Lombardy Osso Buco, meaning “bone with a hole” in Italian, is a dish that hails from the Lombardy region in northern Italy. Known for its rich and comforting flavours, it features braised veal shanks cooked slowly to perfection. The name comes from the marrow-filled bone at the centre of each shank, which not only adds depth to the dish but is considered a delicacy itself.
This hearty dish is synonymous with warmth and tradition. The veal shanks, with their tender meat and gelatinous marrow, are simmered with aromatic vegetables like onions, carrots, and celery, along with wine and broth. The result is a dish bursting with robust flavours, enhanced by the long cooking process that melds the ingredients beautifully.
What makes Lombardy Osso Buco truly shine is its versatility. Though it has a strong connection to Milanese cuisine, it can be customised to suit different tastes. The traditional Milanese version includes gremolata—a zesty topping of lemon zest, garlic, and parsley—which brightens the rich flavours. However, other regional interpretations might swap veal for beef or incorporate tomatoes into the sauce for a slightly tangier twist.
When serving Osso Buco, the key is to complement its rich, velvety sauce. A classic pairing is risotto alla Milanese, a creamy saffron-infused risotto that mirrors the dish’s luxurious nature. Mashed potatoes are another excellent option, offering a simple, buttery base to soak up the sauce. If you’re after something lighter, polenta or crusty bread can work just as well.
For greens, a crisp salad with a tangy vinaigrette or sautéed spinach can provide a refreshing counterpoint. A glass of robust red wine, such as Barolo or Chianti, completes the experience, enhancing the deep, savoury notes of the dish.
Whether you’re hosting a dinner party or indulging in a quiet evening meal, Lombardy Osso Buco guarantees a memorable dining experience with it’s amazing flavour, textures and aroma. A perfect combination.
Lombardy Osso Buco
Ingredients
- 4 large veal shanks 2 inches thick
- salt
- freshly ground black pepper
- 2 tbsp plain flour for dusting maybe 3
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion finely chopped
- 1 medium carrot finely chopped
- 2 stalks celery finely chopped
- 3 cloves garlic minced
- 1 cup dry white wine
- 1 cup beef or veal stock
- 1 cup tomatoes crushed
- 1 leaf bay
- 2 sprigs fresh thyme
- 1 sprigs fresh rosemary
For the gremolata:
- 1 medium lemon zest only
- 2 tbsp fresh parsley finely chopped
- 1 clove garlic minced
Instructions
- Pat the shanks dry, season generously with salt and pepper, and lightly dust with flour.4 large veal shanks, salt, freshly ground black pepper, 2 tbsp plain flour
- Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the veal shanks for 3–4 minutes per side until golden brown. Remove and set aside.2 tbsp olive oil, 2 tbsp unsalted butter
- In the same pot, lower the heat to medium. Sauté the onion, carrot and celery until softened, about 5–7 minutes. Add the garlic and cook for another minute.1 medium onion, 1 medium carrot, 2 stalks celery, 3 cloves garlic
- Pour in the wine, scraping up any browned bits from the pot. Allow the wine to reduce by half.1 cup dry white wine
- Add the stock, tomatoes (if using), bay leaf, thyme and rosemary.1 cup beef, 1 cup tomatoes, 1 leaf bay, 2 sprigs fresh thyme, 1 sprigs fresh rosemary
- Return the veal to the pot, ensuring the liquid comes about halfway up the shanks. Cover and cook on low heat for 2.5 to 3 hours, or until the meat is fork-tender. Turn the shanks halfway through cooking.
- Combine the lemon zest, parsley, and garlic in a small bowl.1 medium lemon, 2 tbsp fresh parsley, 1 clove garlic
- Remove the veal shanks from the pot and spoon over the rich sauce. Sprinkle with gremolata for a zesty finish.
8 comments
Heard about this dish and it was in my inbox that day. Fate or what. Tried it yesturday and it was perfect.
The slow cooking fills the house with incredible aromas, and the final dish is a showstopper.
The veal shanks were fall-off-the-bone tender, and the sauce was rich and velvety.
I loved how this dish feels both fancy and comforting. The gremolata was a revelation—it lifted the entire meal with its citrusy notes.
I served it with creamy polenta, and the combination was heavenly.
Osso Buco is a labour of love, but the result is absolutely worth it.
The gremolata added a fresh zing that brightened up the dish beautifully. Paired with saffron risotto, it was a restaurant-quality meal at home.
This is the ultimate comfort food. The meat was incredibly tender, and the marrow in the bone was a delightful treat.