Osso Buco Braised Veal Shanks in White Wine Gremolata

Osso Buco Tender Veal Shank Braised to Perfection

By Amara Vitalis July 13, 2025

Table of Contents

Recipe Introduction: Diving into Deliciousness

Ever wondered what dish screams "special occasion" without being fussy? Let's talk about veal shank , or as the Italians so beautifully call it, Osso Bucco .

Honestly, even saying "Osso Buco" makes me feel fancy. This veal shank recipe Italian style is all about slow cooking that braised veal shanks to ultimate tenderness.

It’s a hug in a bowl!

What's the Deal with Osso Bucco?

Osso Bucco hails from Milan, a cornerstone of Milanese cuisine . It's traditionally Osso Bucco with Polenta , although you can serve this dish with other sides.

It's all about taking humble ingredients and turning them into something sublime. This Osso Bucco recipe requires a bit of patience, around 3.

5 hours total, but trust me, the result is worth every single minute. The payoff? Four generous servings of pure comfort.

Why You'll Love This Veal Shank Recipe

Besides tasting amazing? Osso Bucco with white wine is packed with protein. It's perfect for a chilly Sunday dinner or when you want to impress someone special.

The best part is the veal marrow recipe ! I still remember the first time I tried it. The veal marrow recipe is a delicacy that you can scoop out and spread on crusty bread.

Seriously, what could be better?

The Magic Ingredients: Getting Started

So, what makes this veal shank recipe so special? It begins with the veal shank itself, of course, paired with a flavourful mirepoix (onion, carrots, celery).

A splash of Osso Bucco white wine , and a bright gremolata recipe to finish it off. Don’t skimp on the gremolata recipe ! This combination balances the richness of the braise perfectly.

Let's Talk Grub: Ingredients & Gear for unreal Osso Buco Recipe

Okay, let's dive into what you actually need to make some proper Osso Buco . Forget MasterChef pressures. We're aiming for delicious, not Michelin star stress.

I swear, this dish will become a family favourite! I know it was in my house!

Main Players: The Ingredients

For the star, you'll need 4 veal shanks . Aim for about 1 ½ inches thick. That's about 500g each. A good butcher will know what you mean by braised veal shanks .

For indicators of quality, look for shanks that are pinkish red and have a good amount of marrow in the bone.

It’s what gives it that richness!

You'll also need:

30g (2 tablespoons) all-purpose flour
45 ml (3 tablespoons) olive oil
150g (1 large) onion, finely chopped
100g (2 medium) carrots, finely chopped
100g (2 medium) celery stalks, finely chopped
3 cloves garlic, minced
240ml (1 cup) dry Osso Bucco White Wine (Pinot Grigio or Sauvignon Blanc)
480ml (2 cups) low sodium beef broth
411g (1 can) diced tomatoes, undrained
2 bay leaves
1 sprig fresh rosemary
1 sprig fresh thyme

For the Gremolata recipe , you need:

15g (¼ cup) finely chopped fresh parsley
Zest of 2 lemons
2 cloves garlic, minced
Pinch of salt

Seasoning Sensations

Salt and pepper are your best friends. Don't be shy! The classic Osso Bucco relies on fresh herbs for that proper Italian vibe.

Thyme, rosemary and bay leaf are essential. If you can't find fresh, dried will do, but use half the amount.

A pinch of red pepper flakes can add a cheeky bit of heat!

Tool Time: Kit You'll Need

A large Dutch oven or heavy bottomed pot with a lid is your most vital piece of kit. This is super important for the recipe! It helps with even cooking.

If you don't have one, don't panic. A deep, oven safe pot will work, too. You'll also need the usual suspects: tongs, a chopping board, a sharp knife, a microplane for zesting and a small bowl for the gremolata.

I once tried to zest a lemon with a potato peeler. Honestly, don't do it!

For a Vegetarian Osso Bucco , hearty portobello mushrooms will do the trick. I had a mate make Osso Bucco With Polenta and he told me it was one of his favorite meals of all time.

It will take some practice to learn How To Cook Osso Bucco But, trust me, it is worth it.

Are you going to try this at home now?

Unleash Your Inner Chef: Osso Buco (Braised Veal Shanks) at Home

Fancy a bit of Milanese cuisine? Then Osso Buco is where it's at. This is no quick beans-on-toast affair. But trust me, the results are worth it.

We're diving into a classic, comforting braise. Think fork tender veal shank , rich sauce, and that incredible marrow. Oh my gosh! It is heaven on a plate.

I promise.

Prep Steps: Get Your Mise en Place Sorted

First things first, it's all about prepping. Having everything ready makes life so much easier. We are talking serious time saving organization tips.

Chop your 1 large onion, 2 carrots, and 2 celery stalks. Mince your 3 cloves of garlic. Get your herbs sorted.

Measure out your 2 tablespoons of flour. It's like painting, you wouldn't start without your colors. Honestly, prep is half the battle!

step-by-step: Braising Veal Shanks Like a Pro

Prep the Veal: Pat 4 veal shanks dry. Season with salt and pepper. Dredge in 2 tablespoons flour. Get it lightly coated all over.
Sear 'em Up: Heat 3 tablespoons olive oil in your Dutch oven. Sear the veal shank until golden brown on all sides. This locks in the flavor.
Sauté Those Veggies: Sauté onion, carrots, and celery for 8- 10 minutes . Add garlic and cook for 1 minute. Let those aromatics bloom.
Deglaze: Pour in 1 cup Osso Bucco white wine . Scrape up all the browned bits. Simmer for 2- 3 minutes . This is where the magic starts.
Add Liquids and Stuff: Add the veal shanks back to the pot. Pour in 2 cups of beef broth and 1 (14.5 ounce) can of diced tomatoes. Throw in 2 bay leaves, 1 sprig of rosemary, and 1 sprig of thyme. Bring to a simmer.
Braise, Baby, Braise: Cover the Dutch oven. Bake at 325° F ( 160° C) for 2 ½ - 3 hours . The veal shank should be fork tender.
Gremolata Time: Mix ¼ cup parsley, 2 tablespoons lemon zest, and 2 cloves garlic. A little salt. Set aside.

