Osso Buco, which means “bone with a hollow” in Italian (referring to the marrow-crammed veal
shank bone), is a traditional dish from Lombardy, the rich northern region of Italy. Its capital, Milan,
is where this dish clearly gained its repute.
The origins of Osso Buco date back to at least the nineteenth century, even though braising veal
Shanks was probably done a great deal earlier with the aid of Milanese domestic chefs
The dish embodies the frugal and innovative cooking of northern Italy — using a more difficult,
inexpensive cut of meat (veal shanks) that, whilst slowly braised, becomes meltingly gentle and richly
flavoured. Osso Buco is a beloved dish that represents Milanese consolation food and the essence of
sluggish, convivial Italian eating — simple substances, careful education, and shared entertainment.
It’s additionally a high example of cucina povera — turning humble cuts into cuisine
Originally, Osso Buco changed into bianco (white) — braised with vegetables, broth, and white wine,
but without tomato. Aromatics like garlic, onion, celery, and carrots were key, and it was completed
with gremolata — a vivid garnish of lemon zest, garlic, and parsley that cuts through the richness. In the early twentieth century, after tomatoes had become greater common in northern Italian cooking, a
pink version emerged, which incorporates tomatoes and sometimes a hint of pancetta or anchovy for extra intensity. Both versions are still made today, though the tomato model is greater common in Italy
Traditionally, Osso Buco is served with Risotto alla Milanese — saffron-infused risotto that
complements the creamy, marrow-wealthy sauce superbly. In a few regions, it’s additionally served with polenta or mashed potatoes.
- 4 veal shanks (approximately 1.5 inches thick, bone-in)
- 1⁄2 cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup stock
- 1 cup canned chopped tomatoes (optionally available for pink version)
- 1 sprig sparkling rosemary
- 1 sprig of clean thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- For the Gremolata:
- Zest of 1 lemon, finely grated
- 1 clove garlic, minced
- 2 tablespoons clean flat-leaf parsley, finely chopped
Instructions
Step 1: Pat the veal shanks dry. Tie kitchen wire around each shank to maintain the beef from falling off the bone whilst braising
Step 2: Season with salt and pepper, then dredge gently in flour, shaking off any excess
Step 3: Heat olive oil and butter in a heavy Dutch oven or deep braising pan over medium-high warmth
Step 4: Brown the veal shanks properly on all aspects — approximately 3–four minutes in step with aspect.
Remove and set aside
Step 5: In the identical pot, add a more oil if wished. Lower warmness to medium
Step 6: Add chopped onion, carrot, celery, and garlic. Cook lightly till softened and aromatic, about 5–7 mins
Step 7: Return the veal to the pot
Step 8: Pour inside the white wine and scrape up any browned bits. Let the wine reduce by half of
Step 9: Add stock and tomatoes (if the usage of).
Step 10: Tuck inside the rosemary, thyme, and bay leaf. Bring to a mild simmer, then cover the pot and cook over low heat for approximately up to two hours, or till the beef may be very smooth and nearly falling off the bone or you also can cook this in a one hundred sixty-degree Celsius (325°F) oven
Step 11: While the veal finishes cooking, blend the lemon zest, minced garlic, and chopped parsley
Step 12: Remove the herbs from the pot. Adjust seasoning.
Step 13: Serve every shank topped with a generous sprinkle of gremolata.
Tip
- Traditionally paired with Risotto alla Milanese (saffron risotto) — but creamy polenta or mashed potatoes paintings superbly too
- A crisp northern Italian white (like Pinot Grigio) or a mild crimson (Barbera) complements Osso Buco flawlessly
More About Osso Buco
- “Osso Buco” method “bone with a hollow” in Italian. The “hole” is the marrow inside the veal shank bone — considered the excellent component, prized for its rich, buttery flavor
- Osso Buco is one of the culinary symbols of Milan and Lombardy. It’s regularly served with Risotto alla Milanese, a golden-yellow risotto flavored with saffron — another Milanese signature. The unique recipe is Osso Buco alla Milanese bianco — made without tomatoes.
- The version with tomato (rosso) have become commonplace within the 20th century whilst tomatoes have been integrated into northern Italian delicacies
- The dish especially uses move-cut veal shanks — the bone provides marrow, and the surrounding meat will become smooth and flavorful while braised slowly. In Italy, the pleasant Osso Buco is made with more youthful veal for a delicate taste
- Like many cherished Italian dishes, Osso Buco is rooted in cucina povera — the “bad kitchen.” It showcases how humble, less expensive cuts may be converted into expensive dishes through time and technique
- Today, Osso Buco is well-known international and appears in upscale Italian restaurants, bistros, or even contemporary quality dining — often reimagined with lamb or pork shanks whilst veal is much less available. In traditional Milanese households, the marrow is the cook dinner’s praise — scooped out with a small spoon or fork and unfold on bread. In some places, special marrow spoons were made just for this!
- Osso Buco is one of the signature dishes of Milan and the Lombardy place. Alongside Risotto alla Milanese, it represents the delicate but hearty cooking of northern Italy. It’s regularly served at circle of relatives ’gatherings, festive food, and conventional trattorie, embodying Milan’s culinary identification
- The dish is a beautiful example of sluggish meals — a core Italian fee. It turns a hard, less
- expensive cut (veal shank) right into a highly priced meal through lengthy, gentle braising.
- This makes Osso Buco a party of persistence, resourcefulness, and respect for humble
- components — ideals that define traditional Italian cooking. Osso Buco connects old and new — the authentic bianco model is a bit of culinary history, at the same time as the later tomato model suggests how Italian cooking evolved with converting tastes and ingredients. It’s a perfect example of ways regional recipes adapt even as keeping their soul intact
- The bone marrow in Osso Buco isn’t always simply tasty — it’s culturally good sized. In traditional Italian houses, the marrow is the prepare dinner’s prize or shared as the most prized chew on the desk. This highlights how deeply Italians price the usage of the complete animal and savoring every element
- Osso Buco is not normal meals — it’s a unique-occasion dish. It’s prepared with care, served to visitors, and meant to be shared. This reflects the Italian philosophy that meals are about community, own family, and birthday celebration. Today, Osso Buco is thought and cherished a way past Italy
- Chefs worldwide recreate it, regularly using red meat or lamb shanks wherein veal is less not unusual.
