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Italian Osso Buco Recipe


Looking to add a touch of Italian flair to your cooking repertoire? Look no further than the savory and succulent Italian Osso Buco Recipe. This classic dish is sure to impress with its rich flavors and tender meat that falls off the bone. In this post, we will delve into the origin, ingredients, preparation steps, and more to help you master this delicious recipe at home.

Origin and History Of This Recipe:

The history of Osso Buco dates back to Milan, Italy, where it is a traditional specialty. The name itself translates to “bone with a hole,” referencing the marrow-filled bone that adds depth and richness to the dish. Osso Buco is made typically with veal shanks braised in a flavorful broth until tender. Its popularity has spread worldwide, becoming a favorite among Italian cuisine lovers everywhere.

Things To Expect In This Post Article:

In this post, we will discuss the origins and history of Osso Buco, provide a detailed list of ingredients, step-by-step preparation instructions, cooking time, servings, personal insights, nutritional information, health conditions to consider, nutrient benefits, disadvantages, tips and tricks, equipment needed, variations, serving suggestions, storage and reheating instructions, and frequently asked questions to ensure you have all the information you need to create a perfect Osso Buco dish.

Ingredients List:

  • 4 veal shanks
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 cup dry white wine
  • 1 can diced tomatoes
  • 2 cups beef broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Gremolata (optional, for garnish)

Preparation Steps:

  1. Season the veal shanks with salt and pepper, then dredge in flour.
  2. In a large Dutch oven, heat olive oil over medium-high heat and brown the veal shanks on all sides. Remove and set aside.
  3. In the same pot, add onion, carrots, celery, and garlic. Cook until softened.
  4. Add white wine, scraping up any brown bits from the bottom of the pot.
  5. Stir in diced tomatoes, beef broth, bay leaf, and thyme. Return veal shanks to the pot.
  6. Cover and simmer on low heat for 2-3 hours until the meat is tender.
  7. Serve hot, garnished with gremolata if desired.

Cooking Time & Servings:

This recipe takes approximately 3 hours to prepare and cook, serving 4 people.

Personal Touch:

Osso Buco holds a special place in my heart as it reminds me of family gatherings and cozy dinners. The aroma of the braising meat fills the kitchen with comforting memories, making it a cherished dish in my recipe collection.

Nutritional Information:

Per serving:
Calories: 420
Protein: 35g
Carbohydrates: 15g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 115mg
Sodium: 550mg
Fiber: 3g
Sugar: 5g

Health Conditions And People To Avoid This:

Those with high cholesterol, hypertension, or on a low-fat diet may want to limit their intake of Osso Buco due to its higher fat content. Additionally, individuals with certain food allergies or sensitivities to veal, gluten, or tomatoes should avoid this dish.

Nutrition and Benefits To The Body:

Osso Buco is rich in protein, iron, and essential vitamins and minerals like zinc and B vitamins. These nutrients support muscle health, immune function, and energy metabolism, making it a nourishing choice for those needing a boost of nutrients.


While Osso Buco offers valuable nutrients, excess consumption of saturated fats and sodium can contribute to heart disease and other health issues. Eating moderately is perfectly fine, but acquiring excess of these nutrients is harmful.

Tips and Tricks:

  • For a lighter version, use chicken or turkey shanks instead of veal.
  • Add a splash of lemon juice to the gremolata for a zesty finish.
  • Use a slow cooker for a hands-off cooking method.

Equipment Needed:

  • Dutch oven or large pot
  • Wooden spoon
  • Sharp knife
  • Cutting board

Variations or Substitutions:

  • Use beef or lamb shanks instead of veal for a different flavor profile.
  • Substitute vegetable broth for beef broth for a vegetarian option.
  • Add in chopped mushrooms or olives for extra depth of flavor.

Serving Suggestions:

Serve Osso Buco over creamy polenta, mashed potatoes, or risotto for a hearty meal. Garnish with fresh parsley and lemon zest for a pop of color and freshness.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a pot on the stove over low heat, adding a splash of broth if needed to prevent drying out.


We hope this comprehensive guide to creating Italian Osso Buco inspires you to try this classic dish in your kitchen. Whether for a special occasion or a cozy night in, Osso Buco is a rewarding meal that will delight your taste buds and warm your soul. Give it a try and savor the flavors of Italy in every bite.

Frequently Asked Questions (FAQs):

Q: Can I use a slow cooker for this recipe?
A: Yes, you can adapt this recipe for a slow cooker by following the same steps and cooking on low for 6-8 hours.

Q: Is it necessary to dredge the veal shanks in flour?
A: Dredging the shanks helps to create a nice crust and thickens the sauce as it cooks. It is recommended but not essential.

Q: Can I freeze Osso Buco?
A: Yes, Osso Buco can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What can I serve with Osso Buco?
A: Osso Buco pairs well with creamy polenta, risotto, or mashed potatoes. Crusty bread is also a great accompaniment.

Q: Can I use other meats instead of veal?
A: Yes, beef or lamb shanks can be used as a substitute for veal in this recipe for a different flavor profile.

Q: What is gremolata, and is it essential?
A: Gremolata is a condiment made from lemon zest, garlic, and parsley. It adds brightness and freshness to the dish but is optional.

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