When it comes to comfort food, few dishes can rival the rich, tender flavors of osso buco. This classic Italian braised veal shank dish has been a staple of Sunday dinners and special occasions for generations, and with good reason. The slow-cooked meat falls-off-the-bone tender, infused with the deep flavors of vegetables, aromatics, and sometimes even wine or broth.
In this article, we’ll explore 18 delicious osso buco recipes that are sure to impress your friends and family. From classic takes on the dish to creative twists and variations, there’s something for everyone. Whether you’re a fan of rich, meaty flavors or prefer lighter, brighter options, we’ve got you covered.
Classic Italian Ossobuco with Gremolata
Classic Italian Ossobuco with Gremolata: A hearty and flavorful braised veal shank dish that’s perfect for a special occasion or cozy dinner at home. This traditional recipe is made even more delicious by the bright and citrusy gremolata, a classic Italian condiment.
Ingredients:
– 4 veal shanks
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of dry white wine
– 1 cup of beef broth
– 2 tablespoons of tomato paste
– 1 teaspoon of dried thyme
– Salt and pepper, to taste
– 2 lemons, zested (for gremolata)
– Fresh parsley, chopped (for gremolata)
Instructions:
1. Preheat the oven to 300°F (150°C).
2. Season the veal shanks with salt and pepper.
3. In a large Dutch oven, brown the veal shanks in hot oil until browned on all sides. Remove from pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the garlic, white wine, beef broth, tomato paste, and thyme to the pot. Stir to combine.
6. Return the veal shanks to the pot, cover, and transfer to the preheated oven.
7. Braise for 2-3 hours or until tender.
8. Serve with gremolata (see below).
Gremolata:
1. Mix together lemon zest, chopped parsley, and a squeeze of lemon juice.
Slow-Cooked Ossobuco with Red Wine Sauce
This classic Italian dish is a hearty and flavorful braised veal shank that falls-apart tender, served with a rich and full-bodied red wine sauce. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 veal shank (about 2 lbs)
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 cup red wine
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the veal shank with salt and black pepper.
3. In a large Dutch oven or heavy pot, heat some oil over medium-high heat. Sear the veal shank until browned on all sides, about 5 minutes per side. Remove from heat and set aside.
4. Add the chopped carrots, celery, garlic, and onion to the pot and cook until the vegetables are softened, about 10 minutes.
5. Add the red wine, beef broth, tomato paste, and thyme to the pot. Stir to combine.
6. Return the veal shank to the pot and bring to a simmer.
7. Transfer the pot to the preheated oven and braise for 2-1/2 hours, or until the veal is tender and falls apart easily.
8. Serve with the rich red wine sauce spooned over.
Cooking Time: 2-1/2 hours
Ossobuco alla Milanese with Saffron Risotto
A classic Italian dish from Lombardy, ossobuco is a slow-cooked veal shank braised in white wine and broth, served with a creamy saffron risotto. This hearty meal is perfect for special occasions or cozy nights at home.
Ingredients:
For the Ossobuco:
– 4 veal shanks
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup white wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper
For the Saffron Risotto:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons saffron threads, soaked in 2 tablespoons hot water
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the veal shanks with salt and pepper. Brown the veal in a large Dutch oven, then set aside.
3. Add onion and garlic to the pot; cook until softened. Add wine, broth, tomato paste, and thyme. Stir to combine, then return veal to the pot.
4. Cover and braise for 2-1/2 hours or overnight.
5. Cook risotto according to package instructions. Stir in saffron mixture and Parmesan cheese.
Cooking Time: 2-1/2 hours (plus 30 minutes for risotto)
Braised Ossobuco with Rosemary and Garlic
A classic Italian dish that’s perfect for a special occasion or a cozy night in, this braised ossobuco is infused with the aromatic flavors of rosemary and garlic.
Ingredients:
– 4-6 veal shanks (ossobuco)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 onion, sliced
– 1 carrot, peeled and sliced
– 1 celery stalk, sliced
– 1 cup white wine
– 1 cup beef broth
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the veal shanks with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the veal shanks until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Reduce heat to medium and add garlic, rosemary, onion, carrot, and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
5. Add white wine and beef broth to the pot, scraping up any browned bits. Return veal shanks to the pot, cover, and transfer to preheated oven.
6. Braise for 2-1/2 to 3 hours, or until meat is tender and falls off the bone.
Cooking Time: 2-1/2 to 3 hours
Ossobuco with Creamy Polenta and Mushrooms
A hearty Italian classic gets a creamy twist in this comforting osso buco recipe, paired with rich polenta and earthy mushrooms.
