Italian · Dinner

Osso buco

Name: Osso buco
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 center-cut veal shanks, 1 1/2 inches thick, about 12 ounces each; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1/2 cup all-purpose flour; 3 tablespoons extra-virgin olive oil; 3 tablespoons unsalted butter, divided; 1 medium yellow onion, finely diced; 1 medium carrot, finely diced; 1 celery rib, finely diced; 1 cup dry white wine; 3 cups unsalted beef or veal stock, heated; 1 bay leaf; 1 cup flat-leaf parsley leaves, finely chopped; Finely grated zest of 2 lemons; 1 small garlic clove, finely grated

Milanese veal shanks slowly braised with soffritto, white wine, and beef stock, finished with raw lemon-parsley-garlic gremolata.

About 2 hr 55 minTotal

About 2 hr 45 minActive

$$$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

6 center-cut veal shanks, 1 1/2 inches thick, about 12 ounces each
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 cup all-purpose flour
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, divided
1 medium yellow onion, finely diced
1 medium carrot, finely diced
1 celery rib, finely diced
1 cup dry white wine
3 cups unsalted beef or veal stock, heated
1 bay leaf
1 cup flat-leaf parsley leaves, finely chopped
Finely grated zest of 2 lemons
1 small garlic clove, finely grated

Instructions

Heat oven to 325°F. Snip the tough outer membrane of each shank in three places so it will not curl. Season with salt and pepper, dust lightly with flour, and shake off excess.
Heat oil and 1 tablespoon butter in a over medium-high. Brown shanks deeply in uncrowded batches, 4 to 5 minutes per side, then transfer to a plate.
Lower heat to medium. Cook onion, carrot, and celery until soft but not dark, 8 minutes. Add wine, scrape the pot, and reduce by two-thirds. Arrange shanks in one snug layer; add hot stock and bay so liquid reaches halfway up the meat.
Cover and braise in the oven, turning once, until the meat is fork-tender yet remains attached to the bone and the marrow stays in its center, 1 3/4 to 2 hours. Transfer shanks carefully; discard bay and simmer sauce if needed until lightly thickened, then whisk in remaining butter.
Mix parsley, lemon zest, and raw garlic immediately before serving. Return shanks to sauce to heat through, then plate one per person with marrow intact and scatter gremolata over the top.

Milan, LombardyMilanese and Lombard cooking traditions

From the table

About this recipe

Osso buco is specifically Milanese: cross-cut veal shanks whose name points to the marrow-filled “bone with a hole.” White wine, broth, a restrained soffritto, and last-minute parsley-lemon-garlic gremolata preserve the older white-braise family rather than turning the dish into a tomato stew.

Osso buco is specifically Milanese even when a broad roster labels it Italian. This is the older white-braise family rather than a tomato-heavy version. Cross-cut veal shank, the marrow-filled “bone with a hole,” and last-minute gremolata are its identity. Snipping only the outer membrane controls curling without tying or dislodging the marrow. This Kwilt version follows the reviewed household adaptation: Author the tomato-free Milanese bianco branch, preserve marrow and gremolata, and make the structural handling cues explicit for home cooks.

Sources

Dinner does not stop at the recipe