Amazing Osso Buco is a classic Italian dish for the Lombardy region. The slow cooked Veal shanks are perfectly cooked and fall off the bone. Served as a main dish often served with pasta and a topping of lemon gremalata. Amazing flavours that is always a crowd pleaser. Suitable to make in advance and store in the fridge and simply reheat when needed.
Few dishes offer the sheer depth of flavour and melt-in-your-mouth tenderness quite like Amazing Osso Buco. This slow-braised Italian masterpiece transforms simple ingredients into something truly special. The magic begins with veal shanks, gently tied to hold their shape, then seared to golden perfection. The deep caramelisation on the meat sets the stage for a sauce that’s rich, complex, and utterly irresistible.
A medley of onions, carrots, and celery forms the flavourful base, sautéed until soft and fragrant before being deglazed with a generous pour of dry white wine. Then comes the tomato puree, plum tomatoes, and a heady mix of thyme, bay leaf, and oregano, all simmered together with chicken broth to create a luscious braising liquid. As the shanks slowly cook in the oven, the marrow within the bones softens, infusing the sauce with velvety richness. The result? Fork-tender meat that practically melts away, bathed in a savoury, tomato-based sauce that’s packed with deep, developed flavours.
But Amazing Osso Buco wouldn’t be complete without its crowning glory—gremolata. This zesty blend of parsley, garlic, anchovies, and lemon zest cuts through the richness of the dish, adding a bright, fresh contrast that awakens the palate. Sprinkled over the plated shanks, it lifts each bite with a burst of aromatic sharpness.
Served alongside silky pasta or a bed of creamy risotto, this dish is the very essence of Italian comfort food. Whether you’re cooking for a special occasion or simply craving something indulgent, Amazing Osso Buco delivers a soul-warming experience that lingers long after the last bite.
Amazing Osso Buco
Ingredients
Osso Buco Ingredients
- 6 large veal shanks
- 1 cup chicken broth See notes
- 800 g plum tomatoes
- 2 medium carrot diced
- 3 stalks celery diced
- 2 medium onions diced
- 2 tbsp tomato puree
- 1 sprig thyme
- 1 leaf bay
- 1 tsp. dried oregano
- 1 tbsp unsalted butter
- 3/4 cup dry white wine good quality
- 1/2 cup all-purpose flour dredging
- 1/4 cup extra-virgin olive oil
- salt
- ground black pepper
Gremalata Ingredients
- 3 tbsp parsley finely chopped
- 2 cloves garlic minced
- 2 large anchovies minced
- 1 tbsp lemon zest finely grated
Instructions
- Pre heat the oven to 350°F.
- Using cooking string, gently tie the shanks around the middle to hold them together. Season with salt and pepper.6 large veal shanks, salt, ground black pepper
- In a shallow dish, add flour and dredge each shank lightly before removing any excess1/2 cup all-purpose flour
- Add 3/4 s of the oil to a large heavy bottomed skillet over a medium high heat.1/4 cup extra-virgin olive oil
- When the oil is hot, sear the shanks until browned (3 – 4 minutes) per side. When each shank is seared, transfer to a large baking tray. I has to be large enough for all 6 shanks.
- Drain the fat from the pan into a container and return the skillet to a medium heat. Add the remaining 1/4 oil and the butter to the pan and melt.1 tbsp unsalted butter
- Once the butter is melted, add the celery, onion, oregano, carrot and 1 tsp of salt. Cook for about 15 minutes until the vegetable have softened and slightly brown.2 medium carrot, 3 stalks celery, 2 medium onions, 1 tsp. dried oregano, salt
- Then add the wine and increase the heat to a medium high and stir making sure deglaze any good bits stuck to the bottom of the pan. Heat until the wine has reduced by at least a third.3/4 cup dry white wine
- Add the tomato paste/puree and stir. Add the canned tomatoes including the juice and stir.2 tbsp tomato puree, 800 g plum tomatoes
- Add the stock/broth, bay, thyme and a few pepper grinds. It can take the pepper.1 cup chicken broth, 1 sprig thyme, 1 leaf bay, ground black pepper
- Increase the heat to medium high and bring to a boil Carefully pour the pan contents over the shanks in the baking tray.
- Using tin/aluminium foil, cover the shanks and the tray making a tight fitting lid.
- Place the shanks into the oven to braise making sure to check the liquid level regularly. If it has reduced below half the height of the shanks, add a little more chicken stock to top up. Cook for 1 1/2 – 2 hours.
- To test the shank, pierce it with a fork and the meat should fall apart. Give it a taste. It should be soft, moist and tender.
- When cooked to your liking, transfer the shanks to warmed dishes.
- In a small bowl, add the garlic, parsley, anchovies and lemon zest and mix thoroughly.3 tbsp parsley, 2 cloves garlic, 2 large anchovies, 1 tbsp lemon zest
- Strain the juices through a medium mesh sieve pushing every bit of juice and goodness through. Add half of the gremolata to the sauce and mix.
- Return the now strained sauce to the heat and bring to a simmer. This will help to thicken the sauce.
- Serve the Osso Buco on warmed dishes with seasonal vegetables and pasta. Sprinkle the remainder of the gremolata over each dish.
16 comments
This isn’t a quick meal, but the payoff is incredible.
The slow-cooked veal and sauce made my kitchen smell amazing. This is comfort food at its finest—rich, warming, and completely satisfying.
The combination of wine, tomatoes, and herbs created an intoxicating aroma while cooking. The final result was nothing short of spectacular.
I could eat this every week.
The veal was incredibly tender, and the tomato and wine sauce was packed with umami goodness.
Every bite was a harmony of savoury, slow-braised goodness and bright citrusy notes.
This dish strikes the perfect balance between sophistication and hearty, homey flavours. The gremolata was a game-changer, cutting through the richness beautifully.
The veal was luxuriously tender, and the sauce was so good I mopped up every last bit with crusty bread.
The veal was unbelievably tender, and the sauce was packed with deep, rich flavours.
The meat was fall-off-the-bone tender, and the sauce had such a wonderful depth. Paired with pasta, it was pure comfort on a plate.
A truly memorable dish that I’ll be making again.
The layers of flavour in the sauce and the freshness of the gremolata made every mouthful a delight.
The gremolata added the perfect fresh contrast—absolutely divine
The slow-cooked sauce was velvety, and the gremolata added just the right amount of zing.
Melt-in-your-mouth perfection
The slow braise made all the difference—the meat was buttery soft, and the marrow added an incredible richness to the sauce.