Osso Buco

★★★★4.7· 167 ratings

·Serves 4

About this Dish

Milanese braised veal shanks slow-cooked until fall-apart tender, finished with bright gremolata and served with risotto.

History & Origin

Osso buco, meaning bone with a hole, refers to the marrow-filled cross-cut veal shank that is the centrepiece of this Milanese braise. The dish dates to the 19th century and is considered one of the foundations of Milanese cuisine. The marrow inside the bone is considered the greatest delicacy — diners are given a small spoon specifically to extract it. The gremolata — lemon zest, garlic and parsley — added at the last moment is not merely garnish but an essential flavour component that cuts through the richness of the braise with citrus brightness.

IngredientsServes 4

🥩Veal osso buco (cross-cut veal shanks), 4 thick pieces

🧅White onion, finely diced, 2

🥕Carrots, finely diced, 2

🌿Celery sticks, finely diced, 3

🧄Garlic cloves, minced, 4

🍷Dry white wine, 250ml

🍅Chopped tomatoes, 400g tin

🫙Veal or chicken stock, 500ml

🍋Lemon zest, for gremolata, 1

🌿Fresh flat leaf parsley, for gremolata, large handful

Method

Season the veal shanks generously. Dust in flour and shake off the excess. Heat olive oil in a heavy casserole over high heat and brown the shanks deeply on all sides. Remove and set aside.

In the same pan, cook the onion, carrot and celery over medium heat for 10 minutes until softened. Add the garlic and cook for 2 more minutes.

Add the wine and scrape up all the caramelised bits from the bottom of the pan. Simmer for 5 minutes until reduced by half.

Add the chopped tomatoes and stock. Return the veal shanks to the pan — they should be half submerged. Bring to a simmer.

Cover and braise in a 160°C oven for 2 hours until the meat is completely tender and falling from the bone. Turn the shanks halfway through.

Make the gremolata by combining finely chopped parsley, lemon zest and minced garlic. Scatter over the osso buco just before serving with saffron risotto.

What Makes it Authentic

Use veal not beef. Brown the shanks very well before braising. The gremolata of lemon zest, garlic and parsley added at the end is essential — it lifts the whole dish.

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