Osso Buco

Osso Buco Recipe: The Italian Dish That Fascinates with its Flavor and Texture

Osso Buco is one of the most emblematic dishes of Italian gastronomy, specifically from the north, originating in Milan. This dish combines simple ingredients, such as veal or beef shank, aromatic vegetables, white wine, and broth, which are cooked slowly until the meat is tender and melts in your mouth, and a liquid that concentrates all its essence into a delicious sauce. The magic of this dish lies in the balance between the intensity of the flavor, the tenderness of the meat, and the aroma it releases during cooking. In 2025, continuing to enjoy a good Osso Buco means appreciating tradition made into a dish, perfect for a family meal or a special occasion. The slow-cooking technique, which can extend up to three hours, allows the flavors to integrate and the bone with the marrow, in the center, adds a creamy and deep touch that enriches every bite. Beyond its flavor, Osso Buco is also a dish that offers the opportunity to explore authentic ingredients and learn about Italian culinary culture, specifically from the Lombardy region. With modern variations and perfect side dishes like risotto, polenta, or even mashed potatoes, this dish continues to conquer palates worldwide, also representing a clear example of Italian home cooking that combines simplicity and sophistication in every dish.

Preparation Time: Keys to planning your Osso Buco in a timely manner

• Preparation: 20 minutes
• Cooking: 2 to 3 hours
• Total: Approximately 3 hours and 20 minutes
• Servings: 4 to 6 people
• Difficulty: Intermediate

Essential Ingredients to prepare authentic Osso Buco

For the meat

• Veal shank: 4 pieces, approximately 300 g each
• Salt and pepper: to taste
• Wheat flour: to flour the meat

For the sauce and aromatics

• Extra virgin olive oil: 3 tablespoons
• Onions: 2 medium, finely chopped
• Carrots: 2, cut into small cubes
• Swiss Chard: 2 stalks, in small pieces (optional)
• Celery: 2 stalks, finely julienned
• White wine dry: 250 ml
• Beef broth: 750 ml
• Crushed tomatoes: 200 g
• Beef marrow or bone with marrow: 1 piece, to enhance the flavor and add creaminess

For the gremolata

• Lemon zest: grated, to add freshness
• Garlic: 2 cloves, finely chopped
• Fresh parsley: a bunch, chopped

Essential Utensils for cooking Osso Buco

• Large pot or cast iron casserole dish: for even cooking
• Roasting rack or tray: if you don't have one, a simple large pan works just as well
• Sharp knife and cutting board: essential for preparing vegetables and meat
• Strainer or sieve: to clean the broth
• Wooden spoons or spatula: to handle without damaging surfaces
• Measuring cup or measuring spoons: to control liquid quantities

Steps to make a perfect Osso Buco: the slow-cooking technique

1. Pre-preparation and searing of the meat

• Clean and dry the meat: rinse the pieces with cold water and dry them well with kitchen paper. This helps to achieve an even browning.
• Lightly flour: pass the pieces through flour, just to facilitate searing and create a golden crust. Shake off the excess to avoid lumps.
• Sear the meat: heat the oil in the pot and cook them over medium heat until golden brown on all sides. This step is key to enhancing the flavor and maintaining juiciness.

2. Sauté and aromatic base

• Sauté vegetables: in the same pot, add the onion, carrot, celery, and Swiss chard. Cook over medium-low heat until tender and translucent.
• Add wine and reduce: pour in the white wine and cook over medium heat until the alcohol evaporates and an aromatic liquid remains.
• Incorporate tomato: add the crushed tomato and cook for a few minutes, mixing well to integrate the flavors.

3. Slow cooking for ultra-tender meat

• Add broth and marrow: Pour the hot broth into the pot, along with the marrow to enhance the flavor and provide a creamy texture.
• Cook covered: adjust the heat to low, and let the meat cook slowly for 2 to 3 hours. It is important not to lift the lid so that the flavors concentrate.
• Control and adjustment: check that the liquid partially covers the meat; if necessary, add more broth or water. The meat should be very tender and fall apart easily.

4. Prepare and add the gremolata for a fresh and aromatic touch

• Mix ingredients: in a bowl, combine lemon zest, minced garlic, and fresh parsley.
• Serve with the hot dish: when serving, sprinkle generously to contrast the richness of the stew.

