Awesome Osso Bucco

IMG_2803Osso Bucco is a northern Italian dish, from the Lombardy region (near Milano). The old school Osso Bucco did not include tomatoes (as they appeared in Italy after the dishes creation).IMG_2730

This dish is made with veal shanks and icing on the cake for this dish has to be the marrow inside each bone. After you’re done, use the handle end of your fork and poke out the marrow that’s inside the bone and smear on some good crusty bread. Really, do it!IMG_2804

I’m a big fan of braised meats and the I knew the Osso Bucco would taste great – just from the aroma coming from the kitchen. Veal shanks are the best for this dish but beef will work just as well. Also, a dish like this benefits from a good oven prood Dutch Oven, something like this.IMG_2769

Veal Osso Bucco
(serves 6)

1 cup all purpose flour
sea salt and ground pepper
6 veal shanks, tied into taute rounds

1 Tbsp. olive oil

3 Tbsp. unsalted butter

1 medium onion, diced

1 stalk of celery, diced

2 carrots, diced
1 lemon, zest peeled off into strips

3 bay leaves

4 cloves of garlic, smashed

1/4 cup parsley, chopped

7-8 sprigs of fresh thyme
1 1/2 cups red wine

2 1/2 cups of hot stock
(veal, beef or chicken)

2 Tbsp. tomato paste
1 Tbsp. fresh thyme


1/2 cup of chopped fresh parsley
2 Tbsp. lemon zest
1 Tbsp. minced garlic

1 tsp. of fresh thyme leaves

  1. Season your meat with salt and pepper and dredge your meat in flour, shake off excess.
  2. Heat a large pot or dutch oven over medium heat and add your olive oil and brown your shanks in batches (do not overcrowd or they will boil). Reserve the shanks on a plate. Preheat your oven to 350F.
  3. Using the same pot, sweat the onions, celery, carrots, lemon peels, garlic, parsley and bay leaves over medium heat (for about 7-10 minutes). Add the tomato paste, stir in and cook for 2 minutes.
  4.  Add your red wine, stock, thyme and bring up to a boil then add your shanks (and any juices) back into the pot, cover with the lid.
  5. Braise your Osso Bucco in the oven for 90 minutes. Remove the cover and continue to cook for another 16-20 minutes (enough for the sauce to become thick). Meanwhile, mix your Gremolata in a bowl and reserve.
  6. Serve on a bed of garlic mashed potatoes  and top with the Gremolata. Pair with a Marchese di Barolo.IMG_2795

© 2014,
Peter Minakis

. All rights reserved.

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54 Comments for “Awesome Osso Bucco”



This looks SO good. I love osso bucco. I’ve been meaning to make it for a while, myself, but every time I go to the butcher I get tempted by something else, lol.



I LOVE osso bucco! I made it for the first time last fall – its really easy. I am with you on braising; its my favorite!



So happy you are joining us, Peter. Now we have a party going on! Love your osso bucco. Great job! That’s my paisan!



This one looks like a keeper for sure. I bet they would be awesome with the mashed potatoes georgia made the other day. As for the muffin recipe – superfine is just that. regular granulated sugar that is fine… not sure if there’s another word for it used in other parts of the world. but to be honest, I just used the regular granulated sugar we have in the house and it still came out great.



Your mentioning of bone marrow got me all excited. I stared at some shanks the other day and considered buying them, now I’ll definetly put them on my next shopping list.



Wow, not everyone is daring enough to make this. I want to!
I want to taste the marrow.
What does it taste like?



Peter, you’ve done it again! This osso bucco looks amazing! I have yet to try this particular cut(apart from stewing it)…when I do, I’m going to try your recipe. :)



Look great! Love Osso Bucco – it’s one of those dishes the Italians brought to all the delicious restaurants here in America. In fact, my husband just ate it last weekend at a great place in Philly. Sucking the marrow up has to be the best part. – amy @



One of my all time favourite dishes – it never disappoints and the dogs get the bones and are happy forever. Beautiful.

Peter M


Georgia, under than the time taken to braising, it’s an easy dish.

Nina, I’ve volunteered you to do dishes.;)

Ben, look for/ask for turkey shanks and you’re set!

Kevin, I’m sure you excel at this dish.

Elly, don’t resist it next time…you’ll be thankful when you smell it from your kitchen.

Christine, easy vs. the great flavour.

Glam, surprise him with this upon return.

Maryann, your recommendation of red wine was correct.

Maria, the marrow eez a gonner!

Randi, it’s an Italian classic and thanks for clarifying on the sugar.

Allen, save the marrow for last and watch no one swipes it from your plate.

Emi, hardly daring…it was quite easy. As for the marrow…think veal flavoured butter!

Pixie, this dish would impress.

Pete, thanks again “megale”!

Nikki, just remember to tie them up in rounds (better appearance).

Val, no knife required.

Pat, Joao would eat your portion too!

Mike, your dish got me excited to try it.

Amy, it’s Italian and remarkably no pasta…go figure!

Giz, I hope you ate the marrow (not the dogs)…otherwise you get the cement treatment!

Happy cook


I have seen this in Italian delli, but never had the courage to make them. Should try once, they looks so delicious



Oh melt in your mouth! And the marrow from the bones spread on a fresh piece of Italian Bread, of course….heaven! Now just add a bottle of Chianti or Barbaresco and you are set!



Ok, Greek dude. Looks like you did a good job with the Italian dinner! I’ve never made this but I’d like to.



A stunning veal osso bucco Peter! Looks so delicious but I have never tried this myself yet but very, very tempting now!!



You can make it with lamb shanks too (I don’t know how much marrow you can get out of a turkey bone).

I don’t really care for veal (too much connective tissue gives me the willies). It is appalling to me that there should be some food I don’t like, but I guess nobody’s perfect! :)



I’ve never been brave enough to make osso busso myself, but I always enjoy eating it. Or looking at other people’s pictures of it. :)



I stumbled across your blog today and it immediately caught my attention. Osso Bucco is a meal I’ve always wanted to experiment with, but the classic recipe is SO tasty. After reading this, I might just have to give it a try!

Peter M


Happy, it really is an easy dish to prepare.

Deb, actually I used Chianti in the braise.

Lori, this would be easy for a gal of your talent.

Rosie, jump right in the try it.

Heather, don’t be a hater!

Helene, I have thelast serving waiting for ya.

Anne marie, it’s not intimidating at all…just don’t rush it.

elizabeth, welcome and give the osso bucco a shot.

David, thank was delicious.

Susan, the osso bucco has viva Italia all over it.



Unbelievable. What do you think I got out of the freezer for our Sunday dinner this week? Veal shanks. And they had Osso Bucco written all over them. I’d used and Osso Bucco not too long ago with some non-shank type beef, and although it was good, none of us swooned over it. You’re right — it’s the marrow. I’m so there! The photos are excellent!

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