Veal Osso Buco
Inside: A classic Italian veal osso buco recipe, enhanced with a subtle, unexpected ingredient that elevates this homey dish into a restaurant-caliber meal.
Veal osso buco is a true Italian classic—born in the kitchens of northern Italy and best known as osso buco alla milanese. This recipe honors those roots with a rich, meaty braise layered with traditional seasonings and a few you might not expect. Wine-braised veal shanks make a hearty, delicious family meal, perfect for chilly nights.
The flavors of this veal osso buco are built the traditional way, starting with meaty veal shanks lightly dredged in seasoned flour and browned in olive oil. I use a proper soffritto, enhanced with leeks and garlic, to round out the base. A splash of dry white wine deglazes the pot, followed by beef bone broth or low-sodium stock for richness. The secret ingredient: anchovies, which dissolve into the savory sauce, adding subtle depth of umami salinity.
This osso buco uses the same easy braising technique I rely on for other popular dishes like boeuf bourguignon, braised lamb shanks, and fork-tender pork ragu using pork shoulder. They all use cuts of meat that need a little extra time to cook to break down connective tissue and release natural collagen—it’s a simple, reliable method that builds big flavor.
Why this recipe works:
- Proper browning builds the foundation–Dredging the veal shanks in flour and browning in hot oil creates a crust that helps thicken the sauce naturally as the osso buco braises.
- A classic Italian flavor base—with a smart twist —traditional soffritto sets the stage, while leeks and garlic meld, adding another layer of sweetness.
- Layered umami without heaviness–White wine, beef broth, and anchovies work together to create a savory, restaurant-worthy sauce.
- Low, slow Dutch oven braise guarantees tenderness–A covered, two-hour oven braise allows the veal to become fork-tender while the marrow enriches the sauce, for a luxurious tongue-coating texture and flavor you expect from a great veal osso buco.
Ingredients:
- Veal shanks – Meaty, collagen-rich cuts that become fork-tender as they braise; natural marrow in the shank bones doubles down on the richness and mouth-feel.
- Extra Virgin Olive oil – Used to brown the veal and sweat the soffrito. No need to use a fancy one, your everyday olive oil is fine.
- Onion – The backbone of the soffritto, providing natural sweetness and depth.
- Celery – Adds vegetal earthiness and balance to the braising liquid.
- Carrots – For gentle sweetness that rounds out the savory elements.
- Leeks (optional) – A softer, sweeter allium that complements the onion without overpowering the dish.
- Garlic – Adds aromatic warmth and classic Italian flavor to both the braised veal and gremolata garnish.
- All-Purpose Flour – Creates a golden-brown crust on the shanks and helps thicken the sauce as they braise.
- Kosher salt – I use Diamond Crystal Kosher salt, which is less salty by volume and is better for sprinkling than Morton’s, which can easily oversalt a dish. If you have Morton’s, cut the amount by about ⅓.
- Black pepper – Freshly ground will add the most robust flavor.
- Tomato paste – Concentrated tomato flavor that deepens the sauce and adds umami. I use Mutti– a triple concentrate tomato paste.
- Anchovies – The secret ingredient. They melt into the sauce, adding savory depth without any noticeable fishiness (an old-school Italian trick). You won’t taste them; think of them as another salt component.
- Fresh thyme (or dried) – Use a teaspoon of fresh thyme or ½ teaspoon if you’re using dried.
- Bay leaf – A must for any simmering stew.
- Dry white wine – Deglazes the pot and adds a bit of acidity to the dish.
- Beef stock – Use my beef bone broth recipe or a store-bought low-sodium beef broth.
- Lemon – You’ll only need the very outer zest for the gremolata; use a microplane for the best results.
- Italian parsley – You could also use curly parsley as an alternative.
Step-by-step instructions:
- Use several paper towels to dry the veal shanks on both sides (this will help the flour dredge stick without becoming gummy).
2. In a wide-shallow bowl, combine the flour, salt and pepper, whisking to combine. Coat both sides of the shanks with the flour mixture, patting away any excess.
3. Heat a Dutch oven over medium-high heat. Once it’s hot, add the olive oil and arrange the veal shanks in the pot. Sear the meat without touching it for 4-5 minutes, then flip and cook for an additional 4-5 minutes until both sides have browned. Use a pair of tongs to transfer the meat to a rimmed sheet pan.
4. Sauté the vegetables (carrots, onions, celery and leeks) in the remaining olive oil, stirring occasionally until they soften. Then add the garlic and cook for one minute until fragrant.
5. Add the tomato paste and thyme, stirring until the soffrito is well-coated and the tomato starts to brown, about 1-2 minutes. Deglaze the pot with white wine, stirring and scraping with a wooden spoon to loosen the browned bits on the bottom. Simmer until the wine reduces by about half.
6. Add the anchovies and broth and bring the mixture to a boil, then reduce the heat to a simmer.
7. Arrange the veal shanks in the Dutch oven so they are at least halfway submerged in the braising liquid. Cover the pot and transfer to the preheated 325° oven.
