Classic Osso Buco Milanese Recipe with Gremolata

Osso Buco is a timeless Italian braise from Lombardy, traditionally made with veal shanks. The name means “bone with a hole,” a nod to the marrow at the center of the shank that enriches the sauce and adds luxurious flavor. Slow braising with aromatics, wine, and a bright gremolata produces fall-off-the-bone meat and a sauce that’s perfect for spooning over risotto or polenta.

Osso Buco served atop risotto in a white dish on a black and white patterned countertop. A black and white striped napkin is also in the image.

This version honors the classic while adding a few modern touches for depth and balance. It uses a bit of pancetta for savory richness, relies on dry white wine for bright acidity, includes tomato paste for concentrated umami, and finishes with a gremolata of parsley, lemon zest, and garlic to cut through the richness. Serve with Risotto alla Milanese or creamy polenta to soak up the sauce.

A white plate of Osso Buco served on top of risotto with a silver fork on a black and white patterned countertop. A black and white striped napkin is in the image, as well as a small bowl of chopped herbs.

Use of pancetta adds a savory, slightly smoky depth that complements the veal.
Dry white wine keeps the sauce bright and aromatic instead of heavy.
Tomato paste brings concentrated umami and body without overpowering the dish.
A pinch of crushed red pepper flakes adds subtle heat and complexity.

Ingredients

4 large veal shanks (about 1½ inches thick)
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 sprig fresh rosemary
2 sprigs fresh oregano
8 sprigs thyme
Kitchen twine
4 ounces diced pancetta (or bacon)
2 tablespoons unsalted butter
1 cup finely diced yellow onion
1 cup finely diced carrot
¾ cup finely diced celery
2 tablespoons tomato paste
4 garlic cloves, minced
½ teaspoon crushed red pepper flakes
1½ cups dry white wine

For the gremolata

1 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
Zest of 1 lemon (about 2–3 teaspoons)
Flaky salt, to taste

Osso Buco being served with a silver spoon from a stockpot on a black and white patterned countertop.

Step-by-step

Step one: Prepare the shanks

Pat the veal shanks dry with paper towels. Season generously with kosher salt and freshly ground black pepper. Lightly dredge each shank in flour and shake off any excess. Tie the rosemary, oregano, and thyme together with kitchen twine to make a bouquet garni and set aside.

Step two: Sear the pancetta

Heat a large, heavy-bottomed Dutch oven over medium heat. Add the diced pancetta and cook until crispy and golden, about 4–5 minutes. Remove the pancetta with a slotted spoon and leave the rendered fat in the pot.

Step three: Brown the veal shanks

Increase heat to medium-high. Add the veal shanks and sear on all sides until deep golden, about 3–4 minutes per side. Remove the shanks and set them aside with the pancetta.

A stock pot with three large veal shanks browning in the bottom of it. A bundle of rosemary, thyme, and oregano is tied together with kitchen twine in the top of the image. The stock pot sits on a white and black patterned countertop.

Step four: Sauté the vegetables

Reduce the heat to medium and add the butter to the pot. Add the diced onion, carrot, and celery and sauté until soft and translucent, about 5–7 minutes. Stir in the minced garlic, tomato paste, and crushed red pepper flakes and cook another 2–3 minutes until fragrant.

Diced onion, carrot, and celery cooking in a stockpot on a white and black patterned countertop. A wooden spoon is in the pot, and a bundle of herbs is tied with kitchen twine at the top of the image.

Step five: Deglaze with white wine

Pour in the dry white wine and scrape up any browned bits from the pot. Bring to a simmer and let it reduce slightly for about 5 minutes.

Step six: Add the shanks and herbs

Return the pancetta to the pot and stir. Nestle the veal shanks into the sauce and add the bouquet garni. The liquid should cover at least half the shanks; if necessary, add a splash of broth to reach that level. Bring to a gentle simmer.

Step seven: Braise the osso buco

Reduce the heat to low, cover the pot, and braise gently for about 1½ to 2 hours, until the meat is tender and nearly falling from the bone. Turn the shanks once or twice during cooking so they braise evenly and do not dry out.

Step eight: Make the gremolata

While the meat finishes, combine the chopped parsley, minced garlic, lemon zest, and a pinch of flaky salt in a small bowl. Stir and set aside.

Step nine: Finish and serve

When the osso buco is done, remove and discard the bouquet garni. Spoon sauce over the shanks and finish each portion with a generous spoonful of gremolata for brightness. Serve immediately with risotto or polenta to soak up the sauce.

Osso Buco cooking in a stockpot with the bundle of herbs on a white and black countertop.

Recipe FAQs

How should I serve this dish?
Osso Buco pairs beautifully with Risotto alla Milanese or creamy polenta. The starch soaks up the rich sauce and complements the tender veal.

Can I use another cut of meat?
Yes. Beef or pork shanks work in a pinch, but veal shanks are traditional and provide the most classic texture and flavor.

Notes & Tips

Optional: Tie kitchen string around each shank before searing to keep a neat presentation; the string can be removed before serving.
Adjust crushed red pepper to taste for more or less heat.
For a deeper sauce, add a splash of beef or veal broth before braising if the wine reduction is minimal.

Nutrition (approximate per serving)

Calories: 466 kcal
Carbohydrates: 15 g
Protein: 51 g
Fat: 15 g (Saturated fat: 6 g)
Cholesterol: 200 mg
Sodium: 1552 mg
Potassium: 1198 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 7174 IU
Vitamin C: 32 mg
Calcium: 134 mg
Iron: 4 mg

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Author: Alex Snodgrass
Servings: 4 people
Calories per serving: 466 kcal

Food photography and styling by Eat Love Eats.