Ingredients:
For the osso buco:
– 4 beef shanks (2.5 lbs)
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tbsp tomato paste
– 1 tsp dried thyme
– Salt and pepper
For the polenta:
– 2 cups polenta cornmeal
– 4 cups water
– 1/4 cup heavy cream
– Salt to taste
– Butter, softened (optional)
For the mushrooms:
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
Instructions:
1. Preheat oven to 300°F.
2. Season osso buco with salt, pepper, and thyme. Brown in a large skillet, then transfer to a Dutch oven with wine, broth, and tomato paste. Cover and braise for 3 hours.
3. Cook polenta according to package instructions. Stir in cream and season with salt.
4. Sauté mushrooms in butter until tender. Serve osso buco atop creamy polenta with sautéed mushrooms.
Cooking Time: 3 hours (osso buco), 10-15 minutes (polenta), 5 minutes (mushrooms)
Spicy Ossobuco with Tomato and Chili
This recipe gives a modern twist to the classic Italian osso buco by adding a spicy kick from the chili flakes and a burst of flavor from the fresh tomatoes. Perfect for a cozy dinner or special occasion.
Ingredients:
– 4 veal shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1/2 teaspoon chili flakes
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season veal shanks with salt, pepper, and chili flakes.
3. Heat oil in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add onion and garlic to pot; cook until softened, about 5 minutes.
5. Stir in crushed tomatoes, beef broth, tomato paste, and oregano. Bring to a simmer.
6. Return veal shanks to pot, cover, and transfer to oven. Cook for 2 1/2 hours or until meat is tender and falling off the bone.
7. Serve hot, garnished with parsley if desired.
Cooking Time: 2 1/2 hours
Ossobuco with White Wine and Lemon Zest
A classic Italian dish that combines tender veal shanks, rich white wine, and bright citrus flavors. This recipe is a simplified take on the traditional ossobuco, perfect for a weeknight dinner.
Ingredients:
– 4-6 veal shanks
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup white wine (dry)
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 lemon, zested and juiced
– 1 sprig of fresh thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the veal shanks with salt and pepper.
3. Heat a large Dutch oven over medium-high heat. Sear the veal shanks until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Reduce heat to medium and add chopped onion. Cook until softened, about 5 minutes.
5. Add garlic, white wine, beef broth, tomato paste, lemon zest, and thyme. Stir to combine.
6. Return veal shanks to the pot and bring liquid to a simmer.
7. Cover and braise in the oven for 2-3 hours or until tender.
8. Serve with chopped parsley and lemon wedges on the side.
Cooking Time: 2-3 hours
Vegetable-Laden Ossobuco Stew
This hearty stew is a twist on the classic Italian ossobuco, packed with an array of colorful vegetables and tender beef shank.
Ingredients:
– 1 beef shank (about 2 lbs)
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup red bell pepper, seeded and chopped
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
– Olive oil, for browning
Instructions:
1. Preheat oven to 325°F.
2. Brown the beef shank in a large Dutch oven over medium-high heat with olive oil. Remove from pot and set aside.
3. Add chopped onion, carrots, celery, and garlic; cook until vegetables are tender, about 8 minutes.
4. Add mushrooms, red bell pepper, crushed tomatoes, thyme, salt, and pepper. Stir to combine.
5. Return the beef shank to the pot, cover with a lid, and transfer to the preheated oven.
6. Cook for 2-1/2 hours or until the beef is tender and falling apart.
7. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 2-1/2 hours
Ossobuco with Herb-Infused Gravy
Classic Ossobuco with Herb-Infused Gravy Recipe
This traditional Italian braised veal shank dish is elevated by the addition of aromatic herbs and a rich, flavorful gravy. Perfect for a special occasion or cozy dinner at home.
Ingredients:
– 4 veal shanks
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup white wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/4 teaspoon salt
– Fresh parsley, chopped (optional)
– Olive oil for browning
Instructions:
1. Preheat oven to 300°F (150°C).
2. Brown veal shanks in olive oil, then set aside.
3. Sauté carrots, celery, and onion until tender. Add garlic and cook for 1 minute.
4. Add wine, broth, tomato paste, thyme, rosemary, and salt. Stir to combine.
5. Return veal shanks to the pot and cover with a lid.
6. Transfer to the preheated oven and braise for 2-3 hours or until tender.
7. Strain gravy through a fine-mesh sieve into a saucepan, discarding solids.
8. Serve ossobuco with herb-infused gravy spooned over the top.
Cooking Time: 2-3 hours
Ossobuco with Citrus Glaze and Carrots
Ossobuco is a beloved Italian dish that elevates braised veal shanks to new heights. This recipe adds a bright and tangy citrus glaze and sweet carrots for a delightful twist.