8. While the veal shanks braise, make the gremolata: use a microplane zester to remove the zest from a whole lemon, then mince the garlic and parsley. Combine the ingredients in a small bowl and set aside.
9. After braising for two hours, the veal osso buco should be fork-tender. Use a spoon or turkey baster to remove any excess grease that has liquified and floated to the surface. Taste the sauce and adjust the seasonings according to your tastes.
10. Sprinkle the osso buco recipe with a bit of gremolata for presentation, reserving extra for the table, so diners can help themselves to more.
Pro-Tips:
- Some osso buco recipes use twine to bind the veal shanks so they don’t fall apart during the slow braise. You can take that extra step if you like, but I simply use a serving spoon large enough to hold a whole shank.
- Depending on the size of your pot or Dutch oven, you may need to work in batches to brown the meat.
- Patience Pays–Don’t rush the braising process; it’s what makes the meat so tender.
- Using a microplane to remove the lemon zest will ensure you don’t get any bitter white pith, just the aromatic peel.
Swaps and Variations:
- Add mushrooms to the braise for even more depth; brown the mushrooms in olive oil before browning the veal shanks and add them back to the pot (with any accumulated liquid) when you add the beef broth.
- Alternatively, add a tablespoon of mushroom powder (made from dried porcini mushrooms blitzed to a fine dust in a spice grinder).
- Try other osso bucos: beef osso buco made from cross-cut beef shanks, lamb osso buco or pork osso buco using marrow-filled shanks.
- For a more refined sauce, strain the soffrito through a fine-mesh strainer, pressing on the solids to extract all the liquid, then thicken with equal parts butter and flour, mashed into a paste, and simmered over medium heat until thick. Season with salt and pepper and serve the sauce over the braised veal shanks.
- Add other herbs, such as rosemary or marjoram for another layer of flavor.
FAQs
The most traditional sides are risotto alla milanese (saffron risotto) or creamy polenta. However, I’m not the food police, and I’ve found it’s also delicious with Yukon Gold Mashed Potatoes, or even buttered egg noodles.
Osso buco tastes like a meaty stew, but it’s not heavy or dulling on the palate. The fresh veggies, herbs and white wine give it a lighter finish than other braises with all the satisfaction of a slow-cooked goulash.
Make ahead:
- If you have the will-power, make the osso buco recipe a day before and refrigerate it in the Dutch oven after cooling.
- Refrigerating solidifies fats, making them easier to remove, and it also allows the flavors to marry further.
- The gremolata can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating:
- Reheat gently over medium heat in a heavy pot with a lid until warmed through.
Freezing:
- Freeze osso buco in a freezer-safe container for up to 3 months.
- Defrost before reheating.
- Don’t freeze the gremolata as the flavors will diminish; make it fresh before serving.
More veal recipes to try:
- Grilled Veal Chops
- Garlic Braised Veal Shanks with Red Wine
- Veal and Pork Country Pâté
- Grilled Veal Steaks with Mojo Marinade
More braised meats and stews:
- Irish Stout Braised Chicken Thighs
- Pork Green Chili Stew
- Coq Au Vin
- Beef Birria
- Braised Corned Beef with horseradish glaze
- Homestyle Pot Roast
Veal Osso Buco
INGREDIENTS:
- 2½-3 pounds veal shanks
- 3 tablespoons olive oil divided
- ¾ cup diced onion about ½ of a large onion
- ¾ cup diced celery about 2 stalks
- ¾ cup diced carrots about 2 medium-sized carrots
- ½ cup diced leeks optional
- 2 large cloves garlic minced
- ¼ cup flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 anchovies
- 1 teaspoon freshly chopped thyme or ½ teaspoon dried thyme
- 1 bay leaf
- 1½ cups dry white wine
- 2 cups beef bone broth or low-sodium stock
FOR GREMOLATA:
- 1 lemon
- 1 cup Italian parsley finely chopped
- 1 clove garlic minced
DIRECTIONS:
- Preheat the oven to 325°.
- Use paper towels to dry 2½-3 pounds veal shanks removing any residual water and myoglobin, which seeps out (it looks like blood, but it's not).
- Whisk together ¼ cup flour, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a wide, shallow bowl. Coat either side of the veal shanks with the flour mixture, patting away any excess and set aside.
- Heat a Dutch oven over medium-high heat. Once hot, add 1½ tablespoons of olive oil and use a sturdy pair of tongs to transfer the veal to the pot to sear and brown the outside, about 4-5 minutes per side. Transfer the shanks to a platter and set aside.
- Add the remaining olive oil to the pot and stir in ¾ cup diced onion, ¾ cup diced celery, ¾ cup diced carrots, and ½ cup diced leeks. Sauté the vegetables for 3-5 minutes until they're softened and the onions, leeks and celery have a slight translucent look to them.
- Add 2 large cloves garlic and sauté for one minute, stirring occasionally until fragrant.
