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A bowl of beef osso bucco

Osso Bucco

This classic Italian braised veal shanks Osso Bucco is real comfort food with fork-tender meat bathed in a luxurious and flavorful tomato red wine sauce. Then it’s topped off with a bright lemon garlic and parsley mixture. A restaurant-quality dish for special dinners at home year-round! 
Course Main
Cuisine Italian
Keyword osso bucco, ossobuco
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 4 -5
Calories 273kcal
Author Imma


  • Cheese cloth 
  • Kitchen twine 
  • Large stockpot 
  • Medium pot 
  • Slotted spoon  
  • Food processor 


  • 4-5  large beef shanks or veal , trimmed 
  • 3 tablespoons  (30 g) flour (for dusting) 
  • 2 tablespoons  (28 ml) cooking oil  
  • 2 tablespoons  (28 g) butter 
  • 1 medium yellow onion, finely diced (about 1 1/2 cup diced) 
  • 2 small carrots  , finely diced (about 1 1/2 cups)
  • 3-4 cloves garlic , minced (about 1 tablespoon) 
  • 2 teaspoons (2 g) minced thyme
  • 2 teaspoons (2 g) minced rosemary
  • 2 celery stalks , finely diced (about 1 1/4 cup diced) 
  • 1 teaspoon (2 g) Italian seasoning
  • 1 cup (240 ml) red wine 
  • 1 bay leaf 
  • 1 (14.5 ounce) can diced tomatoes 
  • 3 tablespoons  tomato paste  
  • 2-3 cups (480-720 ml) beef broth 
  • salt and pepper to taste 
  • 2 cups (480 ml) water  

Gremolata (optional) 

  • 1 cup (16 g) parsley , stems okay 
  • 3 garlic cloves 
  • 2 teaspoons (4 g) lemon zest 
  • juice from ½ -1  lemon (adjust to taste) 
  • salt and pepper to taste 


  • Preheat oven 350 Degrees F.
  • Pat dry beef or veal shanks with paper towel and then tie kitchen twine around each veal shank so that veal will hold shape while cooking. 
  • Season with salt and pepper.  Lightly coat each beef shank with flour, shake off any excess flour. Set aside. 
  • In a large cast iron or Dutch oven, heat oil over medium-high heat. Sear the shanks in the hot oil, turning to brown all sides. Remove and set aside. 
  • Add butter, as soon as butter melts - add onion, carrot, garlic, thyme, rosemary, celery and Italian seasoning to the same pan and cook, stirring frequently until fragrant and onions are wilted - about 5 minutes.
  • Pour in wine and add bay leaf, continue cooking for about 3 minutes.
  • Add canned tomatoes and paste and continue cooking for about for about 5 minutes. 
  • Return the shanks back to the pot , pour in stock, bring to a boil. 
  • Lightly season with salt and pepper.  Remember you can adjust salt as you go half -way through cooking.
  • Turn off heat, cover. Place in preheated oven and cook for about 1 ½ - 2 hours, checking periodically to ensure there is enough liquid. If the liquid is too low, add enough broth or water to keep the level about halfway up the shanks. 
  • To check for doneness, pierce shank with a fork. The meat should pull apart easily.
  • Transfer the shanks to a plate or serving platter and proceed with gremolata. The gremolata can be made while osso buco is cooking. 
  • To make gremolata finely chop the parsley, add lemon zest and juice. Season with salt and pepper. Mix well. Refrigerate until ready to use.


  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Calories: 273kcal | Carbohydrates: 23g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 490mg | Potassium: 843mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1889IU | Vitamin C: 39mg | Calcium: 105mg | Iron: 4mg