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Best Osso Buco

Featured in Delicious Main Dish Recipes for Every Occasion.

This hearty osso buco is made by using lardons instead of regular oil for depth of flavor. Slow-cooked veal shanks result in melt-in-your-mouth perfection and are topped with fresh gremolata for a zesty finish.

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Updated on Tue, 18 Mar 2025 18:53:50 GMT
A white serving plate with three braised veal pieces garnished with parsley and garlic, surrounded by vegetables in a rich sauce. Pin it
A white serving plate with three braised veal pieces garnished with parsley and garlic, surrounded by vegetables in a rich sauce. | chefmelt.com
    Looking to nail a killer Osso Buco? After tons of kitchen experiments, I've cracked the code on this homemade dish that's way easier than you'd think. This Italian treasure turns plain veal shanks into melt-in-your-mouth meat, bathed in a sauce so good you'll be dreaming about it for days.

What's In A Name

    My no-fuss Osso Buco keeps it real - it literally means "bone with a hole" and that hole's where the good stuff hides! As everything simmers away, the marrow slowly melts down into the sauce, creating something so darn tasty you'll be fishing for those bones to get every last bit.

Creating The Wow Factor

    This homemade masterpiece starts differently - we use pancetta not oil to brown the meat. The trick to this simple Osso Buco is building flavor layers patiently. After browning, toss those veggies straight into all those tasty pan drippings. Finish with a sprinkle of fresh gremolata for that perfect zing.

Switch Things Around

    While old-school Osso Buco needs veal shanks, I've tried beef, lamb, and even pork versions. The secret to amazing homemade results is grabbing those center-cut shanks. Different meats bring their own charm but they all turn incredibly tender with this cooking approach.

Think Ahead

    The coolest thing about this simple Osso Buco? It tastes even better the next day! Cook your homemade dish ahead - all those flavors get so much richer overnight. Just heat it up slowly with a splash of stock when you're ready to eat. Great for no-stress dinner parties!

Ideal Companions

    Every Osso Buco needs something awesome on the side. That gorgeous sauce calls for smooth polenta, but give mushroom risotto or garlicky mashed potatoes a shot too. Any side that can soak up that fantastic sauce from your homemade dish will do the trick.
A close-up of bone marrow dishes garnished with chopped herbs, diced vegetables, and served in a rich, savory broth. Pin it
A close-up of bone marrow dishes garnished with chopped herbs, diced vegetables, and served in a rich, savory broth. | chefmelt.com

Leftovers That Last

    Made too much of this straightforward Osso Buco? Don't worry, it freezes amazingly! Let your homemade creation cool completely, then freeze it for up to three months. Just thaw it in the fridge overnight and warm slowly with a bit of extra stock until it's hot and tender again.

Frequently Asked Questions

→ What’s the meaning of osso buco?

It translates to “bone with a hole,” referring to the marrow inside the bone of the shank.

→ Is it okay to switch the type of meat?

You bet! Opt for lamb, pork, beef, or even game meats like moose.

→ Is this dish good to prepare ahead of time?

Absolutely. You’ll find it tastes even better the next day if you gently reheat it at 160°C.

→ What pairs well alongside this?

Try serving it with creamy mashed potatoes, soft polenta, a buttery risotto, or even light cauliflower rice.

→ Can it be frozen?

Yes—it keeps well for up to three months as long as you store it in an airtight container.

Best Osso Buco

A decadent French-inspired veal stew, slow-cooked with lardons for richness. Great for entertaining or cozy meals.

Prep Time
30 Minutes
Cook Time
150 Minutes
Total Time
180 Minutes

Category: Main Dish Recipes

Difficulty: Difficult

Cuisine: Italian

Yield: 6 Servings (1)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 Shanks of veal.
02 Parma ham or olive oil.
03 Mix of celery, onion, and carrot.
04 Dry white wine.
05 Broth.
06 Fresh herbs.
07 For the gremolata topping:
08 Chopped parsley.
09 Grated lemon peel.
10 Minced garlic.

Instructions

Step 01

Cook Parma ham in a deep pot so it crisps up.

Step 02

Give the veal shanks a good sear till you see a nice brown crust.

Step 03

Toss the veggies into the Parma ham fat and let them soften up.

Step 04

Pour in the wine and broth, and cook slowly until the meat is super tender.

Step 05

Combine parsley, lemon zest, and garlic to make the gremolata.

Step 06

Serve steaming hot with a garnish of your gremolata on top.

Notes

  1. If you've got a marrow spoon, use it!
  2. Make it ahead of time—it tastes even better the next day.
  3. Don’t skip the gremolata—it’s what makes the dish pop!
  4. It stores well in the freezer for up to 3 months.

Tools You'll Need

  • Large heavy-duty pot.
  • Optional: marrow spoon.
  • A sharp chopping knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • No allergens noted.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~