Osso Buco | Authentic Italian Recipe
Updated: Jul 29
This classic, Italian veal dish is most commonly served with Risotto alla Milenese. Check out our risotto recipe here! While one whole veal shank makes for a prettier plate, most people will find that it's more than enough meat for a single person, and can easily serve two when paired with risotto.
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
Beef broth (about 2 cups, but having more on the stove will make cooking a little easier)
1 whole beef shank (osso buco)
2 tbsp (30g) unsalted butter
1 tbsp extra virgin olive oil
1/4 white onion, diced or thinly sliced
All-purpose flour for breading
1/4 cup (60ml) white wine
1 tsp. grated lemon zest
1 clove garlic, minced
1 tsp. fresh chopped parsley
In an appropriately-sized pot, bring the broth up to a simmer. Meanwhile, prep the veal. There should be a ring of tough fat around the edge of the meat. In 4-5 places around the diameter of the veal, slice through this with a sharp knife or kitchen shears. This will help the meat lie flat as it cooks. Spread flour on a plate and dust the veal in it so that the meat is completely coated on all sides.
Add the butter and olive oil into a skillet over medium heat. When the butter has melted, add the onion and sauté until it is tender. Use a spoon to remove the onion from the pan and set aside in a small dish. Be sure the drain the butter/oil back into the pan.
Carefully lay the veal shank flat in the pan. Fry it for 1-2 minutes, or until lightly browned, then flip and sear the other side as well. Add the onion back into the pan around the meat.
Add the white wine and bring to a simmer. Let this cook for a minute or two, or until the smell of alcohol has dissipated. Ladle warm broth over the meat until there is about a half-inch (1.25cm) of liquid in the pan. Bring this to a gentle simmer and cover the pan.
The meat will need to cook for about 2 hours, until it is very tender and falling off the bone. As it cooks, occasionally flip the meat and add more broth as necessary to maintain moisture in the pan.
Mix the lemon zest, minced garlic and chopped parsley together. When the veal has finished cooking, sprinkle it with this mixture before serving, along with a drizzle of the pan sauce.