Braised veal shanks in tomato and white wine sauce with gremolata
Osso Buco is a quintessential Lombard braise of veal shanks simmered slowly in a flavorful combination of tomato, white wine, and vegetables. The meat becomes incredibly tender, the marrow in the bone adds richness, and the bright gremolata garnish provides fresh acidity.
Serves 4
Season veal shanks with salt and pepper. Brown in olive oil in a large Dutch oven for 3-4 minutes per side. Remove and set aside.
In the same pot, sauté diced carrots and celery until softened, about 5 minutes. Pour in white wine and scrape up browned bits.
Return veal to pot. Add crushed tomatoes and beef broth. Bring to simmer, cover, and braise in a 325°F (160°C) oven for 1.5 to 2 hours until meat is very tender.
Remove veal to a platter. Skim fat from sauce and reduce on stovetop if needed. Pour sauce over veal and top with fresh gremolata (minced parsley, lemon zest, and garlic).
Use veal shanks with visible marrow bones for maximum richness
Don't skip the searing step—it builds deep flavor
The slow braise develops tender meat; don't rush it
Gremolata's brightness cuts through the richness perfectly
Use beef shank for a more robust, economical version
Add peas to the braise for sweetness
Serve with creamy polenta or risotto
This dish keeps for up to 4 days in the refrigerator. Flavors actually deepen overnight. Reheat gently.
Osso Buco originated in Lombardy, likely in Milan, during the 18th century. It represents the region's tradition of nose-to-tail cooking and making the most of every part of an animal.
Yes, after searing the veal and sautéing vegetables, transfer everything to a slow cooker for 6-8 hours on low.
That's marrow, a precious delicacy! Scoop it out with a special marrow spoon and spread on crusty bread.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes