Osso Buco

Total Time:
2 hr 15 min
15 min
2 hr

6 servings

  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 dry bay leaf
  • 2 whole cloves
  • Cheesecloth
  • Kitchen twine, for bouquet garni and tying the veal shanks
  • 3 whole veal shanks (about 1 pound per shank), trimmed
  • Sea salt and freshly ground black pepper
  • All purpose flour, for dredging
  • 1/2 cup vegetable oil
  • 1 small onion, diced into 1/2-inch cubes
  • 1 small carrot, diced into 1/2-inch cubes
  • 1 stalk celery, diced into 1/2 inch cubes
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 3 cups chicken stock
  • 3 tablespoons fresh flat-leaf Italian parsley, chopped
  • 1 tablespoon lemon zest

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.

For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.

Remove and discard bouquet garni from the pot.

Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

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Pairs Well With

Bright, fruity Italian red wine

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    157 Reviews
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    This was my first time making osso buco and I was not disappointed at all! I used beef shanks and cooked it for 2 hours. I also omitted the 'ground cloves' because I wasn't too sure if it meant garlic or actual cloves .. I did however add one minced garlic to the gremolata to make up for it. Very flavoursome and hearty - the marrow is to die for!
    this was absolutely the best meal I have ever cooked. Used red wine and half beef and half chicken stock and modified slightly. Used Pork shanks and cooked 2 hrs. Wow!
    I'm new to serious cooking and used this recipe for my first time making Osso Bucco. It was a complete hit! Made it for parents and guests and some asked if there was more since I only made one per person. And they were huge shanks! Got raves over the sauce! Followed recipe to a tee and only substituted ketchup for the tomato paste. Make sure to tie up the shanks well or you will have pieces of meat falling off the shank. I found each person had fun cutting the string off themselves. But use a scissor!
    its a great dish, the first time i eat in thailand and i askwith the chef, he said he also used orange juice, so the taste like sweet n sour..what do you think about that?
    Amazing!! My fiancé and I both thought this was the best dinner I've ever made! He said "Perfect, I wouldn't change a thing." This was my second attempt. The first time I used a different recipe and it didn't go well.. lol He wanted me to try it again since this is one of his favorite dishes. This time I was determined to make it right. I'm so glad I found your recipe!  
    Thank you!!
    Wonderful dish and suprisingly easy. I used a beef cross cut shank instead of veal. there was a video of giada making this and it was very helpful but i don't see it here anymore. :( I hope they put it back on. I am making this again tonight.
    Hands down, this is one of the most flavorful meals I have prepared at home in a while. The ingredients and preparation are simple but the flavors are so complex and delightful. Our family raises Boer goats, mostly for pleasure and our children's 4-H projects. This year, we decided to butcher two of our yearlings. We had Osso Buco cut so I could try this recipe. Since the only time I ate goat meat was as a leg?let me say I hated it, I was a bit worried to prepare this dish. Let me say, I am a lover! The slow braising liquid and time really made this a superior dish. I did add a couple cloves of garlic with the carrots, onion, and celery, but I followed the recipe to the letter otherwise. Thank you Giada!!
    Perfect! I use garlic and have modified the recipe over time. It is always fabulous. I served it at a dinner party and it was a huge hit!
    I've made this 1,000 times (no really) I usually use lamb shanks because they are cheaper and easier to find. I'd love to try it with pork shanks I've used beef, chicken and veal stock, home made and canned, I've made it with tomatoe sauce, fresh, canned & paste. I've made it with red wine, white wine, marsala and sherry Always comes out fabulous always ends up gone.
    I used "cloves" in the bouquet garni, I didn't know any better! (this was my first time making or eating this). I used vegetable broth instead of any wine along with roasted chicken stock, doubled the veggies and it was absolutely delicious !
    Amazing! Major typo--"cloves" means cloves of garlic! Not like the spice cloves. I used red wine and beef broth, after sauteeing the major ingredients on the stoves (veal, vegetables, garlic and onions; then deglazed with the wine), put the broth and the rest of it in the slow cooker for 5 hours on low, and it was so delicious! 
    Best Osso Buco ever, family loved it so much they asked to have it again real soon!
    Unbelievably good. I didn't have cheesecloth and figured my guests would be so thrilled that dinner didn't come out of a can that they'd persevere through the little bits of rosemary, thyme and bay leaf. In a pinch, a good blob of ketchup and a generous splash of vermouth works just as effectively as opening a can of tomato paste or a bottle of wine. 
    Ketchup???? At the cost of veal, that's frightening
    Outstanding! Also, too, the advice of others and used red wine and beef stock. So tender and the sauce was fabulous after I reduced it for about 5 minutes after I took the meat out of the pan and kept it warm. Served it with pasta and oven baked zucchini from Elie Krieger...my family raved! :
    Took others advice and used beef stock and red wine. Also added diced tomatoes. Best I have ever eaten - family loved it! Cooked a side dish of polenta with fresh mascarpone added. YUM!
    I wanted to make Oxtail with an Osso Buco flavor, so I used this recipe. Added burgundy wine, garlic and beef stock to it, and simmered it nice and slow...yummy!!!
    The best osso bucco recipe I have encountered! Directions are easy to follow and the result is absolutely outstanding! If you want to impress someone, this is the recipe to make! We prepared fetuccini with butter sauce to go with and was stunning!
    This dish is absolutely delicious!!! Giada's way and my way. Tried them both, the only thing I added was a can of Stewed tomatoes, and a small can of tomato sauce instead of tomato paste, plus a couple cloves of garlic. I also put less rosemary because for me it's a little too strong of a taste. The sauce was scrumptious and my husband was cleaning the bottom of the pot with a piece of bread! I will definitely make this again. I also cooked it in the pressure cooker, and instead of 2 1/2 hours or more, it took about 25 min. then I took the meat out, used the immersion blender on the sauce and let me tell you, it was out of this world!  
    It was just enough for the six of us and everyone from 9 to 85 yrs. old cleaned their plate. You must try this recipe for osso bucco, will not be disappointed.  
    p.s. I've tried it with linguini and polenta, both delicious, but my favorite is the polenta (so easy to make and side of steamed broccoli. Enjoy!! 
    OMG!! I made this yesterday and thought about it all night. This was amazing. I usually don't comment, especially if I have changed some things, but this was so good. I took some advice from fellow reviewers. I added garlic to the garni...kept the cloves. Added garlic to the sauce as well. I used red wine and beef stock. I used a leek with the onion, carrot, and celery. I omitted lemon zest as my 5 year old doesn't like anything with lemon. I took an immersion blender to the remaining liquid and served over garlic, Parmesan mashed potatoes. sooooo Good!!!! My daughter said it was the best dinner she ever had.
    so delicious!!!! but it took almost 3 hours to get tender.
    Wow, this was delicious. I skipped the whole cheese cloth thing and just chopped up the herbs and added them. I also used red wine and beef broth. So good.
     Served over fresh linguini from fridge section of grocery store. Rave reviews from family; don't think they believe I made it.
    This was outstanding. My roommate raved about it and said it was like eating a meal served in a 5-star restaurant. The flavors were to die for. I could swear though that there was a gremolata recipe (lemon zest + chopped parsley + ?? instead of the strips of lemon and bits of parsley leaves in the end. The reason why I say this is that the gremolata is what makes this recipe go from "very good" to "out of this world". I will definitely be making this again.
    Outstanding. I used lamb shanks which needed to be cooked, and the dish was fabulous. Skipped cheesecloth--put herbs in and later fished out stems. Poured pan juices into fat separator and then poured defatted juice into FP with vegetables and pureed to make a smooth sauce. Reheated sauce and shanks at serving time and served over creamy polenta. Company worthy!
    AMAZING. After eating Osso Buco at a local restaurant, I decided to give it a try. I read several recipes before choosing this recipe, which I modified based on reviews and the other recipes, most of the recipes I found were fairly similar. As a cook, everyone should make their own modifications based on taste.
     Overall this came out fantastic, I will make it again, but would definetely cook it longer. The changes I made were as follows: used olive oil, added double the veggies, along with 2 cloves of chopped garlic and 1/2 leek. Used 2 cups of beef broth in place of the chicken broth and added some garlic in with the other herbs. I also used 2T of tomatoe paste, and then about 1/2 way through cooking added 7 ounces of drained diced tomatoes. I can't wait to make it again. A great dish to serve to guests along with polenta or rissoto, which is traditional and some bread to mop up the juices, you can't go wrong.
    I've made osso buco many times but Giada's recipe is the best by far. I personalized it by using 1/2 the oil, more than enough, double the tomato paste, garlic instead of cloves, and doubled the cooking time at a very low temperature...DELICIOUS!!!
    Very tasty... I used half veal and half lamb still was excellent.
    Giada was my number one, go-to resource....and I am just trying to cook for the first time versus grill which pleases my Italophile wife...so I saw these petite osso bucos and and now I am a big hit...good thing to be with your spouse on our 16th anniversary.
    I made this dish for New Year's Day dinner and it was an absolute smashing success. My husband had osso bucco in Dallas many years ago and said it tasted lousy! But this recipe he raved over! He said "I should have known that Giada's recipe would be a winner!" It is now a regular on our menu! Thanks, Giada!!
    Excellent recipe, although I made a few changes. Based on some previous reviews below, I used light olive oil instead of vegetable oil, also used less than the 1/2 cup the recipe called for. I substituted red wine for white and beef stock for chicken, added garlic to the herb bouquet and a clove of garlic in with the veggie mixture. Also added an extra tablespoon of tomato paste. Finally, I nearly doubled the cooking time over low heat. Simmered for 2.5 hours. Dish came out delicious, meat fell off the bone, with a very rich sauce. Served it over some parmesan risotto. As good if not better than any Osso Buco I've had out. Enjoy
     * I didn't use any cloves. Not sure if the recipe here has a typo and should read garlic cloves but I used garlic instead.
    Easy to make. Follow the directions exatcly and you will have a great dish that the whole family will love. We put it over mashed potatoes and were sopping up the juice with crusty bread! YUM
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