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ItalianNon-veg

Osso Buco

Wine-braised veal shanks with fragrant gremolata.

150 min4 serveshard

Osso Buco is a classic protein-forward Italian recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 150 minutes from prep to plate. It is on the ambitious end — plan for about 150 minutes and read the method through once before you start, so the timing on each stage lines up. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are veal shanks, flour and onion. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per servingestimated

187

kcal

13g

Protein

17g

Carbs

7g

Fat

comfortslow-cookclassic

Ingredients

  • veal shanks4
  • flour0.25 cup
  • onion1
  • carrot2
  • celery2 stalks
  • white wine1 cup
  • tomato2
  • beef stock2 cups
  • lemon zest1 tbsp
  • parsley3 tbsp
  • garlic3 cloves
  • olive oilstaple
  • saltstaple

Method

  1. 1
    Step 1 ~38 min

    Dredge shanks in flour; sear in olive oil till brown. Remove.

  2. 2
    Step 2 ~38 min

    Soften diced vegetables; deglaze with wine.

  3. 3
    Step 3 ~38 min

    Return shanks with tomato and stock; braise covered at 160°C for 2 hours.

  4. 4
    Step 4 ~38 min

    Mix lemon zest, parsley and garlic for gremolata; sprinkle over before serving.

Per-step times are approximate and based on the total cook time of 150 minutes.

Pro tips & common mistakes

  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Read the entire method through once before you start, and have every ingredient measured and within arm’s reach. The recipe has a few moving parts and pausing to chop mid-step is what causes most home cooks to overshoot a stage.
  • This is a longer cook, so taste as you go and adjust salt in small increments. It is much easier to season up at the end than to rescue a dish that has been over-salted early.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Osso Buco take to cook?
From prep to plate, Osso Buco takes about 150 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Osso Buco vegetarian?
No — this version contains non-vegetarian ingredients (veal shanks, flour, onion). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Osso Buco?
The headline ingredients are veal shanks, flour, onion. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Osso Buco?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Osso Buco?
Osso Buco pairs naturally with classic italian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.