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No tomato paste or chopped tomatoes??? Never saw an osso bucco recipe without it.
Hey there, Alfred,
I guess now you have, then! I do love how the addition of a canned tomato product to meaty braises lends a deep umami and subtle sweetness. If you like, sneak some in. Lately I’ve been experimenting with leaving tomato product out, just for fun. Try it and see what you think. Thanks for reading!
I’ve never made veal shank without tomates or tomato paste either you need that for the flavor and great taste of the meat……I guess having my mother from Italy that’s how I was taught how to make it..
Great recipe. Only correction- needs longer in the oven. About 2hrs
Terrific. My girls loved it, save the lemon shavings (kids!)
Hiya, i have been eating this dish since i was a kid.
I adore the stuff and can’t get enough of it.
I personally don’t use the Pancetta but i will certainly give it a try next time i get some shin….Speaking of that, osso bucco can be rather expensive, so what i tend to do is order a whole shin from my local butcher 3 days in advance of when i need it, the entire shin costs me around £25 and i usually get about 6 cuts from it (supermarkets charge waaaay more than this), the bonus (apart from the cost) is that you get the whole shin bone too, so i get the butcher to cut the bone (so it bends)and then pop the bone in with the portions, then i use the handle of a wooden spoon to poke out all the marrow into the sauce just before serving……the taste is sublime!!!
Go see your butcher, you’ll save money i promise!
I just made this tonight and I have to say this is one of the best Osso Bucco I have ever eaten. So tender, no knife was needed. Now I’m sorry I only made four shanks. Will be making this again very soon. A great meal in this cold weather. Thank you
My mother who is 84 years young had always wanted to sample Osso Buco but didn’t fancy the look of it in restaurants or the cost sooooo I tested your recipe, may I say that it was more than tasty, we had 2 shanks and proceeded with the recipe as given, delish. I will make this my one and only Osso Buco recipe, very moist.Thanks for sharing.Andrée LapierreMontréal, QC
I just finished preparing this dish with lamb shanks? I seasoned the meat heavily with salt, pepper and garlic powder too. It was perfectly seasoned. Delicious, 5*! Flavors marry well! I cooked with stock not broth and substituted prosciutto instead of pancetta (it works beautifully). I added a little lemon juice to the gremolota to moisten and it worked well also. You need no knife, cut it with a fork. I will try it with veal shanks when available. Lemons zest adds just the right touch but not too sweet.
I see some comments on here are asking if you can use different cuts of meat, I’ve used all sorts of beasts and it all comes down to the shank of what ever animal you use. It’s that slow cooking process that breaks down the tough meat fibres and sinew of that cut that give fantastic flavours. I’m off the so called expensive cuts(wague etc;)in favour of these cheaper cuts purely cause of flavour. It takes a lot longer to cook, but the end result in my opinion is chalk and cheese.
My partner looooves Osso Bucco, his face breaks into a huge smile if he arrives home to the smell of it cooking. I just wanted to share my version. The secret (I believe) is to cook the dish with a quartered orange – it adds a whole new dimension (also a brilliant addition to slow cooked corned beef), I also use red instead of white wine and add around 400grams of diced italian tomatoes or passata, sometimes I also add chopped anchovies and a little diced chilli whilst cooking the vegetables (extra carrots and sometimes also add diced mushrooms). I also cut up the meat, remove the marrow (add it to the casserole of course) and bones 3/4 of the way through the cooking.To offset any sweetness and add a nice crunch contrast, I serve it on a bed of brown rice with a side of green beans. I top off the casserole with some shaved fresh parmesan, gremolata and a dollop of plain Greek yoghurt. Now re reading your recipe and reading mine, sounds like a completely different dish – oops.
My husband and I just finished eating this osso bucco. It was fantastic! I made it with the asparagus rissoto (also on this website) and it was a perfect match. The only thing I would do is add a bit more carrots, they came out so good. ENJOY!
I’ve always wondered, can you use beef (rather than veal) shanks for osso buco? Or does anyone have recommendations for yummy beef shank recipes?
I’ve heard of using lamb shanks for osso buco, but not beef shanks, but that doesn’t mean that it hasn’t been done. With beef shanks I would suspect that they would do well in a slow braise stew. ~Elise
Great recipe. Very rich with layered flavours. I didn’t have a dutch oven so I cooked it on a cooktop in a stock pot, and used a touch of olive oil and butter to help brown the meat. I’ll definitely be making this again.
When I was a child, this dish was made in the winter or when someone was sick with a severe illness. The marrow of the bone was eaten, with a small spoon, as a strenthening elixir to help those, especially children, suffering from blood disorders, and cancers. Of course, the veal is the most tender and tasty; however, I am sure they are all delicioso!! Buon appetito1
The marrow is served with the meat, still in the bone, and is considered the prize of the dish. It is usually scooped out of the bone by the diner and spread on a lovely bit of bread before being consumed with much gusto. It’s very rich and buttery in a meaty sort of way, and I’m sure one of the most caloric things a person could consume. It’s definately a guilty pleasure.
You can also use pork shanks, they are great.
Can you substitute something for the veal shanks. I won’t buy or eat veal. Thank you in advance.
This is such a fantastic dish, but up here in the far north we use “moose shanks”, and so far there isn’t any difference
I’ve made variations of this dish a few times but all recipes ignore a central thing: the vegetables cooked along with the meat are out of this world. I always use as much as at all possible, in fact I use two clay dutch ovens (Roemertopf) and freeze the surplus. Makes for an excellent side dish or semi-vegetarian entree.
I served your Osso Bucco to guests this past Saturday and it was a real hit. Loved it, so tender. Thank you so much once again!
I just made mine almost the same time you did! I did mine with lamb shanks though. I want to try it with Garlic next time.