- Stir in 2 tablespoons tomato paste, and 1 teaspoon freshly chopped thyme. Cook, stirring constantly to coat the vegetables with the tomato paste. Deglaze the pot with 1½ cups dry white wine, using your spoon to scrape up any dried bits and fond on the bottom of the pot. Stir in 2 anchovies and simmer for about 5 minutes, or until the wine has reduced by about half.
- Stir in 2 cups beef bone broth and bring it to a boil. Add 1 bay leaf and use your tongs to return the veal shanks to the liquid. Put the lid on the pot and transfer to the oven to braise for 2 to 2½ hours.
- Use a spoon to skim off excess grease that floats to the surface, or cool the braise to room temperature and refrigerate overnight to make removing the solidified fat easier (the flavors will further marry, too).
FOR THE GREMOLATA:
- Use a microplane to zest 1 lemon and transfer to a bowl, add 1 cup Italian parsley and 1 clove garlic. Stir well until the ingredients are thoroughly combined, then set aside (you can make the Gremolata up to a day or two ahead of time).
TO SERVE:
- Divide the braised veal shanks between 4 plates or shallow bowls. Spoon some of the sauce over the veal and sprinkle with gremolata.
RECIPE VIDEO:
NOTES:
- If you have the will-power, make the osso buco recipe a day before and refrigerate it in the Dutch oven after cooling.
- Refrigerating solidifies fats, making them easier to remove, and it also allows the flavors to marry further.
- The gremolata can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat gently over medium heat in a heavy pot with a lid until warmed through.
- Freeze osso buco in a freezer-safe container for up to 3 months.
- Defrost before reheating.
- Don’t freeze the gremolata as the flavors will diminish; make it fresh before serving.
NUTRITION:
Don’t Forget To “Pin It” For Later!
Made this dish with beef shanks rather than true Osso Buco, turned out fabulous! I loved experimenting with this recipe and I’m sure I’ll be asked to make this again when the weather gets a bit chillier!
It would definitely be good with beef shanks.
Nope nothing else required other than braised Osso Buco, looks delightful!
I know — it’s so good!
I tried veal shanks one time and I have to say I wasn’t a big fan of the recipe I used. But yours looks delicious, I’m really tempted to give the veal shanks a second chance. Last week I bought a cast iron dutch oven and I think your recipe would be perfect for it. Pinned!
Also I love your mushroom powder, such a great idea!
I’m curious what the other recipe was like, because I’ve never met a veal shank I didn’t like! Thanks for pinning!
My MIL loves osso bucco, but rarely gets it any more, since she moved – I may have to make this the next time I visit them.
And I love the mushroom powder – I used dried mushrooms that way all the time, but usually crush them as I used them – the powder would be so much easier!
Hi Anne! We have to please our MILs, don’t we? Glad you like my mushroom powder trick. It works in so many savory dishes.
Great comfort food! I could use some right now, back from sledding!
Oooh! Sledding? That’s something we can’t do in South Florida. Jealous!
This looks absolutely delicious!!! Good Lord! I have made a similar dish and I know yours taste amazing!
Ooh, what do you put in yours? Is it veal, lamb or some other protein?
Loving the flavor combination! This looks amazingly delicious! Thanks for sharing!
So glad you like Felesha! It’s really easy to do, and so worth it!
I love delicious and healthy dishes such as this. Gorgeous photos and I love the step by step instructions!
So glad you like. I’m working on my photography, so thanks for the compliment!
There’s nothing better then curling up on the couch with a bowl and spoon of your favorite comfort food nestled in your lap, I must admit it my favorite way to eat comfort food.
And maybe binge-watching a series on Netflix while you do it!
Gosh!!!I can almost smell this through the screen, you sure do know how to make me hungry at 6.am. Looks AH-mazing Girl!!!
Ok, I’ve never eaten this at 6 a.m., but it goes great with a glass of wine at 6p.m. LOL!
I love osso buco….and will order it when I go out to dinner. Now this recipe sounds wonderful…guess I can make it at home now. Thanks!!
Funny – I always order this type of thing when we go out too! I skip the steaks and go for something tender and savory.
I have never had osso buco, but I have heard that it is a delicious dish. Yours looks amazing!
Thank you so much. If you’ve never had it, then you must give it a go!
Oh Lisa, Osso Bucco is an all time favorite!! This recipe looks perfect!! This is perfect for my weekend!!
I know, Osso Buco is one of my favorites. Love the bone marrow!
Oh wow, this looks so comforting and delicious! I have never heard of using mushroom powder, that is seriously brilliant! And I had to laugh about your fam shutting down your photo shoot. Been there 🙂
Glad you like it. Mushroom powder is an easy umami booster!
Oh my…. This looks so comforting, especially during this cold weather. I haven’t made veal shank before. Got to try this very soon! Mushroom powder sure sounds interesting! Definitely need to look into that. 😉
I’ve never tried to make osso bucco at home. It always seems so daunting to me. Love how you have made it easier.
It’s really simple to make, Christie! Enjoy!
I’ve always wanted to make osso buco, but never have! I have now printed off your recipe and am going to give it a go!! 🙂 Looks delish!
Let me know how you like it, Cassandra!