To finish and enjoy the Osso Buco

Carefully remove the pieces of meat and marrow. If there is excess fat on the surface, you can remove some to balance the texture. Serve the pieces accompanied by a creamy risotto or a soft polenta. Complete with the gremolata to give a fresh aroma. This recipe pairs perfectly with a dry white wine and good rustic bread. Why not also surprise your guests with a touch of fresh herbs in the presentation? The key is patience: the slower you cook, the more delicious it will be.

Tips to perfect your Osso Buco and impress with every dish

• Seasoning balance: adjust salt and pepper at the end, so as not to lose flavor during prolonged cooking.
• Meat texture: make sure it is very tender, checking with a fork; if it resists, let it cook a few more minutes.
• Simple plating: use deep plates favorable for its presentation.
• Ideal pairing: pair with dry white or sparkling wines; in summer, a cold wine helps to refresh and highlight the flavors.
• Common mistakes: avoid the meat becoming dry, always keeping the heat low and ensuring cooking is slow and constant.

What Osso Buco nutritionally provides and how to enjoy it in balance

• Calories: approximately 450 kcal per serving
• Proteins: 35 g
• Fats: 25 g
• Carbohydrates: 15 g
• Fiber: 3 g

Values are estimated per serving, considering traditional ingredients and proper cooking.

5 keys for your Osso Buco to be a success in every cooking

1. The initial searing: brown the meat correctly to enhance the flavor.
2. Slow cooking: essential to achieve a tender and juicy texture.
3. Fresh and quality ingredients: will make a difference in the final result.
4. Liquid control: maintain the right amount so it doesn't become dry or too liquid.
5. The final touch of gremolata: brings freshness and unique aromatic contrasts.

When to enjoy authentic Osso Buco? Ideal moments to savor it

This dish is perfect for family celebrations, special dinners, or days when you want to comfort yourself with a warm and flavorful meal. The prolonged cooking makes it ideal for Sundays or gatherings where you have time to dedicate to cooking. Furthermore, in winter or on rainy days, Osso Buco takes on an even more welcoming and evocative character, transporting your diners to Italy with every bite. Have you tried a similar dish in restaurants like Don Gallo or La Estancia? They are examples of how Argentine and Italian gastronomy converge in a culinary experience that captivates on every occasion.

Similar and alternative recipes to enjoy good food

Frequently asked questions about Osso Buco: everything you need to know at a glance

Share your experience: We want to see how your Osso Buco turned out!

Have you already tried this recipe or a variation? We'd love for you to share your results, tips, or recommendations. Cooking is an art of constant learning, and every dish is a story worth telling. Leave your comment and encourage other food lovers to explore this Italian gem.

Culinary glossary to better understand Osso Buco

• Searing or browning: Brown the meat over high heat to create a crust that retains internal juices and enhances flavor.
• Gremolata: A refreshing mix of lemon zest, garlic, and parsley that is sprinkled on top at the end to add aroma and contrast.
• Slow cooking: Cooking at a low temperature to achieve very tender meats and deep flavors, essential in dishes like Osso Buco.
• Mirepoix: An aromatic base made of onion, carrot, and celery, which adds flavor and body to the stew.
• Marrow: The internal part of the bone that, when cooked, becomes creamy and adds a unique texture and flavor to the dish.

Osso Buco

Osso Buco: creamy and very tender step-by-step recipe. Ideal for sharing. Serve immediately and adjust spiciness and salt to your liking.

Type: Recipe

Cuisine: Mexican

Keywords: osso, buco, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT20M

Cooking Time: PT20M

Total Time: PT7M

Recipe Ingredients:

• 4 pieces of veal shanks or beef, approximately 1/2 pound each
• 1/2 cup flour for dredging
• 1 tablespoon olive oil
• 1 tablespoon of butter
• 1/4 pound pancetta or bacon cut into small cubes
• 1 medium onion, finely chopped
• 1 carrot, diced
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 2 cups chicken or vegetable broth
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Recipe Instructions:

Preparation: :

Preparation: 20 minutes

Cooking: :

Cooking: 1 hour 40 minutes

Total: :

Total: 2 hours

Servings: :

Servings: 4-6 units

Difficulty: :

Difficulty: Medium

Choose bones with marrow :

Choose bones with marrow : The marrow is key to providing flavor and creamy texture in every bite.

Avoid cooking with high heat :

Avoid cooking with high heat : This can dry out the meat or make it tough; low-temperature cooking is essential.

Do not omit pre-searing :

Don't skip the pre-searing: This keeps the juices in and improves the caramelization of the meat.

Control the amount of liquid:

Control the amount of liquid : The amount of broth and wine should be enough to cover the meat, but without being in excess.

Editor's Rating:
4.3