fed beef shanks and beef stock), but the orange and gremolata are essential. Cut back on the zest (max of one orange) if you are wary of strong orange note - but the citrus hints coupled with the bite of raw garlic give the dish bright and memorable flavors that are quite special. Serve it over/alongside an unadorned risotto with the same crisp white you used in the dish - I used a graue burgunder.

michaelinhamburg

Delicious, but very expensive cut of meat. I used chicken stock and added a rosemary sprig and several thyme sprigs. Cut back on the orange too!

Birdsboro, PA

Made with beef shanks but still oh-so good! My mom was putting the (few) leftovers in a container and was sitting there with a spoon, cleaning out liquid at the bottom of the pot. Very. Yum.

This recipe failes to tell you that you must buy deep cut veal..you also must tie up the shanks with cotton cord; otherwise it will fall apart as it cooks... I also would never use the oranges required for this is not the classic version.. serve this with rissotto of some type. There are many wonderful ones out there.. My original recipe for this came from a cook book of 20 yrs ago..The book was from a couple from Cape Cod.. I wish I could find that receipe again, since it had 2 versions...one with tomato and one without, which they called the White Osso Buco...

This is the best Osso Buco recipe and was the first one I made. Since I have altered it slightly by adding extra root vegetables and using lean veal stew meat to reduce on the fat and connective tissue. Classic risotto goes perfectly with classic osso buco and definately try the gremalata.

Silver Spring, MD

I have made this recipe many times to rave reviews..love the gremalata too. I plan to use stewing beef and make a beef stew out of the ingredients. I imagine it may be a bit like a beef daube which also often uses the orange zest.

This recipe in and of itself is flawless. The perfect osso buco depends on the quality of the meat! I love this!

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May 28, 2021 by Mike Benayoun 1 Comment

Ossobuco or osso buco (Milanese, òss bus ) is a traditional stew from Lombardy made with veal shank braised in dry white wine. In France , this dish is often spelled osso bucco.

What is ossobuco?

Ossobuco is an Italian word meaning “bone with a hole”, osso meaning “bone” and buco meaning “hole”, referring to the marrow hole in the center of the sliced ​​veal shank.

Ossobuco is a cut of meat, traditionally veal, used to prepare the typical Milanese dish of the same name.

The meat for osso buco is a fairly thick slice, about 1 inch (3 cm) thick with a bone in the center that contains what Italian purists call “paradise”, the marrow.

Ossobuco is obtained from the shank.

Related Posts:

The shank, in the butcher’s shop, is the piece of meat located around the tibia of the animal, which also gives its name to dishes, such as pork knuckle, lamb shank or osso buco. The rouelle is the part of the calf’s thigh, above the shank, obtained by cutting the thigh over its entire width.

The calf’s shank and the ring, the lower parts of the animal’s limbs, are lean, sinewy, gelatinous pieces made up of bone rich in marrow. The front hock is smaller than the hind hock and less fleshy.

Besides being softer, the tastiest marrow bones are those cut in the middle of the muscle where the bone is rich in marrow and there is a balance between meat and connective tissue.

As for the tomato, the original ossobuco never contained any, and today Milanese purists do not add any.

This fruit, which by 1700 was already widespread in many Italian regions, especially in southern Italy , has long been ignored by Milanese cuisine.

The tomato, considered by some even poisonous at the time, had an exclusively ornamental function. It was not until the end of the following century that dishes would appear that included the use of tomato, a variation often used in restaurants today.

No marrowless ossobuco

The most important part of ossobuco is undoubtedly the bone and what it contains, the marrow.

The first to be greedy for bone marrow were the primitive men, but even more greedy are the Milanese.

The marrow can also be baked in the oven or in a pan, and is excellent to serve on its own with its special teaspoon called an esattore , meaning “debt collector”.

In the kitchen, the bone marrow melts and makes the dishes delicious and creamy. Many Italian chefs call it burro degli dei , meaning “butter of the gods”. The esattore is never missing in Milanese kitchens.

