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Osso Buco

Osso buco is a traditional Italian dish that traces its origins to Milan (Lombardy region) in the 19th century. The name literally means “bone with a hole” in Italian, referring to the veal shank’s marrow bone, which is the centerpiece of the dish.

Early Origins

  • Milanese cuisinewas built around hearty, slow-cooked dishes that made use of less expensive cuts of meat. Veal shanks, with their rich marrow, were simmered gently until tender.
  • The dish first appeared in written form in the late 1800s, when Italian cuisine was becoming codified in cookbooks, but it had already been a part of Lombard peasant cooking traditions for decades.

Classic Preparation

  • Traditionally, veal shanksare braised with white wine, broth, onions, carrots, celery, and sometimes tomatoes (earlier versions did not use tomato).
  • It is finished with gremolata(a fresh mix of parsley, garlic, and lemon zest) sprinkled on top before serving.
  • Osso buco is often paired with risotto alla Milanese(saffron risotto), making it one of the signature dishes of Milan.

Evolution

  • The original “in bianco” (white) versionused no tomatoes, focusing on wine, stock, and aromatics.
  • In the 20th century, tomatoes were incorporated more widely, especially outside Milan, giving rise to the red-sauced variation common today.

 In short: Osso buco is a 19th-century Milanese creation, born from peasant ingenuity in using veal shanks, later elevated into a signature Lombard dish, now enjoyed worldwide as a classic of Northern Italian cuisine.

 

Ingredients

For the Osso Buco

  • 4 oz pancetta, diced into 1/4-inch cubes
  • 2 1/2–3 lbs veal shanks (4–6 pieces, 2–3 inches thick)
  • 1/2 cup carrot, diced (1/4 inch)
  • 1/2 cup celery, diced (1/4 inch)
  • 1 medium onion, diced (1/4 inch)
  • 2 tbsp chopped garlic (about 4 cloves)
  • 3–4 sprigs fresh thyme (or 1 tsp dried)
  • 1 cup dry white wine
  • 1–2 cups chicken or veal stock
  • Flour (for dusting the meat before browning)
  • Sea salt and black pepper

For the Gremolata

  • 2 tbsp Italian parsley, finely chopped
  • 1 tbsp finely grated lemon zest
  • 2 garlic cloves, crushed and minced

Instructions

  1. Preheat the oven to 325°F.
  2. Brown the pancetta:
    Heat a Dutch oven over medium heat for about 5 minutes. Add pancetta and cook, stirring occasionally, until crispy and most of the fat has rendered (about 5 minutes).
    Transfer pancetta to a paper towel–lined plate. Drain off all but 2 tablespoons of the fat from the pan.
  3. Dredge and brown the shanks:
    Place flour in a shallow dish. Season veal shanks with sea salt and pepper, dredge lightly in flour, and shake off excess.
    Increase heat to medium-high, then brown the shanks on each side (about 5 minutes per side). Remove and set aside.
  4. Sauté vegetables:
    Add onion, carrot, and celery to the Dutch oven. Cook, stirring frequently, until onions are translucent (about 5 minutes). Add garlic and thyme, then continue cooking until vegetables just begin to brown (about 10 minutes).
  5. Return shanks and braise:
    Return the shanks and pancetta to the pan. Pour in the wine, then add enough stock to come a little more than halfway up the sides of the shanks.
    Bring to a simmer, cover, and transfer to the oven. Cook until meat is tender, about 1–1 1/2 hours.
  6. Prepare the gremolata:
    In a small bowl, combine parsley, lemon zest, and garlic.
  7. Serve:
    Serve Osso Buco over risotto or creamy polenta. Sprinkle with gremolata just before serving.

Nutrition (per serving, estimated)

  • Calories:632
  • Fat:25g
  • Carbohydrates:13g
  • Protein:77g

Nutritional values are estimates based on available data. Garnishes and optional ingredients are not included.

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Osso Buco