Osso Buco with Tomato, White Wine and Gremolata
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Slow braising in white wine and tomato turns veal shanks into meat you can cut with a spoon. A scatter of lemon, garlic and parsley goes over the top at the end, and the first spoonful makes people close their eyes.
The short version
Flour and sear veal shanks, soften onion, carrot and celery, add white wine, crushed tomatoes and stock halfway up the meat, and braise covered at 325°F for about 2 hours, turning once. Reduce the sauce, then top with lemon, garlic and parsley.
What makes ours better
what we fixed so you don’t have to
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Dust the shanks in flour before searing. A thin coat of flour browns into a deeper crust and thickens the braising liquid, so the sauce has body without a separate step.
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Use both wine and crushed tomatoes. The wine gives acid and aroma, and the tomatoes add sweetness and color. The sauce ends up balanced rather than winey or sharp.
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Finish with gremolata. Raw lemon zest, parsley and garlic stirred in at the end cut through the richness of the veal and marrow. It's the traditional finish, and it matters.
What you need
the usual suspects
- Crosscut veal shanks4 large
- All-purpose flour⅓ cup
- Carrot1 medium
- Celery1 rib
- Dry white wine1 cup
- Canned crushed tomatoes1 cup
- Fresh thyme4 sprigs
- Finely grated lemon zest1 tablespoon
Osso buco
Gremolata
yes, all of the butter
Steps
nobody opens the oven door. looking at you, Dad.
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Prep the shanks
Heat the oven to 325°F with a rack in the lower third. Pat the shanks very dry and season on all sides with the salt and pepper. With a small knife, snip through the silver skin around the edge of each shank in 2 or 3 places so they hold their shape. Dredge in the flour and shake off the excess.
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Sear the shanks
Heat the oil in a large Dutch oven over medium-high heat until it shimmers. Sear the shanks 3 to 4 minutes per side, until deep golden brown, working in batches if needed so they don't touch. Move to a plate.
Browned flour on the bottom of the pot is the point. Lower the heat if it's turning black.
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Soften the vegetables
Reduce the heat to medium. Cook the onion, carrot and celery for 8 to 10 minutes, scraping the bottom, until soft and golden. Add the garlic and stir for 30 seconds.
About 9 min. Cook mode has a timer for this step.
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Add the liquid
Pour in the wine, scraping up the browned bits, and boil for 3 minutes. Add the tomatoes, stock, thyme and bay leaf. Nestle the shanks in the pot, standing upright so the marrow stays in the bones. The liquid should come about halfway up the meat. Add a splash more stock if needed.
About 3 min. Cook mode has a timer for this step.
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Braise
Bring to a simmer, cover, and move to the oven. Braise for 1 hour, then turn the shanks, check the liquid and add stock if it has dropped below halfway. Cover and braise another 45 to 60 minutes, until the meat is fork-tender and pulling from the bone.
Handle the shanks gently. Cooked, they're fragile and the meat falls from the bone.
About 105 min. Cook mode has a timer for this step.
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Reduce the sauce
Move the shanks to a warm plate and cover. Discard the thyme stems and bay leaf. Skim the fat from the surface, then boil the sauce over medium-high heat for 5 to 10 minutes, until it coats a spoon. Season with salt and pepper. Return the shanks to the pot.
About 8 min. Cook mode has a timer for this step.
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Add the gremolata
Stir together the parsley, lemon zest and garlic. Serve each shank with plenty of sauce, with the gremolata sprinkled on top.
Good to know
read this before somebody asks for seconds
- Ask the butcher for crosscut hind shanks, which are meatier than foreshanks, cut 1½ inches thick. Crosscut beef shanks work too; they take longer, so add 30 to 45 minutes and go by tenderness.
- Serve with creamy polenta, risotto or mashed potatoes. Give everyone a small spoon for the marrow.
- Tie the shanks with twine around the edge if the meat looks like it will fall apart in the pot.
- Make it ahead by braising up to 2 days before, chilling in the sauce, and reheating covered at 300°F for 30 minutes. Add the gremolata only at serving.
- Storage. Refrigerate in the sauce up to 4 days. Freeze in the sauce up to 3 months. Reheat covered over low heat or at 300°F until hot.
Questions, answered
the questions my cousins text me
What does osso buco mean?
It means "bone with a hole" in Italian, for the marrow-filled center of the crosscut shank. The marrow is a delicacy, so scoop it out with a small spoon.
Can I make osso buco without veal?
Yes. Beef shanks, lamb shanks or pork shanks all work. Beef and pork shanks may need an extra 30 to 45 minutes. Go by tenderness.
How do I know when osso buco is done?
The meat is tender enough to cut with a spoon and starts to pull away from the bone. A fork should go in with no resistance.
What do I serve with osso buco?
Creamy polenta or risotto are classic, but mashed potatoes or buttered egg noodles work. Anything that catches sauce.
Can I make osso buco in a slow cooker?
Yes. Sear the floured shanks and build the sauce in a skillet, transfer to the slow cooker and cook on low for 7 to 8 hours. Reduce the sauce on the stovetop.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
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Published October 29, 2026.