Ironically also known as an agente delle tasse , meaning “tax collector”, it has an elongated and slender shape with a small slightly curved spoon at one end, which is used to extract the marrow from the bone.

At the other end is a toothed fork curved to extract the marrow as well, especially in the most difficult to reach places.

Esattore is also used for crustaceans, to extract the meat from the claws of lobsters and crabs after they have been broken using special pliers.

The secret to the blend of flavors of ossobuco lies in gremolata .

The word gremolata or gremolada comes from the Lombard word gremolà , meaning “to reduce to grains”. It is a type of Italian parsley sauce used to traditionally season osso buco and other white meats.

Many people also prepare it to flavor pasta . Gremolata is made from chopped parsley and garlic to which lemon or sometimes orange zest is added.

The gremolata is incorporated into the ossobuco at the end of cooking and also finishes the decoration of the plate. Some recipes incorporate fresh rosemary or anchovies.

However, gremolata is not added to the red version (with tomato) of ossobuco, but only to the white (without tomato).

What is the origin of ossobuco?

Milanese ossobuco has been enjoyed since ancient times, and the slightly more enriched version, the one with tomato, appeared on the tables of Milan in the 18th century.

In 1891, Pellegrino Artusi (1820 – 1911), an Italian literary critic, writer and gourmand, and considered the father of Italian national cuisine, wrote a culinary work entitled La Scienza in Cucina e l’Arte di Mangiar Bene , meaning “Science in the Kitchen and the Art of Eating Well”.

Artusi, in this work, wrote of ossobuco, “ solo i milanesi sapevano cuocere a puntino ”, meaning “Only the Milanese knew how to cook it to perfection”.

Pellegrino Artusi was the first to talk about the use of white wine in the recipe, making it even more appetizing.

In more recent times, on December 14, 2007, Milanese ossobuco received the Denominazione Comunale (abbreviated to De.Co. ) by the Municipality of Milan, a title given to local specialties that have become an undisputed symbol of Italian cuisine.

The De.Co., which was created in 1990, is not a brand, but a recognition given by the municipal administration to gastronomic products linked to a territory and its community. It is not at the same level as the Denominazione d’Origine Protetta ( DOP ) (Protected Designation of Origin).

De.Co. is a first sign of belonging that the population of a territory wants to make known to the outside world and at the same time recognize as their own. The city of Milan, for example, has 10 such as the Milanese schnitzel , minestrone , panettone , to name a few.

While the first official recipes for saffron risotto , also classified as De. Co., had already been codified in the 19th century, the almost indissoluble marriage of ossobuco and intense yellow rice also gained ground.

The white (tomato-free) version of ossobuco, on the other hand, is traditionally paired with polenta .

Ingredients

• 4 slices veal shank with bone and marrow about 1 lb (400 g) each
• 6 tablespoons butter
• 1 onion , cut into thin strips
• 4 tablespoons olive oil
• ½ cup dry white wine (at room temperature)
• ½ cup hot veal broth (or beef broth)
• 1¾ cup all-purpose flour
• 1 tomato , peeled, seeded and finely diced , (optional)
• Small sprig fresh rosemary (leaves only)
• ¼ teaspoon freshly ground nutmeg

For the gremolata

• 2 cloves garlic finely grated
• 4 tablespoons finely chopped flat-leaf parsley
• Zest of an organic lemon

Instructions

• In a small skillet, heat the olive oil over medium heat and sauté the onions over low to medium heat for 5 minutes, stirring regularly.
• Add the tomato and brown again for 5 minutes over medium heat, stirring regularly. Set aside.
• Dip the veal slices in the flour and pat them to remove any excess.
• In a heavy-bottomed, nonstick-coated Dutch oven, heat the butter over medium heat.
• Brown the veal slices for a few minutes on both sides in the butter, turning them regularly.
• Continue cooking over low to medium heat, moistening the slices of meat with a gradual drizzle of white wine, then the broth.
• Add the sautéed onion and tomato.
• Season with salt and pepper then add the nutmeg and rosemary.
• Cover and simmer over low to medium heat for 1 hour.
• As soon as the meat begins to detach from the bone, prepare the gremolata.
• In a bowl, combine the garlic, lemon zest and parsley and scatter over the meat at the last minute of cooking.
• Serve with a Milanese saffron risotto.