Ingredients:
– 4 veal shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup white wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 carrots, peeled and sliced
– Citrus glaze (see below)
Citrus Glaze:
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season veal shanks with salt, pepper, and thyme.
3. Brown veal shanks in olive oil, then set aside.
4. Cook onion and garlic until softened.
5. Add wine, broth, tomato paste, and browned veal shanks. Cover and braise for 2 1/2 hours.
6. Meanwhile, cook carrots in boiling water until tender. Drain and set aside.
7. Prepare citrus glaze by whisking together orange juice, honey, and mustard.
8. Glaze veal shanks with citrus glaze during last 30 minutes of cooking time.
9. Serve ossobuco with glazed carrots and spoon some braising liquid over the top.
Cooking Time: Approximately 3 hours
Ossobuco with Caramelized Onions and Thyme
A classic Italian braised veal shank dish, Ossobuco is elevated by the sweet and savory flavors of caramelized onions and thyme. This recipe yields tender, fall-apart meat in a rich and aromatic sauce.
Ingredients:
– 1 veal shank (about 2 lbs)
– 1 large onion, thinly sliced
– 3 sprigs of fresh thyme
– 2 cloves of garlic, minced
– 1 cup of white wine
– 1 cup of beef broth
– 1 tablespoon of olive oil
– Salt and black pepper to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. Season the veal shank with salt and black pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the veal shank until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Reduce heat to medium-low and add sliced onions to the pot. Cook, stirring occasionally, until caramelized and golden brown, about 20-25 minutes.
5. Add garlic, thyme, white wine, and beef broth to the pot. Stir to combine.
6. Return the veal shank to the pot, cover with a lid, and transfer to the preheated oven. Braise for 2-3 hours or until the meat is tender and falls apart easily.
7. Serve hot, garnished with fresh thyme if desired.
Cooking Time: 2-3 hours
Ossobuco with Parmesan Crust and Basil
Ossobuco with Parmesan Crust and Basil: A classic Italian dish gets a flavorful twist with the addition of crispy parmesan crust and fresh basil.
Ingredients:
– 4 veal shanks
– 1 cup all-purpose flour
– 2 cups beef broth
– 1 cup white wine
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 cup grated Parmesan cheese
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season veal shanks with salt and pepper.
3. Dust veal shanks with flour, shaking off excess.
4. In a large Dutch oven, heat olive oil over medium-high heat. Brown veal shanks on all sides, about 5 minutes per side.
5. Remove veal from pot; set aside.
6. Add garlic and onion to pot; cook until softened, about 3-4 minutes.
7. Add broth, wine, and browned veal shanks to pot.
8. Cover and transfer to oven. Braise for 2 hours or until meat is tender.
9. Remove from oven; sprinkle Parmesan cheese on top of each veal shank.
10. Return to oven and broil until cheese is golden brown, about 5 minutes.
11. Garnish with chopped basil leaves.
Cooking Time: Approximately 3-4 hours (2 hours braising + 1 hour broiling)
Ossobuco with Red Pepper and Olive Tapenade
This Italian-inspired ossobuco recipe combines the rich flavors of veal shanks, red peppers, and olive tapenade for a hearty and satisfying dish. Perfect for special occasions or cozy nights in.
Ingredients:
– 4 veal shanks
– 2 large red bell peppers, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 cup dry white wine
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and black pepper, to taste
– 1/4 cup red pepper, roasted and chopped (optional)
– 2 tablespoons olive tapenade
Instructions:
1. Preheat oven to 325°F (165°C).
2. Season veal shanks with salt, black pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Sear veal shanks until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Reduce heat to medium. Add garlic, bell peppers, tomato paste, wine, and broth. Bring to a simmer and cook for 10 minutes.
5. Return veal shanks to the pot, cover with a lid, and transfer to the preheated oven. Braise for 2 1/2 hours or until tender.
6. Serve with chopped red pepper (if using) and olive tapenade spooned over the top.
Cooking Time: 2 1/2 hours
Ossobuco with Balsamic Reduction and Figs
This classic Italian braised veal shank dish is elevated to new heights by the sweet and tangy flavors of a balsamic reduction and caramelized figs.
Ingredients:
– 4 ossobuco veal shanks
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 onion, chopped
– 1 cup red wine
– 1 cup beef broth
– 2 tablespoons tomato paste
– 2 bay leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme for garnish
– Balsamic reduction (see below)
– Caramelized figs (see below)
Instructions:
1. Preheat oven to 300°F.
2. Season veal shanks with salt, pepper, and thyme.
3. Heat olive oil in a large Dutch oven over medium-high heat. Brown veal shanks on all sides, about 5 minutes. Remove from pot and set aside.
