A tender, fall-apart braised veal (or beef) shank recipe with a deep tomato–wine sauce.
⭐ Ingredients
For the Osso Bucco
4 veal shanks (or beef shanks), about 1 ½ inches thick
Salt and black pepper
½ cup all-purpose flour (for dredging)
3 tbsp olive oil
2 tbsp butter
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 cup dry white wine (or red wine—both work)
1 ½ cups crushed tomatoes OR tomato passata
1 ½ cups beef or chicken broth
1 bay leaf
1 tsp dried thyme (or a few fresh sprigs)
1 tsp dried rosemary (or a small fresh sprig)
Zest of 1 lemon
Optional: 1 tbsp tomato paste
Optional: 1 tsp sugar (to balance acidity)
For the Gremolata (Traditional Topping)
¼ cup fresh parsley, finely chopped
1 garlic clove, minced
Zest of 1 lemon
🥘 Instructions
1. Season & Dredge the Shanks
Pat the meat dry.
Season generously with salt and pepper.
Lightly coat each shank in flour, shaking off excess.
This helps create a beautiful crust and thickens the sauce later.
2. Brown the Meat
Heat olive oil + butter in a heavy Dutch oven over medium-high heat.
Sear each shank until deeply browned on both sides (4–5 minutes per side).
Remove and set aside.
This step is key to making the best osso bucco recipe ever — it builds flavor!
3. Sauté the Vegetables
In the same pot:
Add onion, carrots, and celery.
Cook until softened (5–7 minutes).
Add garlic and cook 1 minute more.
4. Deglaze with Wine
Pour in the white wine and scrape the bottom of the pot to release browned bits.
Let the wine reduce by half (about 5 minutes).
5. Add Sauce Ingredients
Stir in:
Crushed tomatoes
Broth
Bay leaf
Thyme
Rosemary
Lemon zest
Optional: tomato paste
Mix well.
6. Add the Shanks Back to the Pot
Nestle them into the sauce so they’re mostly submerged.
7. Slow Braise Until Tender
Choose your method:
Oven (Best Method)
Cover with lid.
Bake at 325°F (160°C) for 2 to 2½ hours, until fork-tender.
Stovetop
Simmer covered on low heat for 2½ hours.
(Watch to prevent sticking.)
Slow Cooker
Transfer everything to the cooker.
Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
The meat should be meltingly soft and nearly falling off the bone.
🌿 Make the Gremolata
Mix together:
Parsley
Lemon zest
Minced garlic
Sprinkle over the finished dish for a bright, fresh pop of flavor.
🍝 How to Serve Osso Bucco
This dish is traditionally served with:
Risotto alla Milanese (saffron risotto) — the classic pairing
Creamy mashed potatoes
Polenta
Buttered pasta
Crusty bread to soak the sauce
🔥 Chef Tips to Truly Make the Best Osso Bucco Ever
✔ Choose thick-cut shanks with lots of marrow — this creates a richer sauce.
✔ Take your time browning the meat — don’t rush this step.
✔ Use wine AND broth for the deepest flavor.
✔ Braise low and slow until the meat literally falls off the bone.
✔ Finish with gremolata — it transforms the dish.
✔ Cook ahead — osso bucco tastes even better the next day.
❤️ Optional Variations
✨ Tomato-Free Version
Use broth + wine + extra herbs for a lighter, golden sauce.
✨ Beef Osso Bucco
Cheaper, deeper flavor—just braise an extra hour.
✨ Instant Pot Version
Sear the shanks on sauté mode.
Pressure cook on High for 50 minutes.
Natural release 10 minutes.
🍷 Perfect Pairings
Red wine: Chianti, Barolo, Pinot Noir
White wine: Pinot Grigio, Sauvignon Blanc
Sides: roasted vegetables, garlic bread, arugula salad
🎉 Enjoy Your Osso Bucco!
Now you truly have the best osso bucco recipe ever — tender, aromatic, beautifully sauced, and restaurant-quality.