Sources Wikipedia (EN) – Ossobuco Wikipedia (IT) – Ossobuco Al Gioco dell’Oca Divina Milano Wikipedia (IT) – Gremolada Wikipedia (EN) – Gremolata

Mike is “the devil” of the 196 flavors’ duo. Nicknamed as such by his friends, he is constantly in search of unusual recipes and techniques with impossible to find ingredients. The devil is always pushing the envelope, whether it is with humor or culinary surprises.

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October 19, 2021 at 9:56 am

My family loves this dish. They will always request it.

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Giada De Laurentiis’ Classic Osso Buco Recipe

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Bouquet Garni Recipe

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• Level: Easy
• Total: 2 hr 15 min
• Prep: 15 min
• Yield: 6 servings

Ingredients

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1 sprig fresh rosemary

1 sprig fresh thyme

1 dry bay leaf

2 whole cloves

Cheesecloth

Kitchen twine, for bouquet garni and tying the veal shanks

3 whole veal shanks (about 1 pound per shank), trimmed

Sea salt and freshly ground black pepper

All purpose flour, for dredging

1/2 cup vegetable oil

1 small onion, diced into 1/2-inch cubes

1 small carrot, diced into 1/2-inch cubes

1 stalk celery, diced into 1/2 inch cubes

1 tablespoon tomato paste

1 cup dry white wine

3 cups chicken stock

3 tablespoons fresh flat-leaf Italian parsley, chopped

1 tablespoon lemon zest

• Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
• For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
• In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
• Remove and discard bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

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Outstanding Osso Buco

Published: Sep 10, 2019 · Modified: Feb 13, 2022 by Cara Kretz · This post may contain affiliate links · 3 Comments

Watch the video to learn how to braise and make a great Osso Buco. Get the recipes for Orzo Pasta with Mascarpone and Parmesan , and Roasted Carrots with Balsamic Glaze to make this a complete and fantastic meal.

Ingredients

• 6 1 lb each veal shanks, bone-in, tied with butcher’s string around the middle to hold while braising.
• Kosher salt & fresh-ground black pepper
• 1 cup flour
• ¼ cup olive oil
• 3 carrots diced
• 3 stalks celery diced
• 1 small onion diced
• 2 cloves garlic minced
• 1 TB tomato paste
• 3 Thyme sprigs
• 1 TB minced rosemary fresh or dried
• 1 bay leaf
• ¼ cup cognac optional
• 1 cup white wine
• 3-4 cups veal stock or chicken stock
• 24 oz. can peeled diced tomatoes
• ½ cup minced flat leaf parsley
• 2 cloves minced garlic
• 2 TB fresh lemon zest one whole lemon