4. Add chopped carrots, celery, and onion to the pot. Cook until vegetables are softened, about 10 minutes.
5. Add red wine, beef broth, tomato paste, and bay leaves to the pot. Stir to combine.
6. Return veal shanks to the pot and cover with a lid.
7. Transfer to preheated oven and cook for 2-3 hours, or until meat is tender.
8. Serve with balsamic reduction and caramelized figs.
Balsamic Reduction:
– 1 cup balsamic vinegar
– 1/4 cup sugar
Combine ingredients in a saucepan over low heat. Simmer until reduced by half, stirring occasionally.
Caramelized Figs:
– 1 cup fresh or dried figs
– 2 tablespoons honey
– 1 tablespoon butter
Preheat oven to 400°F. Toss figs with honey and butter on a baking sheet. Caramelize for 10-15 minutes, or until golden brown.
Ossobuco with Truffle Oil and Mashed Potatoes
This classic Italian dish gets a luxurious twist with the addition of truffle oil, elevating the rich flavors of slow-cooked veal shanks. Serve with creamy mashed potatoes for a comforting, indulgent meal.
Ingredients:
– 4 veal shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup white wine
– 1 cup beef broth
– 2 cups veal stock
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Truffle oil, for serving
– 4-6 medium-sized potatoes, peeled and chopped
– 1/4 cup butter
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season veal shanks with salt, pepper, and thyme.
3. Heat olive oil in a large Dutch oven over medium-high heat. Brown veal shanks, then remove from pot.
4. Add onion and garlic; cook until softened, about 5 minutes.
5. Add wine, broth, stock, and tomato paste. Bring to a boil, then cover and transfer to the preheated oven.
6. Braise for 2-3 hours or until veal is tender.
7. Meanwhile, boil potatoes until tender. Drain and mash with butter, heavy cream, and salt and pepper to taste.
8. Serve veal shanks with mashed potatoes and drizzle with truffle oil.
Cooking time: approximately 3 hours
Ossobuco with Roasted Garlic and Fennel
This classic Italian braised veal shank dish is elevated by the rich flavors of roasted garlic and fennel. Perfect for a special occasion or cozy night in.
Ingredients:
– 4 veal shanks
– 2 heads of fennel, chopped
– 6 cloves of garlic, peeled and chopped
– 1 onion, chopped
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 cup red wine
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat.
3. Brown the veal shanks on all sides, about 5 minutes per side. Remove and set aside.
4. Add the chopped onion, carrot, and celery to the pot and cook until softened, about 10 minutes.
5. Add the roasted garlic, fennel, red wine, beef broth, tomato paste, thyme, salt, and pepper to the pot.
6. Return the veal shanks to the pot, cover, and transfer to the preheated oven.
7. Braise for 2-3 hours, or until the meat is tender and falls apart easily.
8. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 2-3 hours
Ossobuco with Barley and Kale
This Italian-inspired dish combines tender veal shanks with hearty barley and kale, slow-cooked in a rich tomato sauce. Perfect for a cold winter’s night, this recipe is sure to become a new favorite.
Ingredients:
– 4 veal shanks
– 1 cup pearl barley
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup kale leaves, stems removed and discarded, leaves torn into bite-sized pieces
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat oil over medium-high. Brown veal shanks, then set aside.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add barley, water, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes or until barley is tender.
5. Add kale and crushed tomatoes. Stir well, then return veal shanks to the pot.
6. Cover and transfer to the preheated oven. Braise for 2-3 hours or until veal is tender.
Cooking Time: 2-3 hours
Ossobuco with Chorizo and Chickpeas
This recipe combines the rich flavors of ossobuco with the spicy kick of chorizo and the creamy texture of chickpeas. Perfect for a hearty dinner or special occasion.
Ingredients:
– 4 lamb shanks
– 1/2 cup olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chorizo, sliced
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season lamb shanks with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high. Brown lamb shanks on all sides, about 5 minutes per side.
4. Add onion, garlic, chorizo, chickpeas, beef broth, tomato paste, and thyme. Stir to combine.
5. Cover and transfer to the preheated oven. Braise for 2-3 hours or until lamb is tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2-3 hours
Summary
Get ready to elevate your meal game with these 18 mouth-watering ossobuco recipes! From classic Italian dishes to innovative twists, this collection has something for every occasion. Discover how to prepare tender and flavorful osso buco with gremolata, red wine sauce, saffron risotto, and more. Whether you’re in the mood for a hearty braise or a light and citrusy dish, these recipes are sure to please even the pickiest of eaters. From slow-cooked delights to quick and easy weeknight meals, there’s an ossobuco recipe here that’s perfect for you.
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