Food

Osso Buco Recipe: How to Make Braised Veal Shanks

Written by MasterClass

Last updated: Sep 28, 2023 • 2 min read

Osso buco is a cozy Italian entree of braised veal shanks great for cooking on a weekend indoors.

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What Is Osso Buco?

Osso buco is an Italian dish of braised veal shanks, cooked until fork-tender in broth, wine, and tomatoes. In Italian, “osso buco" means “pierced bone,” referring to the marrow in the shank bone that cooks down into a spreadable jelly. Osso buco is typically served with bread, risotto polenta, mashed potatoes, or pasta to soak up all the braising liquid.

3 Substitutes for Veal in Osso Buco

While osso buco is traditionally made with veal shanks, there are several suitable substitutes:

  1. 1. Beef shank: This is the same cut of meat, just on a full-grown cow, so it is the ideal substitute for veal. The shank is one of the toughest cuts, since it comes from the cow’s hard-working and not very fatty front and back legs. It’s fabricated into the shank cross-cut—bone-in slices that expose the rich marrow and are popular in dishes like osso buco, in which the shank is braised for over an hour, so that the collagen in the tough connective tissue can transform into gelatin.
  2. 2. Short rib: Short ribs are from the underbelly of the cow and are usually sold with the bone in. They have a rich flavor with a good balance of toughness and fat, though they don’t have the bone marrow associated with osso buco.
  3. 3. Oxtails: Oxtail cuts are a very tough cut of meat taken from the tail of the cow. They have a very high fat content and the gelatin from the bone makes them delicious, but they are often expensive due to their low availability.

Italian Osso Buco Recipe

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makes

prep time

30 min

total time

3 hr

cook time

2 hr 30 min

Ingredients

  1. 1

    Preheat the oven to 325 degrees Fahrenheit with a rack in the lower third.

  2. 2

    Season the veal shanks all over with kosher salt and black pepper.

  3. 3

    Dredge veal shanks in flour.

  4. 4

    Heat the vegetable oil and olive oil in a large Dutch oven over medium-high heat.

  5. 5

    Working in batches as needed, brown veal shanks all over, about 5 minutes per side. Transfer to a plate.

  6. 6

    To the pot, add the onions, celery, and carrots. Saute, occasionally stirring, until onions are translucent and vegetables start to brown, about 10 minutes.

  7. 7

    Add the garlic and cook until fragrant, about 1 minute.

  8. 8

    Pour the wine into the pot, scraping up browned bits.

  9. 9

    Add the beef broth, tomatoes, thyme, and bay leaves, and 1 teaspoon salt and stir to combine.

  10. 10

    Return the veal shanks to the pot, making sure to submerge them in the sauce fully.

  11. 11

    Cover the pot, leaving the lid slightly ajar, and transfer to the oven. Braise until the meat is exceptionally tender, about 2 hours.

  12. 12

    Remove osso buco from the oven. Remove twine from veal shanks.

  13. 13

    Transfer to a serving platter and garnish with parsley and lemon zest.

  14. 14

    Serve with crusty bread for dipping.

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