Instructions

• Preheat oven to 350F.
• Liberally salt & pepper the veal. Dredge each veal shank in flour on all sides.
• On the stove, heat olive oil over high heat in a Dutch oven or braiser pot large enough to hold all the shanks in a single layer. (note: I also added the cut-off bones that the butcher gave me for extra flavor and thickening). Brown the veal in batches if necessary. Be sure to brown all sides until you get a golden brown caramelization on the meat. This helps the flavor for the braising liquid. Set veal aside.
• Add the mirepoix (carrots, celery, onion) to the hot pan and cook for 2-3 minutes until soft. Push the vegetables to the sides of the pan, and add the tomato paste and garlic in the center and let cook for 1-2 minutes. Mix all together and cook for another 5 minutes. The tomato paste will start to deglaze the pan. Scrape up the brown bits with a wooden spoon to grab all the flavor for the braising liquid.
• Add the wine (and cognac if you are using it) to the pan to finish the deglazing. Let reduce for 3 - 5 minutes.
• Add the thyme, rosemary, and bay leaf.
• Put the veal shanks back in the pan and add the stock and canned tomatoes. Bring to a boil.
• Put the lid on the pan and cook in the oven for 1 ½ - 2 hours. Check the meat after 1 ½ hours and add more stock if necessary.
• When the meat is done, remove it from the pan and set aside.
• Right before serving, make the gremolata by mixing together the fresh minced flat leaf parsley, minced garlic and the lemon zest.
• To plate, remove the butcher’s string from the veal shank, and place one piece of veal per person on the plate. Ladle the sauce over the veal, and top with some fresh gremolata.
• Serve immediately.
• A classic accompaniment to Osso Buco is Orzo pasta and roasted carrots. See my recipes for Orzo Pasta with Mascarpone and Parmesan, and Roasted Carrots with Balsamic Glaze.

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Reader interactions.

Peter Francis

August 12, 2020 at 5:25 am

August 12, 2020 at 8:55 am

Thank you letting me know. It is 6 servings; one veal shank per person. I've updated the recipe. Best, Cara

[…] Milanese served with Osso Bucco is one my favorite homemade Italian meals.  As the speciality of Milan, Risotto Milanese and Osso […]

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Lidia Bastianich's Ossobuco alla Milanese

Ossobuco is a recipe that goes back to the opening of my first restaurant, in 1971, and it was the favorite dish on the menu at Felidia in the 1980s. Combining good veal shanks with lots of vegetables and herbs, and simmering this for hours, results in fork-tender meat nestled in a complex and savory sauce.

Technique tip: Serve this dish with an espresso spoon-or, even better, a marrow spoon-so that your guests can scoop out the marrow, the ultimate delicacy.

Ingredients

• 4 fresh bay leaves
• 1 large sprig fresh rosemary
• 4 cups chicken broth, or as needed
• 3 tablespoons extra virgin olive oil
• 4 1½-inch thick ossobuco, tied around the circumference
• Kosher salt
• Freshly ground black pepper
• All-purpose flour, for dredging
• 1 large onion, cut into 1-inch thick chunks
• 2 medium carrots, cut into 1-inch chunks
• 2 stalks celery, cut into 1-inch chunks
• 3 tablespoons tomato paste
• 1 cup dry white wine
• 6 whole cloves
• 2 small oranges, 1 peeled with vegetable peeler, 1 zested
• 2 tablespoons chopped fresh Italian parsley

Preparation

Tie the bay leaves and rosemary together with a string. Pour the chicken broth into a small pot and keep it hot over low heat.

Heat the olive oil in a large Dutch oven over medium heat. Season the ossobuco with the salt and pepper. Spread some flour on a plate. Dredge the ossobuco in the flour, tapping off the excess. When the oil is hot, add the ossobuco and brown on all sides, about 6-7 minutes in all. Remove them to a plate.

Add the onion, carrots and celery to the Dutch oven. Cook until the onion begins to soften, and all of the vegetables are caramelized, about 5 minutes. Clear a space in the pan and add the tomato paste. Cook and stir the tomato paste in that spot until it is toasted and darkened a bit, about 1 minute, then stir it into the vegetables. Add the wine and the herb package. Bring to a boil, and cook until the wine is reduced by half, about 3 minutes.

Drop in the cloves and the orange peel (reserve the zest from the other orange for later). Return the ossobuco to the pot in one layer and pour enough chicken broth over the top that it almost, but not quite, covers the meat. Adjust heat so the liquid is simmering, cover, and cook until the ossobuco is tender, about 1 hour.

