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Osso buco
#Steak and roast
Slow cooked in the oven

Osso Buco

Osso Buco is a juicy and delicious dish. The meat melts in your mouth, and it's slow-cooked in the oven. Use veal or beef shank to make this recipe.

Osso Buco
Osso Buco is a beautiful Italian dish that deserves all the fame and glory. Make it with veal or beef shank, carrots, onion, celery, white wine, and beef stock. We used beef shank for our Osso Buco, but veal is often used too. Serve it for special occasions, holidays, or weekends. Feel free to shred any leftover meat apart and use it in tortillas or for pasta sauces. You can also freeze the meat and always have it on hand during a busy week. Traditionally, Osso Buco is often served with Risotto Milanese or Saffron Risotto.

Juicy Osso Buco

If you love slow-roasted meat, then this recipe is for you. These are the main reasons why we adore this recipe:

  • the meat is juicy, and tender and falls off the bone
  • slow cooking will make the shank tender and juicy
  • serve with your favorite side dish, get some ideas below
  • keeps well in the fridge or freezer
  • great family Sunday meal and perfect for special occasions
  • simple hands-off meal
  • dairy free

What is Osso Buco? Osso buco is a gorgeous main dish originating from Lombardy. The veal or beef shank cooks in a mixture of vegetables, white wine, and beef stock for one to two hours. The result is juicy meat that falls off the bone. Traditionally, it is often served with Saffron Risotto, a beautiful combination, perfect for special occasions.

Osso Buco

Osso Buco

What to serve with Osso Buco

Make the slow-cooked Osso Buco and serve it with a delicious side dish for a meal made in heaven. Traditionally Osso Buco is often served with Gremolata sauce. For the side dish, we recommend one of these:

Osso Buco

Osso Buco

Storing and freezing

There are two ways to store this delicious Osso Buco recipe.

Keep the chilled homemade Osso Buco, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a skillet.

Feel free to freeze the Osso Buco too. Place it in a freezer-friendly container and place it in the freezer for up to 2 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a pot.

Next time try these beef recipes 


Lets get cooking!

  • serves
  • preparation:
  • cook:
  • total time:
    hours 20 minutes


  • meat prep

    Place the meat on a large plate. Secure the meat to the bone with the kitchen twine. Season with salt and pepper. Place the flour on a deep plate. Dredge the shanks in flour, shaking off excess. Place a rack in the middle of the oven and preheat to 160 °C / 320 °F.

  • sear the meat

    Place a large cast iron pan (oven-safe skillet) over medium heat. Add the olive oil and the first two shanks. Sear the beef for 4 - 6 minutes on each side or until golden and seared. Repeat with the rest of the meat. Transfer the meat to a different plate.

  • saute the vegetables

    Clean the carrots, onion, and celery and cut them into one-centimeter (half-inch) chunks. Add one tablespoon of olive oil and veggies to a cast-iron skillet. Cook for 8 - 10 minutes, then add the tomato paste. Stir and cook for another 2 minutes. Pour in the wine and add the bay leaves. Bring to a boil, then simmer for 3 - 4 minutes for the alcohol to evaporate.

  • cooking

    Pour the beef stock into the sauce. Season with salt and pepper, and add the Osso Buco. Cover with a lid and transfer to a preheated oven. Cook for 1 1/2 - 2 hours or until the meat is soft, juicy and until the meat is falling off the bone. When the meat cooks, remove the twine and bay leaves and transfer them to a plate.

  • sauce

    Carefully place the skillet with the remaining sauce to medium heat. Cook for 20 - 30 minutes for the sauce to thicken. Add the meat to the sauce right before serving. Serve with your favorite side dish.


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