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Perfect Italian Osso Buco Recipe with Easy Fresh Gremolata Sauce

Italian Osso Buco recipe - featured image
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A traditional Italian dish featuring slow-braised veal shanks paired with a fresh, zesty gremolata sauce. Tender, flavorful, and perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 4 veal shanks, 1.5 to 2 inches thick, bone-in
  • All-purpose flour, for dredging
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced (plus 1 clove for gremolata)
  • 1 cup dry white wine (such as Pinot Grigio)
  • 14 oz crushed tomatoes
  • 2 cups beef or chicken broth
  • A few sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
  • For the gremolata:
  • 1 cup flat-leaf parsley, finely chopped
  • Zest of 1 large lemon
  • 1 garlic clove, minced
  • 1 tablespoon olive oil (optional)

Instructions

  1. Pat veal shanks dry with paper towels. Season generously with salt and pepper on all sides. Dredge lightly in all-purpose flour, shaking off excess. (About 10 minutes)
  2. Heat olive oil and butter in a Dutch oven over medium-high heat. Brown shanks in batches for about 4 minutes per side until golden and crispy. Set aside. (15 minutes)
  3. In the same pot, sauté onion, carrots, and celery over medium heat until softened and fragrant, about 8 minutes. Add minced garlic and cook for 1 more minute. (10 minutes)
  4. Pour in white wine to deglaze the pot, scraping browned bits from the bottom. Simmer and reduce by half, about 5 minutes. (5 minutes)
  5. Stir in crushed tomatoes. Return browned shanks to the pot, nestling them in the sauce. Add broth to come halfway up the meat. Toss in thyme sprigs and bay leaves. Season lightly with salt and pepper. (5 minutes)
  6. Bring to a gentle simmer, cover, and transfer to a preheated 325°F (160°C) oven. Braise for 2 to 2.5 hours until meat is fork-tender. Check halfway through and spoon sauce over shanks. (2 to 2.5 hours)
  7. While braising, combine parsley, lemon zest, minced garlic, and olive oil in a bowl to make gremolata. Mix well and set aside. (5 minutes)
  8. Remove pot from oven, discard thyme stems and bay leaves. Spoon sauce over shanks, sprinkle with gremolata, and serve immediately with risotto or polenta. (5 minutes)

Notes

If sauce is too thin after braising, remove meat and simmer uncovered on stovetop to reduce. If too thick, add broth or water to loosen. For gluten-free, substitute flour with rice flour or cornstarch. Prepare gremolata fresh just before serving for best flavor. Beef shanks can be used but require longer cooking time (up to 3 hours).

Nutrition

Keywords: Osso Buco, Italian recipe, veal shanks, gremolata, slow-cooked, braised meat, traditional Milanese, comfort food

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