Once the meat is tender, uncover it, and remove the vegetable chunks to a platter. Put the ossobuco on top of the vegetables. Discard the package of bay leaves and rosemary. Bring the liquid in the Dutch oven to a boil, and cook it down until saucy, about 4-5 minutes. Remove the strings from the ossobuco. Pour the sauce through a strainer directly over them on the platter, pressing on any remaining vegetable solids with a wooden spoon. Stir together the orange zest and parsley, sprinkle over the shanks and serve.

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Fast Prep, Big Flavours

My cookbook "Dinner" now available!

Comfort food central! Fall apart tender veal shanks bathed in a tomato white wine sauce, Osso Buco is a traditional Italian dish that’s both hearty and luxurious owing to the delicate flavour and texture of veal.

Traditionally served on yellow saffron Risotto Milanese and topped with a fresh mixture of parsley, lemon and garlic known as Gremolata. But just as delicious piled over mashed potato! This is a slow cooked recipe that belongs alongside greats like Shredded Beef Ragu  and Beef Guinness Stew .

“You  never have Osso Buco for me!!”, I pouted at my butcher. (“Never” being a bit of an exaggeration, but embellishment sometimes just pours out of me during desperate times.)

“Osso Buco flies out the door during winter,” my butcher declared. “We can’t get enough. You have to order it, or just get in quick when we have a delivery.”

So she who doesn’t rely on luck for food placed an order for Osso Buco immediately. Because I have been  busting to share this with you all winter. But I kept stuffing it up – photos then the video, and so finally, after attempt #3, I am armed with all I need to finally publish it!

What is Osso Buco?

Osso Buco is made with veal shanks cut into thick steaks that are then slow cooked in a tomato sauce. Fellow Aussies have probably observed beef “Osso Buco” sold at supermarkets – in fact, beef is more commonly found than veal. At least, during winter.

Though Osso Buco is traditionally made with veal, this really is fab made with beef too. The meat flavour will be stronger because veal has a more delicate, sweeter flavour. But it will still be fabulous – and you will still get that signature sticky bone marrow that so many people like to slurp up or slather on crusty bread. (Not I, doesn’t do it for me, I always give mine away!)

A traditional Italian dish

The makings of Osso Buco are no different to most slow cooked Italian master pieces – brown the meat, then slow cook onion, garlic, carrot and celery which then forms the flavour base for a tomato based sauce. The sauce for Osso Buco is a bit lighter in colour than other slow cooked Italian goodness, like Ragu, because it’s made with white wine rather than red wine.

The one little annoying thing I used to grapple with is that by the time the veal cooked to the point of “fall apart”, it was literally falling apart right off the bone. Still delicious, but I wanted the meat to stay on the bone for presentation purposes.

So I conceded defeat and use string to hold the veal together. However, my one little tip is to do this  after browning the meat . Otherwise, the string just comes off while the meat is browning. It’s really annoying.

Then let it bubble away gently for 1.5 – 2 hours (veal is more delicate than beef so you won’t need to cook for longer than this) until the meat is fork tender.

And I truly do mean – fork tender.

But – enough talk about fall apart, slow cooked, meltingly tender veal in a thick, rich tomato sauce! No more talk about how you won’t need a knife to eat this. The weekend is here! It’s Friday and the couch is calling me, there’s a certain giant fur ball is sitting by my side breathing stinky dog breath over me and staring at me intently because “bone time” is 30 minutes overdue.

Happy weekend everyone! – Nagi xx

WATCH HOW TO MAKE IT

Osso Buco recipe video!

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Ingredients

• ▢ 5 thick veal osso bucco (300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1)
• ▢ Salt and pepper
• ▢ Kitchen string (optional)
• ▢ 2 tbsp olive oil
• ▢ 1 small onion , finely chopped
• ▢ 3 garlic cloves , minced
• ▢ 1 small carrot , finely chopped
• ▢ 1 celery stick , finely chopped
• ▢ 800 g / 28 oz can crushed tomato
• ▢ 1 cup / 250 ml dry white wine (not sweet, not fruity), or chicken broth
• ▢ 1 cup / 250 ml chicken broth
• ▢ 1 chicken bouillon cube (optional, or use beef)
• ▢ 2 tbsp tomato paste
• ▢ 3 sprigs thyme or 1 ½ tsp dried thyme
• ▢ 2 bay leaves
• ▢ 1 cup parsley leaves (flat or curly), lightly packed
• ▢ 2 – 3 tsp lemon zest , finely grated
• ▢ 1 garlic clove , minced

