On a cold winter day, there’s truly nothing I crave more than a slow braised Italian meal, simmering for hours and filling the kitchen with warmth and comfort. Osso buco is exactly that. A classic Italian dish made with bone in veal shanks, gently cooked until the meat is fall off the bone tender and the sauce becomes rich and deeply savory.
And a quick fun fact, osso buco translates to “bone with a hole” in Italian. As it cooks, the marrow inside the bone turns silky and buttery, and yes, you are absolutely meant to eat it. Spoon it right out of the bone and into the sauce, it’s one of the best parts of the dish. And of course, even better served over a bed of creamy mashed potatoes aka pommes puree!!
Everything comes together in a tomato wine braise and gets finished with a fresh gremolata of garlic, parsley, and lemon zest, a simple Italian touch that brightens everything up. It’s cozy, comforting, and exactly the kind of food I want to cook and eat all winter long.
❤️ Why You’ll Love This Osso Buco
- Ultimate winter comfort food – warm, rich, and slow-braised to perfection.
- Impressive but low-stress – it looks fancy, but most of the work happens in the oven.
- Perfect for hosting – minimal active cooking, and it can be made ahead.
- One-pot meal – fewer dishes, more flavor.
- Bright finish – the gremolata cuts through the richness and makes the dish feel balanced.
🍲 Ingredients
Osso Buco
- Veal shanks – bone-in, 2–3 inches thick. (Beef, lamb, pork shanks, or oxtail also work.)
- Pancetta – diced, adds richness and depth to the base of the sauce.
- Onion, celery, carrot – classic mirepoix for sweetness and structure.
- Garlic – finely minced for aromatic flavor.
- Flour – lightly coats the shanks for better browning and body in the sauce.
- Dry white wine – deglazes the pot and adds acidity.
- Tomato purée – forms the base of the sauce.
- Chicken stock – adds savory depth and helps create a luscious braising liquid.
- Fresh thyme & parsley – subtle herbal notes.
- Bay leaf – rounds out the sauce.
- Salt + black pepper – to taste.
Gremolata
- Garlic – finely minced.
- Lemon zest – brightens the entire dish.
- Fresh parsley – finely chopped for freshness.
👩🍳 How to Make Osso Buco
Render the pancetta
Preheat the oven to 350°F (175°C).
Add pancetta to a cold, large Dutch oven and place over medium-low heat. Let it slowly render its fat and cook until golden and crisp. Remove with a slotted spoon and set aside on a paper towel-lined plate.
Prepare and sear the shanks
Season the veal shanks generously with salt and pepper, then lightly dredge each piece in flour, shaking off any excess.
Increase heat to medium and sear the shanks in the rendered pancetta fat until deeply golden on both sides, about 3–5 minutes per side. Remove and set aside.
Build the sauce
Add the diced onion, celery, and carrot to the same pot. Sauté for about 5 minutes, until softened. Add the garlic and cook for another minute, until fragrant.
Deglaze the pot with white wine, using a wooden spoon to scrape up any browned bits from the bottom.
Braise
Stir in the tomato purée and chicken stock. Let the sauce simmer for 5 minutes, then return the shanks and pancetta to the pot. The meat should be mostly submerged — add more stock if needed.
Add thyme, parsley, and bay leaf. Bring to a gentle boil, cover, and transfer to the oven.
Cook for about 3 hours, or until the meat is fork-tender and pulling away from the bone.
Make the gremolata
While the osso buco cooks, combine minced garlic, lemon zest, and parsley in a small bowl. Set aside.
Serve
Serve the osso buco over mashed potatoes, polenta, or any starch that will soak up that beautiful sauce. Spoon extra sauce over the top and finish with a generous sprinkle of gremolata.
🪄 Tips and Tricks
- Don’t rush the sear — good browning equals better flavor.
- Make sure the shanks are mostly submerged during braising for even cooking.
- The gremolata is essential — don’t skip it. It balances the richness perfectly.
- This dish tastes even better the next day.
My Pro Tip
Don’t forget the bone marrow!
Once the osso buco is cooked, the marrow inside the bone becomes rich and buttery. Use a small spoon to scoop it out and mix it into the sauce or spread it over your potatoes or polenta, it’s one of the best parts of the dish.
👝 How to Store & Make Ahead
Osso buco is an ideal make-ahead dish. Let it cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in a 325°F oven until warmed through. Add a splash of stock if the sauce has thickened too much.
🤔 Common Questions
Absolutely. In fact, it’s even better the next day.
Yes — beef, lamb, pork, or oxtail shanks all work beautifully.
Mashed potatoes, polenta, risotto, or even a simple crusty bread to soak up the sauce.
Osso Buco
Ingredients
Osso Buco
- 4 veal shanks, 2–3 inches thick
- 4 oz pancetta, diced
- 1 medium onion, small dice
- 2 stalks celery, small dice
- 1 medium carrot, small dice
- 2 cloves garlic, finely minced
- ½ cup flour
- ½ cup dry white wine
- 2 cups tomato purée
- 2-3 cups chicken stock
- 3 sprigs thyme
- 3 sprigs parsley
- 1 bay leaf
- Salt + black pepper
Gremolata
- 1 tbsp garlic, finely minced
- 2 tbsp lemon zest
- 1 tbsp parsley, finely minced
Instructions
- Preheat oven to 350°F (175°C).
- Render pancetta in a cold Dutch oven over medium-low heat until crisp. Remove and set aside.
- Season shanks with salt and pepper, dredge lightly in flour, and sear in pancetta fat until golden. Remove and set aside.
- Add onion, celery, and carrot to the pot. Sauté 5 minutes, then add garlic and cook 1 minute.
- Deglaze with white wine, scraping up browned bits.
- Add tomato purée and stock, simmer 5 minutes.
- Return shanks and pancetta to the pot. Add thyme, parsley, and bay leaf.
- Bring to a boil, cover, and braise in the oven for about 3 hours, until tender.
- Mix gremolata ingredients in a small bowl.
- Serve over mashed potatoes or polenta, topped with gremolata.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for this recipe!