Pro Tips: Level Up Your Osso Bucco Recipe

Don’t skip the searing! It creates a flavor bomb.
If the sauce is too thin, simmer it on the stovetop to reduce it.
Make the gremolata recipe fresh right before serving. It's all about that bright zing.

Right, that's all folks!. Serve your Braised veal shanks with creamy polenta. Don't forget to enjoy the veal marrow recipe with crusty bread!

**Recipe Notes for Osso Bucco : My Two Cents**

So, you’re about to tackle this Osso Bucco recipe ? Ace! Before you dive in, let's chat about some bits and bobs that’ll make your veal shank recipe Italian adventure a total breeze.

Honestly, even if it looks a bit daunting, it's easier than putting up shelves from Ikea, you know?

Serving Veal Shank in Style

Right, presentation is key! Think rustic elegance. A hearty spoonful of that gorgeous braised veal shanks goodness, artfully arranged on a bed of creamy polenta heaven! For extra flair, a sprig of fresh rosemary or thyme can really lift the dish.

A classic is always to use Osso Bucco with Polenta , this dish is a total showstopper. On the side, how about some crusty bread for mopping up that lush sauce? And to drink? A crisp Osso Bucco white wine , like a Pinot Grigio, works wonders.

Storing Like a Pro

Leftovers? Lucky you! Once cooled, bung your Osso Bucco in an airtight container. It'll keep in the fridge for up to three days, easy peasy.

Freezing it is also an option. Just make sure it's properly cooled first. When you're ready to tuck in again, reheat gently on the stovetop or in the oven until piping hot.

Important: Always ensure food is steaming hot all the way through before serving.

Tweaking for Taste

Want to shake things up a bit? Go wild! For a vegetarian Osso Bucco twist, swap the veal shank for big, meaty portobello mushrooms.

They soak up all that lovely flavor. And if you're watching the calories, you can lighten things up by trimming excess fat from the veal shank before cooking.

Adding a few chilli flakes will kick the heat up.

Nutrition Lowdown

Okay, I'm no dietician, but here’s the gist. This veal shank dish is packed with protein. It's also got a fair bit of fat, especially from that lovely marrow.

But hey, everything in moderation, right? Plus, that marrow is seriously good for you... well, allegedly! A single portion provides a good amount of protein.

Always make sure your meat comes from trusted source.

Right then, you're armed and ready! Don't be scared; have a go at making this veal marrow recipe . Even if you've never done anything like it before you'll be surprised with how nice this Milanese cuisine is! Now, go forth and create some Osso Bucco magic! You got this!

Remember to make it with love, and it will taste delicious.

You might need a good Gremolata recipe to finish it off, too!. And while you are at it, look up how to cook Osso Bucco .

Frequently Asked Questions

What exactly is veal shank and why is it called Osso Buco?

Veal shank is a cut of meat taken from the upper part of the leg of a calf. It’s often called Osso Buco, which is Italian for "bone with a hole," referring to the marrow filled bone at the center.

That marrow is considered a delicacy, a bit like the caviar of the meat world, and definitely worth scooping out and enjoying!

I'm new to this is this veal shank recipe difficult to make?

While this Osso Buco recipe isn’t as simple as beans on toast, it’s definitely achievable! The key is patience with the braising process. It's a bit like waiting for the kettle to boil when you really need a cuppa takes time, but the result is worth it.

Follow the steps carefully and don't rush the cooking low and slow is the way to go.

Can I use something else instead of veal shanks if I can't find them?

If you can’t find veal shanks, lamb shanks make a decent substitute, although the flavour will be a bit different. Lamb is a bit more robust, so expect a richer, slightly gamier taste think of it as a more 'robust' cousin to the veal version.

You might also need to adjust the cooking time slightly, as lamb can sometimes take a bit longer to become truly tender.

How do I store leftover Osso Buco? And how long will veal shank last in the fridge?

Leftover Osso Buco can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld together even more overnight, making it even tastier the next day! When reheating, gently warm it in a saucepan over low heat or in the oven at a low temperature to prevent it from drying out.

Add a splash of broth if needed to rehydrate the sauce.

Any tips for getting the marrow out of the veal shank bone?

The marrow is the chef's treat! The easiest way to get the marrow out is to use a small spoon or a thin knife (like a butter knife) to scoop it out while it's still warm. If it's being stubborn, try gently tapping the bone on a cutting board to loosen it.

Spread that creamy goodness on some crusty bread you've earned it!

What kind of wine should I serve with this veal shank recipe?

Osso Buco pairs beautifully with a crisp Italian white wine like Gavi or Soave, mirroring the white wine used in the sauce. Alternatively, a light bodied red wine like Pinot Noir or Valpolicella can also work well. Just avoid anything too heavy or tannic, as it could overpower the delicate flavours of the dish. Cheers!