For Serving:

• ▢ Risotto Milanese (saffron risotto, recipe in notes), mashed potato or pasta

Instructions

• Sprinkle both sides of the veal very generously with salt and pepper.
• Heat the oil in a large heavy based pot over high heat. Add beef and sear on both sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low.
• If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet.
• OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation (it falls apart once slow cooked).
• Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on.
• Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that.
• Use slotted spoon to remove veal into bowl, cover to keep warm. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt & pepper at the end.
• Traditionally served with Saffron Risotto (Risotto Milanese, recipe in notes), but is also terrific with mashed potato, creamy polenta or even pasta. Place a piece of Osso Buco on the serving plate, spoon over sauce, then top with Gremolata.
• Place the parsley leaves on a cutting board. Top with garlic and lemon zest. Finely chop the parsley. Transfer to serving bowl and set aside for at least 20 minutes before use.

Recipe Notes:

Nutrition Information:

Life of dozer.

I like to think that when I leave the house, this is the position he assumes, staring forlornly out the window waiting for me to return.

Reality is that he sneaks onto the couch, knowing full well he’s only allowed up when there’s a cover on it. He thinks he’s so clever because I never catch him. But of course I know, he always leaves so much  evidence . Giant foot imprints and unimaginable quantities of fur. 🙄

Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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117 Comments

November 8, 2023 at 9:15 pm

August 6, 2023 at 10:28 pm

July 10, 2023 at 8:14 pm

June 5, 2023 at 6:34 pm

June 3, 2023 at 5:09 pm

March 12, 2023 at 7:51 pm

February 15, 2023 at 3:18 pm

August 6, 2023 at 10:27 pm

Sensational!! Did mine in a Bessemer pot with lid in the oven at 160 for a couple of hours. The meat was totally tender, the sauce deliciously rich. Served with cauliflower mash, broccolini and simple green cabbage salad. Leftover meat and sauce will be used for pasta.

January 28, 2023 at 8:23 am

I will cook this tomorrow and I’m sure it will be as good as all your other recipes I’ve tried. Just one problem, I am in Germany and it is nearly impossible to get de-boned chicken legs. I did it myself and it is kind of hard work. Could I try this recipe with any other meat? Best regards, Linda

January 1, 2023 at 6:07 pm

October 11, 2022 at 8:20 am

I have made this a number of times and it is just as wonderful w/pork osso buco. The gremolata is the best…….

August 24, 2022 at 5:54 pm

August 18, 2022 at 11:56 pm

July 3, 2022 at 7:24 pm

June 27, 2022 at 7:14 pm

May 30, 2022 at 9:18 pm

Made it exactly to the recipe and it was simply delicious, Perfect amount of unctuous sauce, I had an extra Esso so used 6 instead of 5 but with the same liquid quantities etc and it was still perfectly saucy to smother our mash. Served with steamed greens . Thanks Nagi!

March 14, 2022 at 7:05 pm

Hello! It’s days check at 1.5 hours then every 15 minutes, but how long should it take? We are at two hours and the meat is still rather tough. The meat has come away from the bones but it’s not soft and tender. We used the thick la creusette pot as per the recipe and followed exactly so no idea where we have gone wrong.

Confused because people say they slow cooked for hours and hours but this recipe says only 1.5 hours on stovetop – is that right????

October 26, 2021 at 4:00 pm

October 27, 2021 at 4:38 pm

I am so glad you enjoyed it, Sue! N x

September 8, 2022 at 11:17 pm

How long would you recommend cooking it in the slow cooker?

