Best Osso Buco

Osso buco, literally ‘bone with a hole,' is northern Italy’s answer to a long Sunday afternoon. Veal shanks braise until the meat surrenders off the bone and the marrow inside turns to silky, spreadable gold.

Start by searing the shanks hard in oil and butter. That deep brown crust is flavor you can’t fake, and the browned bits left in the pan become the backbone of the sauce.

From there it’s patience. The shanks simmer low in white wine, tomatoes, and stock for well over an hour, slowly melting the tough connective tissue into tenderness. Use veal stock if you can find it; it deepens everything.

The finish is what sets osso buco apart: a raw scatter of chopped parsley and lemon zest, the classic gremolata, stirred in at the end. It cuts the richness with a sharp, herbal lift. Serve over risotto or polenta to catch the sauce.

Chef Tips

• Sear the shanks until deeply browned; that crust is where the sauce’s flavor starts.
• Tie each shank with kitchen twine so it holds its shape through the long braise.
• Skim the fat off the sauce before the final simmer for a cleaner finish.
• Stir the gremolata in just before serving; its punch fades if it cooks.

Variations

• Add a classic mirepoix of diced carrot and celery with the onions for a deeper base.
• Use a splash of dry Marsala or red wine in place of some of the white.
• Swap the veal shanks for beef or lamb shanks, extending the braise as needed.