October 5, 2021 at 7:30 pm

Can I cook in a pressure cooker

February 13, 2022 at 12:37 pm

Hi Heather, yes you can. you can also use flour to coat your meat first and sear the meat. This will thicken the sauce slightly. it’s 30mns in the pressure cooker. enjoy.

October 6, 2021 at 10:59 am

Hi Heather…I haven’t tested this but I would think it would work – you might need to simmer the sauce longer at the end to thicken it since the cooking time for the meat would be less. Let me know how it goes!

September 11, 2021 at 8:31 pm

August 5, 2021 at 5:03 pm

August 5, 2021 at 7:28 pm

Wahoo, sounds like you nailed it Karen! N x

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• Main Dishes

Traditional Osso Buco

Osso buco is a hearty Italian dish made by braising veal shanks in a rich stock with white wine and tomatoes; garnish with a zesty gremolata made with fresh parsley, lemon zest, and garlic for a memorable meal.

Believe it or not, you can make restaurant-worthy osso buco at home — you just need the right recipe. That's where we come in! This traditional osso buco recipe produces flavorful, tender, and absolutely mouthwatering veal shanks every time.

What Is Osso Buco?

Osso buco is an Italian dish of braised veal shanks, which are cross-cut from the leg bone beneath the knee and shoulder. The shank is a tougher cut of meat, so slow cooking in liquid is essential for the melt-in-your-mouth texture that osso buco is known for.

The dish, a staple of Lombard cuisine, is traditionally garnished with gremolata (a green, herbaceous sauce with lots of bright flavor).

Learn more : What Is Veal?

How to Make Osso Buco

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated osso buco:

Sear the Meat

Lightly dust the veal with flour and melt the butter in a large skillet over medium-high heat. Sear the veal shanks until they're browned on both sides. Remove the veal from the skillet and set aside.

Braise the Meat

Cook the onions and two cloves of garlic in the skillet until the onions are tender. Return the veal to the skillet, then add the carrots and wine. Simmer for about 10 minutes, then add the remaining osso buco ingredients (tomatoes, stock, and seasonings). Cover and simmer over low heat, basting often, until the meat is tender.

Garnish the Osso Buco

Mix the parsley, remaining garlic, and lemon zest in a small bowl. Drizzle over the osso buco just before serving.

What to Serve With Osso Buco

Osso buco is traditionally served over polenta, mashed potatoes, or risotto alla milanese (a risotto made with beef bone marrow, stock, and saffron).

As far as wines go, osso buco pairs perfectly with a full-bodied red such as Chianti or cabernet sauvignon.

How to Store Osso Buco

Store your leftover osso buco in an airtight container in the fridge for three to four days. Reheat gently in the microwave or in the oven.

Can You Freeze Osso Buco?

Yes, you can freeze cooked veal shanks. Wrap the cooked veal shanks tightly in aluminum foil or place them in an airtight freezer-safe container. Freeze for up to three months. Thaw overnight in the refrigerator.

Allrecipes Community Tips and Praise

"This dish was amazing," raves thecornercottage . "My husband couldn't believe I cooked it! It's actually better than some osso buco we've had at expensive celebrity restaurants."

"Very good, and relatively easy for osso buco," according to BETHMCNICK . "Make sure to add enough salt and pepper. I added it to the meat when I floured it, and also before simmering."

"This recipe was extremely easy to follow and tasted great," says MKENYON . "I followed it to the letter and we all loved it. The meat was super succulent and the sauce was delicious."

Editorial contributions by Corey Williams

Ingredients

2 pounds veal shanks, cut into short lengths

¼ cup all-purpose flour

¼ cup Butter

2 cloves garlic, crushed

1 large onion, chopped

1 large carrot, chopped

⅔ cup dry white wine

⅔ cup beef stock

1 (14.5 ounce) can diced tomatoes

salt and pepper to taste

½ cup chopped fresh flat leaf parsley

1 clove garlic, minced

2 teaspoons grated lemon zest

Gather all ingredients.

Dotdash Meredith Food Studios

Dust the veal shanks lightly with flour.

Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm.

Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender.

Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.

Pour in the tomatoes and beef stock, and season with salt and pepper.

Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.

In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Photos of Traditional Osso Buco

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www.sbs.com.au/food

Stage 16: Martigny-Bourg-Saint-Maurice Today the Tour de France bicycle race spends most of the day in Italy, and French chef, Gabriel Gaté shares his admiration for Italian food. Eccentric French gendarme, François, cooks a delicious and easy-to-prepare Osso Bucco. For more Tour news visit the Tour de France website at tdf.sbs.com.au. You might also like Nino Zoccali’s veal osso buco recipe. Or, browse our collection of Italian recipes.

preparation

Ingredients

Instructions, cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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I'm 68, and one of my most treasured friends is 96. I've known her since I was a child and appreciate her more the older I get.

• When I was 10 I met my friend's mom Terri. 
• When my mom died of cancer years later, she became my sounding board and took me seriously. 
• I've known her for 58 years now and appreciate her more as I grow older. 

We don't need institutional studies to know that having good friends makes us happier and healthier . And when we think of friendships, more often than not, we think of people who are generally around our own age.

But I've learned that intergenerational friendships , defined as those with someone at least 15 years older or younger, can be the most rewarding of them all.

One of my most unique and enduring, yet unlikely, friendships is with Terri, the 96-year-old mother of my lifelong friend, Kathy, which developed over the course of 58 years.

I was just a kid when we met

I was 10 when we met. She was a 38-year-old divorcée, singlehandedly raising her daughter in Riverdale, NY. Although she was my parents' age, she seemed hipper, perhaps because I could talk to her about subjects I would never bring up with my parents.

Along with her glamorous friends, she was emblematic of the swinging '60s — wearing stylish clothes and twisting to top 40 hits in her bathing suits at our building's swimming pool. She would give us money to buy ice cream and yell at us when we did cannonballs too close to her cabana, getting her just-coifed hair wet.

Six years later, when my own mother died from cancer , Terri gradually assumed the role of surrogate mother, becoming a non-judgmental sounding board. She opened my eyes to life's possibilities through stories about her travels to India, her days running with Frank Sinatra and his rat pack, and her work as a designer in New York's garment center.

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Most importantly, she took me seriously and treated me like an adult, not just some neighborhood kid. She spoke softly and was accepting and encouraging.

She made room for me in her life

The daughter of Italian immigrants she always had a pot of sauce on her stove and a place for me at her table. Along with homemade panzerotti, she dished out advice, urging me to accept myself for who I was and not be deterred by life's setbacks. She instilled in me the belief that if I set my mind to it, I could achieve anything.

Years later, when my work transferred me to California, we shared tearful goodbyes. Despite the distance between us, we would speak at least once a week by phone, and since my job brought me back to New York regularly, our reunions were frequent. Those homecomings were always special — she'd whip up shrimp étouffée or osso buco, she and Kathy would get dolled up, and I'd take them out to fancy restaurants. We celebrated when I landed a job at a Hollywood studio and cried together as she silently sat vigil alongside me at my sister's deathbed.

I appreciate her more as I grow older

If I fail to call her, she rings me up and starts the conversation with "If you're busy I can call you back." Just four years away from her centennial birthday she is still a force of nature, still chic, and still venturing out to her lucky newsstand twice a week to buy lottery tickets.

The older I get, the more I appreciate her, perhaps because as I age, I realize that time is finite and precious.

Because it is, I recently told her how much she means to me. Being a sentimental soul, she cried. She has given me so much, and I've often wondered what I have given her in return. So, I asked her.

"You are the son I never had," she said. I could hear her getting choked up and didn't press her to elaborate on her feelings. I realized then that some things don't need to be said. The feelings of love we share speak for themselves. That may be the greatest lesson of them all.

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